The Best Italian Penicillin Soup with Pasta
Why Youβll Love This Recipe
I first made this Italian Penicillin Soup with Pasta on a freezing January day when my whole house was sniffling. My grandmother used to make a similar broth when I was sick, but I wanted something heartier, something that felt like a full meal in a bowl. After a few messy attempts where the pasta turned to mush and the chicken got dry, I finally nailed the perfect version.
This soup is my go-to for cold season or any night I need a warm hug in a bowl. The broth gets its deep flavor from slowly simmered vegetables and herbs. The tiny pasta soaks up all that goodness without turning into paste. And the shredded chicken makes it filling enough for dinner. Italian cooking is all about simple, high-quality ingredients, and this soup proves that beautifully.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup ditalini pasta (or other small pasta)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Grated Parmesan cheese for serving
Step-by-Step Directions
- Get your largest heavy pot on the stove and turn the heat to medium. Pour in the olive oil and let it shimmer for a minute. Drop in the diced onion, carrots, and celery. Stir them around and let them sweat for about 7 minutes until the onions turn glassy and the kitchen smells amazing.
- Toss in the minced garlic and stir for exactly 30 seconds. You want to smell it but not burn it.
- Pour in the chicken broth and the can of diced tomatoes with all their juice. Add the oregano, basil, and bay leaf. Give everything a good stir and turn the heat up to high until it bubbles.
- Once the broth is boiling, carefully lower in the chicken breasts. Reduce the heat to medium-low so the soup is just simmering gently. Cover the pot and let it cook for 20 minutes.
- After 20 minutes, use tongs to lift the chicken breasts onto a cutting board. They should be fully cooked through and feel firm. Let them rest for 5 minutes, then shred them with two forks.
- While the chicken rests, stir the ditalini pasta into the simmering broth. Cook according to package directions, usually about 8 to 9 minutes. Stir occasionally so the pasta does not stick to the bottom.
- Once the pasta is tender, return the shredded chicken to the pot. Remove the bay leaf and throw it away. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with fresh parsley and a generous shower of grated Parmesan cheese.
Pro Tips for Success
Do not overcook the pasta. The number one mistake I made the first few times was letting the pasta boil too long. It turned into a starchy mess and the soup looked like porridge. Cook it just until al dente because it will continue to soften slightly in the hot broth.
Shred the chicken while it is still warm. Cold chicken shreds into lumpy chunks instead of nice, thin strands. Warm chicken pulls apart so easily with two forks.
Use a good quality broth. The flavor of this Italian Penicillin Soup with Pasta depends almost entirely on the broth. If you use watery broth, the soup will taste flat. Chicken soup is only as good as its stock, so go for a brand with real ingredients.
Servings and Timing
This recipe makes about 8 generous servings. Prep time is 15 minutes and cook time is about 35 minutes, so you can have dinner on the table in under an hour.
Variations and Substitutions
If you want a creamier version, stir in half a cup of heavy cream right at the end. For a gluten-free option, swap the ditalini pasta for gluten-free pasta or even cooked rice. I have also made this Italian Penicillin Soup with Pasta using leftover rotisserie chicken to save even more time. Just skip the step where you cook the raw chicken and add the shredded rotisserie chicken when you add the pasta.
For a vegetarian version, use vegetable broth and leave out the chicken. Add a can of drained chickpeas for protein.
What to Serve With This
This soup is fantastic with a slice of crusty bread for dipping. I love serving it alongside a simple [LINK: Italian Antipasto Salad]fresh antipasto salad[/LINK] for a complete meal. If you want something even more comforting, pair it with [LINK: Easy Cheesy Garlic Bread]crispy garlic bread[/LINK] to soak up every last drop of broth.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb more liquid overnight, so the soup will be thicker the next day. When reheating, add a splash of chicken broth or water to thin it back out. Reheat gently on the stove over medium-low heat or in the microwave in 30-second bursts. I do not recommend freezing this soup because the pasta gets mushy when thawed.
FAQs
Q: Can I use chicken thighs instead of breasts in this Italian Penicillin Soup with Pasta?
Yes, absolutely. Chicken thighs add more richness to the broth because they have a higher fat content. Just cook them for about 25 minutes instead of 20 and shred them the same way.
Q: What if I accidentally cook the pasta separately and add it later?
That is actually a great trick if you plan to have leftovers. Cook the pasta separately, drain it, and store it in a separate container. Add a handful of cooked pasta to each bowl when serving. This way the pasta never gets soggy.
Q: Can I make this Italian Penicillin Soup with Pasta in a slow cooker?
Yes. SautΓ© the vegetables and garlic on the stove first, then transfer everything except the pasta to the slow cooker. Cook on low for 6 hours or high for 3 hours. Shred the chicken, then stir in the pasta and cook on high for another 20 minutes until tender.
Q: What is the best pasta shape for this soup besides ditalini?
Orzo, stelline, acini di pepe, or even broken spaghetti all work wonderfully. Just make sure to adjust the cooking time based on the package instructions for whatever shape you choose.
Q: Why does my soup taste bland even though I followed the recipe?
The most common reason is underseasoned broth. Taste the soup before you add the pasta and adjust the salt. Also, do not skip the Parmesan cheese at the end. It adds a salty, savory punch that brings everything together.
Conclusion
This Italian Penicillin Soup with Pasta has become a staple in my kitchen every winter. It is the kind of meal that makes you feel cared for, even if you are the one cooking it. The broth is soothing, the chicken is tender, and the little pasta pearls are just plain fun to eat. I hope you make a big pot of this on a chilly evening and let it warm you from the inside out. Let me know how it turns out for you.
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