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This Italian Penicillin Soup is the ultimate cozy dish, packed with rich chicken broth, fresh herbs, tender vegetables, and tiny pasta shapes like pastina or acini de pepe. Whether you’re feeling under the weather or simply craving comfort, this hearty, flavorful soup is the perfect pick-me-up. Simple to prepare with everyday ingredients, it’s a heartwarming meal for any time of year.
Why You’ll Love This Soup
This Italian Penicillin Soup is a twist on the traditional Italian pastina soup, enriched with wholesome ingredients and rich flavors. It’s easy to make, customizable with what’s in your fridge, and pairs perfectly with crusty bread or fluffy biscuits. Whether for a cold winter evening or a light dinner, it’s guaranteed to satisfy.
Key Ingredients for Italian Penicillin Soup
- Bone-in Chicken Thighs: Richer flavor and moist texture make them ideal for the broth.
- Chicken Broth: Homemade is best, but store-bought works too.
- Poultry Herb Blend: A mix of thyme, parsley, and bay leaves adds aromatic depth.
- Tomato Paste: Adds color and a slight acidic tang.
- Pastina Pasta: Small pasta shapes like stars or acini de pepe create a nostalgic feel.
- Parmesan Cheese: Grated on top for a nutty, indulgent finish.
- Lemon Juice: Brightens and balances the rich flavors.
How to Make Italian Penicillin Soup
- Prepare the Chicken and Broth
- Simmer chicken thighs in broth or water with tied herb bundles for 15 minutes, skimming foam.
- Add Aromatics
- Sauté onion, garlic, and olive oil, then add to the pot and simmer gently.
- Incorporate Vegetables
- Mix in carrots, celery, leeks, and tomato paste. Bring to a boil, then simmer for 30 minutes.
- Cook the Pasta Separately
- Boil pastina to avoid overcooking and mushiness in the soup.
- Finish the Soup
- Shred chicken, add back to the pot along with the pasta, parsley, and lemon juice.
Variations and Substitutions
- Use rotisserie chicken for convenience and faster prep.
- Swap chicken broth for vegetable stock for a lighter vegetarian-friendly option.
- Add zucchini, potatoes, or spinach for extra vegetables.
- Try other tiny pasta shapes like alphabet pasta or orzo.
- Include a parmesan rind during simmering for richer flavor.
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Serving Suggestions
This Italian Penicillin Soup pairs beautifully with crusty bread, like a warm baguette, or fluffy biscuits. For a fresh twist, serve it alongside a light lemon parmesan salad or a simple green salad with balsamic vinaigrette. Add a drizzle of extra virgin olive oil or a sprinkle of grated parmesan to elevate the flavors further.
Storage and Leftovers
Store any leftover soup in an airtight container in the refrigerator for 3–4 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of broth if needed to thin it out. For freezing, allow the soup to cool completely before transferring it to a freezer-safe container. Keep in mind that pasta may lose its texture upon thawing, so cook fresh pasta to serve with reheated soup.
Final Thoughts
This Italian Penicillin Soup is the epitome of comfort food—wholesome, flavorful, and incredibly satisfying. Whether you’re nursing a cold or just in need of a cozy meal, this recipe is sure to bring warmth and joy to your table. With its timeless appeal and customizable ingredients, it’s bound to become a staple in your kitchen.
Variations to Try
This soup is versatile and easy to customize based on your preferences and pantry staples. Add diced zucchini, baby spinach, or even chopped kale for an extra dose of greens. Swap pastina for other small pasta like orzo, ditalini, or even alphabet shapes for a playful twist. If you're craving a spicier kick, add a pinch of red chili flakes or a splash of hot sauce. For a richer broth, simmer a parmesan rind alongside the chicken and vegetables—it’ll infuse the soup with a nutty depth of flavor.
Perfect for Meal Prep
This Italian Penicillin Soup is an excellent option for meal prep. Prepare the broth and vegetables in advance and store them in the fridge or freezer. When ready to serve, cook fresh pasta separately and combine it with the reheated soup for a fresh-tasting meal. This approach ensures the pasta retains its texture, and the soup remains flavorful and satisfying every time.
Why This Recipe Stands Out
What makes this Italian Penicillin Soup special is its ability to comfort and nourish. The balance of fresh herbs, rich chicken broth, and tender pasta creates a harmonious flavor profile that’s both soothing and invigorating. Whether served as a starter or the main course, this soup is more than just a meal—it’s a hug in a bowl.
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Frequently Asked Questions
- → How long can I store this soup?
You can keep the soup in the fridge for up to 3 days. For longer storage, freeze it in an airtight container for up to 3 months.
- → Can I use different types of pasta?
Yes, you can use any small pasta shape or pastina. The key is to cook it separately and add it to the soup at the end to prevent it from getting too soft.
- → Why use bone-in chicken thighs?
Bone-in chicken thighs provide better flavor and more richness to the broth. The bones help create a deeper, more flavorful soup base.
- → What if I can't find a poultry herb blend?
You can substitute with a mix of fresh Italian herbs or use dried Italian seasonings. About two teaspoons of dried herbs will work well in this recipe.
- → Can I make this soup ahead of time?
This soup is great for making ahead. Just store the pasta separately and add it when reheating to prevent it from getting mushy.