Slow Cooker Italian Penicillin Soup with Chicken & Pastina
/A Cozy Italian-Inspired Chicken Soup with Vegetables, Parmesan & Tiny Pasta
There are some recipes that simply feel like comfort in a bowl, and this Italian Penicillin Soup is one of them.
Tender chicken, carrots, celery, onion, garlic, herbs, Parmesan, and tiny pastina pasta slowly cook together in a savory chicken broth for the kind of cozy meal you want on a chilly evening or anytime you're craving something warm and homemade.
Sometimes called Italian Nonna's Penicillin Soup, this comforting chicken soup gets its nickname from generations of Italian families turning to simple bowls of chicken broth, vegetables, and tiny pasta when someone needed a little extra comfort.
My version makes the process especially easy by using the slow cooker. I brown the chicken first for additional flavor, then let the chicken, vegetables, herbs, broth, and a Parmesan rind slowly cook together. Pastina gets added toward the end so those tiny pieces of pasta can soak up all that delicious broth without becoming overcooked.
Finish each bowl with plenty of freshly grated Parmesan and a little parsley, and you have a simple, hearty soup that tastes like it has been simmering in the kitchen all day—because it has.
What Is Italian Penicillin Soup?
Italian Penicillin Soup isn't actually medicine. It's an affectionate nickname for the type of comforting chicken soup Italian families have made for generations.
Recipes vary from family to family, but you'll commonly find a flavorful chicken broth filled with vegetables, chicken, herbs, Parmesan, and some form of small pasta.
In this version, I use pastina, which gives the soup that wonderfully cozy texture while soaking up the homemade broth.
The combination reminds me of the kind of recipe that doesn't need to be complicated to be memorable. It's simple food made with good ingredients and given enough time to develop plenty of flavor.
Why You'll Love This Italian Penicillin Soup
This has become one of those recipes I want to make as soon as the weather cools down.
You'll love it because it's:
Made primarily in the slow cooker
Filled with chicken and vegetables
Cozy without being overly heavy
Made with simple, familiar ingredients
Flavored with a Parmesan rind
Finished with tiny pastina pasta
Easy to make ahead
Delicious for leftovers
Perfect for fall and winter dinners
And because everything spends a few hours cooking together, you get a much deeper flavor without needing to stand over the stove all afternoon.
What Is Pastina?
Pastina literally means "little pasta" in Italian and refers to very small pasta shapes traditionally used in soups and simple comfort dishes.
You may find pastina in tiny stars, rounds, or other petite shapes. Stelline and acini di pepe are also great options for this soup if that's what you can find.
The small size works especially well here because the pasta cooks right in the broth toward the end of the recipe and absorbs some of its flavor.
If you're unable to find something labeled specifically as pastina, don't worry. Just look for a very small pasta shape.
The Secret Ingredient: A Parmesan Rind
If you've never saved your Parmesan rinds for soup, start now.
I add one Parmesan rind to the slow cooker along with the chicken broth, vegetables, and herbs. As everything slowly cooks, the rind adds another savory layer to the broth.
You aren't going to eat the rind. Once the soup has finished cooking, simply remove and discard it before shredding the chicken and adding the pastina.
It's such a simple addition, but it's one of my favorite ways to make a homemade soup taste like it has been simmering for hours.
Which, conveniently, this one has.
Why I Brown the Chicken First
Technically, you could put everything straight into your slow cooker.
But I prefer browning the chicken first.
My slow cooker has a removable pot that can go directly onto the stovetop, so I add 1 tablespoon olive oil and brown the chicken breasts for approximately five minutes per side before adding the remaining ingredients.
That extra step creates more flavor before the slow cooking even begins.
If your slow cooker insert isn't stovetop-safe, you can brown the chicken in a separate skillet or skip this step when you need an especially easy dinner.
What You'll Need
One of my favorite things about this recipe is how simple the ingredient list is.
You'll need:
Chicken
Chicken breasts cook until tender enough to shred right into the soup.
Onion, Carrots & Celery
The classic combination that gives our broth its base of flavor.
Garlic
I use four whole garlic cloves and let them slowly cook into the broth.
Chicken Broth
This creates the base of the soup.
Parmesan Rind
One of the easiest ways to add savory Parmesan flavor while the soup cooks.
