Italian Penicillin Soup: The Ultimate Comfort Bowl

There’s something magical about a steaming bowl of soup when you’re feeling under the weather or simply craving comfort food. Enter Italian Penicillin Soup—a soul-warming, flavor-packed chicken pastina soup that rivals any grandmother’s secret remedy. This isn’t just another chicken soup recipe. It’s a celebration of simple ingredients transformed into something extraordinary through the power of a Parmigiano-Reggiano rind, tender rotisserie chicken, and tiny pasta stars swimming in a golden, aromatic broth.

This Italian chicken pastina soup brings together everything you love about classic chicken soup but with an Italian twist that makes it infinitely more interesting. The Parmesan rind melts slowly into the broth, creating layers of umami-rich flavor that you simply can’t get from a bouillon cube. Whether you’re nursing a cold, feeding hungry kids, or just want a cozy weeknight dinner, this recipe delivers every single time.

The best part? You can have this homemade chicken soup with pastina ready in under an hour, making it perfect for those days when you need comfort food fast. If you’re looking for more cozy soup inspiration, check out this Creamy Chicken Wild Rice Soup for another family favorite.

What Makes Italian Penicillin Soup So Special

Think of this as Italy’s answer to Jewish penicillin—the affectionate nickname for traditional chicken soup. Both are considered healing foods, loaded with immune-supporting ingredients like garlic, onions, and chicken. But the Italian version takes things up a notch with that magical Parmesan rind and delicate pastina pasta.

The healing Italian chicken soup reputation isn’t just folklore. The warm broth keeps you hydrated, the chicken provides protein for recovery, and the garlic contains allicin, which has natural antimicrobial properties. The vegetables add vitamins and minerals your body craves when fighting off illness.

What really sets this recipe apart is the depth of flavor you get from simmering that cheese rind. As it softens and melts into the broth, it releases nutty, savory notes that make every spoonful taste like you’ve been cooking for hours. It’s the kind of secret ingredient that makes people ask, “What’s in this?” because they can’t quite put their finger on what makes it so incredibly delicious.

The pastina—those tiny star-shaped or acini di pepe pasta pieces—aren’t just cute. They’re the perfect vehicle for the broth, and they’re gentle enough for upset stomachs or little ones learning to love soup.

Ingredients You’ll Need for This Italian Chicken Pastina Soup

Let me walk you through what goes into this comforting bowl of goodness. The ingredient list is surprisingly short, which is exactly how Italian cooking should be—simple, quality ingredients doing their job perfectly.

For the Soup Base:

2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
3 large carrots, peeled and diced
3 celery stalks, diced
6 cloves garlic, minced (don’t skimp on this)
8 cups low-sodium chicken broth
1 Parmigiano-Reggiano cheese rind (about 3-4 inches)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional, for a gentle kick)

For the Protein and Pasta:

3 cups shredded rotisserie chicken (from about 1 chicken)
1 cup pastina pasta (or acini di pepe, orzo, or ditalini)
2 cups fresh spinach or baby kale, roughly chopped
Juice of 1 lemon
Fresh parsley, chopped for garnish
Salt and black pepper to taste
Freshly grated Parmesan cheese for serving

The rotisserie chicken is a total game-changer here. It’s already seasoned and cooked, which saves you time and adds extra flavor to the soup. Plus, using store-bought means you can focus on building that incredible broth.

That chicken soup with Parmesan rind element cannot be overstated. If you’ve never saved your Parmesan rinds, start now. Keep them in a freezer bag, and they’ll last for months. They’re liquid gold for soups, sauces, and risottos.

How to Make Italian Penicillin Soup Step by Step

Making this Italian penicillin soup recipe is straightforward, but there are a few key moments where you’ll build incredible flavor. Let me guide you through each step so you nail it every time.

Step 1: Build Your Flavor Base

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery—this trinity of vegetables is the foundation of so many Italian soups. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

This is where patience pays off. You want the vegetables to release their moisture and start to caramelize slightly around the edges. Don’t rush this step. The natural sugars in the vegetables will deepen the flavor of your entire soup.

Add the minced garlic and cook for another minute until fragrant. Garlic burns easily, so keep an eye on it and stir constantly during this minute. When you can smell that beautiful garlic aroma, you’re ready for the next step.

Step 2: Build the Broth

Pour in the chicken broth and drop in that precious Parmigiano-Reggiano rind. Add the bay leaves, thyme, oregano, and red pepper flakes if using. Give everything a good stir and bring the pot to a boil.

Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes. This simmering time allows the flavors to meld together and gives the cheese rind time to work its magic. You’ll notice the rind becoming soft and pliable as it releases all that gorgeous umami into the broth.

The kitchen will smell absolutely incredible during this time. If you’re making this comforting soup for cold and flu season, the aromatic steam alone will make you feel better.

Step 3: Add the Chicken and Pasta

Remove and discard the bay leaves and the Parmesan rind (it’s done its job). Stir in the shredded rotisserie chicken and bring the soup back to a gentle simmer.

Now add your pastina pasta. Here’s a critical tip: pasta continues to absorb liquid even after you turn off the heat. If you’re planning to have leftovers, either slightly undercook the pasta or cook it separately and add it to individual bowls when serving. This prevents mushy pasta syndrome in day-old soup.

Cook the pastina according to package directions, usually about 5-7 minutes, stirring occasionally to prevent sticking.

Step 4: Finish with Greens and Brightness

In the last two minutes of cooking, stir in the fresh spinach or kale. It will wilt quickly, adding color, nutrition, and a slight earthiness to the soup.

Turn off the heat and stir in the fresh lemon juice. This brightening step is essential—it wakes up all the flavors and adds a subtle tanginess that makes each spoonful more interesting.

Taste and adjust the seasoning with salt and black pepper. Remember, the Parmesan rind added saltiness, so taste before adding more salt.

Step 5: Serve and Garnish

Ladle the soup into warm bowls and top with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. The cheese will melt slightly into the hot soup, creating little pockets of creamy, salty goodness.

Serve with crusty bread for dipping, and watch as this homemade chicken soup with pastina disappears in minutes.

Expert Tips for the Best Italian Chicken Pastina Soup

After making this soup dozens of times, I’ve learned a few tricks that take it from good to absolutely unforgettable.

Don’t Skip the Cheese Rind: This is the soul of the soup. If you can’t find a Parmesan rind, you can substitute with 1/2 cup of grated Parmesan added at the end, but it won’t have quite the same depth. The rind simmers in the broth, releasing flavor slowly without making the soup grainy.

Use Quality Broth: Since the broth is the foundation here, use the best you can find or afford. Low-sodium is key because you can always add salt, but you can’t take it away. Homemade stock is fantastic if you have it, but good store-bought works perfectly.

The Garlic Ratio Matters: Six cloves might seem like a lot, but garlic mellows considerably when simmered. It becomes sweet and aromatic rather than sharp. If you’re fighting a cold, feel free to add even more—grandmothers worldwide swear by garlic’s healing properties.

Pasta Timing Is Everything: As mentioned, pasta absorbs liquid over time. If you’re meal prepping or making this ahead, consider these options: cook the pasta separately and add it to portions as you reheat, or undercook the pasta by 2 minutes so it finishes cooking when reheated.

Customize Your Vegetables: While carrots, celery, and onion are classic, you can add diced zucchini, peas, or green beans in the last 10 minutes of cooking. Just keep the total vegetable volume similar so you don’t throw off the broth-to-solid ratio.

Fresh Herbs Make a Difference: Dried herbs are great for the base, but that final sprinkle of fresh parsley (or basil, if you have it) adds brightness and a pop of color that makes the soup look as good as it tastes.

Variations and Substitutions

This recipe is wonderfully flexible. Here are some ways to make it your own while keeping that essential Italian penicillin character.

Pasta Alternatives: No pastina? No problem. Try orzo for a rice-like texture, acini di pepe for tiny pearls, ditalini for small tubes, or even broken spaghetti pieces. Small egg noodles work too, though they’re less traditionally Italian.

Protein Swaps: While rotisserie chicken is incredibly convenient, you can use leftover turkey, poached chicken breasts, or even shredded chicken thighs. For a vegetarian version, swap chicken for white beans and use vegetable broth, keeping that Parmesan rind for depth.

Broth Options: If you need this to be gluten-free, just ensure your pasta and broth are certified gluten-free. Most broths are naturally gluten-free, but always check labels.

Make It Creamier: For a richer version, stir in 1/2 cup of heavy cream or half-and-half at the end with the lemon juice. This creates a more luxurious mouthfeel.

Spice It Up: Add more red pepper flakes, a pinch of cayenne, or even a spoonful of harissa paste for those who like heat with their healing.

Add More Greens: Beyond spinach, try Swiss chard, escarole, or arugula. Each brings a slightly different flavor profile but all wilt beautifully into hot soup.

