Italian Penicillin Soup
This comforting Italian penicillin soup is rich, flavorful, and packed with chicken, vegetables, pastina, and Parmesan.
Equipment
- large saucepan
- Blender
Ingredients
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1.5 cups peeled and coarsely chopped carrots
- 2 ribs celery coarsely chopped
- 6 cloves garlic smashed and peeled
- 0.75 teaspoon kosher salt
- 4 sprigs thyme
- 2 leaves fresh bay leaves
- 2 ounces Parmigiano-Reggiano cheese rind
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken
- fresh flat-leaf parsley leaves for garnish
Instructions
- Gather all ingredients.
- Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high. Reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
- Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
- Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
- Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
- Serve immediately; garnish with parsley and grated Parmigiano-Reggiano.
Notes
Recipe developed by Craig Ruff.
Nutrition
Serving: 1bowlCalories: 332kcalCarbohydrates: 27gProtein: 28gFat: 13gSaturated Fat: 4gCholesterol: 107mgSodium: 1913mgPotassium: 601mgFiber: 3gSugar: 7gVitamin C: 9mgCalcium: 157mgIron: 2mg
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