Is Italian penicillin soup actually medicinal?

No. The name is affection, not medicine. It is a warm, salty, easy-to-eat bowl of soup, which is why people reach for it when they feel rough. It does not treat an infection, and it is not a substitute for medical care.

Can I make it without a blender?

Yes, and that is the classic version. Dice the vegetables small before cooking and leave them in. Same flavor, chunkier spoonful.

Is orzo the same as pastina?

Not quite. Pastina means any very small pasta; orzo is a specific rice-shaped one. Orzo works here: use the same four ounces by weight and follow its own cooking time, and expect a more substantial bite.

Why did my soup turn thick overnight?

Pastina keeps absorbing broth long after the heat is off. Add liquid when you reheat, and next time store the pasta separately from the base.

Can I halve the recipe?

Yes. Halve everything and use a smaller pot so the broth does not boil away. Judge the vegetables by tenderness rather than the clock, and follow the pasta package.

Can I use rotisserie chicken?

That is the easiest route. Shred 1 1/2 cups of the cooked meat and stir it in during the last few minutes, heated through to 165°F.

Italian Penicillin Soup (The 40-Minute Pastina Soup)

Description

Tiny pastina in a golden broth of carrot, celery and onion, finished with lemon and Parmesan. Brothy or blended, with an easy chicken variation.

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, peeled and cut into 1/2-inch pieces (about 1 cup)
2 celery stalks, sliced (about 3/4 cup)
3 garlic cloves, minced
6 cups low-sodium chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3/4 cup dry pastina, such as stelline (about 4 ounces; use the weight if your pasta packs differently)
1/4 cup finely grated Parmesan (about 3/4 ounce)
1 tablespoon fresh lemon juice, plus more to taste
2 tablespoons chopped fresh parsley
Up to 1/4 teaspoon fine salt, only as needed

Instructions

Soften the vegetables. Heat the oil over medium heat. Add the onion, carrots and celery and cook 6 minutes, stirring regularly. Add the garlic and stir 30 seconds without letting it brown. For the brothy version, dice everything to about 1/4 inch first.
Simmer until tender. Add the broth, thyme and pepper. Bring to a gentle boil, lower the heat and partially cover. Simmer 15 to 18 minutes, until a carrot piece crushes easily against the pot with a spoon.
Blend, or skip. For the silky version, take the pot off the heat and blend smooth with an immersion blender kept fully submerged. With a countertop blender, work in small batches and vent the steam; never seal hot soup in a personal blender cup. For the brothy version, leave the vegetables whole and go straight to the next step.
Cook the pasta. Return to a gentle simmer. Stir in the pastina and cook uncovered to the package time, usually 5 to 8 minutes. Stir often and scrape the bottom. Add a splash of water if it tightens.
Finish. Turn off the heat. Stir in the Parmesan, lemon juice and parsley. Taste, then add salt only if it needs it. Serve while the pastina still has some texture.

Notes

Chicken: stir in 1 1/2 cups cooked shredded chicken (about 7 ounces) during the last few minutes of pasta cooking and heat to 165°F. Adds roughly 80 calories and 15 g protein per serving with skinless breast.

Vegetarian: vegetable broth and a Parmesan-style cheese made without animal rennet. Dairy-free: omit the Parmesan and finish with lemon plus an extra teaspoon of olive oil for the whole pot. Gluten-free: certified gluten-free small pasta, and check the broth label.

Make ahead: refrigerate the base and the cooked pasta separately, in shallow containers, within 2 hours. Use within 3 to 4 days and reheat to 165°F. Freeze the base without pasta for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 3/4 cups

Keywords: italian penicillin soup, penicillin soup, italian penicillin, chicken pastina soup, pastina soup, italian chicken soup