1. Can I make Italian penicillin soup in an Instant Pot or pressure cooker?

Yes! Sauté the vegetables first using the “Sauté” function, then add broth and cook on Manual/High Pressure for about 8 minutes. Follow the rest of the steps as usual and add pastina after the pressure release.

2. Why does my pastina soak up all the soup broth when storing leftovers?

Pastina absorbs liquid quickly. For best results, store the broth and pasta separately, then combine when reheating to avoid thick or gummy soup.

3. Can I make Italian penicillin soup vegetarian or vegan?

Yes! Use vegetable broth instead of chicken stock and substitute white beans or chickpeas for chicken. Skip the parmesan rind or use a vegan alternative if desired.

4. How can I boost the immune-boosting benefits of this soup?

Add ingredients like ginger, turmeric, or extra garlic during cooking. Stir in a squeeze of fresh lemon at the end for additional vitamin C and flavor.

Italian Penicillin Soup: Chicken Pastina for Sick Days

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 8 cups lower-sodium chicken broth; 2 cups chopped sweet onion; 1 1/2 cups chopped carrots; 2 celery ribs, chopped; 6 garlic cloves, smashed; 3/4 teaspoon kosher salt; 4 thyme sprigs; 2 fresh bay leaves; 1 Parmesan rind (2 ounces); 4 ounces pastina pasta; 2 cups shredded chicken; Fresh parsley leaves for garnish; Fresh grated Parmesan for serving

Description

A cozy Italian penicillin soup made with tender chicken, soft pastina, blended vegetables, and a rich Parmesan-infused broth. It’s warm, soothing, and full of classic comfort in every spoonful.

Ingredients

Scale

8 cups lower-sodium chicken broth

2 cups chopped sweet onion

1 1/2 cups chopped carrots

2 celery ribs, chopped

6 garlic cloves, smashed

3/4 teaspoon kosher salt

4 thyme sprigs

2 fresh bay leaves

1 Parmesan rind (2 ounces)

4 ounces pastina pasta

2 cups shredded chicken

Fresh parsley leaves for garnish

Fresh grated Parmesan for serving

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Instructions

1. Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large pot. Reduce heat and simmer 10 minutes until vegetables soften.

2. Scoop vegetables and 1 cup broth into a blender. Remove center of lid for steam, cover with a towel, and blend until smooth.

3. Stir the blended mixture back into the pot.

4. Add thyme, bay leaves, and Parmesan rind. Bring to a boil again.

5. Add pastina. Lower heat and simmer 18–20 minutes, stirring now and then.

6. Add shredded chicken in the last 3 minutes.

7. Remove from heat. Take out thyme sprigs, bay leaves, and Parmesan rind.

8. Serve warm topped with parsley and fresh grated Parmesan.

Notes

To make it creamier, blend an extra cup of vegetables before adding back to the pot.

Swap pastina with small shells if needed.

Use leftover cooked chicken to save time.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 332
Sugar: 7g
Sodium: 1913mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 28g
Cholesterol: 107mg