Italian Penicillin Soup

Italian Penicillin Soup, also known as pastina soup, is the go-to comfort when colds or long days hit. Made with wholesome veggies simmered into rich broth and tender pastina, it feels creamy without any cream at all. Passed down through generations, this timeless Italian remedy is so soothing and delicious that even the kids ask for it when they’re perfectly healthy.

Love More Soup Recipes? Try My Cheddar Garlic Herb Potato Soup or this Mushroom Soup Recipe next.

Why You’ll Love This Recipe

This cozy one-pot soup is smooth and creamy without being heavy, since the vegetables are blended right into the broth instead of left in chunks. The tiny pastina makes it especially kid-friendly, while the rich, comforting flavor wins over adults too. Quick to prepare, easy to reheat, and even better the next day, it’s a deliciously warming meal you’ll turn to again and again.

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Ingredient List

The Broth Base:

• 8 cups low-sodium chicken broth
• 2 cups chopped sweet onion
• 1½ cups peeled and coarsely chopped carrots (about 2 medium)
• 2 celery ribs, coarsely chopped
• 6 garlic cloves, smashed and peeled
• ¾ teaspoon kosher salt
• 4 sprigs fresh thyme
• 2 fresh bay leaves
• 1 (2 oz) Parmigiano-Reggiano rind

The Good Stuff:

• 4 oz uncooked pastina (tiny pasta)
• 2 cups shredded rotisserie chicken
• Fresh flat-leaf parsley, for garnish

Substitution Notes: Use orzo if no pastina. No Parmesan rind? Add grated cheese at the end. Fresh thyme is better but dried works. Sweet onions are best but regular yellow onions work. Get good chicken broth – low sodium so you control the salt.

Why These Ingredients Work

That Parmesan rind changes everything. Smashed garlic tastes better than chopped. Sweet onion balances the salt.

Mashing cooked vegetables back in makes it creamy. Pastina soaks up flavor while it cooks. Carrots add sweetness to balance the salty broth and cheese. Celery gives that soup base taste. Bay leaves and thyme make it smell like it’s been cooking all day even though it takes 40 minutes.

Rotisserie chicken saves time but leftover roast chicken works. I’ve used turkey when that’s what I had. Just need tender cooked protein that warms through.

Essential Tools and Equipment

• Large saucepan or Dutch oven (at least 6-quart capacity)
• Blender or immersion blender
• Slotted spoon
• Sharp knife
• Cutting board
• Ladle for serving

How To Make Italian Penicillin Soup

Simmer the Vegetable Base (10 minutes)

In your large saucepan or Dutch oven, bring the chicken broth, chopped onion, carrots, celery, smashed garlic, salt, thyme sprigs, bay leaves, and that precious Parmesan rind to a rolling boil. Once it’s bubbling away, reduce the heat to medium-low and let it simmer until the vegetables are fork-tender, about 10 minutes. Your kitchen is going to smell AMAZING at this point!

Create the Creamy Magic (5 minutes)

Here’s where the magic happens! Using a slotted spoon, carefully fish out all those softened vegetables along with about 1 cup of the flavorful broth. Transfer everything to your blender and puree until completely smooth and creamy. Pour this gorgeous mixture right back into the pot and give it a good stir. Look at that beautiful, creamy color!

Add the Stars of the Show (8-10 minutes)

Stir in your pastina and shredded rotisserie chicken. Let everything cook together until the pasta is perfectly tender – usually 8-10 minutes depending on your pasta size. Before serving, fish out and discard the thyme stems, bay leaves, and Parmesan rind (they’ve done their job!).

The Grand Finale

Ladle this liquid gold into bowls and sprinkle generously with fresh parsley. A little extra grated Parmesan on top never hurt anyone either!

You Must Know

This Italian Penicillin Soup combines tender pasta, savory chicken, and a hint of smoky pancetta for a comforting, flavorful bowl. Its creamy broth and subtle herbal notes make it a perfect meal for chilly evenings.

