Italian Penicillin Soup Recipe
User Reviews
5
Italian Penicillin Soup Recipe
Description
The Italian Penicillin Soup Recipe begins with a homemade chicken broth crafted from a chicken carcass, onion, carrot, celery, garlic, bay leaves, rosemary, and salt. This broth, simmered for two to three hours, develops a deeply savory base for the soup. Once strained, the broth is brought to a boil again before adding pastina pasta, which cooks in the flavorful liquid until al dente, absorbing the soup's warmth and mildness.
The result is a soup with a light yet rich broth and tiny pasta that lends gentle body and texture. Freshly grated Parmigiano cheese adds a sharp note as a finishing touch while a sprinkle of black pepper and a drizzle of extra-virgin olive oil can enhance the overall flavor with subtle spice and fruitiness.
This soup pairs well with soft Italian no-knead bread, perfect for dipping and complementing the broth’s softness. It's a simple preparation that yields a rich and comforting bowl, suitable as a light meal or a starter in a larger Italian-inspired menu.
The note suggests making your own broth when possible to achieve this richness. While the broth freezes well, it is not recommended to freeze the cooked pasta in the broth due to texture changes. Preparing the broth ahead can streamline making the soup when needed.
Ingredients
Pastina Soup Ingredients
- 1 ½- 2 cups pastina pasta depends on the ratio you like for pasta to the broth
- 6 cups chicken broth vegetable broth or stock, or stock
- black pepper optional, for serving, freshly ground
- extra-virgin olive oil optional, for serving)
- Parmigiano Cheese for serving, freshly grated
Homemade Chicken Broth
- 1 chicken carcass skin and meat removed, cooked, whole
- 1 onion cut in half outer layer removed, whole
- 1 large carrot whole or cut in half, large
- 2 celery cut in half, ribs with leaves
- 1 clove garlic peeled (optional)
- 2 bay leaf
- 1 prig rosemary add other favorite fresh herbs, fresh
- 1 teaspoon salt or to taste, sea salt
- water
Instructions
Homemade Chicken Broth
- Place all chicken broth ingredients in a large pot, soup kettle, or Dutch oven. Cover with water just enough so all ingredients are submerged. Bring to a boil on high heat. Let boil for a few minutes then reduce heat until it is just at a simmer. Simmer, uncovered, for 2-3 hours, skimming foam from top as necessary.
- Strain broth through a colander, or sieve. Discard the vegetables and herbs.
Pastina Soup
- Bring 6 cups of homemade chicken broth to a boil.
- Add the pastina pasta and boil for 3-4 minutes or until al dente (according to package instructions).
- Serve with freshly grated parmigano cheese and freshly ground black pepper, and/or a good drizzle of olive oil if desired. Serve with Easy Soft Italian No Knead Bread.
Notes
- Use homemade chicken broth to achieve a richer and more flavorful soup base.
- You can freeze the chicken broth for future use, but avoid freezing the soup with cooked pastina as it may alter the pasta texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 2g | 3% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 7mg | 2% |
| Sodium | 1308mg | 55% |
| Potassium | 63mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 7IU | 0% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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