We Love Our Italian Penicillin Soup Recipe

By Craig Ruff

If there’s one thing that brings people together, it’s food. Especially when you’re talking about a group of food editors. We often feel like we have the best job in the world, as we strike up lengthy discussions about the top fast food burger, our go-to grocery products, or what Ina is tempting us with next. But our favorite topic has to be recipes. We are a community of home cooks after all. And when one of us finds a keeper, you better believe we’re spreading the news.

Such was the recent conversation that led us all to “penicillin soup.” Some of us also referred to it as “sick day soup,” or even zhuzhed-up pastina—but we agreed it’s the perfect recipe—nay, panacea—right now as we’re all fending off one bug or another. Because while we’re looking forward to all things spring as we spy green buds outside and enjoy longer days of increasing sunshine, it seems as though we’re still waking up with sore throats and runny noses as we transition seasons.

Ingredients

8 cups lower-sodium chicken broth
2 cups chopped sweet onion
1 1/2 cups peeled and coarsely chopped carrots (about 2)
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

Directions

Gather all ingredients.

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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.

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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.

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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.

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Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.

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Serve immediately, and garnish with parsley and grated Parmigiano-Reggiano.

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