Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)
Ingredients
- 2 tbspextra virgin olive oil
- 1 tbspbutter
- 1 largeonion
diced small
- 1 largeshallot
finely chopped
- 4stalks celery
diced small
- 1 largeyellow bell pepper
diced small
- 4 mediumcloves garlic
minced
- 8 clow-sodium chicken broth
maybe more
- 1 lbcarrots
diced small
- 1parmesan rind)
(optional
- 1 ½ tspkosher salt
- ⅓ cuncooked pastina
tiny pasta, double if you like a lot of pasta
- 2 ½ crotisserie or leftover chicken
- grated parmesan
for serving
- finely chopped fresh rosemary and/or fresh thyme leaves
Directions
- 1
Heat a large Dutch oven or soup pot or medium heat. Add the oil, butter, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.
- 2
Add the broth, carrots, parmesan rind (if using) and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.
- 3
Remove the parmesan rind, if you used one. With a slotted spoon, remove 2 cups of the diced veggies and set aside.
- 4
With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth.
- 5
****NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.
- 6
Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.)
- 7
Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes.
- 8
Taste the soup and adjust the seasoning, adding more salt if needed.
- 9
Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy!
Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)
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About this Recipe
Italian Chicken Pastina Soup: Your Comforting "Nonna's Penicillin" Remedy
When you need a hug in a bowl, nothing quite compares to a warm, soul-soothing Italian Chicken Pastina Soup. Affectionately known as Italian Nonna's Penicillin Soup, this classic recipe is a staple in Italian homes, cherished for its remarkable ability to chase away the chills and lift spirits. It's the ultimate comfort food, perfect for chilly evenings or whenever you're feeling under the weather.
This isn't just any Chicken Pastina Soup; it's a symphony of simple, wholesome ingredients coming together to create something truly magical. Imagine tender chicken, tiny pastina pasta, and a vibrant medley of finely diced vegetables like onion, celery, bell pepper, and carrots, all simmering in a rich, savory chicken broth. The optional addition of a Parmesan rind deepens the flavor, giving it that authentic, slow-cooked taste without the extra effort.
Tips for the Perfect Italian Penicillin Soup:
- Dice Small: The key to this comforting soup is uniformly small-diced vegetables. This ensures every spoonful has a balanced mix of flavors and textures, and everything cooks evenly.
- Pastina Perfection: We suggest 1/3 cup of pastina, but feel free to double it if you love a hearty, pasta-filled soup! Just remember the pasta will continue to absorb liquid as it sits.
- Flavor Boost: Fresh rosemary and thyme add an aromatic touch that elevates the entire dish. Don't skip the grated Parmesan for serving—it’s essential!
Whether you're battling a sniffle or simply craving something incredibly cozy and nourishing, this Italian Chicken Pastina Soup delivers. It's an easy recipe that promises warmth, comfort, and a taste of home with every delicious bite.