The first time I made Italian Penicillin Soup was on a rainy afternoon when one of my kids was feeling tired and needed something warm. I found a small bag of star-shaped pasta in the pantry and decided to add it to a simple chicken soup. The little stars made everyone smile, and the warm smell quickly filled the kitchen.

I love how the vegetables are blended into the broth, making it smooth without adding heavy cream. The tiny pasta, shredded chicken, Parmesan, and lemon create a cozy soup that feels light but still filling.

Adding a Parmesan rind while the soup simmers gives the broth a deeper flavor. A little lemon juice at the end keeps everything fresh and balances the richness of the cheese. The result is a golden soup with a silky texture and plenty of comforting flavor.

I like serving this soup with warm crusty bread for dipping. It is perfect for cold evenings, busy family dinners, or any day when you want a simple bowl of comfort. My family always asks for a little extra Parmesan on top.

What Is Italian Penicillin Soup?

Italian Penicillin Soup is a comforting chicken soup made with vegetables, broth, tiny pasta called pastina, Parmesan, and herbs. The cooked vegetables are blended into the broth to give it a smooth and silky texture. Shredded chicken makes it satisfying, while lemon juice gives the finished soup a light and fresh flavor.

The name is only a comforting nickname. It is often served on cold days or when someone is not feeling well, but it is not real medicine. Pastina is the Italian name used for very small pasta shapes. Stelline, which means little stars, is one of the most popular choices for this soup.

Perfect for:

This soup is perfect for chilly evenings when you want something warm, gentle, and comforting. The golden broth feels cozy without being too heavy.

It is great for busy families because it uses simple ingredients and cooks in one pot. Leftover or rotisserie chicken makes the preparation even faster.

The tiny star pasta makes it especially fun for children. Adults will also enjoy the Parmesan, lemon, and rich chicken flavor.

It is also a helpful meal-prep recipe. You can prepare the blended broth ahead of time and add the chicken and pasta when you are ready to eat.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium yellow onion, roughly chopped
• 3 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, peeled
• 8 cups low-sodium chicken broth
• 1 Parmesan rind, optional
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 cup dry pastina or stelline pasta
• 2 cups cooked shredded chicken
• 1/2 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley

Kitchen Equipment You’ll Need

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Vegetable peeler
• Measuring cups and spoons
• Wooden spoon
• Immersion blender or regular blender
• Cheese grater
• Ladle
• White ceramic bowls for serving

How to Make Italian Penicillin Soup

Step 1:

Heat the olive oil and butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 7–8 minutes, stirring occasionally, until the vegetables begin to soften. They do not need to brown.

Step 2:

Add the garlic and cook for about 30 seconds, just until fragrant. Pour in the chicken broth, then add the Parmesan rind, Italian seasoning, salt, and black pepper. Stir gently to combine everything.

Step 3:

Bring the soup to a gentle boil. Reduce the heat, cover the pot, and simmer for about 20 minutes, or until the vegetables are very soft. Remove and discard the Parmesan rind before blending.

Step 4:

Use an immersion blender to carefully blend the vegetables into the broth until smooth. If you are using a regular blender, work in small batches and leave room for steam to escape. Return the blended broth to the pot.

Step 5:

Bring the broth back to a gentle simmer. Stir in the pastina and cook according to the package instructions, usually 6–8 minutes. Stir often because the tiny pasta can settle and stick to the bottom.

Step 6:

Add the shredded chicken and cook for another 3–4 minutes, until it is hot. Remove the pot from the heat and stir in the grated Parmesan and lemon juice. Taste, adjust the seasoning, and finish with fresh parsley.

Tips to Make It Even Better

• Use low-sodium chicken broth so you can control the salt. Parmesan is already salty. Taste the soup before adding more seasoning.
• Stir the pastina often while it cooks. Tiny pasta can quickly settle at the bottom. Gentle stirring will prevent it from sticking.
• Do not overcook the pastina. It will continue absorbing broth after the heat is turned off. Serve the soup soon after cooking.
• Blend the vegetables until the broth looks smooth. This gives the soup its golden color. It also creates a creamy texture without cream.
• Add Parmesan after removing the pot from the heat. This helps it melt smoothly. It also prevents the cheese from sticking to the pot.
• Start with a small amount of lemon juice. Taste the soup before adding more. The lemon should brighten the flavor without making it sour.
• Keep extra warm broth nearby. Pastina thickens the soup as it rests. Add more broth until you reach the texture you prefer.

