What’s in Italian penicillin soup?

It’s made with chicken, small pasta, blended vegetables, and a Parmesan rind. Fresh herbs like thyme and rosemary give it flavor, while garlic and olive oil add depth.

Does Italian penicillin soup work?

While it’s not actual medicine, it feels like one. The warm broth, gentle ingredients, and protein-rich chicken truly help your body recover faster.

Why do they call it penicillin soup?

Because it’s the go-to remedy for sniffles and fatigue. Italians have long believed this comforting soup works wonders during cold or flu season.

What is the Italian soup that cures sickness?

That would be this — Italian Penicillin Soup, or Chicken Pastina Soup . It’s light, nourishing, and soothing to both body and spirit.

Italian Penicillin Soup Recipe | Ultimate Healing Comfort

Name: Italian Penicillin Soup Recipe | Ultimate Healing Comfort
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, chopped; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; Kosher salt and freshly ground black pepper to taste; 8 cups low-sodium chicken broth; 1 Parmesan cheese rind; 2 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; 1/2 cup acini di pepe or pastina; 2 cups shredded cooked chicken; 2 tablespoons chopped fresh parsley; Grated Parmesan cheese, for garnish

Description

A rich and aromatic twist on classic chicken noodle soup. This Italian Penicillin Soup blends softened vegetables into the broth, simmers with fresh herbs, and finishes with shredded chicken and a Parmesan rind for comforting depth. Perfect for sick days, cold weather, or cozy nights at home.

Ingredients

Scale

2 tablespoons olive oil

1 small yellow onion, chopped

2 medium carrots, peeled and chopped

2 celery stalks, chopped

4 cloves garlic, minced

Kosher salt and freshly ground black pepper to taste

8 cups low-sodium chicken broth

1 Parmesan cheese rind

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

1/2 cup acini di pepe or pastina

2 cups shredded cooked chicken

2 tablespoons chopped fresh parsley

Grated Parmesan cheese, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 8 to 10 minutes.

2. Stir in garlic, salt, and pepper. Cook for 1 minute.

3. Add chicken broth, Parmesan rind, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20 minutes.

4. Remove Parmesan rind and herb sprigs. Use an immersion blender to blend vegetables directly in the pot until smooth.

5. Stir in pastina and shredded chicken. Simmer until pasta is tender, about 10 minutes.

6. Stir in parsley. Season again with salt and pepper to taste.

7. Serve hot, garnished with grated Parmesan cheese.

Notes

Blending vegetables into the broth creates a thicker, more comforting texture.

The Parmesan rind adds rich umami depth. Do not skip it if possible.

Acini di pepe or pastina is best, but orzo or other small pasta also works.

Leftovers will thicken as they cool. Add extra broth or water when reheating.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 301
Sugar: 5 g
Sodium: 1160 mg
Fat: 13 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 57 mg