Description
A flavorful, high-protein Italian Penicillin Soup, perfect for comforting nourishment when someone is under the weather, vegan-optional and rich in hidden veggies.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 tbsp butter (omit for dairy-free)
- 1 large onion, diced
- 1 large shallot, finely chopped
- 4 celery stalks, diced
- 1 large yellow bell pepper, diced
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or veggie broth)
- 1 lb carrots, diced
- 1 Parmesan rind (optional for depth)
- 1½ tsp kosher salt (more to taste)
- ⅓ cup uncooked pastina
- 2½–3 cups rotisserie or leftover chicken
- Grated Parmesan for serving
- Finely chopped fresh rosemary and/or thyme leaves
- Fresh ground black pepper to finish
Instructions
- In a large pot over medium heat, melt the olive oil and butter. Add onion, shallot, celery, and bell pepper. Stir and cook for about 5 minutes until the onion is translucent. Toss in garlic and sauté 2 more minutes.
- Add broth, carrots, Parmesan rind (if using), and salt. Bring to a boil, then lower to a gentle simmer for 20–25 minutes, uncovered, until veggies are tender and bowl-hugging soft.
- Remove the rind. Scoop out 2 cups of the diced veggies (set aside). Puree the rest using an immersion blender, or carefully use a regular blender.
- Stir in the pastina and bring to boil again. Then simmer until the pasta is al dente.
- Stir in reserved veggies and chicken, cover, and let the soup rest for 20 minutes.
- Adjust salt to taste. Ladle into bowls and top with grated Parmesan, fresh herbs, black pepper, and enjoy!
Notes
For a vegan option, omit the chicken and use vegetable broth. Store leftovers without pastina for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 30mg