Optional Ingredients to Add

• Baby spinach – Stir it in during the final few minutes for extra color and vegetables.
• Frozen peas – Add them with the chicken for a little sweetness and a pretty green color.
• Fresh rosemary – Simmer a small sprig in the broth and remove it before blending.
• Zucchini – Cook chopped zucchini with the carrots and celery for more vegetables.
• Red pepper flakes – Add a small pinch with the garlic for gentle heat.
• Egg – Slowly stir in a beaten egg at the end for a richer, stracciatella-style finish.

What to Pair with Italian Penicillin Soup?

The best way to serve Italian Penicillin Soup is with warm rustic bread or garlic bread. The crisp edges and soft center are perfect for dipping into the golden broth. A little olive oil on the bread also works beautifully with the Parmesan and lemon.

You can also serve it with a simple green salad dressed with olive oil and lemon. The fresh salad creates a light balance next to the warm pasta and chicken. A tomato and cucumber salad is another easy choice.

For a larger meal, add roasted vegetables or a small Italian sandwich. Keep the side dishes simple because the soup is already satisfying. Extra grated Parmesan and chopped parsley are all you need on top.

Variations and Substitutions

Vegetarian Version: Replace the chicken broth with vegetable broth. Leave out the shredded chicken. Add chickpeas or white beans for extra protein. The soup will still be filling and flavorful.

Without Chicken: You can prepare this as a simple pastina soup. Use good-quality chicken broth and leave out the meat. The blended vegetables and Parmesan give it plenty of flavor. This version is lighter and very comforting.

Use Orzo: Replace the stelline with the same amount of dry orzo. Orzo is larger, so it may need more cooking time. Check the package directions before starting. Add extra broth if the soup becomes too thick.

Gluten-Free Version: Use small gluten-free pasta or gluten-free stelline. Make sure the broth is also certified gluten-free. Stir the pasta carefully because some gluten-free shapes break easily. Serve it soon after cooking.

Creamier Soup: Stir in 1/2 cup of heavy cream after the pasta is cooked. Keep the heat low and do not boil it. The cream creates a richer texture. Add lemon juice slowly so the soup stays smooth.

Egg-Enriched Version: Beat one egg with two tablespoons of Parmesan. Slowly pour it into the hot broth while stirring. Small, soft egg ribbons will form in the soup. This makes it richer without using cream.

Add More Greens: Stir in baby spinach, chopped kale, or Swiss chard. Add tender spinach near the end. Kale and chard need a few extra minutes. The greens add color and make the soup more filling.

Spicy Version: Add red pepper flakes with the garlic. Start with a small pinch and add more after tasting. You can also use extra black pepper. The gentle heat works well with the lemon and Parmesan.

How to Store

Let the soup cool before placing it in an airtight container. Keep it in the refrigerator for up to four days. The pastina will continue absorbing the broth, so the soup will become thicker. If you know you will have leftovers, you can cook and store the pasta separately.

Reheat the soup gently on the stove or in the microwave. Add a little chicken broth or water to loosen the texture. For freezing, it is better to freeze the blended broth and chicken without the pasta, then cook fresh pastina when serving.

FAQ

Why is it called Italian Penicillin Soup?

The name is a comforting nickname because this warm soup is often served when someone is tired or not feeling well. It is nourishing comfort food, but it is not medicine or a replacement for medical care.

What is the best pasta for this soup?

Tiny star-shaped stelline is a lovely choice because it cooks quickly and looks beautiful in the bowl. Acini di pepe, small alphabet pasta, ditalini, or orzo can also work.

Can I use rotisserie chicken?

Yes, rotisserie chicken is an easy option that saves time. Remove the skin and bones, then shred the meat before adding it during the final few minutes.

Do I have to blend the vegetables?

No, but blending gives the soup its smooth golden texture and spreads the vegetable flavor through every spoonful. You can leave the vegetables whole if you prefer a chunkier soup.

Can I cook the pasta separately?

Yes, especially if you expect leftovers. Add the cooked pasta to each bowl so it does not absorb all the broth while the soup is stored.

Can I make this soup vegetarian?

Use vegetable broth and leave out the chicken. White beans, chickpeas, or extra vegetables can make the vegetarian version more filling.

How can I stop the pastina from sticking?

Keep the broth at a gentle simmer and stir it often. Pay special attention to the bottom of the pot during the first few minutes of cooking.

Can I make it in a slow cooker?

Cook the vegetables, broth, seasonings, and Parmesan rind on low for 5–6 hours. Blend the broth, then add cooked chicken and separately cooked pastina before serving.

Can I freeze Italian Penicillin Soup?

The broth and chicken freeze well, but cooked pastina may become very soft. For the best texture, freeze the soup base and add freshly cooked pasta after reheating.

Why did my soup become too thick?

Pastina absorbs a lot of liquid while it sits. Stir in warm chicken broth or water until the soup reaches your preferred consistency.