Italian penicillin soup is basically what happens when chicken noodle soup gets an Italian makeover and becomes way more sophisticated. I first tried this when I was sick last January and my friend Maria brought me a container of it, and honestly? I haven’t made regular chicken noodle soup since.
Now here’s the thing—I had no idea what made it so different from regular soup until she told me the secret. You BLEND half the vegetables back into the broth. I know, sounds weird, but it creates this velvety, thick base that’s completely different from watery chicken noodle soup. Game changer.
I’ve probably made this healing italian penicillin soup like thirty times since then because it’s become my go-to whenever anyone in my house is sick, sad, or just needs comfort food. My kids call it “magic soup” and honestly they’re not wrong.
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Why This Easy Italian Penicillin Soup Actually Heals
Look, I’m not saying this soup has actual medicinal properties (I’m not a doctor, obviously), but there’s a reason Italian grandmas have been making this for generations when someone’s under the weather. It’s called “penicillin” because it feels like medicine but tastes way better.
The chicken broth is packed with nutrients. The vegetables get blended into this silky base that’s easy to digest even when you feel awful. And the tiny pastina pasta? It’s comfort in every spoonful. Plus, the garlic and fresh herbs don’t hurt either.
First time I made this, I skipped the blending step because I was being lazy and thought “how different can it really be?” Very different. Completely different texture. The blended version is thick and almost creamy without any cream, which is the whole point. Learn from my mistakes.
My husband was skeptical when I first made it. He’s a chicken noodle soup purist and didn’t think anything could be better than the Campbell’s he grew up with. But when he had a terrible cold in March and I made him this italian comfort soup? He admitted defeat. Now he asks for it even when he’s NOT sick.
What You Need For This Chicken Pastina Soup
Shopping for this is pretty simple, but there are a couple key things that make it special. And yes, you need the parmesan rind—I’ll explain why in a minute.
For the soup base:
- 2 tablespoons olive oil
- 2 tablespoons butter (because we’re not animals)
- 1 large onion, diced
- 4 medium carrots, diced small
- 4 celery stalks, diced small
- 1 shallot, minced (or just use more onion if you don’t have shallots)
- 6 cloves garlic, minced (I use way more because I’m obsessed with garlic)
- 8 cups chicken broth (I use low-sodium so I can control the salt)
- 1 parmesan rind (this is THE SECRET INGREDIENT)
- 2-3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 cups cooked shredded chicken (rotisserie chicken is your friend here)
- 3/4 cup pastina or acini de pepe pasta
- Juice of 1 lemon
- Fresh parsley for topping
- Salt and pepper to taste
- Grated parmesan for serving
Shopping tip: Save your parmesan rinds! Whenever you finish a wedge of parmesan, throw the rind in a freezer bag and save it. They add SO much umami flavor to soups and last forever in the freezer. If you don’t have one, most grocery stores sell them in the deli section for like a dollar.
Also, about the pastina—it’s those tiny star-shaped pasta pieces. If you can’t find pastina, use acini de pepe (looks like little pearls) or even orzo broken into smaller pieces. My store stopped carrying pastina for like three months last year and I had to order it on Amazon like some kind of soup snob.
How To Make This Homemade Italian Penicillin Soup
Grab your biggest pot. Trust me, you’ll want room to work.
Step 1: Sauté the vegetables
Heat olive oil and butter in a large pot over medium heat. Once the butter’s melted and starting to foam, add your onion, carrots, celery, and shallot.
Cook this for like 7-8 minutes, stirring occasionally, until the onions are translucent and everything smells amazing. Your kitchen will start smelling like an Italian restaurant and your family will appear asking when dinner’s ready. Set boundaries.
Add the garlic and cook for another 2 minutes. Don’t let it burn or it’ll taste bitter (learned this the hard way when my neighbor knocked on the door and I forgot I was cooking—had to start over).
