Italian Penicillin Soup (Italian Chicken Pastina Soup)

Italian penicillin soup delivers cozy comfort in every spoonful, blending tender vegetables into a silky golden broth with tiny pastina pasta and shredded chicken. Known as Nonna’s go-to remedy, this one-pot recipe comes together in under an hour for sick days or chilly evenings. It’s nourishing, easy to eat, and endlessly customizable.

Why You’ll Love This Recipe

This soup stands out for its soothing texture and simple preparation. The pureed vegetables create a creamy broth without dairy, while pastina adds just the right bite.

• Quick and one-pot: Ready in 45 minutes with minimal cleanup.
• Kid-friendly: No big chunks, perfect for sensitive appetites or little ones.
• Nutrient-packed: Loaded with vegetables, protein, and immune-supporting garlic and lemon.
• Freezer-friendly: Make ahead and reheat effortlessly.
• Versatile: Easily adapted for vegan, gluten-free, or high-protein needs.

What Is Italian Penicillin Soup?

Italian penicillin soup earns its nickname as a comforting “cure-all” from Italian grandmothers, featuring pastina, the tiniest pasta shapes like stelline stars or acini di pepe beads. Unlike chunky chicken noodle soup, this version purees vegetables right into the broth for a velvety consistency that’s gentle on sore throats.

Here’s how it stacks up against similar favorites:

Soup Type	Broth Texture	Pasta Type	Best For
Italian Penicillin	Silky, pureed	Tiny pastina	Sick days, easy swallowing
Classic Chicken Noodle	Clear, brothy	Egg noodles	Everyday meals
Simple Pastina Broth	Light and thin	Pastina only	Quick toddler comfort

Pastina means “little pasta” in Italian, and any small shape works if stelline isn’t available.

Ingredients and Easy Swaps

Gather these pantry staples for four generous servings. Focus on fresh vegetables for the best flavor.

For the base:

• 2 tablespoons olive oil
• 1 medium yellow onion, quartered
• 3 large carrots, roughly chopped (about 12 ounces)
• 3 celery stalks, halved
• 5 garlic cloves, peeled
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 Parmesan rind (optional, for umami)

Broth and add-ins:

• 8 cups low-sodium chicken broth (or vegetable broth for vegan)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 2 bay leaves
• 2 cups shredded cooked chicken (rotisserie works great)
• 1 cup pastina pasta (stelline, acini di pepe, ditalini, or orzo)

To finish:

• Juice of 1 lemon (about 2 tablespoons)
• Grated Parmesan cheese, for serving
• Chopped fresh parsley or thyme, for garnish

Quick swaps:

• No pastina? Use mini shells, orzo, or gluten-free alternatives.
• Vegan version: Swap chicken broth for vegetable, skip Parmesan rind, and use chickpeas instead of chicken.
• Extra protein: Add white beans or lentils with the chicken.
• Spice it up: Include grated ginger or red pepper flakes during sauteing.

How to Make Italian Penicillin Soup

This recipe uses one pot for simplicity. An immersion blender makes pureeing easy, but a regular blender works too.

Step 1: Saute the Vegetables

Heat olive oil in a large Dutch oven or pot over medium heat. Add onion, carrots, celery, garlic, salt, and pepper. Cook, stirring occasionally, for 5-7 minutes until vegetables soften and lightly brown. This builds deep flavor.

Step 2: Simmer the Broth

Pour in chicken broth, add Parmesan rind, thyme, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes until vegetables are very tender.

Step 3: Puree for Silky Broth

Remove rind, thyme stems, and bay leaves. Use an immersion blender to puree the vegetables directly in the pot until smooth. For a regular blender, transfer vegetables and 2 cups broth, blend until creamy, then return to the pot. Taste and adjust salt.

Step 4: Add Chicken and Pastina

Stir in shredded chicken and pastina. Simmer uncovered for 7-9 minutes (check pasta package), stirring often to prevent sticking. Pastina will absorb broth and thicken the soup.

Step 5: Finish and Serve

Turn off heat, stir in lemon juice for brightness. Ladle into bowls, top with grated Parmesan, fresh herbs, and black pepper. Drizzle with olive oil if desired. Serves 4-6.

Pro tip: For the silkiest texture, blend all vegetables. Add a splash more broth if you prefer thinner soup.

Storage and Reheating Tips

This soup reheats beautifully and tastes even better the next day.

• Fridge: Store in an airtight container up to 4 days. Keep pasta separate from broth to avoid mushiness: Cook extra pastina fresh when serving.
• Freezer: Freeze broth and chicken (no pasta) for up to 3 months. Thaw overnight, then simmer with new pastina.
• Reheat: Stovetop over low heat with a splash of broth, or microwave in 1-minute bursts, stirring between. Aim for steaming hot.

Recipe Variations

Tailor this soup to your needs with these simple tweaks.

High-Protein Version: Double the chicken or stir in 1 can drained white beans or chickpeas after blending.

Vegan Italian Penicillin Soup: Use vegetable broth, 1 can chickpeas (mashed slightly), and nutritional yeast or vegan Parmesan. Add miso paste for savory depth.

For Kids: Blend fully smooth, use alphabet pasta, and skip spice. Serve with buttered bread.

Flavor Boosts:

• Ginger kick: Grate 1-inch fresh ginger with vegetables.
• Spicy: Add 1/4 teaspoon red pepper flakes.
• Greens: Stir in 2 cups baby spinach at the end.
• Creamy: Blend in 1/4 cup cashews with vegetables for vegan creaminess.

Pair with crusty bread, a simple green salad, or garlic toasts for a complete meal.

Frequently Asked Questions

Can I make this soup dairy-free?
Yes, skip the Parmesan rind and garnish. Use olive oil instead of butter if adding any.

What if I can’t find pastina?
Any tiny pasta like orzo, ditalini, or mini stars works. Adjust cook time slightly and stir to prevent clumping.

Is this soup good for when you’re sick?
Absolutely. The warm, smooth broth soothes sore throats, while lemon adds vitamin C and protein supports recovery. It’s hydrating and gentle.

How do I prevent the soup from getting too thick?
Cook pasta al dente and store it separately. Thin with extra broth when reheating.

Can I use raw chicken?
Yes, dice 1 pound boneless thighs, add with broth, and simmer until cooked through before pureeing.

Nutrition (Per Serving, Approximate)

Calories: 320 | Protein: 25g | Carbs: 28g | Fiber: 4g | Fat: 12g
Values based on 6 servings. Naturally gluten-free adaptable.

Enjoy this hug in a bowl whenever you need comfort. Share your tweaks in the comments!

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