Italian Penicillin

• 1 cupstelline pasta
• 1yellow onion — diced
• 2carrot sticks — chopped
• 2celery sticks — chopped
• 4 clovesgarlic — minced
• 6 cupschicken broth
• 1rotisserie chicken — shredded
• 1bay leaf
• 1parmesan rind

Garnish

• to tastechopped parsley
• to tasteparmesan cheese
• to tasteolive oil

1. 01

   Pour the chicken broth into a large pot. Add the chopped vegetables, garlic, bay leaf, and parmesan rind. Season with salt and pepper. Cover and simmer over medium-high heat for about 20 minutes, or until the vegetables are tender.

2. 02

   Remove the bay leaf and parmesan rind. Remove the vegetables from the broth and blend with 1 cup water until smooth.

3. 03

   Pour the blended vegetables back into the broth and stir.

4. 04

   Bring the soup to a boil, add the chicken and pasta, and cook for 5 minutes.

5. 05

   Divide into single servings and garnish with parsley, grated parmesan, and a drizzle of olive oil.