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–+ servings
Italian Penicillin Soup

Nourishing Italian Penicillin Soup for Cozy Comfort Meals

Enjoy a warm bowl of Italian Penicillin Soup, a comforting dish packed with veggies and pasta, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 20 minutes
Total Time 1 hour
Servings: 4 cups
Course: Soups
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Extra Virgin Olive Oil Or use vegetable oil for a lighter touch.
  • 1 tablespoon Butter Omit for dairy-free.
  • 6 cups Low-Sodium Chicken Broth Can use vegetable broth for vegetarian option.
For the Vegetables
  • 1 medium Onion Any yellow onion is fine.
  • 1 medium Shallot Use extra onion if needed.
  • 2 stalks Celery Can replace with any firm green vegetable.
  • 1 medium Yellow Bell Pepper Any bell pepper can be used.
  • 3 cloves Garlic Minced, fresh is best.
  • 2 medium Carrots Substitute with parsnips or sweet potatoes if desired.
For the Pasta & Protein
  • 1 cup Pastina or use orzo or tiny star pasta.
  • 2 cups Rotisserie or Leftover Chicken Leftovers can be substituted with beans for vegetarian option.
For the Final Touches
  • 1 teaspoon Kosher Salt Adjust based on volume.
  • 1 piece Parmesan Rind Optional but enhances flavor.
  • 1/2 cup Grated Parmesan Use nutritional yeast for non-dairy.
  • 2 sprigs Fresh Rosemary and/or Thyme Dried herbs can be used if fresh is unavailable.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Begin by warming a large Dutch oven or pot over medium heat. Add olive oil and butter, letting the butter melt until it begins to foam.
  2. Add chopped onion, shallot, diced celery, and yellow bell pepper. Sauté for 4-5 minutes, until onions become translucent.
  3. Stir in minced garlic and cook for an additional 2 minutes.
  4. Add chicken broth, diced carrots, and Parmesan rind. Season with kosher salt. Bring to a rolling boil, then reduce to a simmer uncovered for 20-25 minutes.
  5. Remove the Parmesan rind and set aside 2 cups of the cooked veggies. Blend the remaining soup until smooth and creamy.
  6. Return the blended soup to heat and stir in pastina, cooking according to package directions.
  7. Gently stir in reserved vegetables and shredded chicken into the pot.
  8. Cover and let soup sit for about 20 minutes.
  9. Taste and adjust seasoning before serving. Serve hot, garnished with Parmesan cheese and herbs.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days; freeze for up to 3 months. Add a splash of broth when reheating if it's too thick.

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