Italian Penicillin Soup (Chicken Pastina Soup)
Servings: people
This Italian Penicillin Soup is a quick, comforting chicken pastina soup made with simple ingredients and ready in about 30 minutes. It’s warm, satisfying, and budget-friendly, with tender chicken, small pasta, and a light broth that fits naturally into everyday Mediterranean-style home cooking.
Ingredients
- 8 cups chicken broth low-sodium
- 1 pound chicken thighs or breast–boneless skinless–sub 2 to 3 cups shredded rotisserie chicken
- ¾ cup orzo or 4 ounces small pastina pasta
- 1 large onion roughly chopped
- 2 medium carrots roughly chopped
- 1 rib celery roughly chopped
- 2 tablespoons tomato paste optional
- 1 bay leaf
- 1 small piece parmesan rind from Parmigiano Reggiano or Grana Padano - optional
- ½ teaspoon salt or more to taste
- ¼ cup grated parmesan
- 1 handful flat-leaf parsley chopped, for serving
- to taste extra virgin olive oil + cracked black pepper for serving
Instructions
- Start the soup: Add 8 cups chicken broth to a large pot. Add 1 large onion, 2 medium carrots, 1 rib celery (all roughly chopped), 2 tablespoons tomato paste, 1 bay leaf, and 1 small piece parmesan rind (if using).
- Cook the chicken: Add 1 pound chicken thighs to the pot. Season with ½ teaspoon salt, bring to a boil, then lower the heat to a gentle simmer. Cook for 15–20 minutes, until the vegetables are soft and the chicken is fully cooked.Note: If using rotisserie chicken, do not add it yet—just simmer the vegetables in the broth.
- Shred the chicken: Remove the cooked chicken and shred it with two forks. Discard the bay leaf and cheese rind.Note: If using rotisserie chicken, shred it now.
- Blend the broth (optional): Blend the vegetables into the broth until smooth. An immersion blender is easiest. If using a regular blender, blend carefully and let steam escape.
- Cook the pasta: Bring the soup back to a gentle simmer. Add the shredded chicken and ¾ cup orzo. Cook until the pasta is tender, following the package time. If the soup looks too thick, add a little more broth or water until it reaches the consistency you like.Note: If using rotisserie chicken, add it in the last 2–3 minutes to warm it through.
- Serve: Taste and adjust salt if needed. Serve with parsley, black pepper, Parmesan, and a drizzle of good extra-virgin olive oil.
Notes
Substitutions
- Small pasta (orzo or pastina) → Acini di pepe, stelline, ditalini, broken spaghetti, or broken angel hair
- Chicken (boneless thighs or breasts) → Shredded rotisserie chicken added at the end (reduce salt)
- Chicken broth → Homemade broth or good-quality boxed broth
- Onion → Shallots or leeks
- Carrots → Parsnips or fennel
- Celery → A small pinch of celery salt
- Tomato paste (optional) → Omit entirely or use a Parmesan rind
- Parmesan cheese + rind → Use only Parmigiano Reggiano or Grana Padano rinds, or skip and add extra grated cheese
- Bay leaf → Fresh thyme or rosemary
- Parsley → Omit or swap with basil or chives
- Extra-virgin olive oil (for serving) → Skip if you don’t have a good-quality oil
- Use raw chicken when possible for better flavor, less salt, and lower cost
- Check the label on chicken and avoid “enhanced” or added-sodium options
- Choose low-sodium broth so you control the seasoning
- Cut veggies small so they cook fast and blend smoothly
- Use a real Parmesan rind if you have one for extra depth
- Blend hot soup carefully and let steam escape
- Store pasta separately if making ahead
- Taste before salting, especially with rotisserie chicken
- Finish with good olive oil or skip it altogether
- Store leftovers in an airtight container in the fridge for up to 3 days, or freeze the soup without the pasta for up to 2 months and add freshly cooked pasta when reheating.
