Italian Penicillin Soup (Easy Pastina Soup)
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
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.
Nutrition
Calories: 309kcalCarbohydrates: 12gProtein: 19gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 94mgSodium: 2635mgPotassium: 455mgFiber: 2gSugar: 4gVitamin A: 4395IUVitamin C: 11mgCalcium: 118mgIron: 2mg
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