Step 2: Add the broth and simmer
Pour in your chicken broth and add the parmesan rind, thyme sprigs, and rosemary. Bring everything to a boil, then reduce heat to low and let it simmer for 25-30 minutes.
The vegetables should be really tender—like fall-apart tender. This is important for the next step.
During this time, the parmesan rind is doing its magic, infusing the broth with this salty, nutty flavor. It won’t melt completely, but it’ll get soft and flexible. Don’t eat it though. Just… don’t.
Step 3: The blending (don’t skip this)
Remove the parmesan rind and the herb sprigs. With a slotted spoon, scoop out about half of the vegetables and set them aside in a bowl.
Now here’s the key part—oh wait, I forgot to mention—let the soup cool for a few minutes first if you’re using a regular blender. Hot soup + blender = volcano situation. Been there, cleaned the ceiling.
Use an immersion blender to puree the remaining soup until it’s smooth and creamy-looking. If you’re using a regular blender, do it in batches and hold a kitchen towel over the lid to let steam escape.
Pour the blended soup back in the pot and add the reserved vegetables back in. This gives you that perfect combo of smooth, rich broth with chunks of tender vegetables. That’s what makes this italian pastina soup recipe special.
Step 4: Cook the pasta
Add your pastina to the soup and bring it back to a simmer. Cook according to package directions—usually 8-10 minutes. Stir it occasionally so it doesn’t stick to the bottom.
The pastina will absorb some of the broth and thicken the soup even more. If it gets too thick, just add a bit more broth or water. No big deal.
Step 5: Finish it
Add your cooked shredded chicken and let it heat through for a few minutes. Turn off the heat and squeeze in the lemon juice. Taste it and add salt and pepper as needed.
The lemon is what brightens everything up. Don’t skip it. I forgot it once and the soup tasted flat and boring. One squeeze of lemon and suddenly it tasted alive again.
Let it sit for like 10 minutes before serving. This lets all the flavors meld together and the soup thickens up even more.
Tips For The Best Italian Penicillin Soup
On the chicken: Rotisserie chicken is your best friend for this. Already cooked, already seasoned, saves you so much time. I’ve made this with leftover roasted chicken, grilled chicken, even leftover Thanksgiving turkey. All work great.
On the vegetables: Cut them small and uniform so they cook evenly. Nobody wants a bite of raw carrot in their soup. Also, don’t skip the celery—it adds that classic chicken soup flavor we’re all looking for.
On the pasta: Cook it directly in the soup, not separately. It releases starch as it cooks which helps thicken everything. But heads up—if you’re making this ahead, the pasta will keep absorbing liquid. Store the pasta separately if you’re meal prepping.
On reheating: This soup gets thicker as it sits. When reheating, add a splash of broth or water to thin it back out. Microwave works fine, or reheat gently on the stove.
On going vegan: You can totally make vegan italian penicillin soup. Use vegetable broth, skip the chicken, and add white beans or chickpeas for protein. Still really good, just different.
Why This Sick Day Soup Is Worth Making
Because it actually makes you feel better when you’re sick. The warm broth, the easy-to-digest pasta, the vegetables that are packed with nutrients—it all works together to comfort you from the inside out.
But also? It’s delicious enough to make when you’re NOT sick. I made this for a dinner party once (served it in little espresso cups as a starter) and everyone asked for the recipe. It’s fancy enough for company but easy enough for a random Tuesday night.
My mom calls it “Italian chicken noodle soup on steroids” which is actually pretty accurate. All the comfort of classic chicken noodle but with way more depth and flavor thanks to the blended vegetables and parmesan rind.
Plus it makes your house smell incredible. Like an Italian grandmother lives there and has been cooking all day. My neighbors have commented on it multiple times.
Make this the next time you’re feeling under the weather, or when someone you love needs comfort, or just when you want something cozy and delicious. It’s basically a hug in a bowl.
Let me know how yours turns out! And if you have any Italian grandma soup secrets, share them in the comments because I’m always looking to up my soup game.
Feel better! 🍲💚
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