Description
A comforting Italian soup with chicken, vegetables, and pasta.
Ingredients
Scale
- 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 heat.
- 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.
Notes
- Adjust salt to taste.
- Use fresh herbs for better flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Sugar: 3g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg
Keywords: Italian Penicillin Soup, chicken soup, comfort food, pasta soup