Description
Italian Chicken Pastina Soup, also known as Italian Nonna’s Penicillin Soup, is a comforting and nourishing soup featuring tender vegetables, rotisserie chicken, and tiny pastina pasta in a smooth, flavorful broth enriched with Parmesan and fresh herbs. This traditional Italian recipe is perfect for chilly days or when you need a warm, soothing meal to feel better.
Ingredients
Scale
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, diced small
- 1 large shallot, finely chopped
- 4 stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 4 medium cloves garlic, minced
Broth and Vegetables
- 8 cups low-sodium chicken broth (may add more if needed)
- 1 pound carrots, diced small
- 1 Parmesan rind (optional)
- 1 ½ teaspoons kosher salt, more to taste
Pasta and Chicken
- ⅓ cup uncooked pastina (tiny pasta; double if you prefer lots of pasta)
- 2 ½ – 3 cups rotisserie or leftover chicken, shredded or chopped
To Serve
- Grated Parmesan cheese
- Finely chopped fresh rosemary and/or fresh thyme leaves
Instructions
- Prepare the vegetable base: Heat a large Dutch oven or soup pot over medium heat. Add the olive oil, butter, diced onion, shallot, celery, and yellow bell pepper. Stir to combine and cook for 4-5 minutes until the onions become translucent, stirring occasionally to prevent sticking.
- Add garlic: Stir in the minced garlic and cook for another 2 minutes to release its aroma, while stirring frequently to avoid burning.
- Add broth and vegetables: Pour in the low-sodium chicken broth, add the diced carrots, Parmesan rind if using, and kosher salt. Stir well to mix and bring the mixture to a rolling boil. Then reduce the heat to a steady simmer, leaving it uncovered, and cook for 20-25 minutes until the vegetables are tender.
- Puree the soup base: Remove the Parmesan rind from the pot. Using a slotted spoon, remove 2 cups of the diced veggies and set them aside for later. With an immersion blender, puree the remaining broth and vegetables in the pot until smooth. If using a regular blender, allow the mixture to cool slightly before blending. Remove the center cap of the blender lid and cover it with a kitchen towel to allow steam to escape safely.
- Cook the pasta: Return the pureed soup base to the pot if you used a separate blender. Add the pastina pasta and bring the mixture back to a boil. Reduce to a simmer and cook uncovered according to the pasta package instructions, usually about 9 minutes for pastina or acini de pepe, until al dente.
- Add chicken and reserved vegetables: Stir in the shredded rotisserie or leftover chicken along with the reserved diced vegetables. Combine thoroughly, then cover the pot and let the soup rest off the heat for 20 minutes to allow flavors to meld and pasta to soften perfectly.
- Adjust seasoning and serve: Taste the soup and add more kosher salt if needed. Serve hot topped with freshly grated Parmesan cheese, a sprinkle of finely chopped fresh rosemary and/or thyme, and freshly ground black pepper to taste. Enjoy your comforting Italian chicken pastina soup!
Notes
- For detailed instructions and tips, refer to the Café Tips section above the recipe.
- Metric measurements are available via a toggle button in the original recipe post.
- If you do not have an immersion blender, use a regular blender but be cautious blending hot liquids as described.
- You can customize the amount of pasta to your liking by doubling the pastina for a heartier soup.
- Using fresh herbs at the end brightens the flavor authentically.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg
