Italian Penicillin Soup is a cozy, protein-rich chicken soup with tender vegetables, pastina, and Parmesan. A comforting meal for busy weeknights and chilly days. When you need a meal that feels comforting, nourishing, and satisfying, a warm bowl of Italian Penicillin Soup is hard to beat. This cozy chicken soup combines tender vegetables, shredded rotisserie chicken, delicate pastina pasta, and Parmesan for a flavorful meal that feels homemade without requiring hours in the kitchen. It is the kind of soup you can turn to when you want something warm and hearty while still keeping your meal balanced.
Italian Penicillin Soup is also a delicious option for anyone looking for easy high protein recipes that fit into a busy lifestyle. With approximately 28 grams of protein per serving, it provides a satisfying amount of protein along with vegetables and carbohydrates from the pasta. At about 332 calories per serving, it can also fit comfortably into a variety of meal plans, including those focused on balanced eating, protein intake, or weight management.
Why You’ll Love This Recipe
Italian Penicillin Soup is the kind of recipe that makes a regular weeknight meal feel special. The broth becomes rich and flavorful from the vegetables, herbs, and Parmigiano-Reggiano rind, while the blended carrots give the soup a naturally creamy texture without needing heavy cream. The shredded chicken adds heartiness and makes each bowl more filling, while the small pasta creates that classic cozy soup experience.
Another reason to love this soup is how practical it is. Using rotisserie chicken cuts down on preparation time, making this an excellent choice for busy weeknights, simple family dinners, or meal prep. It is also flexible enough to customize with different small pasta shapes or additional vegetables. If you enjoy comforting chicken soup recipes but want something with a little more protein, this recipe is an especially useful addition to your collection of high protein foods and meals.
Health Benefits of This Recipe
The biggest nutritional highlight of Italian Penicillin Soup is its protein content. With around 28 grams of protein per serving, the chicken helps make the soup more satisfying than a vegetable-only broth. Protein plays an important role in maintaining and repairing muscle tissue and can also help you feel full after meals. For people following a high protein diet, incorporating meals like this into the week can be a simple way to increase protein without relying exclusively on snacks or shakes.
The vegetables also add nutritional value while contributing flavor and texture. Carrots provide beta-carotene, while celery, onion, and garlic add a variety of plant compounds and flavor-building ingredients. Chicken broth provides a warm, savory base, and Parmigiano-Reggiano contributes protein and calcium along with its distinctive salty, nutty flavor. Together, these ingredients create a comforting meal that combines protein, vegetables, and carbohydrates in one bowl.
What Makes This Recipe High Protein
The primary source of protein in Italian Penicillin Soup is the shredded rotisserie chicken. Chicken is one of the most convenient high protein foods because it provides substantial protein while being easy to add to soups, salads, bowls, wraps, and meal-prep recipes. Using cooked shredded chicken also makes this recipe particularly convenient because there is no need to prepare a separate protein from scratch.
The chicken broth and Parmigiano-Reggiano also contribute to the overall protein content, helping the soup reach approximately 28 grams of protein per serving. This makes Italian Penicillin Soup a practical choice when you are looking for a high protein dinner that still feels light and comforting. While the pasta supplies carbohydrates for energy, the chicken and cheese help give the meal a more balanced nutritional profile than a simple bowl of broth and vegetables.
Tips & Variations
For the best flavor, use a good-quality chicken broth and a flavorful Parmigiano-Reggiano rind. The rind adds depth to the broth as the soup cooks, while the final sprinkle of grated Parmesan gives each bowl a fresh, savory finish. Because the pasta continues absorbing liquid after cooking, you can also adjust the consistency with a little additional chicken broth when serving leftovers.
You can easily customize this soup depending on your preferences. Pastina can be replaced with tiny pasta shapes such as ditalini, stelline, orzo, or another small pasta that cooks well in soup. For extra vegetables, try adding spinach, zucchini, peas, or finely chopped kale. If you want to increase the protein even further, adding a little more shredded chicken is an easy option. For a lower-carbohydrate version, reduce the pasta and increase the amount of chicken and non-starchy vegetables.
How to Store & Meal Prep
Italian Penicillin Soup is convenient for meal prep because leftovers can be stored in an airtight container in the refrigerator for up to 4 days. As the soup sits, the pastina will continue absorbing the broth, so the texture may become thicker over time. When reheating, add a splash of chicken broth as needed to bring the soup back to your preferred consistency. Warm it gently on the stovetop or in the microwave until heated through.
For longer storage, freezing the soup works best if you freeze it before adding the pasta. Pasta can become soft or overly absorbent after freezing and thawing, so keeping it separate helps preserve the texture. When you are ready to enjoy the soup, thaw it overnight in the refrigerator, reheat the soup, and cook fresh pasta before serving. This method makes the recipe especially useful for preparing several portions ahead of time.
Common Mistakes to Avoid
One common mistake is allowing the pasta to overcook. Because pastina is very small, it can become soft quickly, and it will continue absorbing broth as the soup sits. Keep an eye on the cooking time and avoid cooking the pasta much longer than necessary. If you are making the soup specifically for leftovers, consider preparing the pasta separately and adding it to individual servings.
Another mistake is skipping the Parmigiano-Reggiano rind or using too much salt too early. The cheese rind contributes wonderful savory depth, while the broth and Parmesan can already contain a significant amount of sodium. Taste the soup toward the end and adjust seasoning carefully. It is also important to remove the thyme sprigs, bay leaves, and cheese rind before serving so that only the flavorful broth and tender ingredients remain in each bowl.
Italian Penicillin Soup
6
servings10
minutes45
minutes332
kcal55
minutesKeep the screen of your device on
Ingredients
8 cups lower-sodium chicken broth
2 cups chopped sweet onion
1 1/2 cups peeled and coarsely chopped carrots
2 celery ribs, coarsely chopped
6 garlic cloves, smashed and peeled
3/4 teaspoon kosher salt
4 thyme sprigs
2 fresh bay leaves
1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
4 ounces uncooked pastina pasta
2 cups shredded rotisserie chicken
fresh flat-leaf parsley leaves, for garnish
Instructions
- Gather all ingredients.
- Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high. Reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
- Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
- Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
- Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
- Serve immediately; garnish with parsley and grated Parmigiano-Reggiano.
Nutrition Facts ( per serving ):
| Nutrient | Amount |
|---|---|
| Calories | 332 |
| Fat | 13g |
| Carbs | 27g |
| Protein | 28g |
Italian Penicillin Soup is a comforting combination of savory broth, tender vegetables, shredded chicken, delicate pasta, and Parmesan. With 28 grams of protein and 332 calories per serving, it offers a satisfying balance that makes it a useful choice for anyone building a collection of easy high protein recipes. Whether you are looking for a cozy dinner, a simple meal-prep option, or a nourishing soup for a chilly day, this recipe brings plenty of comfort to the table.
