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The Ultimate Italian Penicillin Soup (Restorative Chicken & Pastina Soup)

Close-up of a bowl of Italian penicillin soup featuring shredded chicken, ditalini pasta, carrots, celery, topped with grated Parmesan and parsley.
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Make this Italian Penicillin Soup when you need a comforting, restorative meal. This recipe uses bright lemon, garlic, and classic Italian vegetables to create a soothing broth with tender chicken and small pastina pasta. It is the perfect soup for colds or a cozy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups quality chicken broth (or vegetable broth for a vegetarian option)
  • 1 bay leaf
  • 1 teaspoon dried Italian seasoning or dried thyme
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup pastina pasta (or other small soup pasta)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper to taste
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften.
  2. Add the minced garlic and cook for 1 minute more until fragrant. Do not let the garlic burn.
  3. Pour in the chicken broth and add the bay leaf and Italian seasoning. Bring the mixture to a gentle boil.
  4. Add the cut chicken pieces to the pot. Reduce the heat to maintain a simmer and cook for about 10 minutes, or until the chicken is cooked through.
  5. Stir in the pastina pasta. Cook according to package directions, usually 7 to 9 minutes, stirring occasionally to prevent sticking.
  6. Remove the pot from the heat. Discard the bay leaf. Stir in the lemon zest, lemon juice, and Parmesan cheese until the cheese melts into the broth.
  7. Season the soup with salt and pepper to your taste.
  8. Ladle the soup into bowls. Garnish each serving with fresh parsley and extra Parmesan cheese.

Notes

  • For a gluten free soup recipe Italian style, substitute the pastina with gluten-free pastina or use rice instead.
  • If you are preparing this as a vegetarian option, substitute the chicken broth with vegetable broth and omit the chicken, adding 1 cup of white beans or small white mushrooms when you add the pasta.
  • This restorative chicken soup freezes well. Cool completely before storing in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stove.

Nutrition

Find it online: https://cheffinity.com/italian-penicillin-soup-recipe/