If you’re craving pure comfort in a bowl, Italian Penicillin Soup is the soul-soothing meal you need. Brimming with tender chicken, nourishing vegetables, and bright pops of fresh herbs and lemon, this savory favorite packs both flavor and feel-good vibes. With easy, wholesome ingredients and a refreshingly zippy finish, it’s no wonder that Italian Penicillin Soup is cherished for its healing touch, especially when you’re under the weather or just need a little warmth on a cool day!
Ingredients You’ll Need
What makes this recipe shine is how the simplest ingredients come together to create layers of comfort. Each addition brings its own unique flavor, texture, or color, resulting in a bowl that’s both hearty and heartwarming.
- Olive oil: Gives a rich, aromatic base for sautéing your veggies.
- Onion (1 small, diced): Forms a savory, sweet backbone for the broth.
- Garlic (2 cloves, minced): Adds that signature Italian pungency—don’t skimp!
- Carrots (2 medium, peeled and sliced): Offer sweetness and cheerful color.
- Celery (2 stalks, chopped): Delivers essential savory depth and a soft crunch.
- Dried oregano (1 teaspoon): Infuses the soup with traditional Italian herbal notes.
- Dried basil (1/2 teaspoon): Brings a subtle, peppery-sweet flavor.
- Crushed red pepper flakes (1/4 teaspoon, optional): Sprinkles in a gentle heat—perfect if you want a little kick.
- Low-sodium chicken broth (6 cups): The foundation for that nourishing, slurp-able goodness.
- Small pasta (1 cup, like ditalini or orzo): Makes every spoonful satisfying and gives body to the soup.
- Shredded cooked chicken (2 cups): Adds lean protein and subtle richness, echoing the “penicillin” in the name.
- Chopped spinach or kale (2 cups): Packs in color, nutrients, and an earthy note.
- Lemon juice (1 tablespoon): Provides a finishing brightness and zesty lift to the broth.
- Salt and black pepper: Essential for balancing and enhancing every flavor.
- Grated Parmesan cheese (1/4 cup): Melts into the hot soup, lending salty, umami creaminess.
- Chopped fresh parsley: Sprinkled on top so every bowl looks and tastes garden-fresh.
How to Make Italian Penicillin Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the onion, carrots, and celery, and sauté for about five to six minutes. You want everything to soften and get a little glossy—the perfect way to coax out those naturally sweet and savory flavors that give Italian Penicillin Soup its comforting base.
Step 2: Add Garlic and Herbs
Once your veggies are softened, stir in the minced garlic, oregano, basil, and red pepper flakes if you like a bit of spice. Cook for just a minute, stirring constantly to prevent the garlic from burning—it should be just fragrant and irresistible!
Step 3: Pour in the Broth and Bring to a Boil
Next, add all six cups of chicken broth to your pot. Turn up the heat and bring the mixture to a gentle boil. This is where all the flavors start to mingle and deepen, setting the stage for the rest of your soup.
Step 4: Cook the Pasta
Stir in your favorite small pasta—ditalini or orzo work fabulously—and cook according to the package directions, usually about 7–9 minutes, until just al dente. The pasta will soak up the broth and marry the flavors together.
Step 5: Add Chicken and Greens
Drop in your shredded chicken and chopped spinach or kale. Simmer everything together for about 3–4 minutes, just until the greens are tender and the chicken is heated through. This is when Italian Penicillin Soup starts to look and smell irresistible!
Step 6: Brighten and Season
Stir in the lemon juice, then taste and adjust with salt and pepper as needed. The lemon wakes up all the flavors and sends your tastebuds singing.
Step 7: Serve and Enjoy
Ladle hot Italian Penicillin Soup into bowls. Finish with a generous sprinkle of grated Parmesan and chopped parsley for a fresh, flavorful touch—then dig in while it’s steaming!