Herbs
Oregano, rosemary, and basil give the broth plenty of Italian-inspired flavor.
Pastina
Tiny pasta makes every spoonful extra cozy.
Parmesan
Freshly grated Parmesan finishes each bowl.
Fresh Parsley
Optional, but beautiful for a little freshness and color right before serving.
Making Italian Penicillin Soup in the Slow Cooker
This is where this recipe becomes especially easy.
After browning the chicken, roughly chop your vegetables. There is no need to worry about getting perfectly uniform pieces.
Add the onion, garlic, carrots, celery, seasonings, chicken broth, and Parmesan rind to the chicken.
Then let your slow cooker do the work.
I cook mine on medium, or setting 3, for approximately 2–3 hours, until the chicken is tender enough to easily shred with a fork.
Once it's ready, remove the Parmesan rind and chicken. Shred the chicken while the pastina cooks directly in the broth.
Then add the chicken back in and you're ready to serve.
I’ve gathered the slow cooker, soup pots, bowls, serving pieces and kitchen tools I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.
Slow Cooker Italian Penicillin Soup Recipe
Prep Time: Approximately 15 minutes
Cook Time: Approximately 2½–3½ hours
Servings: Approximately 6
Ingredients
1 tablespoon olive oil
4 large chicken breasts
1 yellow or white onion, roughly chopped
4 garlic cloves, whole
2 carrots, roughly chopped
2 celery stalks, roughly chopped
6 cups chicken broth
1 Parmesan rind
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon sea salt
1 teaspoon black pepper
1 cup pastina pasta, or another small pasta such as acini di pepe or stelline
½ cup freshly grated Parmesan cheese
Additional salt and pepper, to taste
2 tablespoons chopped fresh parsley, optional for garnish
Instructions
Step 1: Brown the Chicken
If your slow cooker has a stovetop-safe removable insert, place it over medium heat.
Add 1 tablespoon olive oil.
Add the chicken breasts and brown for approximately 5 minutes on each side.
If your slow cooker insert isn't stovetop-safe, you can complete this step in a separate skillet or skip browning and add the chicken directly to the slow cooker.
Step 2: Prepare the Vegetables
While the chicken browns, roughly chop the onion, carrots, and celery.
The vegetables don't need to be perfectly cut or uniform.
Step 3: Fill the Slow Cooker
Add the chopped onion, whole garlic cloves, carrots, celery, chicken broth, Parmesan rind, oregano, rosemary, basil, sea salt, and black pepper to the chicken.
Place the slow cooker insert onto its base.
Step 4: Slow Cook
Cook on medium, or approximately setting 3 depending on your slow cooker, for 2–3 hours, or until the chicken is completely cooked and easily shreds with a fork.
Step 5: Remove the Chicken & Parmesan Rind
Once the chicken is tender, remove the Parmesan rind and discard it.
Transfer the chicken breasts to a plate or cutting board and shred them using two forks.
Step 6: Cook the Pastina
Add the pastina directly to the broth and vegetables.
Continue cooking for approximately 20–25 minutes, or until the pasta is tender.
Step 7: Finish the Soup
Return the shredded chicken to the soup and stir everything together.
Taste and add additional salt and pepper as needed.
Step 8: Serve
Ladle the soup into bowls and finish with freshly grated Parmesan cheese and chopped parsley.
Serve warm and enjoy.
Amanda's Tips
Save your Parmesan rinds.
Whenever you finish a wedge of Parmesan, wrap the rind and save it for soups like this one.
Don't add the pastina at the beginning.
Pastina cooks quickly, so adding it toward the end keeps it from becoming overly soft.
Brown the chicken when you have time.
It adds another layer of flavor, but you can skip it when you need a true dump-and-go slow cooker dinner.
Cut the vegetables roughly.
This is rustic soup. There's no need for perfect little pieces.
Taste before adding additional salt.
Chicken broth and Parmesan can both contribute saltiness, so adjust the finished soup to your preference.
Can I Make Italian Penicillin Soup Ahead of Time?
Absolutely.
In fact, soup is one of my favorite things to make ahead because the flavors have even more time to come together.
If you're intentionally making this for meal prep, however, I would consider cooking the pastina separately and adding it to individual portions.
