Go Back
Top-down view of hearty penicillin soup in a blue STAUB Dutch oven, surrounded by rustic serving dishes and cheese on a wooden table.

Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)

This comforting Italian Chicken Pastina Soup, often called "Nonna's Penicillin Soup," is a classic remedy for the soul. It features tender chicken, tiny pastina pasta, and an aromatic vegetable broth. Perfect for a cozy meal or when you need a little comfort.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 6 bowls
Calories 142 kcal

Equipment

  • Large Dutch oven or soup pot
  • slotted spoon
  • Immersion blender (or regular blender)

Ingredients
  

Main 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 medium cloves garlic minced
  • 8 cups low-sodium chicken broth maybe more
  • 1 pound carrots diced small
  • 1 parmesan rind optional
  • 1.5 teaspoons kosher salt more to taste
  • 0.33 cup uncooked pastina tiny pasta, double if you like a lot of pasta
  • 2.5-3 cups rotisserie or leftover chicken

For Serving

  • grated Parmesan
  • finely chopped fresh rosemary and/or fresh thyme leaves

Instructions
 

Cooking Steps

  • Heat oil and butter in a large pot, then add onion, shallot, celery, and bell pepper; cook for about 4-5 minutes until translucent. Stir in garlic and cook for another 2 minutes.
  • Add broth, carrots, parmesan rind (if using), and salt to the pot. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes until vegetables are tender.
  • Remove the parmesan rind, if used. Use a slotted spoon to remove 2 cups of the diced vegetables and set them aside.
  • Puree the remaining broth and vegetable mixture in the pot using an immersion blender until smooth.
  • Add the pastina, bring the soup to a boil, then reduce to a simmer and cook according to package directions (e.g., 9 minutes for acini de pepe).
  • Stir in the rotisserie chicken and the reserved vegetables, then cover the pot and let the soup rest for 20 minutes.
  • Taste the soup and adjust the seasoning with more salt if necessary.
  • Serve hot with grated Parmesan, fresh rosemary, fresh thyme, and fresh ground black pepper.

Notes

If using a regular blender for pureeing, let the mixture cool slightly and remove the center cap of the blender top, covering it with a towel to allow heat to vent.
Adjust seasoning to your preference after resting.
The resting time allows flavors to meld and the pastina to fully absorb the broth.