New Favorite Soup Alert. Italian Penicillin Soup.
This soup is like a warm hug to your body. The nutrients are really flowing with this Italian Penicillin Soup. The broth, chicken, parmesan and vegetables really make this satisfying in the best way. I cannot wait for you to try this.
New to the Table?
Welcome back to another recipe at Brit’s Table. If you are new here welcome! If you’re a returning friend, HIIIIII! I am thankful you are here and super excited to share this next soup with you. This soup is a banger. Like hard core. I cannot wait for you to try. Now here’s the part where I drop all my links so you know where to find me. 😉
I also am now an amazon affiliate so want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!
If you don’t already know, all the videos to these recipes are on my IG. I also share a lot about nutrition and my day to day life on my stories. It’s also a great spot to get in touch with me via DM. They are always open!
Pinterest. If you’re not already I would super appreciate a follow from you guys it really helps me out!!
If Instagram isn’t your thing and you’re more of a YouTube kind of person. That is totally understandable.
I also have a YouTube I share a lot of content and will be starting long form content very soon! I am going to be doing recipes and teaching you in real time. My heart is so excited about this.
What Inspired Trying The Penicillin Soup?
Honestly, I was scrolling through Pinterest one day and I saw “Penicillin Soup”. I was like WTF is that. I had never heard of it before. Then I did some research and found this authentic recipe. This is going to be a go-to for me now when I have a sick husband or I am sick myself. It is that good. We all love a classic chicken noodle but this soup might beat it out for me…
Questions about this soup
Do I need to use a parmesan rind??
Technically you can do this recipe without it. However, I think it will directly effect the taste and texture. I think the parmesan rind is what made this recipe so good in the first place.
Where did you find the little pastas??
I got them at whole foods, you kinda have to look around. They aren’t in plain sight.
What if I don’t have an immersion blender???
No problem!! You can use your high speed blender! Just make sure you let the soup cool a bit before putting it in the blender. I used to to this before I got an immersion blender. I do recommend splurging on one though. My husband recently got me this one and I have already used it 4 times this week. Also here is a link to the immersion blender I am currently using!
Do I need a Dutch Oven for the recipe??
No! I simple soup pot will do. However, if you are looking for a Dutch oven I use Le Creuset. I will link the one I use here. It is honestly the best, it’s for life. However, they are extremely pricy. If you are on a budget and want to get a Dutch oven, here’s a good one that is reasonable!
The Recipe:
Ingredients:
- 4 Tbsp of Extra Virgin Olive Oil – linked is the one I use +15% off!
- 1 Tbsp Butter
- 1 Large Onion – chopped fine
- 1 Shallot – chopped fine
- 6 Celery Stalks – diced small
- 4 Cloves of garlic – minced
- 5-6 Medium Carrots – diced small
- 1 Parmesan Rind – I think you will love the recipe with it.
- 8 Cup Chicken Broth
- 1/3 Cup Uncooked Acini di Pepe – tiny pasta
- 2-3 Cup Shredded Chicken or Rotisserie Chicken
- Parmesan – For Grating
- Finely Chopped Italian Parsley – for topping
Method:
- First thing we always do is wash our veggies.
- Then you are going put your butter and olive oil in a Dutch oven or soup bowl and heat it up.
- Now it’s time to chop you onion, shallot and celery.
- Take your celery, onion and shallot and put it into the hot pan. Stir.
- Sauté for 3-5 minutes, until the vegetables start to get soft.
- While the celery, onion and shallot cook, prepare your 4 cloves of garlic and carrots. Peel your carrots and chop them and mince your garlic.
- Once the vegetables start to brown, add the garlic and sauté until fragrant. Around 3 minutes.
- Now you will add the 8 cups of chicken broth. In my case I boiled 4 chicken thighs to shred for the recipe so I used about 4-5 cups of that water Then added the remaining broth.
- You will add the carrots and parmesan rinds. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes.
- Turn off the burner and remove about 2 cups of the vegetables, reserve them for after the blending.
- Now blend up your soup, make sure you get that rind good and blended in. So yummy.