Personal Secret: I keep Parmesan rinds in the freezer. Way better than just cheese. Sometimes I use two rinds if I have them.

Must-Know: Watch pastina closely. Goes from good to mush fast. Start checking at 6 minutes. Different brands cook different speeds.

Temperature Tip: Let soup sit 5 minutes before serving. Always too hot from the stove, and flavors settle together.

Pro Tips & Cooking Hacks

• Add white wine with vegetables for more flavor
• Blend half for chunky, all for smooth
• Don’t skip Parmesan rind
• Buy pre-cut vegetables to save time
• Use kitchen shears to cut chicken if it’s in big pieces
• Add pasta water to thin if it gets thick
• Fresh herbs at the end make it taste brighter

Flavor Variations & Suggestions

Add spinach last 2 minutes – wilts right
Squeeze lemon juice before serving – makes everything bright
Use oregano instead of thyme – more Mediterranean
Add white beans with chicken – makes it filling Add red pepper flakes – gives it kick Use leftover turkey – good after holidays

Make-Ahead Options

Better the next day. Make up to 3 days ahead. Pastina soaks up liquid so add more broth when reheating. Sometimes I make double on Sunday and we eat it all week.

Make without pasta and freeze 3 months. Add pastina when ready to eat. I put it in quart containers so I can defrost what we need. Label with date – frozen soup all looks the same after a month.

Recipe Notes & Baker’s Tips

The blending step makes this special – don’t skip it. Use an immersion blender right in the pot if easier. Just don’t blend too much or it turns to baby food.

Room temperature chicken shreds better than cold. If your rotisserie chicken is from the fridge, microwave 30 seconds first.

This soup is forgiving. Too thick? Add broth. Too thin? Simmer uncovered a few minutes. Not flavorful enough? More salt and Parmesan.

Serving Suggestions

Good as dinner with crusty bread. Good starter before pasta. Main course with simple salad. My kids like it with grilled cheese – very American but works.

For fancy: warm bowls, drizzle olive oil, extra Parmesan on top. Rosa serves it in wide shallow Italian bowls that make everything look good. Mason jars work for packed lunches – just add pasta when you heat it.

How to Store Your Italian Penicillin Soup

Refrigerator: 4 days in sealed containers Freezer: 3 months without pasta, 1 month with pasta but texture is bad Reheating: Low heat on stovetop, add broth as needed. Microwave works but stir halfway so it heats even.

Freeze in ice cube trays first, then put in bags. Good portions when you just need a cup or two.

Allergy Information

Contains: Dairy (Parmesan), Gluten (pasta) Dairy-Free: Skip the Parmesan rind, use nutritional yeast instead Gluten-Free: Use rice or corn pasta, check your broth label Low-Sodium: Use no-salt broth and add salt to taste

Questions I Get Asked A Lot

What is Italian penicillin soup?

Italian-American comfort soup with chicken, tiny pastina pasta, and mashed vegetables that make it creamy without cream. Rosa’s family called it “medicina della nonna” back in Sicily.

Why is Italian penicillin soup good for you?

Warm broth helps when you’re stuffed up, chicken gives protein, vegetables give vitamins, and easy pasta gives energy when you don’t feel like eating much. Plus it’s hydrating and comforting.

How did Italian penicillin soup get its name?

Italian-American families started calling it penicillin soup because it seemed to work as good as medicine when someone was sick. The name stuck because it really does make you feel better.

Can I use homemade broth?

Yes. Just taste and add salt.

No pastina at the store?

Orzo works. So does broken spaghetti. Change cooking time.

Make it vegetarian?

Use vegetable broth. Skip chicken. Add white beans.

Pasta gets mushy in leftovers?

Cook pasta separate and add to bowls when serving. Or undercook if making ahead.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your Italian Penicillin Soup adventures!