Creamy Immune-Boosting Pastina & Chicken Soup
Italian Penicillin Soup (also called Italian Nonna’s Penicillin) is the kind of soup you make when you’re feeling under the weather or simply need a warm, comforting meal. It features tender vegetables, a delicate chicken or vegetable broth, tiny pasta (pastina), lemon and Parmesan—creating a silky, nourishing dish that warms the body and soul. It’s easy to make, full of heart-healthy ingredients and perfect for fall, chilly nights or soup-and-salad dinners.
Prep Time: ~15 minutes
Cook Time: ~30-40 minutes
Total Time: ~45-55 minutes
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter (optional for added richness)
- 1 large onion, diced
- 3 carrots, diced
- 2-3 stalks celery, chopped
- 4-6 cloves garlic, minced
- 8 cups chicken broth (or vegetable broth for vegetarian version)
- Salt and black pepper to taste
- 1 Parmesan rind (optional, adds depth)
- 1 cup pastina (tiny pasta) or substitute small pasta like orzo, stelline, acini di pepe
- 2-3 cups cooked shredded chicken (optional)
- Juice of 1 lemon
- 2 cups baby spinach or chopped kale (optional)
- Freshly grated Parmesan and chopped parsley for garnish
Instructions
➜ In a large pot, heat olive oil and butter over medium heat. Add the onion, carrots and celery. Cook about 4-5 minutes until vegetables begin to soften. Add garlic and cook another minute until fragrant.
➜ Pour in the broth and add the Parmesan rind if using. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook 20-25 minutes until vegetables are tender.
➜ Remove the Parmesan rind. Use an immersion blender or transfer part of the soup (about half the vegetables and broth) to a blender and purée until smooth. Return to pot.
➜ Add the pastina and cooked shredded chicken (if using). Cook until the pasta is tender (approx 8-10 minutes).
➜ Stir in the lemon juice and spinach (or kale), allow greens to wilt. Adjust salt and pepper if needed.
➜ Serve hot, topped with a generous sprinkling of freshly grated Parmesan and chopped parsley.
Pro Tips (FAQ-Style)
Can I make it vegetarian or vegan?
Yes—use vegetable broth instead of chicken broth, omit the chicken and rind, and finish with nutritional yeast instead of Parmesan.
Why is it called “Italian Penicillin”?
Because in Italian-American households this pastina soup is a go-to for when someone’s sick—a metaphorical remedy rather than actual medicine. The Takeout+2The Café Sucre Farine+2
How can I store leftovers?
Store soup without the pasta (if possible) to avoid it becoming overly soft. Refrigerate up to 3-4 days; freeze base broth separately and add fresh pasta when reheating.
Nutrition Summary
A comforting soup combining vegetables, broth, pasta and optional chicken for protein.
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| ~1 bowl | ~320 kcal | ~20 g | ~30 g | ~13 g | ~3 g | ~5 g |
| Nutrition facts are estimated. |
