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Italian Penicillin Soup with Pastina, Lemon and Parmesan

Italian penicillin soup is a cozy chicken and pastina soup simmered with tender vegetables, then finished with lemon juice, zest, and Parmesan. The pastina gives the broth a soft, comforting texture with bright lemon in every spoonful.
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Prep Time 15 minutes
Cook Time 34 minutes
Standing 2 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 2 carrots medium, peeled and finely chopped
  • 2 celery ribs, finely chopped
  • 3 cloves garlic minced
  • 8 cups chicken broth low-sodium
  • 1.5 lb chicken thighs boneless, skinless
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup pastina
  • 2 tbsp lemon juice fresh
  • 1 tsp lemon zest finely grated
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the broth, chicken thighs, bay leaf, salt, and pepper.
  5. Bring to a boil, reduce the heat to maintain a gentle simmer, and cook for 18 to 22 minutes, until the chicken reaches 165°F in the thickest part.
  6. Transfer the chicken to a plate.
  7. Remove the bay leaf from the pot.
  8. Bring the broth back to a gentle simmer.
  9. Stir in the pastina and cook according to the package directions, usually 5 to 7 minutes, stirring often.
  10. While the pastina cooks, shred the chicken with two forks.
  11. Return the shredded chicken to the pot once the pastina is tender.
  12. Remove the pot from the heat and stir in the lemon juice, lemon zest, and Parmesan.
  13. Let the soup stand for 2 minutes before serving.

Notes

For the best texture, serve soon after the pastina is tender; it continues to absorb broth as it sits. Refrigerate leftovers for 3 to 4 days, or freeze them, keeping in mind that the pastina may soften. For a gluten-free version, use gluten-free pastina.