Italian Penicillin Soup

Italian Penicillin Soup Recipe: The Ultimate Comfort Food for Cold Days

If you’ve ever craved a warm, comforting bowl of soup that feels like a hug from Nonna, this Italian Penicillin Soup is exactly what you need. It’s hearty, nourishing, and packed with flavor—perfect for chilly evenings, flu season, or whenever you need a little extra comfort. Think of it as Italy’s answer to classic chicken noodle soup but with a bold Mediterranean twist that makes it even more satisfying.

Why You’ll Love This Italian Penicillin Soup

This soup is a true kitchen hero. It’s loaded with tender chicken, aromatic herbs, and fresh vegetables simmered to perfection in a rich, flavorful broth. The addition of garlic, lemon, and a touch of parmesan gives it that signature Italian depth that makes every spoonful irresistible. Plus, it’s easy to make, budget-friendly, and a hit with both kids and adults. Whether you’re fighting off a cold, recovering from a long day, or simply craving comfort food, this recipe hits all the right notes.

Serving Size, Prep Time & Cook Time

• Serving Size: 4–6 bowls
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 1 pound boneless, skinless chicken thighs or breasts
• 6 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 1 cup small pasta (like ditalini or orzo)
• Juice of 1 lemon
• 2 tablespoons freshly grated parmesan cheese
• 2 tablespoons chopped parsley (optional)

Kitchen Equipment Required

• Large soup pot or Dutch oven
• Wooden spoon
• Ladle
• Cutting board and sharp knife
• Measuring cups and spoons

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How to Make Italian Penicillin Soup

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.
2. Add the chicken and herbs: Place the chicken in the pot with the vegetables. Sprinkle in oregano, thyme, bay leaf, salt, and pepper.
3. Pour in the broth: Add chicken broth and bring to a boil. Reduce heat, cover, and let simmer for 25–30 minutes until the chicken is tender.
4. Shred the chicken: Remove the chicken from the pot, shred it using two forks, and return it to the broth.
5. Add the pasta: Stir in the pasta and cook until al dente, about 8–10 minutes.
6. Finish with flavor: Stir in lemon juice and parmesan cheese. Taste and adjust seasoning.
7. Serve: Ladle into bowls, top with parsley, and enjoy warm.

Tips for Making the Best Italian Penicillin Soup

• Use homemade broth for richer flavor if possible.
• Don’t skip the lemon juice—it adds brightness and helps cut through the richness.
• Cook pasta separately if you plan to store leftovers; this prevents it from soaking up too much broth.
• Add a parmesan rind while simmering for extra umami depth.

Common Mistakes to Avoid

• Overcooking the chicken: This can make it tough and stringy. Simmer gently until just tender.
• Adding pasta too early: Pasta continues to cook in hot broth and can become mushy.
• Under-seasoning: Taste as you go! The soup should be balanced with salt, herbs, and acidity.

Variations and Substitutions

• Make it vegetarian: Swap chicken for cannellini beans and use vegetable broth.
• Add greens: Stir in spinach or kale in the last few minutes of cooking for extra nutrients.
• Use rice instead of pasta for a gluten-free option.
• Boost the flavor: Add a dash of crushed red pepper flakes or Italian seasoning for a little heat.

How to Store and Meal Prep

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Cool completely and freeze in portions for up to 3 months.
• Reheat: Warm gently on the stove or in the microwave, adding extra broth if it thickens.
• Meal prep tip: Keep cooked pasta separate and mix it into portions right before serving.

Serving and Presentation Ideas

Serve your Italian Penicillin Soup with crusty bread or garlic toast to soak up the delicious broth. A sprinkle of extra parmesan or a drizzle of olive oil adds a beautiful finishing touch. Pair it with a simple green salad or roasted vegetables for a cozy, complete meal.

Related Post: Cozy Lentil Soup with Spinach 

FAQs

1. Why is it called Italian Penicillin Soup?
It gets the nickname “Italian Penicillin” because it’s often used as a natural cold remedy—packed with anti-inflammatory ingredients like garlic, lemon, and chicken broth.

2. Can I make it in a slow cooker?
Yes! Add all ingredients except pasta, lemon, and cheese. Cook on low for 6–7 hours, shred the chicken, then add pasta and finish with lemon and cheese before serving.

3. Can I use rotisserie chicken?
Absolutely. Skip the simmering step and just add shredded rotisserie chicken in the last 10 minutes of cooking.

4. How can I make it spicier?
Add a pinch of crushed red pepper or a few dashes of hot sauce to give it a subtle kick.

This Italian Penicillin Soup is pure comfort in a bowl—hearty, healing, and full of flavor. It’s the kind of meal that brings everyone together around the table, whether you’re under the weather or simply need something cozy to warm your soul. Make it once, and it’s sure to become a staple in your kitchen rotation.