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This cozy, comforting Chicken Pastina Soup is also called Italian Nonna's Penicillin soup because it's known to cure just about anything that ails you! It hits the spot on a chilly day, for sure!
Although we have a ton of chicken soup recipes on our site, this Italian Chicken Pastina Soup might just be the most delicious and comforting of all. It's often called Italian Grandmother's (Nonna's) Penicillin soup because it's nourishing, soul-warming and absolutely perfect for anyone with the sniffles or who's feeling a little under the weather.
There are probably as many versions of Chicken Pastina Soup in Italy as there are beloved nonnas, each one having its own little variations. It's also often made without the chicken. This is my personal rendition of the popular soup. If you're lucky enough to have an Italian Nonna, this probably isn't her exact recipe.
I love the idea of a heartwarming soup with a few veggies and a heavy dose of pasta (classic pastina soup), but wanted to come up with a recipe that was a little lower in carbs and more vegetable and protein-forward.
What is pastina?
Before we talk about this Chicken Pastina Soup, let's talk about pastina. It's not an everyday word here in the US, but it simply means "small pasta" in Italian. There are many variations of pastina, each one having a unique shape, but all under a quarter inch in size.
I use Acini di pepe (tiny round balls pictured below), but other types of pastina include orzo (shaped like rice), stelline (tiny star-shaped), farfalline (tiny bow ties) and many more. You can use any of them for this soup recipe.
Vegetable and protein-forward Chicken Pastina Soup
As I mentioned above, I decided to focus more heavily on vegetables in my soup than pasta, which is classically the main ingredient in pastina soups. My rendition starts with diced onion, shallot, celery, bell pepper and garlic, which are sautéed in olive oil and a pat of butter. Next comes chicken broth and lots of diced carrots (a whole pound!).
The veggie/broth mixture is then simmered until everything is nice and tender. At this point, I scoop out 2 cups of the veggies with a slotted spoon, then puree the remaining soup with a stick blender (or regular blender). The pasta comes next, which takes under 10 minutes to cook to perfection. Lastly, the reserved veggies and a generous portion of rotisserie or leftover chicken (for lots of lean protein!) are added to the fragrant soup. I like to turn off the heat and cover the pot for 20 minutes at this point. This allows the flavors to meld and marry and the pasta to absorb a bit more of the delicious broth.
While the soup rests, you can grate some good Parmesan and chop up some fresh rosemary and/or thyme for a delicious finishing touch. Voila! A soup that will cure just about anything that ails you!
Check out just how it all comes together with this video:
Italian Grandmother's Penicillin Soup
Yep, that's why this delicious Chicken Pastina Soup is often referred to as Italian Nonna's Penicillin Soup. In Italy, this soup is what's served when someone is sick. One spoonful and you'll understand - it's the ultimate comfort food!
I'm thrilled to have this recipe in my arsenal as it will be the perfect cold-season gift to take to anyone who's not feeling up to snuff. Even with the chopping, this soup comes together in under an hour and WAY less than that if you use my favorite little kitchen workhorse, the Vidalia Chop Wizard. This is not a sponsored post; I just love this handy little gadget. It makes super quick work of chopping all of the veggies for this soup.
I use my chopper all the time as it saves me so much time in prepping meals. A while back, I asked my daughter-in-law, Lindsay, to create a video to demonstrate this magical little chopper. We named the video, "The Ridiculously Easy Way to Chop Veggies". Check it out:
A warm hug in a bowl!
Know someone who needs a warm hug today? Maybe it's you! Pick up a rotisserie chicken, a bag of pastina and any other ingredients you might be missing! Put together a pot of this delicious Italian Chicken Pastina Soup and call yourself "Nonna".
Cafe Tips for making this Italian Chicken Pastina Soup
- Most grocery stores sell some type of pastina (tiny pasta). Feel free to use any of them for this soup. Stelline pastina are tiny stars but also resemble little flowers. I use acini de pepe, which are tiny little balls of pasta. Orzo is also a good choice,e although it's a little bit bigger.
- I use ⅓ cup of pasta for my Chicken Pastina Soup. If you're not worried about carbs, feel free to double the amount.
- When you first add the pastina to the broth, it will look like there's not enough since the uncooked pasta is so tiny. Don't be fooled! It will "grow" as it cooks and a bit more as it rests and you'll discover you have plenty.
- Pastina will have slightly different cooking times, depending on the shape. Go with the time instructed on your bag or box after adding the pastina to the broth.
- I use baby carrots for this recipe. I cut them in half length-wise, then pop a few at a time in my Vidalia Chopper (see video above) and the whole pound is diced beautifully in a flash. I use the ¼-inch grate for dicing all the veggies in this recipe.
- I like to use both fresh rosemary and thyme for a garnish for this soup, as I usually have both in my herb trug all year round. If you just have one or the other, that's fine too. If you don't have any fresh herbs, a light sprinkle of Italian seasoning will also work for garnishing.