Storage, Freezing, and Make-Ahead Tips

This soup is perfect for meal prep and actually tastes even better the next day as the flavors continue to develop.

Refrigerator Storage: Store cooled soup in airtight containers in the fridge for up to 4 days. Remember that the pasta will continue to absorb liquid, so you may need to add a splash of broth when reheating. Heat gently on the stovetop over medium-low heat, stirring occasionally.

Freezing Instructions: This soup freezes well for up to 3 months. For best results, freeze the soup without the pasta. When ready to eat, thaw overnight in the fridge, reheat on the stovetop, and cook fresh pasta directly in the reheated soup. This prevents mushy, overcooked pasta.

If you do freeze with pasta included, expect a softer texture. It’s still delicious, just different.

Make-Ahead Strategy: Prepare the soup base through step 2 (before adding chicken and pasta) up to 2 days ahead. Store in the fridge, then reheat and continue with steps 3-5 when ready to serve. This approach gives you a head start on busy weeknights while keeping the pasta and greens fresh.

Portion Control: Freeze individual portions in single-serve containers for easy grab-and-go lunches. These are lifesavers when someone in the house gets sick and you need comfort food fast.

Serving Suggestions and Pairings

While this Italian chicken pastina soup is absolutely satisfying on its own, here are some ideas to round out your meal.

Bread Pairings: Crusty Italian bread, garlic bread, focaccia, or grilled cheese sandwiches are all excellent dunking companions. The bread soaks up the flavorful broth and adds textural contrast.

Side Salad: A simple arugula salad with lemon vinaigrette, shaved Parmesan, and toasted pine nuts provides a fresh, peppery counterpoint to the rich soup.

Wine Pairing: If you’re serving this for a dinner party, a light Italian white wine like Pinot Grigio or Vermentino complements the soup’s flavors without overwhelming them.

Complete Meal: Add a charcuterie board with Italian meats, cheeses, olives, and roasted red peppers for a full Italian-inspired spread.

For Kids: Serve with goldfish crackers or oyster crackers floating on top. The tiny pasta shapes are already kid-friendly, but adding crackers makes it feel like a special treat.

Why This Recipe Works When You’re Under the Weather

Beyond just tasting incredible, there’s real science behind why this soup makes you feel better.

The warm liquid helps with hydration and can ease congestion. The steam carries aromatic compounds from the garlic and herbs, which can help clear nasal passages.

Chicken provides protein and amino acids that support immune function. The vegetables deliver vitamins and minerals your body needs to fight off illness. Garlic contains allicin, which has antimicrobial and antiviral properties.

The easy-to-digest pasta and soft vegetables are gentle on upset stomachs, while the flavorful broth encourages you to eat even when you don’t have much appetite.

But honestly? The biggest healing factor might be the comfort itself. There’s something deeply soothing about a bowl of homemade soup, especially one that tastes like it’s been made with love and care. That emotional comfort translates to physical wellbeing in ways we’re only beginning to understand.

Nutritional Information

This healing Italian chicken soup isn’t just comforting—it’s also relatively nutritious. Per serving (based on 6 servings):

Calories: approximately 310
Protein: 28g
Carbohydrates: 26g
Fat: 10g
Fiber: 3g
Sodium: 680mg (varies based on broth)

These are estimates and will vary based on specific ingredients and portion sizes. The soup is high in protein from the chicken, provides vegetables for vitamins and fiber, and the moderate carbohydrate content from pasta gives you energy without weighing you down.

For a lower-carb version, reduce the pasta to 1/2 cup or replace half the pasta with riced cauliflower.

Common Mistakes to Avoid

Even simple soups can go wrong. Here’s what to watch out for.

Over-Salting: The Parmesan rind and store-bought broth both contain salt. Always taste before adding more. You can stir in additional Parmesan at the end if you want more flavor without straight salt.

Boiling Too Hard: A gentle simmer extracts flavor without making the chicken tough or breaking down the vegetables too much. High heat makes the broth cloudy and can result in mushy vegetables.

Adding Pasta Too Early: If you add the pasta when you start the soup, you’ll end up with mushy, blown-out pasta. Add it in the last 7-8 minutes of cooking.

Not Removing the Rind: While the cheese rind becomes very soft, it’s still not pleasant to bite into. Fish it out before serving to avoid any rubbery surprises.

