This Italian Penicillin Soup is the perfect dish to cozy up with when you need a little extra comfort or a flavorful pick-me-up. Inspired by traditional Italian pastina soup, this recipe is packed with rich chicken broth, fresh herbs, tender vegetables, and tiny pasta shapes like pastina or acini de pepe. It’s the ultimate comfort food— perfect whether you're feeling under the weather or just craving a hearty meal
Is it soup season near you? No matter - this delicious soup is perfect any time of year and is one of my favorite chicken soup recipes. I love this Italian Penicillin Soup because it takes a traditional Italian soup and gives it a fresh twist with wholesome ingredients and rich flavors.
It's easy to make, uses simple ingredients, and always makes me feel a little bit better. And, it's easy to customize depending on what you've got in the fridge. Add a big loaf of crusty bread (or these light and fluffy air fryer biscuits) and you've got a comforting dinner for the upcoming colder nights. (Also try this delicious vegan lasagna soup for something a little different!)
In This Post
Key Ingredients
Just a few simple ingredients are needed to make this delicious chicken pastina soup:
- Bone-in chicken thighs. I love using chicken thighs here vs. breasts as they add a lot more flavor to the broth. And using bone-in chicken helps keep the chicken a bit more moist.
- Chicken broth or water. Obviously homemade chicken broth creates the best results here, but feel free to use canned to save time and make things easier.
- Poultry herb blend. This unique herb blend is easy to find in the produce section and makes it easy to add a bunch of fresh herbs like thyme sprigs, parsley, and bay leaves to the soup, adding an aromatic flavor.
- Tomato paste. Not always used in Penicillin soup, but I love the color it adds and the slight tomatoey, acidic flavor.
- Olive oil. A staple in traditional Italian cooking, adding richness to the dish.
- Pastina pasta. These small pasta shapes are the star of this Italian pastina soup! Pastina literally means "little pasta" in Italian. Any tiny pasta shapes like acini de pepe or little stars will work perfectly with this Italian chicken noodle soup.
- Parmesan cheese. Grated Parmigiano Reggiano on top makes this soup extra indulgent and adds a nutty, salty flavor.
- Lemon juice. I feel like a nice squeeze of lemon brightens the flavors of the rich broth.
How To Make Italian Penicillin Soup
Making this Chicken pastina soup recipe is super easy - the hardest part is really just chopping the veg, but after that, it's smooth sailing. Here's what you'll do:
- Prepare the chicken and broth. Place the chicken thighs in a large pot and pour the chicken stock or broth (or water if that's all you've got) over the top. Tie the poultry herb bundle with some kitchen twine and add it to the pot. Bring everything to a boil, then simmer for 15 minutes, skimming any foam that rises to the top.
- Add the onion and garlic. Toss in the sliced onion, olive oil, salt, pepper, and smashed garlic. Simmer gently for 10 minutes.
- Add the vegetables and tomato paste. Stir in the chopped carrots, celery, leeks, minced garlic, and tomato paste. Bring the soup to a boil, then reduce to a simmer and cook for 30 minutes.
- Cook the pasta. You'll want to prepare the pastina separately, then add to the pasta at the end. This helps ensure the pasta doesn't get overcooked and prevents it from becoming mushy.
- Shred the chicken. Remove the chicken thighs from the soup, discard the bones and skin, shred the meat, and return it to the pot, along with the pastina
- Finish and serve. Add the freshly chopped parsley and a squeeze of lemon juice to the soup. Serve in bowls topped with nutty grated parmesan cheese and extra parsley if desired.
Variations And Substitutions
Penicillin soup, or pastina soup, is an ages-old recipe and there are about a million different versions of it that have evolved with tradition and family over the years. I love the recipe as written here, but there are loads of ways to change it up and make it your own. Here are some ways to adjust if you want to make some substitutions.
- Use rotisserie chicken. In a time crunch? For a quicker version, use shredded rotisserie chicken instead of cooking chicken thighs.
- Try a whole chicken. For the overachievers among us, using a whole chicken will create a richer, more flavorful broth. (But will require extra cooking time and a bit of extra work when it comes to deboning and shredding the chicken.)