- I like to add a Parmesan rind as the broth simmers, for an extra layer of delicious flavor. You can purchase inexpensive Parmesan rinds at cheese shops and specialty stores like Whole Foods. When I get to the end of a wedge of Parmesan, I like to throw the unusable rind into a ziplock bag and freeze it for recipes like this Chicken Pastina Soup.
- A Parmesan rind is not necessary, but if you have access to one, by all means, include it. Just make sure to remove it before pureeing the soup.
- Don't skip the grated Parmesan garnish! I like Parmesan Reggiano from Italy but there are also good local Parmesans. Go with the best you can find and/or afford.
- Because of the large amount of carrots and the yellow bell pepper, this soup will have a sunny golden hue.
- This soup reheats well in the microwave or on the stovetop. If it's too thick when reheating, add an additional splash of chicken broth.
Thought for the day:
Now to Him who is able to do
immeasurably more than all we ask or imagine,
according to His power that is at work within us,
to Him be glory in the church and in Christ Jesus
throughout all generations, forever and ever! Amen.
Ephesian 3:20-21
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Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 large onion, diced small
- 1 large shallot, finely chopped
- 4 stalks celery, diced small
- 1 large yellow bell pepper, diced small
- 4 medium cloves garlic, minced
- 8 cups low-sodium chicken broth, maybe more
- 1 pound carrots, diced small
- 1 parmesan rind, (optional)
- 1 ½ teaspoons kosher salt, more to taste
- ⅓ cup uncooked pastina, tiny pasta, double if you like a lot of pasta
- 2½ -3 cups rotisserie or leftover chicken
- grated Parmesan, for serving
- finely chopped fresh rosemary and/or fresh thyme leaves
Instructions
- Heat a large Dutch oven or soup pot or medium heat. Add the oil, butter, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.
- Add the broth, carrots, parmesan rind (if using) and salt. Bring the mixture to a boil then reduce to a steady simmer and cook for 20-25 minutes (uncovered) or until the veggies are nice and tender.
- Remove the parmesan rind, if you used one. With a slotted spoon, remove 2 cups of the diced veggies and set aside.
- With an immersion blender (or a regular blender) puree the broth/veggie mixture in the pot until smooth.
- ****NOTE: If you use a regular blender, be sure to let the mixture cool down a bit before blending. Also, remove the center cap on the blender top and cover it with a clean kitchen towel or several thicknesses of paper towels. This will allow the heat to vent and prevent it from building up.
- Add the pasta, bring the mixture to a boil then reduce to a steady simmer. Cook, uncovered for whatever the time on your bag or box of pastina instructs. (Acini de pepe takes 9 minutes.)
- Add the rotisserie (or leftover) chicken and the reserved veggies. Stir to combine. Cover and allow the soup to rest for 20 minutes.
- Taste the soup and adjust the seasoning, adding more salt if needed.
- Serve with grated parmesan, a scatter of finely chopped fresh rosemary or fresh thyme leaves (or both) and fresh ground black pepper. Enjoy!
Notes
Nutrition
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I have made this soup according to your recipe a number of times and it is terrific! I have never heard of this soup until one day a couple of years ago, a group of us went to an Italian restaurant for lunch and it was on the menu. I asked my Italian friend in that group what it was. His description was somewhat different from this recipe because his mother made it. I ordered it from the menu and loved it. That day, the pasta in the kitchen was stars. Accordingly, I have always used stars in mine. Keep posting your great recipes! Thank you!
Hi John, Thank you for the excellent review! So glad to hear that this soup brings back memories of a great Italian meal with friends, and the stars sound very fun! Thanks for taking the time to let us know how much you enjoy this recipe!
I never leave a review... I made this in about an hour. Whoever said the onion was too much is probably using the wrong onion 🧅 too large of an onion or something else is off on their end. I pulled a fresh red shallot from the garden and used a whole sweet yellow onion* THIS SOUP IS IMMACULATE. You almost can't mess it up. Sorry guys. Only thing I'd like to add is if you like noodle in every bite like my family, definitely double the amount of orzo (if using specifically**Orzo) I can't speak for any other pasta. Will be a regular meal for my family, it's that good! I have picky eaters 🫠😫
Thanks for the fantastic review, Kelsey, and for sharing your experience with making this recipe! We're delighted to hear what a hit this soup is for your family and so appreciate you letting us know how much you loved it.
I made this for my family and even brought some to a couple of co-workers and they loved it! Wondering if this would freeze well? My friend is pregnant and was trying to think of freezer meals that would easy and healthy for after the baby arrives.
Thanks for the great review, Tiffany! It's encouraging to hear how well this recipe turned out for you and that you've enjoyed sharing it with others. We agree that it makes a great meal for new moms! Many of our readers have reported good success with freezing this soup, although the pasta gets a little soggy after freezing and thawing.
This was amazing. And just want I needed for my cold. I skipped the chicken... but made it exactly as written otherwise and it was sooo good. I have made many versions. This one with the yellow pepper was the best!! Must try with small white beans or chick peas next time. And there will be a next time.