Pasta continues absorbing liquid as it sits, so keeping it separate can help preserve more of that beautiful broth.
If you've already made the entire recipe together, that's completely fine too. Just expect the pastina to absorb additional broth in the refrigerator.
How to Store Leftovers
Allow the soup to cool and transfer it to an airtight container.
Store it in the refrigerator and enjoy within approximately 3–4 days.
As the soup sits, the pastina may continue soaking up some of the broth.
When reheating, simply add a splash of additional chicken broth if you'd like to loosen the consistency.
Warm gently on the stovetop or in the microwave until heated through.
Can You Freeze Italian Penicillin Soup?
Yes, but I prefer freezing this soup without the pastina whenever possible.
Pasta can become softer after freezing, thawing, and reheating.
If you're preparing a batch specifically for the freezer, make the soup through the chicken and vegetable portion, freeze it, and add freshly cooked pastina when reheating.
Store the cooled soup in freezer-safe airtight containers, leaving a little room for expansion.
Freeze for up to approximately 3 months.
Thaw overnight in the refrigerator before reheating.
What to Serve with Italian Penicillin Soup
This soup is hearty enough to be a meal on its own, but I love serving it with something simple on the side.
Try it with:
Warm crusty bread
Garlic bread
Homemade focaccia
A simple green salad
Caesar salad
Roasted vegetables
Extra Parmesan for the table
And don't forget a good piece of bread for soaking up the broth at the bottom of the bowl.
Easy Variations
The beauty of a cozy chicken soup like this is that it's easy to adapt to what you already have.
Change the Pasta
Use stelline, acini di pepe, or another very small pasta in place of pastina.
Add More Vegetables
Spinach, kale, or zucchini can be added if you'd like additional vegetables.
Use Leftover Chicken
If you're starting with cooked chicken, make the broth and vegetables first and stir the shredded chicken in toward the end.
Make It Extra Lemony
Finish individual bowls with a squeeze of fresh lemon juice for a brighter flavor.
Add a Little Heat
A sprinkle of red pepper flakes is an easy addition for anyone who likes a little spice.
Frequently Asked Questions
Why is it called Italian Penicillin Soup?
It's a nickname for comforting Italian-style chicken soup traditionally associated with being cared for when you're feeling under the weather. It isn't actual medicine—the name reflects the comfort and tradition surrounding dishes like this.
What pasta is used in Italian Penicillin Soup?
I use pastina, but stelline, acini di pepe, or another very small pasta can work beautifully.
Can I make Italian Penicillin Soup without pastina?
Yes. You can omit the pasta entirely or substitute another small pasta.
Do I have to brown the chicken?
No. Browning adds flavor, but you can place the chicken directly into the slow cooker if you're short on time.
What does the Parmesan rind do?
It slowly infuses the broth with savory Parmesan flavor as the soup cooks. Remove and discard the rind before serving.
Can I cook the pastina separately?
Yes, and it's actually a great option if you're planning on storing or freezing the soup.
Can I use rotisserie chicken?
Yes. Make the broth and vegetable portion first, then stir shredded cooked chicken into the soup toward the end.
Can I freeze Italian Penicillin Soup?
Yes. For the best texture, freeze the soup without the pastina and add freshly cooked pasta when reheating.
How do I keep pastina from soaking up all the broth?
Either cook it separately or add additional chicken broth when reheating leftovers.
Is Italian Penicillin Soup the same as pastina soup?
They're closely related, and recipes vary widely by family. This version combines chicken, vegetables, herbs, Parmesan, and pastina in a slow-cooked broth.
More Cozy Soup Recipes
Slow Cooker Italian Wedding Soup
Italian Sausage, Potato & Kale Soup
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Save This Recipe
Whether you're planning ahead for a chilly weeknight or simply adding another cozy dinner to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.
A Note From Amanda
There's something I love about recipes that spend a few hours quietly cooking in the kitchen while life happens around them.
This is one of those meals.
It's simple ingredients—chicken, vegetables, broth, Parmesan, herbs, and tiny pasta—but given a little time, they turn into something that feels especially comforting.
Serve it steaming hot with plenty of Parmesan on top, gather everyone around the table, and enjoy.
"Taste and see that the Lord is good." — Psalm 34:8
Made with love for the people you love.
