Name: Italian Penicillin Soup Pastina: 7 Healing Secrets
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 8 cups chicken broth (low sodium); 2 cups sweet onion (diced); 1 1/2 cups carrots (peeled and chopped); 2 celery ribs (chopped); 6 cloves garlic (peeled and smashed); 3/4 teaspoon kosher salt; 4 sprigs thyme; 2 bay leaves (fresh); 1 Parmigiano-Reggiano cheese block (use the rind in the soup, grate the cheese for garnish); 4 oz pastina (uncooked); 2 cups rotisserie chicken (shredded); fresh parsley (garnish)

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Italian Penicillin Soup Pastina is a comforting dish made with fresh vegetables and tender pastina in a savory broth, finished with Parmigiano-Reggiano. This traditional Italian penicillin soup not only warms the soul but also provides a healing touch, especially during cold and flu season. Whether you’re feeling under the weather or simply craving a bowl of comfort, this recipe is sure to please. Let’s dive into how to create this easy Italian soup with pastina!

Why You’ll Love This Italian Penicillin Soup Pastina

This soup offers numerous benefits that make it a staple in many households. First, it’s filled with nutrient-rich ingredients, providing a wealth of vitamins and minerals. Second, the combination of chicken and pastina makes it a hearty meal that’s perfect for recovery. Third, it’s an easy Italian soup with pastina that anyone can make, even on a busy weeknight. Furthermore, it’s gluten-free, catering to those with dietary restrictions. Plus, it’s a kid-friendly chicken pastina soup that children will love. Lastly, the soothing warmth of this comforting Italian soup is unmatched, perfect for sick days.

Ingredients for Italian Penicillin Soup Pastina

Gather these items:

8 cups chicken broth (low sodium)
2 cups sweet onion (diced)
1 1/2 cups carrots (peeled and chopped)
2 celery ribs (chopped)
6 cloves garlic (peeled and smashed)
3/4 teaspoon kosher salt
4 sprigs thyme
2 bay leaves (fresh)
1 Parmigiano-Reggiano cheese block (use the rind in the soup, grate the cheese for garnish)
4 oz pastina (uncooked)
2 cups rotisserie chicken (shredded)
fresh parsley (garnish)

How to Make Italian Penicillin Soup Pastina Step-by-Step

Step 1: In a large stock pot or dutch oven, add the broth, onion, carrots, celery, garlic, and salt. Bring this to a boil then reduce the heat and let it simmer until the veggies are tender. Transfer all the softened veggies to a blender along with about a cup of broth. Blend until smooth.
Step 2: Add the liquid back into the pot (option to run the blended veggies through a sieve first) and stir. Add the thyme, bay leaves, and the cheese rind. Cover, and allow the broth to come to a boil, over medium heat.
Step 3: Once boiling, add the pastina to the broth. Bring the heat down to low, and let the pasta cook until tender, about 18-20 minutes, or whatever the pastina packaging calls for. Stir occasionally.
Step 4: Add the shredded chicken to the pasta 3 minutes before you finish cooking. Remove the thyme sprig, bay leaves, and parmesan rind. Remove from heat and serve immediately. Enjoy!

Pro Tips for the Perfect Italian Penicillin Soup Pastina

Keep these in mind:

For safely blending hot liquid, allow the soup to cool slightly or blend in batches.
Always taste the broth before serving to adjust seasoning if necessary.
This soup can be made ahead and stored for quick meals during busy weeks.
Using rotisserie chicken adds flavor and saves time; feel free to use homemade chicken if preferred.

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Best Ways to Serve Italian Penicillin Soup Pastina

This delicious soup pairs wonderfully with crusty bread or a side salad for a complete meal. It’s also excellent topped with freshly grated Parmigiano-Reggiano for an extra burst of flavor. For those who enjoy a little heat, try adding a pinch of red pepper flakes for an added kick!

How to Store and Reheat Italian Penicillin Soup Pastina

To store the soup, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, thaw if frozen and simmer over low heat until warmed through. This makes it a great option for meal prep!

Frequently Asked Questions About Italian Penicillin Soup Pastina

What’s the secret to perfect Italian Penicillin Soup Pastina?

The secret lies in using high-quality chicken broth and allowing the flavors to meld together. This enhances the overall taste of the soup, making it comforting and delicious.

Can I make Italian Penicillin Soup Pastina ahead of time?

Absolutely! This soup can be made in advance and stored in the refrigerator or freezer. Just reheat before serving for a quick meal.

How do I avoid common mistakes with Italian Penicillin Soup Pastina?

One common mistake is overcooking the pastina. Make sure to follow the cooking time on the package to ensure it remains tender without becoming mushy.

Variations of Italian Penicillin Soup Pastina You Can Try

Feel free to experiment with this recipe! You could add spinach or kale for extra nutrients, or replace rotisserie chicken with turkey for a different flavor. For a vegetarian version, simply omit the chicken and use vegetable broth instead. Each of these variations highlights the versatility of this comforting Italian soup, making it suitable for everyone!

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For more comforting recipes, check out Cheesy Chicken Noodle Soup or Creamy Tomato Soup. If you’re looking for a quick meal, Canned Chicken Noodle Soup Upgrade is a great option!

Lastly, for a sweet treat after your meal, consider making Apple Snickerdoodles!