Hi Anita, Thank you for the excellent review! So glad to hear how much you enjoy this recipe and the creative versions you've tried - we appreciate you taking the time to let us know!
This looks amazing! Is a whole pound of carrots correct??
Hi Abi, Yes - a pound of carrots is correct for this recipe. Hope the soup turns out well for you!
I make this every time someone in our house is sick. So delicious and healing! My Italian husband especially appreciates it with some crusty bread for dipping. Thank you for the recipe!
Thank you for the great review, Cori! It's lovely to hear how much you and your family enjoy this recipe - thanks for taking the time to let us know!
Chris and Family, we made this delicious soup, first time using pastina. One third cup pastina didn't sound like enough but I wouldn't want to use more, it was just enough!
Also, we love to have soup in the winter for lunch, we froze leftovers, vacu-pack it, had one defrosted and heated up today, it was still excellent. Thank you for another GREAT
RECIPE! And kudos to Scott for all your fantastic photos!
Hi Coral, Thank you for the wonderful review and your kind comments! It's lovely to hear how much you enjoyed this recipe - we so appreciate you taking the time to let us know how well it turned out for you!
Fabulous recipe! Nothing better than a hearty soup during freezing cold weather. Will definitely be making this recipe again. It’s a keeper!
Hi Katie, Thank you for the excellent review! It's great to hear how much you enjoyed this recipe - thanks for taking the time to let us know!
Taste is amazing, added teaspoon of turmeric which really added to the flavor.
I would probably just use less onion, just our preference.
Will make again!
Thank you for the great review, Nicola! We so appreciate your taking the time to let us know how much you enjoyed this recipe.
Wow! Delicious! I’ve made many chicken noodle soups in past and although they were good, this one tops em all. The puréed veg and broth is the key! Yum 😋
Hi Amy, Thank you for the excellent review! So glad to hear how much you enjoyed this recipe - we appreciate that you took the time to let us know!
I’ve come back to this recipe twice to make for sick family members recently, even the pickiest of eaters and small ones love it (especially when you use abcs). This recipe is such a great base to improvise to your taste. Thank you for sharing, this is now a family staple!
Hi Melissa, Thanks for letting us know how well this recipe turned out for you and your family! It's always wonderful to hear when recipes from the Café are shared to bless others, and what a fun idea to use ABC pasta shapes to encourage little ones to enjoy the soup!
Are there alternative pastas/grains that you would recommend? I've had a hard time finding pastina. Thank you!
Hi Claire, any tiny pasta will work. If you can source acini de pepi, tubettini, stellini, or even orzo, those will work!
Just made this for my family today after getting over 18” of snow. So yummy and just what we needed to warm up after clearing snow.
Thanks for the wonderful review, Colleen! So glad to hear how well this recipe turned out for you and your family - thanks for taking the time to let us know. Enjoy the soup and the snow!
This soup is on the stove right now. First time making this recipe. Is it necessary to use the blender or food processor?? I would rather not.
Can't wait to taste it!!
Hi Andrea, hope you enjoyed the soup! Regarding your question, technically the soup does not need to be puréed. Some readers have made it without pureeing. However, it does give a lot of body to the broth, and we prefer it that way. Either way, it will be delicious!
I absolutely love this recipe! I come back to every time my family is sick or if it's just a cold rainy day! I usually make it as is and it is amazing! I have made it a couple times without the Parmesan rinds and I personally think it needs it! This last batch I added some ginger and tumeric because my family has the stomach flu and it was very good! I will definitely be passing this recipe down to my kids when they are older! Love it!
Hi Sarah, Thanks for your kind comments and for sharing your experience with this recipe! It's lovely to hear how much you and your family have enjoyed this soup over time and that it has become a special meal in your home. Thank you for taking the time to let us know (and how awful to have the stomach flu at your house - hope you all have a speedy recovery and that the soup is extra comforting!).
I made this soup last night , it is delicious! I'm taking a jar to my elderly neighbour who is sick, I'm sure she will love it too. It's -24 in Toronto today with a huge snowfall expected tomorrow. This soup is going to be perfect for this weekend!
Thank you for the excellent review, Jules! So glad to know that this recipe turned out well for you and it's always wonderful to hear that our readers are blessing others with recipes from the Café. Hope both you and your neighbor stay warm this weekend and enjoy the soup!
Too much onion in this recipe. It overwhelmed the chicken/veggie/pastina flavor. Cut the amount in half. Your Ditalini recipe was so much better than this one.
Hi Doana, thanks for sharing your review. That’s one of the great thing about recipes,you can adjust it to your taste and it sounds like you did exactly that! Although, as you can read from the many reviews, so many others have loved this recipe! I have to wonder if your onion was overly strong.
How many grams in a serving? (BTW THIS IS DELISH!!!!!)
Hi Yasmine, so happy you enjoyed this! I haven't measured it in grams, only in cups but I would guess right around 250g.
