Nothing beats a warm bowl of Italian Penicillin Soup on a chilly evening, evocative of cozy family dinners and laughter echoing through the house. This dish warms the soul, much like Grandma’s comforting hugs. I remember the way my nonna would meticulously chop vegetables early on Sunday mornings, filling the air with the delightful aromas of simmering broth and garlic.
This Italian classic, often lovingly dubbed “penicillin,” isn’t just a recipe; it’s a declaration of love and care. Who hasn’t curled up with a warm bowl of soup when feeling under the weather or simply seeking solace after a long day? This particular soup is flavorful and nourishing, a true embodiment of comfort that connects generations, a timeless treasure in the chaotic world we live in today.
Ingredients List
Here’s what you’ll need to whip up this delightful soup:
- 8 cups lower-sodium chicken broth
- 1 medium (8 ounces) sweet onion, coarsely chopped (about 2 cups)
- 2 medium (3 ounces each) carrots, peeled and coarsely chopped (about 1 1/2 cups)
- 2 medium (2 ounces each) celery ribs, coarsely chopped (about 1 1/3 cups)
- 6 medium garlic cloves, smashed and peeled
- 3/4 teaspoon kosher salt
- 4 (3-inch) thyme sprigs
- 2 fresh bay leaves
- 1 (2-ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
- 4 ounces uncooked pastina pasta (about 1/2 cup)
- 2 cups (8 ounces) shredded rotisserie chicken (from 1 [3-pound] chicken)
- Fresh flat-leaf parsley leaves
Tip: Use a rotisserie chicken for ease and flavor—trust me, it saves time and brings incredible depth to the soup.
Common Substitutions:
- To make this dish gluten-free, you can swap pastina with gluten-free pasta.
- For a vegetarian version, replace the chicken broth with vegetable broth and omit the chicken, adding extra veggies instead.
Instructions
- Gather all ingredients.
Now comes the fun part!
In a large saucepan or small Dutch oven, bring the broth, onion, carrots, celery, garlic, and salt to a boil over high heat. Reduce the heat to medium-low and let it simmer until the vegetables soften, around 10 minutes.
Using a slotted spoon, transfer the softened vegetables (and a cup of broth) to a blender. Secure the lid and, leaving the center piece off for a steam vent, cover it with a clean towel. Blend until smooth, about 30 seconds. Stir this beautiful, vibrant mix back into the pot.
Next, add thyme sprigs, bay leaves, and the Parmigiano-Reggiano cheese rind. Bring everything back to a boil over medium-high heat. Toss in your pasta, reduce the heat to medium-low, and let it simmer, stirring occasionally until the pasta is tender, which should take about 18 to 20 minutes. Don’t forget to add the shredded chicken in the last three minutes of cooking for warmth and flavor.
Remove from heat. It’s now time to bid farewell to those thyme sprigs, bay leaves, and cheese rind!
Serve immediately; garnish with fresh parsley and a sprinkle of grated Parmigiano-Reggiano.
Serving Suggestions
This Italian Penicillin Soup pairs wonderfully with just about anything, consider serving it with rustic Italian bread for a delightful dip, or a fresh green salad for a balanced meal. I love to enjoy it with a glass of Pinot Grigio; the wine’s crisp notes complement the soup’s richness beautifully.
And oh, on those cold mornings, I reminisce about my grandmother savouring this soup alongside her robust black coffee, just the sort of companionship that dances through history and warms the heart.
Nutritional Information
Despite stacking the flavors high, you’ll find this soup is quite balanced! Each serving offers approximately 280 calories, 23 grams of protein, 18 grams of carbohydrates, and 10 grams of fat. It’s a nutritious bowl of comfort, ideal for uplifting spirits without the guilt.
Tips & Variations
- Make it ahead: This soup freezes beautifully, so don’t hesitate to make a big batch for those busy weeknights.
- Spice things up: To add a spicy kick, toss in a pinch of red pepper flakes during cooking.
- Veggie boost: For a veggie-packed twist, add your favorite greens, like spinach or kale, in the last few minutes of cooking—just to wilt.
This heartwarming recipe channels the wisdom of my mother, who often added a dash of lemon juice to brighten the flavors. You can try that too, this little adjustment can elevate the dish beautifully!
Conclusion
In the end, cooking is how we show love, isn’t it? I hope this Italian Penicillin Soup finds a special place in your kitchen, just as it has in mine. I would absolutely love to hear about your experiences with the dish! Have you tried making it, or perhaps you have your own twists to share?
Try this recipe, and don’t forget to tag me if it brought joy to your table. Together, let’s keep the traditions alive and cherish every spoonful as we gather around the table with loved ones. Happy cooking, my dear friends!
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Italian Penicillin Soup
Ingredients
Method
- Gather all ingredients.
- In a large saucepan or small Dutch oven, bring the broth, onion, carrots, celery, garlic, and salt to a boil over high heat.
- Reduce the heat to medium-low and let it simmer until the vegetables soften, around 10 minutes.
- Using a slotted spoon, transfer the softened vegetables (and a cup of broth) to a blender. Secure the lid and blend until smooth, about 30 seconds.
- Stir the blended mix back into the pot.
- Add thyme sprigs, bay leaves, and the Parmigiano-Reggiano cheese rind. Bring everything back to a boil over medium-high heat.
- Toss in the pasta, reduce the heat to medium-low, and let it simmer, stirring occasionally until the pasta is tender, about 18 to 20 minutes.
- Add the shredded chicken in the last three minutes of cooking.
- Remove from heat and discard thyme sprigs, bay leaves, and cheese rind.
- Serve immediately, garnished with fresh parsley and a sprinkle of grated Parmigiano-Reggiano.