Chicken Pastina Soup (Italian Penicillin)
This Italian Penicillin Soup is cozy, cheesy, and deeply comforting—the nonna-style classic that feels like a warm hug in a bowl. A simple technique gives the broth a velvety body, while bold Italian seasonings, a rich Parmesan finish, and my expert tips make this chicken pastina soup the bowl you'll reach for all season long.
Servings 6 -8 servings
Ingredients
Soup:
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 large yellow onion, chopped
- 3 medium carrots, peeled and diced into ¼-inch pieces
- 4 celery ribs, diced into ¼-inch pieces
- 1/4 tsp salt, plus more to taste
- 6 garlic cloves, minced
- 1 tsp EACH dried oregano, dried basil
- 1/4 tsp EACH black pepper, paprika, dried rosemary leaves lightly crushed
- 1/4 tsp red pepper flakes
- 10 cups low-sodium chicken broth
- 1 Parmesan rind
- 2 bay leaves
- 4 fresh sprigs of thyme (1/2 teaspoon dried)
- 3/4 cup pastina (or stelline, acini di pepe, anellini)
- 2½ cups shredded rotisserie chicken
To finish:
- 1/2 cup finely freshly grated Parmigiano-Reggiano, plus more for serving
- 1 Tbsp unsalted butter
- Zest of 1 lemon
- 2 Tbsp fresh lemon juice
- 2 Tbsp chopped fresh parsley
Instructions
- Sweat the vegetables: Melt the butter with the oil in a large Dutch oven over medium heat. Add the onion, carrots, celery, and salt, and cook until the onion is translucent and the carrots begin to soften, 7 to 8 minutes. You want them soft, not browned.
- Bloom the seasonings: Add the garlic, dried herbs, and spices, and stir constantly for 1 minute.
- Simmer the broth: Add the broth, Parmesan rind, bay leaves, and thyme. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook until a carrot smashes easily against the side of the pot, 10 to 15 minutes. Stir occasionally so the softening rind doesn't stick and scorch.
- Blend half the vegetables: Remove the rind, bay leaves, and thyme. Transfer about half the vegetables and 2 cups of broth to a blender and purée until completely smooth, then stir back into the pot. NOTE: Hot liquid expands in a blender, so remove the center cap and cover the opening with a folded paper towel to let steam escape. An immersion blender works too, but the soup won't be as velvety.
- Cook the pastina: Return the soup to a steady simmer, stir in the pastina, and cook 1 minute less than the package directions. Stir often, since pastina settles and sticks to the bottom. It's ready when it's tender with a slight bite in the center.
- Finish off the heat: Remove the pot from the heat and stir in the chicken and butter until the butter melts. Stir in the Parmesan, lemon zest, lemon juice, and parsley until the cheese melts into the broth. Taste and adjust, then serve immediately with extra Parmesan. Enjoy!