This was amazing! My whole family loved it.
Hi Julie, Thanks for the great review! So happy to hear how much you and your family enjoyed the recipe.
This is my go-to soup. I have made this at least once a month. I make enough to freeze into portions so I always have it available. I don’t change a thing (well except I’ve not used a rind). Yummy goodness every single time.
Hi Kathleen, Thank you for the wonderful review! Great idea to freeze in smaller portions for ready availability, thanks for sharing. So glad that you're enjoying the recipe!
Can steps 1-4 be done in a crockpot, then transferred to a pot to boil with chicken and pasta?
Hi Makenzie, that would work!
I followed the recipe to the letter, or at least I thought I did. It was very carrot heavy. Like carrot soup and deep orange. I didn't even cook the postini in the soup and when I did put it in there it soaked up most of the liquid. After I added the chicken it was like a thick stew... I'm going to try a second batch this week. I hope it turns out better. I'll definitely half the amount of carrots this time.
Hmm, something doesn't seem right, Nic. The soup should be a beautiful golden color. I'm sorry this didn't work out for you. So many others, as you can read from the reviews, have loved this soup. Is is supposed to be veggie forward though, that's part of the beauty of it, healthy but delicious at the same time.
This soup is delicious. I made a stock from the rotisserie chicken that I used along with Swanson Broth. If you are reading this, YOU HAVE TO MAKE THIS!
Thank you, Sarah! So glad you enjoyed this soup!
Loved this recipe. It has become a new comfort food. Delicious!
Wonderful! Thank you for the kind review, Jena!
Thanks for the recipe! I've made it a couple times now, sometimes with celery as I didn't have any at home. I like to add Garam Masala and Curry for a boost of warmth flavoring. I'm not a big fan of chicken noodle soup so that makes it taste different enough. I also use chickpea pasta and eat with a rotisserie chicken I make my spouse get when I'm sick. Don't know if it heals but it is yummy and easy to eat.
Thanks for sharing your review, Sami!
So far so good! Entire fam is home sick from school/work so hopefully this helps! I only had couscous on hand so hopefully it doesn’t kill how lovely this sounds 🙂
Thanks, Madison! We hope everyone feels better soon!
Hi I have made this soup many times and today I wanted to use up some of my Thanksgiving day leftover fresh vegetables vs hitting the stores. Could I sub more onion in lieu of the shallot and more carrot in lieu of the pepper or even a green pepper vs yellow? And yes I am trying this batch with ” some “ leftover Thank you,
Lorraine
Hi Lorraine, so happy you've enjoyed this soup.
Regarding your questions - yes, you can sub onion for the shallot and more carrots will also work. The bell pepper does add a lot of flavor and green will work - the color of the soup won't be pretty, but it will be just as delicious!
I used a green pepper and an onion and it turned out fine, it was still a beautiful orange color and tasted delightful.
Thanks for sharing your review, Jessica. So happy you enjoyed it!
Tastes great and freezes really well. My go to when any one of us are sick!
Wonderful! Thanks for the review, Ashley!
I have made this so many times and each time it gets better and better. My whole family loves it even my two year old and 8 month old. I match a big batch and freeze the left overs so it stays fresh!
Awesome! Thank you for the review, Terra!
I love learning to make new things especially soup! I omitted the pepper and forgot to drop in my parm rind, otherwise I followed the recipe. Delicious. I also used Campbells chicken broth concentrate and I highly recommend, just adjust your salt accordingly..
Thanks for the review, Andrea!
The soup turned out delish, mild and sweet from all the carrots. Beautiful golden broth and great texture from the different elements. I made it vegan with veggie broth and no chicken. Thank you for this!
Wonderful! Thanks for the review, Christie!
Great recipe! This soup is delicious, flavorful and easy to make! Thank you!
Thanks for the review, Lou!
I haven’t made it yet but it sounds delicious! I had a question, can I skip the blending step? I personally struggle with the texture of “thicker” soups and I’m worried this will make it too thick but I don’t want to compromise if it’s an important step! Thank you!!
Hi Shelby, that will be fine. Enjoy!
I tripled the recipe so I’d have some leftover to put in my freezer. I used my food processor for much of the vegetable prep, knowing the immersion blender would blend it all together. I had some baked lemon chicken thighs in my freezer, so I chopped that up and it gave a great flavor to the soup! I also doubled the pasta. This is a keeper soup recipe, and I’m looking forward to taking a quart to a friend or neighbor who isn’t feeling well!
You’re amazing! Tripling the recipe? That’s wonderful, that you’re blessing others with this recipe. That makes me so happy!
Great recipe! I tweaked it a bit--season up some chick breast chunks and cook them; remove the chicken ands set it aside. Then melt some butter in the pan and add the onions, shallots, and celery--adds even more flavor!
Thanks, Jim!
Love this velvety soup! It hits the spot every time I make it This recipe is worth all of the prep work and makes lots of leftovers. Enjoy!
Wonderful! Thanks for the review, Martina!
