Italian Penicillin Soup (Pastina Soup)
50 min6 servings
A comforting Italian chicken and vegetable soup with tiny pasta, pureed vegetables, and bright lemon finish.
| prepChop onion, carrot, celery, and garlic; measure broth and cooked chicken; have Parmesan rind and bay leaf ready | |||||||||||
| 2 tablespoons olive oil | Heat oil, sauté onion, carrot & celery 4–6 min | Add garlic, cook 30–60 sec until fragrant | Stir in salt, thyme, oregano, parsley & pepper | Add broth, Parmesan rind & bay leaf; bring to boil | Simmer 25–30 min until vegetables are soft | Remove Parmesan rind & bay leaf; discard | Puree vegetables until smooth with immersion blender | Stir in chicken; bring to gentle simmer | Add pastina, cook 8–10 min until al dente | Stir in lemon juice | Ladle into bowls; garnish with fresh parsley |
| 240 g chopped onion | |||||||||||
| 240 g chopped carrot | |||||||||||
| 120 g chopped celery | |||||||||||
| 2 tablespoons minced garlic | |||||||||||
| 1 1/2 teaspoons salt | |||||||||||
| 1 teaspoon dried thyme | |||||||||||
| 1 teaspoon dried oregano | |||||||||||
| 1/2 teaspoon dried parsley flakes | |||||||||||
| 1/2 teaspoon pepper | |||||||||||
| 1.9 L reduced-sodium chicken broth | |||||||||||
| 2-in. Parmesan rind (optional) | |||||||||||
| 1 bay leaf | |||||||||||
| 420 g cooked shredded chicken breast | |||||||||||
| 170 g uncooked pastina | |||||||||||
| 1 tablespoon lemon juice | |||||||||||
| Minced fresh parsley, for garnish | |||||||||||
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