Skipping the Lemon: That final squeeze of lemon might seem optional, but it’s not. It brightens every other flavor in the soup and prevents it from tasting flat or one-dimensional.

Frequently Asked Questions

Q: What is Italian Penicillin Soup? A: Italian Penicillin Soup is a comforting chicken pastina soup made with rotisserie chicken, vegetables, pasta, and a Parmigiano-Reggiano cheese rind for rich flavor—often considered Italy’s version of chicken soup for the soul.

Q: Can I make this soup ahead of time? A: Yes, you can make it 1–2 days in advance. Store it in the fridge and reheat gently. For best texture, cook the pastina fresh or slightly undercook it initially.

Q: What can I use instead of pastina pasta? A: You can substitute pastina with orzo, acini di pepe, ditalini, or even small broken spaghetti pieces.

Q: Is this soup good for when you’re sick? A: Absolutely! It’s hydrating, soothing, and packed with garlic, herbs, and chicken—ingredients traditionally used to support the immune system.

Q: Can I use chicken breasts instead of rotisserie chicken? A: Yes, but rotisserie chicken adds more flavor since it’s already seasoned. If using raw chicken breasts, poach them in the broth for 20-25 minutes, then shred and return to the soup.

Q: How do I prevent the pasta from getting mushy in leftovers? A: Cook the pasta separately and add it to individual portions when reheating, or slightly undercook the pasta initially so it finishes cooking when reheated.

Q: Can I make this in a slow cooker? A: Yes! Add everything except the pasta, spinach, and lemon to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. In the last 15 minutes, add pasta and spinach, then finish with lemon juice before serving.

Q: Where can I find Parmesan rinds? A: Save them when you finish a wedge of Parmesan cheese, or ask at the cheese counter of your grocery store—many will sell or give away rinds specifically for cooking.

More Comforting Soup Recipes You’ll Love

If you enjoyed this Italian Penicillin Soup, you’ll want to try these other warming, soul-satisfying soup recipes from my collection:

Creamy Chicken Wild Rice Soup – A Minnesota classic with tender chicken and nutty wild rice in a velvety broth
Italian Wedding Soup – Featuring mini meatballs, greens, and pasta in a flavorful broth
Lemon Chicken Orzo Soup – Bright, citrusy, and incredibly comforting

For more inspiration and creative soup ideas, check out this Italian Penicillin Soup on Pinterest for beautiful photos and serving suggestions.

Final Thoughts

This Italian Penicillin Soup has earned its place as a staple in my kitchen, and I have a feeling it’ll become one of yours too. It’s the soup I make when someone’s feeling under the weather, when we need a quick weeknight dinner, or when I just want something that feels like a warm hug in a bowl.

The combination of tender chicken, tiny pasta, aromatic vegetables, and that magical Parmesan rind creates something that’s far greater than the sum of its parts. It’s proof that you don’t need complicated techniques or exotic ingredients to make something truly special—just good-quality basics and a little bit of time.

Whether you’re making this as your own version of Italian penicillin or simply because it sounds delicious, I hope it brings as much comfort and joy to your table as it does to mine. Stay cozy, stay healthy, and enjoy every spoonful of this Italian Penicillin Soup.

Recipe Card

Italian Penicillin Soup

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Cuisine: Italian
Course: Soup, Main Dish

Ingredients:

2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
3 large carrots, peeled and diced
3 celery stalks, diced
6 cloves garlic, minced
8 cups low-sodium chicken broth
1 Parmigiano-Reggiano cheese rind (3-4 inches)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
3 cups shredded rotisserie chicken
1 cup pastina pasta
2 cups fresh spinach, roughly chopped
Juice of 1 lemon
Fresh parsley, chopped
Salt and black pepper to taste
Freshly grated Parmesan for serving

Instructions:

Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 6-8 minutes until softened. Add garlic and cook 1 minute more.
Pour in chicken broth and add Parmesan rind, bay leaves, thyme, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes.
Remove bay leaves and Parmesan rind. Stir in shredded chicken and bring back to a simmer.
Add pastina pasta and cook according to package directions, about 5-7 minutes, stirring occasionally.
Stir in spinach and cook for 2 minutes until wilted. Remove from heat and stir in lemon juice.
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley and grated Parmesan.

Notes:

For best texture in leftovers, cook pasta separately or slightly undercook initially
Soup can be made 1-2 days ahead and stored in the refrigerator
Freezes well for up to 3 months (best frozen without pasta)
Substitute pastina with orzo, acini di pepe, or ditalini