First off! Love the recipe! Especially as a base prior to adding extra seasonings. I added red pepper flakes and Italian seasonings which gave it more oompfh.
This is the FIRST time making this and I jumped to the recipe without reading the “fore mentions”.. should have read it. Had I done so, I would have used less pasta. Author was spot on, I assumed the amount called for wasn’t enough and added more. Next time I’m sticking to the called for amount to enjoy more of the broth.
Other than that, the recipe is FANTASTIC.
Thanks for the review, Angelina! So glad you enjoyed this!
This is a wonderful soup and worth all the chopping. Yes, I did buy the chopper mentioned and it really helps.
Wonderful! Thanks, Lauren!
Could I use raw chicken cut into cubes, simmering in broth just before adding the pasta?
Loving your recipies and looking forward to making this!
Hi Linda, that should work!
I’ve made this soup so many times in the past year and anytime anyone is depleted, it always hits well! I also add sprigs of fresh rosemary with the broth step and squeeze some lemon in it with the rind!! Its the best ans easy to make! Thanks
Awesome! Thank you for the review, Heather!
First time making this soup, absolutely delicious so easy to make top of my list now the cold weather is coming thank you
Thank you for the review, Tracy!
So delicious! Made it for my daughter who was homesick from school. She is very picky and really loved it. Thanks!
Awesome! Thanks for the review, Leslie!
I prepared this delicious soup for our dinner tonight and it was absolutely delicious! I honestly think that this is one of the best soups that I have ever had. Thank you for sharing the recipe 🙂
Wonderful! Thank you for the review, Becky!
Absolutely delicious. Hits the spot as I’m suffering from a seasonal cold and wanted to give this recipe a try. I will be keeping it in our rotation!
By the way, love your last name 😉
Thanks for the review, Bryn! And it's not everyday you "meet" another Scheuer! 🤗
This is a very tasty and filling soup. One important note— a true, authentic Italian Chicken Pastina Soup has a clear broth and no pureed vegetables. This seems to be a Southern take. : ) Delicious, but an important distinction if looking for a traditional Chicken Pastina Soup/Nonna’s Penicillin.
Hi Rebecca, I'm so happy you enjoyed this recipe. Regarding authentic pastina soup, this is my own interpretation and everyone seems to love it.
As always, there can be lots of variations in a recipe. And I suspect there are as many chicken pastina soup in Italy as there are olive tree-laden hillsides.
My mom purees and the she doesn't - she's born and raised Sicilian .. you can do whatever you want
Thanks, Rachael!
Our new favorite chicken soup!! Forgot the rind but added fresh parm to serve. Left out bell pepper purposefully. Added big sprig or sage, basil and parsley at the resting time. Fished’em out before serving. I had freshly made rosemary salt so used a pinch to finish.
Thanks, Pauline!
What other vegetables could be added? White beans? Spinach?
Both would work!
Awesome super delicious chicken soup. I have made it twice in one week! Easy to make. I followed the recipe exactly, but I did add more pasta. I did buy the Vidalia Chopper thanks to your recommendation and what a time saver. I love that little chopper!
Awesome! Thanks for the review, Susan!
Thank you, Chris! I made this amazing soup this week, the day before my husband had surgery, and it was so comforting m and delicious to have waiting for us when we got home!!
Thank you over and over for your amazing recipes, and sweet scriptures.
God Bless
Awesome! Thank you for the review, Lynda!
Serves 10 with only 1/3 cup of uncooked pastina? Am I reading that correctly? Doesn’t seem like enough.
Hi Janice, this is what I say in The Café Tips: "I use ⅓ cup of pasta for my Chicken Pastina Soup. If you're not worried about carbs, feel free to double the amount." For us, this was enough pasta - but feel free to add more. We're always watching our carbs! 😬
Hi!
How many grams in each serving please 🙂
Hi Olivia, each serving is right around 1 cup but I haven't weighed it so I can't say how many grams there are in a serving.
I found this recipe online and I'm grateful I did. I've made it 3 times already. I have not used the pepper in recipe because I did not have it on hand but it still came out outstanding. I've used chicken thighs, chicken breast, and leftover rotisserie chicken. You literally cannot go wrong as long as the "base" is achieved with the veggies. My Nonna would be so proud of me!
Wonderful! Thank you for the review, Nicole!
If you were planning to not add the pasta, would you decrease the amount of broth you add? (I can’t tolerate pasta at the moment due to surgery) Thank you for your time 🙂
Hi Lindsay, yes I would go with 2 cups less. Or you could add some rice, if you can tolerate that.
Hope that helps!
It was raining for once in San Diego and I have been wanting to make this soup for the longest time... and boy was it delicious. I seared up some boneless/skinless chicken thighs for the meat before I started with the main recipe and cooked them more when the stock was added. Took them out with the cheese rind and cut them in bite size pieces. Such a comforting and rich tasting broth. I think taking the broth and blending it really made it more concentrated and so tasty. Thank you. Will make again
Thank you for letting us know, Jules!