How to Serve Italian Penicillin Soup
Garnishes
The right toppings add flair and even more depth to your Italian Penicillin Soup. A big handful of freshly grated Parmesan melts beautifully into the hot broth, while chopped parsley delivers a burst of color and herby aroma. A wedge of lemon on the side never hurts for those who want even more brightness in their bowl.
Side Dishes
This soup is a meal on its own, but it loves good company! Pair it with warm, crusty Italian bread for dipping or a crisp green salad with a tangy vinaigrette to balance the comforting warmth of the soup. Roasted vegetables, such as zucchini or asparagus, round out a wholesome, company-worthy spread.
Creative Ways to Present
For entertaining, serve Italian Penicillin Soup in colorful soup crocks or wide, shallow bowls for maximum aroma and visual appeal. Make it mini by ladling into teacups or demitasse mugs for a party appetizer. Or, set up a “garnish bar” with bowls of Parmesan, parsley, lemon wedges, and even extra red pepper flakes—let everyone dress their bowl just the way they like!
Make Ahead and Storage
Storing Leftovers
Italian Penicillin Soup holds up well for several days in the refrigerator. Let it cool to room temperature, then transfer to airtight containers. The flavors will meld beautifully, often tasting even better the next day.
Freezing
This soup is freezer-friendly, but to prevent the pasta from getting too soft, you may want to freeze the broth, chicken, and vegetables separately, then add cooked pasta when reheating. Store in labeled freezer-safe containers for up to three months.
Reheating
To reheat, add the soup to a saucepan and warm gently over medium heat. If the broth has thickened, stir in a splash of water or chicken broth to loosen it up. Heat just until piping hot; avoid boiling so the chicken stays tender.
FAQs
Can I use turkey instead of chicken?
Absolutely! Leftover turkey works wonderfully in Italian Penicillin Soup and gives the dish a slightly different, equally delicious flavor.
What’s the best pasta shape for this soup?
Small shapes like ditalini, orzo, or even broken spaghetti are ideal because they cook quickly and fit perfectly on a spoon without overpowering the other ingredients.
Can I make Italian Penicillin Soup gluten-free?
Yes! Simply use your favorite gluten-free pasta or swap in cooked rice for a naturally gluten-free option. The soup stays hearty and comforting—no one will miss the gluten.
Is there a vegetarian version?
You can easily make this vegetarian by using vegetable broth and swapping the chicken for canned white beans or extra greens for protein and texture.
How can I make Italian Penicillin Soup extra flavorful?
For a flavor boost, add a Parmesan rind to the soup while it simmers, or toss in an extra squeeze of lemon and more fresh herbs just before serving. A pinch of smoked paprika can also add a subtle depth!
Final Thoughts
If you haven’t yet experienced the soothing embrace of Italian Penicillin Soup, give yourself the gift of a steaming bowl soon. There’s just something magical about how such simple ingredients can turn into the ultimate comfort food. Discover how deliciously healing dinner can be—with every spoonful, you might just make it your new go-to soup for any season!
Print
Italian Penicillin Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Italian Penicillin Soup is a comforting and immune-boosting soup that is packed with flavors. This Italian-inspired soup, also known as ‘Italian penicillin,’ is a hearty and healthy option perfect for any day of the week.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 cup small pasta (like ditalini or orzo)
- 2 cups shredded cooked chicken
- 2 cups chopped spinach or kale
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil: In a large pot over medium heat, add the onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
- Add seasonings: Stir in garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute.
- Cook the broth: Pour in the chicken broth and bring to a boil.
- Add pasta and chicken: Cook pasta according to package directions until al dente. Stir in shredded chicken and greens, simmer for 3 to 4 minutes.
- Finish and serve: Add lemon juice, adjust seasoning, and serve hot topped with Parmesan and parsley.
Notes
- This soup is often referred to as ‘Italian penicillin’ for its comforting and soothing qualities.
- For a spicier flavor, add more lemon or red pepper flakes.
- Can be made with rice or gluten-free pasta for dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 4g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
