Italian Penicillin Soup
A warm and comforting soup filled with tender vegetables, juicy chicken, and tiny pasta, perfect for chilly nights or family gatherings.
Ingredients
Base 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 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound carrots, diced small
- 1 piece parmesan rind (optional)
- 1.5 teaspoons kosher salt (more to taste)
- 0.33 cup uncooked pastina Double if you like a lot of pasta
- 2.5-3 cups rotisserie or leftover chicken, shredded
To Serve
- to taste Grated Parmesan For serving
- to taste Fresh rosemary and/or fresh thyme leaves, finely chopped
Instructions
Preparation
- Heat the olive oil and butter in a large pot over medium heat.
- Add the onion and shallot; sauté until they are soft and translucent.
- Stir in the celery and bell pepper, cooking for a few more minutes.
- Add the minced garlic and cook until fragrant.
Cooking
- Pour in the chicken broth and add the carrots and parmesan rind, if using.
- Season with kosher salt; bring the soup to a gentle boil.
- Lower the heat and let it simmer for about 20 minutes, or until carrots are tender.
- Stir in the pastina and cook according to the package instructions.
- Add the shredded chicken, mixing it into the soup until warmed through.
- Taste and adjust seasoning as needed. Serve hot, topped with grated Parmesan and fresh herbs.
Notes
For additional flavor, add a squeeze of lemon juice just before serving. Customize with your favorite vegetables or types of pasta.