Description
Italian Penicillin Soup is a comforting and hearty dish, perfect for warding off the chill on a cold day or when you’re feeling under the weather.
Ingredients
Scale
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1 1/2 cups peeled and coarsely chopped carrots
- 2 celery ribs coarsely chopped
- 6 garlic cloves smashed and peeled
- 3/4 teaspoon kosher salt
- 4 thyme sprigs
- 2 fresh bay leaves
- 1 (2 ounce) Parmigiano-Reggiano cheese rind plus grated cheese for garnish
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken
- fresh flat-leaf parsley leaves for garnish
Instructions
- In a large pot, combine the chicken broth, chopped sweet onion, carrots, celery, smashed garlic, kosher salt, thyme sprigs, bay leaves, and the cheese rind. Bring to a boil over medium-high heat.
- Reduce the heat and simmer for about 30 minutes or until the vegetables are tender.
- Add the uncooked pastina and shredded rotisserie chicken to the pot. Cook until the pasta is tender, approximately 3-5 minutes.
- Remove the thyme and bay leaves. Taste and adjust seasoning if necessary.
- Serve hot, garnished with grated Parmigiano-Reggiano and fresh parsley leaves.
Notes
This soup can be customized with different vegetables or types of pasta. Feel free to add your favorite herbs for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 55 mg
Keywords: Italian Penicillin Soup, chicken soup, comfort food, healthy soup, pasta soup