There’s something incredibly comforting about a warm bowl of soup, especially when it’s made the traditional way. Today, I’m excited to share my recipe for Italian Chicken Pastina Soup, affectionately known as Italian Nonna’s Penicillin Soup. This dish is not just a meal; it’s a hug in a bowl! Perfect for quick family dinners or those chilly evenings when you crave something hearty and nourishing. Plus, it’s one of those easy pasta recipes that you can whip up in no time!
Why You’ll Love This Recipe
- It’s packed with flavor and nutrients, making it a wholesome choice for your family.
- Perfect for 30-minute meals that don’t skimp on taste.
- Great for using up leftover rotisserie chicken, saving you time and effort.
- Customizable with your favorite herbs and spices.
- Ideal for weeknight dinner ideas that everyone will love!
Ingredients
To make this delightful soup, you’ll need the following ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion (diced small)
- 1 large shallot (finely chopped)
- 4 stalks celery (diced small)
- 1 large yellow bell pepper (diced small)
- 4 medium cloves garlic (minced)
- 8 cups low-sodium chicken broth (maybe more)
- 1 pound carrots (diced small)
- 1 parmesan rind (optional)
- 1 ½ teaspoons kosher salt (more to taste)
- ⅓ cup uncooked pastina (tiny pasta, double if you like a lot of pasta)
- 2½ -3 cups rotisserie or leftover chicken
- Grated Parmesan (for serving)
- Finely chopped fresh rosemary and/or fresh thyme leaves
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this delicious soup:
- Heat a large Dutch oven or soup pot over medium heat. Add the olive oil and butter, then toss in the onion, shallot, celery, and bell pepper. Stir to combine and cook for 4-5 minutes until the onions are translucent, stirring occasionally.
- Add the minced garlic and stir well, cooking for another 2 minutes.
- Pour in the chicken broth, add the diced carrots, parmesan rind (if using), and salt. Bring the mixture to a boil, then reduce to a steady simmer. Cook uncovered for 20-25 minutes or until the veggies are tender.
- Remove the parmesan rind if you used one. With a slotted spoon, take out 2 cups of the diced veggies and set them aside.
- Using an immersion blender (or a regular blender), puree the broth and veggie mixture in the pot until smooth. NOTE: If using a regular blender, let the mixture cool a bit before blending. Remove the center cap on the blender top and cover it with a clean kitchen towel to allow heat to vent.
- Add the pastina, bring the mixture back to a boil, then reduce to a steady simmer. Cook uncovered according to the time on your pastina package (Acini de pepe takes about 9 minutes).
- Stir in the rotisserie chicken and the reserved veggies. Cover and let the soup rest for 20 minutes.
- Taste the soup and adjust the seasoning, adding more salt if needed.
- Serve with grated parmesan, a sprinkle of finely chopped fresh rosemary or thyme, and fresh ground black pepper. Enjoy!
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your soup turns out perfectly:
- Feel free to add other vegetables like peas or green beans for extra nutrition.
- If you prefer a creamier texture, consider adding a splash of cream or milk at the end.
- For a little kick, add a pinch of red pepper flakes while sautéing the vegetables.
- This soup freezes beautifully, so make a double batch and save some for later!
How to Serve
This Italian Chicken Pastina Soup is delightful on its own, but you can elevate your meal by serving it with:
- Crusty bread or garlic bread for dipping.
- A fresh green salad drizzled with a light vinaigrette.
- Some of my favorite Green Detox Juice for a refreshing drink.
Make Ahead and Storage
This soup is perfect for meal prep! Here’s how to store it:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months.
- When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove.
So there you have it! A delicious, heartwarming bowl of Italian Chicken Pastina Soup that’s sure to become a family favorite. Whether you’re looking for easy soup recipes or just a comforting meal, this one checks all the boxes. Don’t forget to check out my Anti-Inflammatory Detox Home Remedy Green Juice for a healthy drink pairing. Happy cooking!
Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)
Ingredients
Method
- Heat oil and butter in a large pot. Add onion, shallot, celery, and bell pepper; cook until translucent (4-5 min). Add garlic and cook 2 min.
- Add broth, carrots, parmesan rind (if using), and salt. Bring to a boil, then simmer 20-25 min until veggies are tender. Remove parmesan rind.
- Use an immersion blender to puree the soup until smooth. Add pasta and cook according to package instructions. Stir in chicken and reserved veggies, then rest covered for 20 min.
- Adjust seasoning, then serve topped with Parmesan, herbs, and black pepper.