- Switch up the pastina. Any small pasta shape will do here, so don't worry too much about names. If you're trying to find something in the grocery store, look for acini de pepe, alphabet pasta, or even tiny star-shaped pasta.
- Use vegetable stock. Swap chicken broth for vegetable stock if you want a lighter, vegetarian-friendly version. Or, if you are in a pinch, you can also use water.
- Add some extra flavors. Toss in a parmesan rind while simmering for an even deeper flavor. You can also experiment with different herbs to enhance this comforting soup.
- Add more vegetables. Feel free to add other veggies like zucchini, potatoes, or spinach for bonus nutrition points!
- Use Italian seasoning. If you can't find a fresh bundle of poultry seasoning, you can always use a blend of thyme, rosemary, bay leaves, and parsley to create your own. You could also simply add a teaspoon of dried Italian seasoning to make it easier.
Frequently Asked Questions
You can, but I find boiled chicken breasts to be a bit bland and dry, and the broth won't be quite as rich. A better option would be to use rotisserie chicken, which would cut down a bit on the cooking time and still provide good flavor. (Of course, you could also use leftover chicken for this recipe - it's a great way to use up leftovers!)
This soup can be stored in the fridge for 3-4 days in an airtight container. It also freezes well for up to a couple of months, making it ideal for meal prep.
Yes, cooking the pasta separately ensures it stays al dente and doesn’t absorb too much liquid from the soup, keeping the brothier soup texture and preventing the pasta from becoming mushy.
This pastina recipe is quickly becoming one of my favorite recipes and I'm sure this is going to be on repeat over the coming winter months.
If you try this Italian Penicillin Soup, let me know what you think in the comments below. And please tag me @frontrangefed on Instagram so I can see your masterpiece!
More Comforting Soups
- Chicken Minestrone Soup
- Bacon And Split Pea Soup
- Rich French Onion Soup
- Classic Corn Chowder
- Chickpea And Orzo Stew
- Crack Chicken Chili With Cream Cheese
Recipe
Italian Penicillin Soup (Easy Pastina Soup)
Ingredients
- 6-8 bone-in chicken thighs
- 12 cups chicken broth or water
- 1 bunch poultry herb blends tied together
- 1 large yellow onion thinly sliced
- 3 tablespoon olive oil
- 2 tbsp salt
- ¼ tsp black pepper
- 3 cloves garlic smashed
- 3 large carrots peeled and sliced into half moons
- 3 large celery pieces sliced into small crescent moons
- 2 large leeks chopped, green parts removed
- 5 cloves garlic minced
- 2 teaspoon tomato paste
- ½ cup small pasta or pastina (cooked separately)
- ½ cup parsley finely chopped
- ½ cup Parmesan grated (for serving)
- 1 squeeze lemon juice
Instructions
- Place the chicken in the bottom of a large pot, along with 10 cups of chicken broth or stock and the poultry herb blend bundle. Cover and bring to a boil over high heat, making sure it does not overflow. Reduce the heat and simmer for 15 minutes. Skim off any foam that may rise to the surface.
- Add the onion, olive oil, salt, pepper, and smashed garlic to the chicken mixture. Return the mixture to a boil, then reduce the heat to medium-low and simmer gently for 10 minutes. Add the carrots, sliced celery ribs, leeks, minced garlic, and tomato paste, stirring well to incorporate everything. Increase the heat to bring the soup to a boil, then reduce again to a simmer and cook for 30 minutes, stirring occasionally.
- Cook your pastina of choice, according to package instructions, in a separate pot. Drain and set aside.
- Remove the chicken thighs from the soup (a slotted spoon helps with this) and remove the bones and skin. Shred the chicken and return to the soup. Add the parsley and the squeeze of lemon. Add the cooked pasta to the pot.
- Serve in bowls topped with grated fresh parmesan cheese and extra parsley if desired.
Notes
- Use bone-in chicken thighs for the best flavor.
- If you can't find a fresh poultry blend, use a blend of fresh Italian spices, or even a couple of teaspoons of dried Italian spices.
- Store leftovers in the fridge for up to 3 days.
- Freeze soup in an airtight container for up to 3 months. Reheat in a pot over medium heat.
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