Italian Penicillin Soup
A comforting and restorative Italian pastina soup featuring a silky golden broth created by blending mirepoix with savory chicken broth and a Parmesan rind for deep umami flavor.
Equipment
- Large Saucepan or Dutch Oven
- Blender
- Slotted spoon
Ingredients
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1 1/2 cups peeled and coarsely chopped carrots
- 2 celery ribs, coarsely chopped
- 6 garlic cloves, smashed and peeled
- 3/4 teaspoon kosher salt
- 4 thyme sprigs
- 2 fresh bay leaves
- 2 ounce Parmigiano-Reggiano cheese rind
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken
- fresh flat-leaf parsley leaves
- grated Parmigiano-Reggiano cheese
Instructions
Build the aromatic base
- In a large saucepan or small Dutch oven over high heat, combine the chicken broth, chopped onion, carrots, celery, garlic, and salt. Bring the mixture to a lively boil.
- Reduce the heat to medium-low and simmer for about 10 minutes until the vegetables are softened and the broth is fragrant.
Blend for that silky texture
- Using a slotted spoon, lift the softened vegetables out of the pot and place them into a blender. Pour in 1 cup of the hot broth from the pot.
- Secure the blender lid and remove the center piece to let steam escape. Cover the opening with a clean towel and blend for about 30 seconds until the mixture is perfectly smooth.
- Stir the puréed vegetables back into the pot to create a velvety, full-bodied broth.
Infuse, simmer, and cook the pastina
- Add the thyme sprigs, bay leaves, and the Parmigiano-Reggiano rind to the pot. Bring the soup back to a boil over medium-high heat.
- Add the pastina, then reduce the heat to medium-low. Keep at a gentle simmer for 18 to 20 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
- In the last 3 minutes of cooking, fold in the shredded rotisserie chicken to warm it through.
Rest and finish
- Remove the pot from the heat. Fish out and discard the thyme sprigs, bay leaves, and the cheese rind.
- Let the soup rest for 5 minutes to allow the flavors to settle and the pastina to finish plumping. Serve hot, garnished with fresh parsley and grated Parmigiano-Reggiano.
Notes
Storage and Reheating Tip: This soup thickens significantly as it sits because the pastina absorbs the broth. When reheating leftovers, add a splash of chicken broth or water to loosen the texture back into a soup.
Umami Secret: Keep leftover Parmesan rinds in your freezer to add deep savory flavor to future soups and stews.
Safety Tip: When blending hot liquids, always remove the center piece of the blender lid to vent steam and prevent the lid from popping off.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 245kcalCarbohydrates: 28gProtein: 18gFat: 7gSaturated Fat: 3gCholesterol: 42mgSodium: 820mgPotassium: 360mgFiber: 3gSugar: 4gVitamin A: 115IUVitamin C: 8mgCalcium: 95mgIron: 2mg
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