1-Gather and Prep Your Ingredients: Start by getting all your ingredients ready, which makes cooking Italian Penicillin Soup a breeze. Dice the onion, shallot, celery, yellow bell pepper, and carrots, then mince the garlic and prepare the chicken or any substitute. This step, often called mise en place, helps everything go smoothly, especially if you’re feeling under the weather. Here’s a quick tip: having your 8 cups of low-sodium chicken broth at hand will keep things flowing without interruptions. For more recipe ideas, check out our berry trifle recipe on the blog it’s another simple dish that’s fun to make!

2-Roast and Brown the Protein: Next, if you want a deeper flavor, roast the garlic or brown your protein in the pot. Heat the 2 tablespoons of extra virgin olive oil in a large pot over medium heat and add the chicken, searing it until golden. This step builds a rich base for your Italian Penicillin Soup, locking in those savory tastes. Don’t forget the 1 tablespoon of butter for extra richness it melts in and makes the soup even more comforting. Keep an eye on the heat to avoid burning the garlic or aromatics.

3-Sauté the Aromatics: Once the protein is set aside, lower the heat and add the diced onion, shallot, celery, yellow bell pepper, and carrots to the pot. Sauté them until they’re soft and fragrant, which takes about 6-8 minutes, then stir in the minced garlic. This is where the magic happens, as these veggies create a flavorful foundation for the soup. Add the salt and any other seasonings to taste as you go along.

4-Build and Simmer the Broth: Now, pour in the 8 cups of low-sodium chicken broth and return the protein to the pot, along with the parmesan rind if you’re using it. Bring everything to a gentle simmer and let it cook for 20-25 minutes until the flavors meld together. This step is crucial for making Italian Penicillin Soup truly restorative, as the broth absorbs all the goodness from the ingredients. If you need more broth, add it gradually to keep the soup from getting too thick.

5-Adjust Texture and Flavor: After simmering, taste and tweak the soup by adding more salt or herbs as needed. For a creamier texture, blend a portion of the soup and mix it back in. Stir in the pastina during the last few minutes of cooking so it doesn’t get mushy use ⅓ cup for a lighter soup or double it for something heartier. Finish with grated Parmesan and fresh rosemary or thyme for that final burst of flavor.

6-Final Touches and Serving: Let the soup rest for a few minutes before serving to let the flavors settle. Ladle it into bowls and garnish with more herbs and cheese if you like. This Italian Penicillin Soup is perfect for a quick meal, and it’s easy to adapt for different diets. Serve it with bread for a complete dinner that everyone will enjoy.