Italian Penicillin Soup
This comforting Italian penicillin soup is rich, flavorful, and packed with chicken, vegetables, pastina, and Parmesan.
Equipment
- large saucepan
- blender
Ingredients
Broth and Base 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 plus grated cheese for garnish
Pasta and Chicken Ingredients
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken
- fresh flat-leaf parsley leaves for garnish
Instructions
Cooking Instructions
- Gather all ingredients.
- Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan over high. Reduce heat and simmer until vegetables are softened, about 10 minutes.
- Transfer vegetables and 1 cup of broth to a blender using a slotted spoon.
- Process until smooth, about 30 seconds, then stir back into the soup.
- Add thyme sprigs, bay leaves, and cheese rind. Bring to a boil, then add pasta and simmer until tender, adding chicken in the last 3 minutes.
- Remove from heat and discard thyme, bay leaves, and cheese rind.
- Serve immediately, garnished with parsley and grated cheese.
Notes
Recipe developed by Craig Ruff.
Nutrition
Serving: 1servingCalories: 332kcalCarbohydrates: 27gProtein: 28gFat: 13gSaturated Fat: 4gCholesterol: 107mgSodium: 1913mgPotassium: 601mgFiber: 3gSugar: 7gVitamin C: 9mgCalcium: 157mgIron: 2mg
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