Italian-Style Penicillin (Pastina) Soup
Italian-style penicillin soup, also called pastina soup, is a cozy, one-pot chicken and pasta soup that’s silky-smooth, nourishing, and full of comfort. Made with bone broth, blended vegetables, shredded chicken, and orzo (or pastina), this Italian chicken soup is perfect for cold nights, busy weeknights, or when you need a warm, healing bowl of comfort food. Follow Ronica on Instagram @mymanabites for more recipe inspo!
Tasty Team
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Total Time
55 minutes
55 min
Prep Time
10 minutes
10 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
- 1 lb boneless, skinless chicken breasts (about 2 breasts)
- 6 cups chicken bone broth
- 1 ½ cups water
- 5 garlic cloves, smashed
- 3 fresh thyme sprigs (or 1 teaspoon dried)s
- 1 medium yellow onion, roughly chopped
- 3 large carrots, roughly chopped
- 3 celery stalks, roughly chopped
- ½ cup orzo (or other small pasta like pastina or ditalini)
- 1 teaspoon fresh lemon juice, or more to taste
- olive oil, for drizzling
- kosher salt, to taste
- cracked black pepper, to taste
- grated parmesan cheese, for serving
- finely chopped fresh parsley, for serving
- chili oil, optional, for drizzling
Nutrition Info
- Calories 397
- Fat 17g
- Carbs 27g
- Fiber 2g
- Sugar 9g
- Protein 45g
Estimated values based on one serving size.
Preparation
- Place the chicken, broth, water, garlic, thyme, onion, carrots, and celery in a large (at least 4 quarts) heavy-bottomed pot. Bring to a gentle simmer over medium heat. Cover and cook for 15–20 minutes, until a thermometer inserted into the thickest portion of the chicken registers at least 165°F and the vegetables are fork-tender. Remove from heat.
- Using tongs, transfer the chicken to a clean cutting board. Let cool for 5 minutes. Using 2 forks, shred, and set aside.
- Remove the thyme from the broth mixture. Using an immersion blender, blend the broth mixture in the pot on medium speed until smooth and creamy, about 3 minutes . (Alternatively, use a countertop blender to blend the mixture, working in batches and returning the blended soup to the pot.)
- Return the pot to medium heat. Stir in the orzo. Cook, stirring occasionally, until tender, 8–10 minutes. Stir in the shredded chicken. Add the lemon juice, and drizzle with olive oil. Season with salt and pepper.
- Ladle the soup evenly into bowls. Top with Parmesan, parsley, and chili oil, if desired. Serve hot.
- Enjoy!
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