Italian Penicillin Soup Recipe (Nonna’s Chicken Pastina Soup)

Italian penicillin soup is the kind of meal that makes you slow down, wrap yourself in a blanket, and feel a little better with every spoonful. Italian grandmothers have been making this simple chicken pastina soup for generations whenever someone had a cold, the flu, or just needed a little comfort. It is not real medicine, of course, but warm homemade broth, tender chicken, tiny pasta, and plenty of Parmigiano-Reggiano have a way of making almost any day brighter.

This traditional Italian penicillin soup recipe keeps all the classic flavors while using simple shortcuts that make it easy enough for a busy weeknight. The vegetables are blended into the broth until smooth and silky, giving the soup its rich golden color without adding cream. Tiny pastina, shredded chicken, and freshly grated parmesan finish every bowl perfectly.

What Is Italian Penicillin Soup?

Italian penicillin soup is a traditional Italian chicken pastina soup made with rich chicken broth, soft vegetables blended into the soup, tiny pastina pasta, shredded chicken, and Parmigiano-Reggiano. In many Italian homes, this simple minestrina in brodo has been the favorite comfort food for anyone feeling under the weather.

Unlike American chicken noodle soup, the vegetables become part of the broth instead of staying chunky. That creates the smooth, velvety texture that makes this soup so comforting.

Necessary Equipment

You’ll only need a few basic kitchen tools:

• Large Dutch oven or heavy soup pot
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Immersion blender
• Ladle
• Cheese grater

No immersion blender? Carefully blend the vegetables in batches using a countertop blender before returning them to the pot.

Key Ingredients & Substitutions

• Olive oil: 2 tablespoons add rich flavor while helping the vegetables soften.
• Butter: 1 tablespoon gives the broth extra richness, though more olive oil also works.
• Yellow onion: 1 large onion creates the flavorful base of the soup.
• Celery: 4 stalks bring classic Italian soup flavor.
• Carrots: 5 medium carrots (about 1 pound or 450 g) naturally sweeten the broth and create its golden color.
• Garlic: 6 cloves add warmth and depth without overpowering the soup.
• Low-sodium chicken broth: 8 cups (2 liters) let you control the final seasoning.
• Parmigiano-Reggiano rind: 1 rind (about 2 ounces or 60 g) gives the broth incredible savory flavor. If you don’t have one, stir in ½ cup grated parmesan at the end or use 1 teaspoon white miso.
• Fresh thyme: 2 sprigs add gentle herbal flavor.
• Bay leaf: 1 leaf brings extra depth while simmering.
• Soy sauce (optional): 1 tablespoon quietly boosts the umami without tasting like soy sauce.
• Pastina: 1 cup (170 g) of stelline is traditional, but acini di pepe, tiny shells, or even crushed angel hair all work well.
• Cooked chicken: 2½ cups (350 g) shredded rotisserie or leftover roasted chicken.
• Salt and black pepper: Season to taste.
• Fresh parsley: A few tablespoons chopped brighten every bowl.
• Freshly grated Parmigiano-Reggiano: Serve generously on top.

Which Pastina Works Best?

Classic stelline (little stars) are the traditional choice for Italian penicillin soup, but several tiny pasta shapes work beautifully.

• Stelline
• Acini di pepe
• Tiny shells
• Ditalini
• Orzo
• Broken angel hair or capellini

For gluten-free soup, cook gluten-free orzo or broken gluten-free spaghetti separately and add it to each bowl before serving.

How to Make Italian Penicillin Soup

1. Cook the vegetables. Heat the olive oil and butter in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Cook for 8 to 10 minutes until they become soft and lightly golden around the edges. Stir in the garlic and cook for another minute.
2. Build the broth. Pour in the chicken broth. Add the parmesan rind, thyme, bay leaf, and soy sauce if using.
3. Simmer gently. Bring everything to a gentle simmer and cook for about 25 minutes until the carrots are completely soft.
4. Remove the herbs. Lift out the parmesan rind, thyme stems, and bay leaf before blending.
5. Blend until smooth. Use an immersion blender to puree the vegetables directly in the pot until the broth becomes silky and creamy. For a slightly chunky soup, remove a couple cups of vegetables before blending and stir them back afterward.
6. Bring back to a simmer. Return the soup to gentle heat.
7. Cook the pastina. Stir in the pastina and cook according to the package directions, stirring often because tiny pasta sticks easily.
8. Add the chicken. Mix in the shredded chicken during the final 3 minutes so it heats through without drying out.
9. Season and serve. Taste the soup and season with salt and black pepper. Ladle into bowls and finish with grated parmesan, chopped parsley, and another crack of black pepper.

Tips for the Best Italian Penicillin Soup

• Brown the vegetables. Letting the carrots, celery, and onion lightly brown builds much deeper flavor.
• Don’t skip the parmesan rind. It adds rich savory flavor that cannot be replaced completely.
• Cook the pastina carefully. Tiny pasta cooks quickly and becomes soft if left too long.
• Blend thoroughly. A smooth broth is what makes this traditional Italian penicillin soup different from chicken noodle soup.
• Keep extra broth nearby. Leftover pastina absorbs liquid overnight, so stir in a little more broth when reheating.
• Use freshly grated parmesan. It melts better and tastes much richer than pre-grated cheese.

Variations

For a traditional Stracciatella version, whisk 2 eggs with 3 tablespoons grated parmesan and slowly drizzle the mixture into the finished soup while stirring gently.

For a vegetarian version, replace the chicken broth with vegetable broth and swap the chicken for one can of white beans.

If you’re using a slow cooker, cook everything except the pastina for about 6 hours on LOW. Blend the vegetables, then stir in the pastina during the final 20 to 30 minutes.

If someone has a cold, try adding a little extra garlic and a squeeze of fresh lemon juice before serving.

Serving Suggestions

This soup is filling enough to enjoy on its own with warm crusty bread or homemade garlic bread for dipping. A simple green salad also makes a fresh side for a complete dinner.

If you’re serving this as a first course, follow it with crispy Italian Chicken Scallopini or a hearty plate of Italian Sunday Sauce over pasta. If you love classic family recipes, be sure to browse your full collection of Italian recipes for more comforting meals.

Make-Ahead and Storage

Refrigerator: Store leftovers for up to 4 days in an airtight container. Add a splash of broth or water when reheating since the pastina absorbs liquid.

Freezer: Freeze only the blended soup base for up to 3 months. Leave the pasta out before freezing.

Meal Prep: Cook the pastina separately and keep it in another container. Add it to individual bowls when serving so it stays tender instead of becoming mushy.

Reheating: Warm the soup slowly over medium-low heat or in the microwave, stirring occasionally until hot.

Frequently Asked Questions

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