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–+ servings
Italian Penicillin Soup 1

Italian Penicillin Soup

This Italian Penicillin Soup takes the healing powers of traditional chicken soup and elevates them with authentic Italian flavors and nourishing ingredients. Perfect for when you're feeling under the weather or simply craving comfort food, this chicken pastina soup delivers warmth and wellness in every spoonful.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 285 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion finely diced
  • 3 carrots peeled and sliced into coins
  • 3 celery stalks diced
  • 4 garlic cloves minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 2 bay leaves
  • 8 cups chicken broth preferably homemade
  • 2 pounds bone-in chicken breasts or thighs
  • 1 cup pastina or small star pasta
  • 1 cup fresh spinach roughly chopped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh basil torn
  • salt and freshly ground black pepper to taste
  • grated Parmesan cheese for serving

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5-7 minutes. Stir occasionally to prevent browning and ensure even cooking.
  • Add the minced garlic, Italian seasoning, red pepper flakes (if using), and bay leaves to the pot. Cook for another 30-60 seconds until fragrant. Be careful not to burn the garlic.
  • Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits. Add the chicken pieces, making sure they're fully submerged in the broth. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Once cooked through, remove the chicken pieces from the pot and set aside until cool enough to handle. Using two forks, shred the chicken into bite-sized pieces, discarding the bones and skin.
  • Bring the soup back to a boil and add the pastina. Cook according to package instructions, usually 6-8 minutes. In the last 2 minutes of cooking, add the shredded chicken back to the pot along with the fresh spinach, allowing it to wilt gently into the hot broth.
  • Remove the pot from heat and discard the bay leaves. Stir in the fresh lemon juice, parsley, and basil. Season with salt and pepper to taste, adjusting according to your preference.
  • Serve in warmed bowls with a sprinkle of freshly grated Parmesan cheese.

Notes

Substitution Options:
  • Pastina can be replaced with orzo, acini di pepe, or any small pasta
  • For a gluten-free version, use rice or quinoa instead of pasta
  • Spinach can be substituted with kale or escarole
  • For a dairy-free option, omit the Parmesan or use nutritional yeast
Storing Tips:
  • Refrigerate in an airtight container for up to 4 days
  • For best results, store pasta separately from the broth
  • Freeze for up to 3 months in freezer-safe containers
Common Mistakes to Avoid:
  • Don't overcook the pasta - it will continue to absorb liquid
  • Use bone-in chicken for better flavor and nutrients
  • Don't rush the soffritto (sautéed vegetables) as it builds the flavor foundation
  • Add fresh herbs at the end to preserve their bright flavors

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 28gFat: 12gSaturated Fat: 3gCholesterol: 75mgSodium: 680mgPotassium: 580mgFiber: 2gSugar: 3gVitamin A: 120IUVitamin C: 15mgCalcium: 8mgIron: 10mg
Keyword Chicken Soup, Pastina Soup, Italian Soup, Healing Soup, Comfort Food
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