There’s something magical about a soup that feels like a hug from Nonna. Whether you’re fighting off a cold or just craving something cozy, this classic ‘Italian Penicillin soup’ as it’s called – is the remedy you didn’t know you needed!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 potatos (optional – but it helps to thicken the soup)
- 2 celery stalks & leaves, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- fresh dill
- 6 cups chicken broth *See notes below
- 2 grilled chicken breasts shredded (you can use rotisserie chicken or cook the chicken in the broth – take out after it’s cooked, shred it & put it back in)
- 1 Parmesan rind (optional but magical)
- 1 cup pastina (star-shaped pasta)
- 2 cups shredded rotisserie chicken
- Salt and pepper to taste
- Fresh flat Italian leaf parsley, chopped (I add it with the dill or you could choose one herb)
- 1/2 lemon
- Grated Parmesan for garnish
Directions
- Sauté the base: In a large pot, heat olive oil over medium. Add onion, carrots, potatoes and celery. Cook until softened, about 8 minutes. Stir in garlic and cook for 1 more minute.
- Simmer the soul: Add bay leaf, thyme, chicken broth, and Parmesan rind. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend part of the soup for body: Remove bay leaf. Scoop out a few cups of soup and put into a smaller pot…then use an immersion blender to partially blend the soup -just enough to thicken the broth while keeping some veggie chunks intact.
- Add the stars: Stir in the star pasta and cook until tender, about 8 minutes. Add shredded chicken and simmer for another 5 minutes.
- Season and serve: Taste and adjust salt and pepper. Squeeze in some lemon to brighten up the flavour. Ladle into bowls, sprinkle with parsley and Parmesan, and serve with a slice of rye bread if you’re feeling rustic.
NOTES:
*If you’re using boxed chicken stock my secret is to add a little “Better Than Bouillon” to the broth. It really gives it a nice flavour! Just start out by adding a teaspoon at a time until you get the flavour you want!
Why We Love It
- The blended veggies give the broth a velvety texture without cream.
- Star pasta adds a playful, nostalgic twist.
- The Parmesan rind infuses deep umami flavor.
- It’s fast, flexible, and perfect for leftovers.
Whether you’re under the weather or just want to feel wrapped in warmth, this soup is your ticket to Italian comfort-with a sprinkle of stardust.