My goodness, I just found your website this week. I have an entire family down with the flu and was looking for a comforting soup to entice them to eat a little. I am happy to report that every person in my home devoured this delightful soup! I described it to my daughter as "chicken noodle soup with a little extra." The only thing I added was more salt (my homemade broth was unsalted) and I had a lemon I needed to use and squeezed it in for the grand finale. As a mom, I loved knowing that every bite of broth was packed with veggies. Outstanding recipe that is an immediate family favorite. Thank you!
Thank you for the review, Rose! Hope everyone is feeling better!
This soup is a process and take time to enjoy the prep. I made it exactly like the recipe. It came out great. I did adjust the amount of salt... needed more. This is definately a bowl of comfort.
Thanks for the review, Michelle!
Came out really good….thanks
Great! Thanks for the review, David.
Maybe you should learn how to cook better, Lottie.
Incredible! I cooked boneless chicken thighs in the dutch oven first then removed them and prepped to add them later in the recipe. I doubled the pasta but otherwise followed exactly and the soup was amazing! Delicious and perfect for winter evening. My husband said it reminded him of his Grandmother’s recipe when he was a kid. Thank you!!
Wonderful! Thank you for the review, Ruth!
Amazing! I will not be making any other chicken soups again. I love the flavor that the yellow pepper and fresh garlic add. Worth all the chopping!
Thanks for the review, Kate!
I’ve made this recipe probably 20 times in the last few months. Almost weekly. I’ll make it Sunday and pack it up to eat it for lunch throughout the week. I put two servings in the fridge, the rest in the freezer and move one from freezer to fridge during lunchtime. I have no complaints about sogginess, it’s still great ㅤᵕ̈ I have tried it with and without the rind, and it really makes a difference! Thank you for the great recipe!
Awesome! Thank you for the review, Sarah!
I love preparing soups this time of year and also love Italian food. This did not disappoint!. I made a large pot and froze half with the hope that I could have another bowl ready made when I made it home from a work trip and the family liked it so much they had already eaten it all! I am making another batch right now !
Awesome! Thank you for letting us know, Sara!
Can I freeze it?
Hi Julie, you can freeze it although pasta gets a little soggy after freezing and thawing.
Can I freeze this soup?
Hi Mary, you can freeze it although pasta gets a little soggy after freezing and thawing.
I made my own chicken broth and the soup turned out great. We’ve been under the weather and it really hit the spot
Wonderful! Thanks for the review, Nancy!
I had high hopes for this recipe as I made it for a sick relative. It is completely without taste?? The only real seasoning in this is salt?? I added oregano and basel as another recipe like this mentioned to put that in. It still did not have any flavor. I don't think I would make this again.
Hi Lottie, so sorry you didn't enjoy this soup, Lottie. So many others have loved it so much.
For us, the onion, shallot, bell pepper, carots and Parmesan add a ton of flavor. Good chicken broth has lots of delicious flavor and the fresh rosemary and/or thyme are the crowning glory.
Everyone has different taste. Hope you find something you really like!
I agree, Chris. Chicken soup will taste mostly like the broth the cook uses, whether homemade or store bought, especially after the sauteed vegetables and herbs you choose are added. A bland stock will not produce a flavorful soup in my experience. Some off the shelf chicken stocks can be pretty bland, and store bought stock can be perked up by adding the chicken bones (if you have them) with veg and herbs of your choice, simmering and then straining the stock.
Thanks, Melinda!
I have made this three times and I’m sure I will make it many more. To me, the recipe is perfect as it is written. Such a cozy and comforting meal. Thank you!
Wonderful! Thanks for the review, Elaina!
I made two batches of this tonight and it wasn’t for us. Too much onion flavor, not enough chicken flavor using box stock. My grana padana cheese rind also didn’t come through. I was half bowl in and done, just tasted like onion soup. Probably my ingredients
Hi Kim, so sorry you didn't enjoy this. So many others have. Hope you find something you love!
I made this tonight and it looked just like the picture. Husband and daughter absolutely devoured it. Husband requested a double batch so that we can freeze it. I did add dried thyme and red pepper flakes at the beginning. Love it.
Thanks for the review, Ginger!
Recipe took much longer than anticipated. I had to hand chop everything. But turned out to be worth the time spent. Delicious.
Thanks for your review, Peggy.
This soup is the best soup I have ever had! Delicious and nutritious!!!
Thank you, Linda!
So good! I did not add the rind in mine and it turned out amazing. 10/10 would recommend and would make again.
Thanks, Erika!
The Parmesan rind is a must have in most of my soup recipes, it’s like a secret weapon for great flavor and a touch of saltiness. I have to fish it out before my Italian husband sees it, he likes to chew on it, I know, yuck.
Thank you for the review, Diane!
Great recipe. Wish it listed tot ale the rind out in the instructions instead of the notes.:/
Thanks, V. I have added that to the recipe.
