Italian Penicillin Soup Pressure Cooker Recipe
This hearty Italian penicillin soup blends shredded chicken, veggies, pastina, and Parmigiano rind into a soothing, soul-warming broth—all made quickly in your pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 8 cups lower-sodium chicken broth
- 2 cups chopped sweet onion
- 1 ½ cups peeled and coarsely chopped carrots
- 2 celery ribs coarsely chopped
- 6 garlic cloves smashed and peeled
- ¾ teaspoon kosher salt
- 4 thyme sprigs
- 2 fresh bay leaves
- 2 ounces Parmigiano-Reggiano cheese rind plus extra for grating
- 4 ounces uncooked pastina pasta
- 2 cups shredded rotisserie chicken cooked
- fresh flat-leaf parsley leaves for garnish
Instructions
Instructions
- Pour chicken broth into the pressure cooker. Add onion, carrots, celery, garlic, kosher salt, thyme, and bay leaves. Stir gently.
- Lock the cooker lid and set to high pressure. Let pressure build and look for steam cues.
- Once pressure is reached, cook for 20 minutes to tenderize veggies and infuse flavor.
- Release pressure, open lid, add Parmigiano rind and pastina. Stir and seal again.
- Cook under pressure for an additional 10 minutes. Release slowly, remove herbs and rind. Mix in chicken and serve with cheese and parsley.
- Ladle into bowls and finish with grated Parmigiano and parsley. Serve hot.
Notes
Store leftovers in airtight containers. Freeze without pasta if needed and reheat gently before serving.