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Authentic, Italian Penicillin Soup Recipe

Authentic, Italian Penicillin Soup Recipe
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★★★★★

5.1 from 6 reviews

This Authentic Italian Penicillin Soup is a comforting and flavorful chicken and vegetable soup featuring tender shredded chicken, tiny acini di pepe pasta, and the rich umami flavor of Parmesan rind. Perfect for chilly days or when you need a nourishing bowl of warmth, this recipe combines classic Italian ingredients with simple techniques to create a hearty and delicious meal.

Ingredients

Scale

Base Ingredients

  • 4 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Butter
  • 1 Large Onion, chopped fine
  • 1 Shallot, chopped fine
  • 6 Celery Stalks, diced small
  • 4 Cloves Garlic, minced
  • 5–6 Medium Carrots, peeled and diced small

Broth and Protein

  • 8 Cups Chicken Broth (preferably homemade from boiled chicken thighs)
  • 2–3 Cups Shredded Chicken (rotisserie or boiled chicken thighs)

Additional Ingredients

  • 1 Parmesan Rind
  • 1/3 Cup Uncooked Acini di Pepe pasta
  • Grated Parmesan Cheese (for topping)
  • Finely Chopped Italian Parsley (for garnishing)

Instructions

  1. Prepare Vegetables: Wash all your vegetables thoroughly. Peel the carrots, then finely chop the onion, shallot, celery, and carrots. Mince the garlic cloves.
  2. Sauté Aromatics: Heat the butter and olive oil together in a Dutch oven or large soup pot over medium heat. Add the chopped onion, shallot, and celery, stirring occasionally. Sauté for 3-5 minutes until the vegetables begin to soften and become fragrant.
  3. Add Garlic and Carrots: Incorporate the minced garlic and diced carrots into the pot. Continue sautéing for approximately 3 minutes until the garlic is aromatic and the vegetables start to brown slightly.
  4. Add Broth and Parmesan Rind: Pour in 8 cups of chicken broth, preferably made by boiling chicken thighs. Add the Parmesan rind to the pot. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 15-20 minutes to deepen flavors and soften the vegetables.
  5. Reserve Some Vegetables: Turn off the heat and remove about 2 cups of the cooked vegetables from the soup. Set them aside to add back later.
  6. Blend the Soup: Use an immersion blender or transfer the soup in batches to a blender to puree until smooth, ensuring the Parmesan rind is thoroughly blended into the soup, enhancing its richness.
  7. Add Pasta and Cook: Stir in 1/3 cup of uncooked acini di pepe pasta. Bring the soup back to a boil and cook according to the pasta package instructions, about 9 minutes, until the pasta is al dente.
  8. Finish the Soup: When the pasta is nearly done, turn off the heat. Add the reserved cooked vegetables back into the soup along with the shredded chicken. Stir well.
  9. Rest and Serve: Cover the pot with a lid and let the soup rest for 20-25 minutes to allow flavors to meld and the pasta to finish absorbing the broth. Serve hot, topped with freshly grated Parmesan cheese and finely chopped Italian parsley.

Notes

  • Using a Parmesan rind adds deep umami and richness; don’t skip it if possible.
  • Homemade chicken broth from boiling chicken thighs enhances flavor but store-bought broth works fine too.
  • Acini di pepe is a tiny pasta that cooks quickly; substitute with orzo or other small pasta if unavailable.
  • Allowing the soup to rest after cooking lets the pasta fully absorb the flavors.
  • Great for freezing; store in airtight containers and reheat gently before serving.
  • For a vegetarian version, use vegetable broth and omit chicken, adding more vegetables or beans as protein.

Nutrition

Keywords: Italian soup, chicken soup, acini di pepe soup, Parmesan soup, hearty soup, comforting soup, homemade chicken soup, penicillin soup

Find it online: https://www.sanacooks.com/authentic-italian-penicillin-soup-recipe/