Italian Penicillin Soup – Comfort Food That Heals
A warm Italian-style chicken and pastina soup that’s nicknamed for its comforting, restorative reputation — light broth, tender chicken, bright lemon, and tiny pasta for easy eating. This version focuses on simple pantry ingredients and quick technique so you can make a soothing bowl any night. For a deep-dive into a classic family recipe and notes, see the classic version and notes.
Ingredients and pantry swaps to get the same comforting result
Use low-sodium chicken broth, shredded cooked chicken, pastina or orzo, onion, carrot, and celery for a basic build that highlights warm, bright flavors. Swap pastina for small acini di pepe or orzo if needed; semolina pastina keeps the texture light. Add grated Parmesan and lemon juice at the end to lift the broth without heavy cream.
Quick prep and why each element matters
Sautéing aromatics first releases flavor into the cooking oil, giving the broth more depth without long simmering. Shredded rotisserie chicken speeds the recipe and keeps the soup approachable on busy nights. A short-cooking pasta like pastina cooks inside the hot broth, thickening it slightly and making each spoonful feel substantial.
Step-by-step cooking method for reliable results
Start by sweating onion, carrot, and celery in olive oil until soft but not browned. Add garlic briefly, then deglaze with a splash of broth. Pour in the rest of the stock, bring to a gentle simmer, and add shredded chicken. Stir in pastina and cook until just tender — overcooked pasta loses its pleasant bite and makes the soup gummy. Finish with lemon juice, a handful of grated Parmesan, and cracked black pepper to balance richness.
Serving suggestions and simple variations
Serve garnished with more Parmesan, a drizzle of good olive oil, and chopped parsley for freshness. For a lighter option, use more broth and less pasta; for a heartier bowl, add diced potatoes or white beans. Vegetarians can swap chicken for blended roasted mushrooms and vegetable stock. If you prefer bolder, spicy profiles, contrast this gentle soup with a strong noodle dish like a bold fusion noodle recipe on the side.
Storage, reheating, and meal-prep tips
Cool leftover soup quickly, store in an airtight container, and refrigerate up to 3 days or freeze for up to 3 months. Keep pasta separate if you plan to freeze to avoid a mushy texture; add freshly cooked pastina when reheating. Reheat gently on the stovetop and adjust seasoning with lemon and Parmesan before serving to recapture brightness.
Conclusion
For a traditional pastina-based take often called Nonna’s remedy, see Italian Chicken Pastina Soup (Nonna’s Penicillin) for measurements and family tips. If you want another pastina-focused variation with slightly different technique, check Italian Pastina Soup – Cooking With Ayeh for alternative seasoning ideas.