- After the soup is smooth it is time to add your little pastas. Just 1/3 Cup.
- Stir them in and bring the soup to a boil and cook for however long the pasta has to cook for. My pasta was about 9 minutes.
- When the pasta is ready or most ready, turn off the heat and add the vegetables back in and the shredded chicken. Stir.
- Place the lid on and let the soup rest for 20-25 minutes.
- The soup is finished!! Top with parmesan and parsley!
This soup has been my favorite of the 5 soups I have made. It is just so cozy, nutrient dense and flavorful. I can’t wait to make this again for my husband when he has a cold.
I think I would add turmeric next time for an added boost.
Next soup is also very good and totally different from this one!
Other Recipes You will Love:
Roasted Pumpkin Soup – The first in the series! So creamy and delicious.
Loaded Miso Soup – Blue Zone Inspired Soup. Full of vitamins and minerals.
Leek and Ginger Soup – Probably my all time favorite soup.
Sourdough Cracker – You will never buy cracker again. These would pair well with any soup.
Homemade Pita Bread – Another great bread to eat with your soups.
Questions/comment?
I love hearing from each and every one of you, so please feel free to comment below how this worked out for you, if you have a question, or if you just want to say hi!
Thank you so much for being here!
I appreciate you all and your support!
Authentic Italian Penicillin Soup
Course: DinnerCuisine: ItalianDifficulty: MediumThis soup is like a warm hug to your body. The nutrients are really flowing with this Italian Penicillin Soup. The broth, chicken, parmesan and vegetables really make this satisfying in the best way. I cannot wait for you to try this.
Ingredients
4 Tbsp of Extra Virgin Olive Oil
1 Tbsp Butter
1 Large Onion – chopped fine
1 Shallot – chopped fine
6 Celery Stalks – diced small
4 Cloves of garlic – minced
5-6 Medium Carrots – diced small
1 Parmesan Rind – I think you will love the recipe with it.
8 Cup Chicken Broth
1/3 Cup Uncooked Acini di Pepe – tiny pasta
2-3 Cup Shredded Chicken or Rotisserie Chicken
Parmesan – For Grating
Finely Chopped Italian Parsley – for topping
Directions
- First thing we always do is wash our veggies.
- Then you are going put your butter and olive oil in a Dutch oven or soup bowl and heat it up.
- Now it’s time to chop you onion, shallot and celery.
- Take your celery, onion and shallot and put it into the hot pan. Stir.
Sauté for 3-5 minutes, until the vegetables start to get soft. - While the celery, onion and shallot cook, prepare your 4 cloves of garlic and carrots. Peel your carrots and chop them and mince your garlic.
- Once the vegetables start to brown, add the garlic and sauté until fragrant. Around 3 minutes.
- Now you will add the 8 cups of chicken broth. In my case I boiled 4 chicken thighs to shred for the recipe so I used about 4-5 cups of that water Then added the remaining broth.
- You will add the carrots and parmesan rinds. Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes.
- Turn off the burner and remove about 2 cups of the vegetables, reserve them for after the blending.
- Now blend up your soup, make sure you get that rind good and blended in. So yummy.
- After the soup is smooth it is time to add your little pastas. Just 1/3 Cup.
- Stir them in and bring the soup to a boil and cook for however long the pasta has to cook for. My pasta was about 9 minutes.
- When the pasta is ready or most ready, turn off the heat and add the vegetables back in and the shredded chicken. Stir.
- Place the lid on and let the soup rest for 20-25 minutes.
- The soup is finished!! Top with parmesan and parsley!
So good! Thank you
So glad you liked it!!! Woot woot!!!!
This was so delicious! My husband isn’t a big soup fan and we were fighting over the leftovers the next day. He’s already requested it again next week – but a bigger batch! The parm rind adds soooo much flavor and the blended broth is so creamy and satisfying. I used half homemade veg broth, half bone broth for extra protein and RightRice because I was out of pasta – will do couscous next time! This will be a staple.
I am so elated to hear this and overjoyed that this recipe worked out for you!!! Can’t wait to hear how the couscous goes!