Description
Italian Penicillin Soup is a comforting, hearty dish perfect for cold winter days or when you’re feeling under the weather. This flavorful soup combines tender chicken, pastina pasta, and nutrient-packed vegetables in a rich broth infused with herbs like rosemary and thyme. It’s the ultimate remedy for colds, offering both nourishment and warmth.
Ingredients
Scale
For the Soup Base:
- 1 whole chicken (or 4 chicken thighs)
- 1 large onion, diced
- 3 carrots, sliced into thin rounds
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken broth or homemade stock
- 1 Parmesan rind (optional but highly recommended for depth of flavor)
For the Italian Touch:
- 1 cup pastina (tiny pasta stars)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp olive oil
Optional Garnishes:
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- A drizzle of extra virgin olive oil
Instructions
- Start with the Base: In a large pot, bring water or vegetable broth to a boil. Add your chopped vegetables and a pinch of salt to enhance their natural flavors.
- Simmer Until Tender: Reduce the heat to low and let the vegetables simmer gently for about 25 minutes, or until they become soft and fragrant.
- Prepare the Pasta: While the vegetables are cooking, boil the pastina in a separate pot. Drizzle a little olive oil over the pasta to prevent sticking.
- Blend the Vegetables: Transfer the softened vegetables to a blender along with 2 cups of the broth. Let the mixture cool slightly before blending into a smooth puree.
- Combine and Stir: Pour the blended vegetable puree back into the pot with the remaining broth. Stir to create a creamy and unified soup base.
- Serve: Add a portion of cooked pastina to a bowl and ladle the hot soup over the top. Garnish with black pepper, parsley, and Parmesan cheese for a perfect finish.
Notes
- Vegetarian Option: Replace chicken with chickpeas or white beans, and use vegetable broth instead.
- Make Ahead: The soup tastes even better the next day as the flavors meld together.
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 920mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Italian penicillin soup