1-First off, prepare all your ingredients to make cooking smooth. Heat a large Dutch oven or soup pot over medium heat and add the olive oil, butter, onion, shallot, celery, and bell pepper. Cook them for 4-5 minutes until the onions turn translucent, stirring now and then, then add the garlic and cook for 2 more minutes to bring out its flavor.

2-Next, pour in the chicken broth, carrots, Parmesan rind if you’re using it, and salt. Bring everything to a boil, then lower the heat to simmer and cook uncovered for 20-25 minutes until the veggies are tender. At this point, the soup starts to develop that rich, comforting base Italian Penicillin Soup is known for.

3-Once that’s done, remove the Parmesan rind and scoop out 2 cups of the diced vegetables to set aside. Puree the rest of the broth and vegetables with an immersion blender or a regular one after cooling it down. This step gives the soup its creamy texture without extra effort.

4-Then, add the pastina pasta and bring it back to a boil. Reduce the heat and simmer as per the pasta’s package instructions, about 9 minutes for Acini di pepe. Stir in the shredded chicken and the reserved vegetables, cover, and let it rest for 20 minutes to blend the flavors.

5-Finally, taste and add more salt if needed, then serve it hot with grated Parmesan, fresh herbs like rosemary and thyme, and a dash of black ground pepper. This whole process takes about 55 minutes and results in a wholesome dish that’s perfect for busy students or working professionals. Remember, pairing it with a simple dessert can make your meal even more enjoyable, just like at a community gathering.