Delicious! Thank you so much for this recipe. I've never had anything quite like it, and it was perfect. I do have one question. My parm rind melted into the soup. Lol. Did I do something wrong? Thanks!
Hi Jill, so happy you enjoyed it!
Regarding your question, it's fine if the parmesan rind melts, it will make the soup even better!
Hi,
Thank you for the scripture and the hymn. This was a wonderful addition to a recipe page.
I tried to use the serving size reducer in the recipe but the measurements are just plain unknowable as in what is the measuarement for .4 shallots for example? It seems that the only readable and doable measurements are for a serving for 10 people which way too much for my household. How can I get the correct readable and doable measurements for serving of 4? Thank you.
Hi KK, the serving calculator has its limitations, especially when it comes to things that don't have an exact measurement, like "two medium shallots" or "one large onion", etc.. The best thing for you do if you want less than this recipe makes is to just half everything. You'll be pretty close to four with a bit of leftovers (which, by the way, are wonderful!).
WONDERFUL recipe! This is the second time I am making this dish! Lovely soup. Yellow pepper makes it and the Parm rind. Thank you for sharing this, it is now my go to Chicken soup recipe! Love from Florida.
Awesome! Thanks for the review, Sandy!
DELISH!! My husband said this was the best soup I’ve made. I did add 2/3 cups pasta and it turned out perfect!! Will definitely be making again
Awesome! Thanks for the review, Sarah!
Hi, thanks for the recipe - does it need to be blended? Just asking because pictures of this soup always seem to show it unblended.
Hi Lynn, in steps 3 and 4 you remove two cups of the soup, then blend what is left in the pot. Enjoy!
This is confusing, if true. Step 3 says take 2 cups and set aside. Step 4 says "puree the broth/veggie mixture in the pot until smooth," which to me means blend everything else that's in the pot. Either way, it comes out great.
Hi Kyle, this is correct. I have updated my comment.
Made this and will be making it again! Excellent soup, easy instructions and it is like a warm hug. Helped me through my cold!
Awesome! Thank you for the review, Anita!
This is the best soup I have ever made. .made it exactly as written....so delish, so flavorful....my hubby and I were a bit under the weather so this hit the spot.....thank you so much for sharing!!!
Thanks so much, Kimberly, for taking the time to share your results. Sorry you weren't feeling well. I do believe this soup could make anyone feel better!
Would this be OK to sit on my stove on low all day or should it be eaten right away and then reheated? Thinking about cooking for lunch for my sick daughter and keeping it on low for the rest of the family this evening. Thanks!
Hi Lindsey, I would refrigerate it after lunch and then re-warm it before dinner. I think the pasta could get really soggy if it’s sad on low heat all day. Hope you enjoy it!
Hello, I saw the nutrition part on your recipe but I was wondering what the serving size it! Great soup helped me recently with strep.
Hi Katherine, the serving size is 1½ cups
How do you do the chicken? Chop it small? Slice it, cut large pieces? etc.
Hi Florence, I cut it into little bite-size pieces.
My mom recommended this recipe for me and myself and kids (all under 6 uears old) loved it.
I will say I used a cup of larger sized pasta (ditalini) and ended up having too much pasta but I just added some extra water for a broth.
Some additional I did:
3 bay leaves as mentioned by another commenter
Fresh Thyme and rosemary in the simmering broth
I used homemade bone broth (chicken and venison)
ACV as I like some acid to cut my savory broths (about a half cup)
Ground ginger (as I did not have fresh or juice)
Fresh sage from my garden (a handful of mature leaves with stems)
And tumeric for added benefits (about a tablespoon)
Thanks for letting us know, LiAnne!
Absolutely loved this recipe! I plan to make it for several postpartum mom friends— can it be frozen?
Hi Jessica, it can be frozen although I think it's best when it's fresh!
delicious, followed recipe exactly
Thanks, Sierra!
This soup was delicious and so easy to make. My husband and son ate three bowls! I served toasted sourdough bread brushed with olive oil as a side. I will be making this again!
Awesome! Thank you for your review, L!
Delicious and easy!
Word of advice - even if 1 cup of pasta seems like not enough, DO NOT ADD MORE. I added 2 cups because 1 just seemed so little. I regret my decision. It turned out more like a creamy pasta dish for me. Regardless, the flavor was delicious and I will definitely be making this again with only 2/3 or 1 cup of pasta.
Thanks for letting us know, Alisha!
Today Tropical Storm Alberto went through the Gulf Coast where I live, which brought a lot of rain all day. So, it was the perfect day to try your soup recipe, since I had most all the ingredients. Since I had about 1/4 of a yeallow bell pepper, I used that, as well as a large poblano pepper. I did not have fresh rosemary & thyme, so I used dried. I was glad I had just enough Acini De Pepe left, but now searching for some online for next time around, it seems impossible to get, unless you want to pay exorbitant prices on Amazon. May use orzo next time. Since I like a little heat, I added a little hot chili oil to the serving of soup I had for dinner this evening. So awesome! Also, topped it with parmesan cheese. That being said, just wanted to let you know that I absolutely loved this recipe! So flavorful and healthy! Thank you for this fabulous recipe, which is definitely a keeper!
