Italian Penicillin Soup (Pastina Soup)

Total Time Prep: 10 min. Cook:1 hour
Yield 6 servings
Test Kitchen Approved
Feeling sick? Do what Nonna would do and make a batch of this soothing Italian penicillin soup.

Ingredients

  • 2 tablespoons olive oil
  • 1-1/2 cups chopped onion
  • 1-1/2 cups chopped carrot
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 8 cups reduced-sodium chicken broth
  • 2-in. Parmesan rind, optional
  • 1 bay leaf
  • 3 cups cooked shredded chicken breast
  • 1 cup uncooked pastina
  • 1 tablespoon lemon juice
  • Minced fresh parsley, for garnish

Directions

  1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add onion, carrot and celery; cook until softened, 4-6 minutes. Add garlic; cook until fragrant, 30-60 seconds. Stir in salt, thyme, oregano, parsley and pepper.
  2. Add broth, Parmesan rind, if using, and bay leaf. Bring to a boil. Reduce to a simmer over medium-low heat; cook until vegetables are soft, 25-30 minutes.
  3. Remove Parmesan rind and bay leaf; discard. Use an immersion blender to puree the vegetables until smooth. Alternatively, transfer the vegetables and one cup of broth to a blender; puree until smooth. Return soup to the pot.
  4. Stir in chicken; bring to a gentle simmer over medium-low heat. Add pastina; cook until pasta is al dente, 8-10 minutes, stirring occasionally. Stir in lemon juice.
  5. Ladle soup into individual serving bowls; garnish with fresh chopped parsley to serve.

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