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Authentic Italian Penicillin Soup

Italian Penicillin Soup

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.

With all that to stay, let’s move on to my links and where you can find me (more below).

I 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!

The first stop is always IG. IG is my stomping grounds, I am there most often to talk on my stories and respond to DMs and comments. So, if you ever want to get in touch with me, my DMs are a great place to go! Also, if you have a bread question hit me up.

Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!

The final spot, where big things are happening… YouTube. I am starting long form content on there and will be doing tutorials on cooking. Super excited about this and would love to see you over there.

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…

A Dutch oven full of a penicillin soup topped with cilantro

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:

a cutting board with butter, onions and parmesan cheese rinds and next to it is a strainer with vegetables

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:

  1. First thing we always do is wash our veggies.
  2. Then you are going put your butter and olive oil in a Dutch oven or soup bowl and heat it up.
  3. Now it’s time to chop you onion, shallot and celery.
  1. Take your celery, onion and shallot and put it into the hot pan. Stir.
  2. Sauté for 3-5 minutes, until the vegetables start to get soft.
  1. 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.
  1. Once the vegetables start to brown, add the garlic and sauté until fragrant. Around 3 minutes.
  2. 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.
  1. 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.
  1. Turn off the burner and remove about 2 cups of the vegetables, reserve them for after the blending.
  2. Now blend up your soup, make sure you get that rind good and blended in. So yummy.
  1. After the soup is smooth it is time to add your little pastas. Just 1/3 Cup.
  2. 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.
  1. When the pasta is ready or most ready, turn off the heat and add the vegetables back in and the shredded chicken. Stir.
  2. Place the lid on and let the soup rest for 20-25 minutes.
  1. The soup is finished!! Top with parmesan and parsley!
A spoon scooping penicillin soup out of a pot

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

Recipe by Brit's TableCourse: DinnerCuisine: ItalianDifficulty: Medium

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.

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!
  1. Nikki says:

    So good! Thank you

  2. Corinne says:

    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.

    • Brittany Piscatella says:

      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!

  3. Valerie Garrison says:

    Another delicious soup! I’m officially hooked on Brit’s soups… I have a few more to make and I’m sure we’ll love them 😍 again the step by step directions and answers to questions were perfect… I added chicken to this one as well… So good, thank you!

    • Brittany Piscatella says:

      Hi again Valerie!

      YES!! Soup sisters!!! I can’t wait to do new soups at the beginning of the year that I’m sure you will love!

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