Thanks for letting us know, Diane!
I found the pasta in Safeway and it is DeCecco brand if you have that in your area.
Lovely recipe! For seasonings I added a tsp of poultry seasoning, tsp of dried thyme, half tsp lemon pepper and a few bay leaves in the simmer. Delicious!
Sounds like a delicious adaptation, Sherri! Thanks for sharing.
I made this for my parents as they are sick today and thought it would make them feel better. My dad said “it was one of the best soups he’s ever had!” That was a huge compliment since my mom’s an amazing cook and makes lots of different soups! Hopefully she didn’t hear that!
Looking forward to eating a bowl tomorrow as I saved us a little too!
Hi Tara, your comment made me laugh out loud 💕 So happy you enjoyed the soup!
Don't forget to top with a drizzle of high quality olive oil to go with the fresh grated parmesan, fresh herbs and fresh cracked black pepper! Somehow this delicious gets even better with all these required (not optional ;p) toppings.
Thanks, Paul!
I love this. Can’t stop making it. 100 degrees out and I’m making this. A few tweaks. The instant bonus is how delicious this is. The next bonus one point on WW. Yummers
Awesome! Thank you for the review, Barbara!
We used stelline pasta (I wished I used a whole cup since we had the soup as a full meal) and about 5 cups of chicken breast (from a big Costco chicken) and our soup turned out fantastic. Family LOVED it. Thank you for the recipe!
Wonderful! Thanks for the review, Jennifer!
Can I freeze what is left over?
Hi Fran, you can freeze it although pasta gets a little soggy after freezing and thawing.
I've always wanted to make Italian Penicillin Soup. I found this recipe and I'm blown away! So simple but the flavor is out of this world. Really delicious and great texture. My two picky kids even slurped it all up! I will definitely be making this again.
Thanks for your review, Molly! So glad you enjoyed this recipe 🙂
My daughter has been asking me to make this which i did today when she was sick. It is amazing! We loved it. I threw a bunch of thyme and the rind in and removed before blending. This is a keeper! Thank you
Thanks, Cheryl! So glad you enjoyed it.
Have you made this and pureed all of the veggies instead of reserving some & adding them back in? I am hoping to get my sick child to get some extra veggies in!l using this recipe, but I know she won't eat them if they aren't blended.
Hi Jaime, that will work! Hope she feels better soon!
I made the soup yesterday & blended all of the veggies. I didn't have any chicken, so I used extra pastina. It is absolutely delicious! Thick, hearty, and chock full of nutrients. The addition of the fresh thyme & Parm on top is *chef's kiss.* I will definitely be making this every time my family is sick. Thank you!
Wonderful! Thanks for the review, Jaime!
Wonderful recipe - just made and it’s perfect for this cold North Carolina weekend. Bonus learning opportunity for me… when pureeing ( hot) broth/ veggies a certain principle of physics comes into play. 🙂 I used my trusty blender and quickly discovered that hot liquid gets reeeeeal excited if pureed! I had only filled blender 1/4 full and had my hand on top, ensuring lid was secure. That said, after the first explosive blending I had ‘opportunity’ to clean counters and floor of broth that spewed out. :)!Totally my inexperience and all is well!! I was glad to be alone in kitchen as it was mostly a silly and embarrassing moment.
Thank you again for a terrific recipe !
Mary
Hi Mary, I'm so sorry you had this problem. What a mess! 😢
I generally add something about making sure to vent a regular blender so the heat doesn't build up but somehow this recipe got away without that warning. I will add it now! You are a very good sport! 🥰
Made this soup again tonight. Delicious. Had the same learning experience as Mary. Soup too hot in blender. Turned it on. Boom! All over the place. Quickly got control. No one got hurt and the soup was outstanding. Love it. Is a serving size one cup? Thank you for sharing.
Yike! So sorry Barbara! I hate a mess in my kitchen. I updated the recipe several weeks ago to include instructions on blending in a regular blender 😬 It's important to leave that top center cap off and cover it with a clean kitchen towel or several thicknesses of paper toweling so it can vent. Sometimes I use a small funnel in the cap opening. The funnel allows the heat to escape while keeping the contents of the blender inside.
Loved the scripture!! Quite the surprise! Thank you. May God continue to bless you richly.
Thank you for the kind comment, Dale!
While you're making corrections, note that "penicillin" is misspelled in the headline. I used to be a newspaper reporter. I know how these things happen! I'm going to try the recipe. It sounds delicious.
Thanks, everyone! Sorry for the confusion. It should be correct now!
Seems step 2 should be at the end, also no mention of the 2 cups of removed veggies
in no. 6, it says to add them back to the soup. Hope that helps
It appears that step #2 should be a bit later. Otherwise, it looks ok to me!
I think there is an error in the written instructions