When you’re feeling run down or just craving something warm and soothing, this Italian Penicillin Soup Recipe is the answer. Think of it as your nonna’s hug in a bowl—hearty, healing, and made with simple, wholesome ingredients you probably already have in your pantry.
I can’t count how many times this soup has carried me (and my kids) through sniffly noses, rainy days, or just those moments when all you want is comfort without fuss. As a busy mom, recipes like this feel like magic—minimal effort with maximum payoff. And bonus? The name alone always makes my kids giggle.
Table of Contents
Why You’ll Love This Italian Penicillin Soup Recipe
- It’s nourishing, loaded with lean protein, veggies, and herbs.
- The broth is light but deeply flavorful—perfect when you’re under the weather.
- Quick to pull together with mostly pantry staples.
- Flexible: make it gluten-free, vegetarian, or dairy-free with simple swaps.
- Leftovers taste even better the next day!
What Does Italian Penicillin Soup Taste Like?
Imagine the coziness of classic chicken noodle soup but with a Mediterranean twist. The garlic and onion build a savory base, the oregano and thyme add a herby warmth, and that squeeze of lemon at the end makes the flavors sing. It’s both hearty and refreshing—comfort food that feels good for your body.
Ingredients You’ll Need for Italian Penicillin Soup Recipe
One of my favorite things about this Italian Penicillin Soup Recipe is that it uses simple, everyday ingredients you probably already have stocked in your pantry or fridge. Nothing fancy, nothing complicated—just honest, wholesome staples that come together to make the kind of soup that feels both healing and hearty.
Let’s break it down:
The Flavorful Base
- Extra Virgin Olive Oil (2 tablespoons): This is the start of all good things in an Italian-inspired dish. It gives the soup a rich, silky undertone and helps the vegetables soften perfectly.
- Onion (1 large, diced): Onions are the unsung heroes of any soup base. They bring natural sweetness and depth, setting the stage for the comfort to come.
- Carrots (3 medium, sliced into rounds): These little pops of color don’t just look beautiful—they add subtle sweetness and are packed with beta-carotene for immune support.
- Celery (3 stalks, chopped): Classic, crunchy, and aromatic, celery balances out the onion and carrot while giving the broth that classic “chicken soup” aroma.
- Garlic (4 cloves, minced): No “penicillin” soup is complete without garlic. It’s not only delicious but also loaded with natural compounds that support wellness.
The Hearty Add-Ins
- Chicken Broth (8 cups, low-sodium): This forms the backbone of the soup. A good broth makes all the difference—homemade if you’ve got it, or store-bought for convenience. If you’re vegetarian, swap it for vegetable broth instead.
- Chicken Breast (1 whole, bone-in, skin-on, about 1 pound): Using bone-in chicken gives the broth extra body and flavor. Once shredded, the meat becomes tender bites of protein that make this soup satisfying. For another cozy chicken option, check out my Creamy Chicken Pasta Soup.
- Bay Leaves (2): These little leaves quietly infuse the soup with earthy undertones. Don’t forget to fish them out before serving!
- Small Pasta (1 cup—ditalini, orzo, or shells): A traditional Italian touch. The pasta soaks up all that savory broth and makes each spoonful heartier.
Herbs, Seasonings & Bright Finish
- Dried Oregano (1 teaspoon) & Thyme (½ teaspoon): Classic Italian herbs that lend warmth and comfort.
- Red Pepper Flakes (¼ teaspoon, optional): A pinch adds just enough heat to tickle the taste buds without overpowering.
- Salt & Freshly Ground Black Pepper: Adjust to taste, but remember—seasoning in layers always brings the best result.
- Fresh Lemon Juice (2 tablespoons): The secret weapon! A squeeze of lemon at the end transforms the entire pot, brightening the flavors.
- Fresh Parsley (¼ cup, chopped): Adds freshness, color, and a touch of herbal brightness.
Garnishes & Serving Companions
- Parmigiano-Reggiano Cheese (freshly grated): A final sprinkle of cheese makes everything melty and irresistible.
- Drizzle of Olive Oil: A little extra olive oil just before serving gives the soup a glossy finish.
- Crusty Italian Bread: Because let’s be real—half the fun of soup is dunking bread into the broth.
Substitution Tips:
- Gluten-free? Swap the pasta for rice or leave it out completely.
- Vegetarian? Use veggie broth and toss in a can of white beans for extra protein.
- Dairy-free? Skip the Parmigiano or try nutritional yeast for a cheesy flavor.
Step-by-Step Instructions for Italian Penicillin Soup Recipe
Cooking this Italian Penicillin Soup Recipe is as comforting as eating it. It’s not complicated, and the beauty lies in letting simple ingredients simmer into something deeply nourishing. Here’s exactly how I make it in my own kitchen:
Step 1: Build the Aromatic Base
Start with a large, heavy-bottomed pot (your trusty Dutch oven works perfectly here). Pour in 2 tablespoons of extra virgin olive oil and warm it over medium heat.
- Add diced onion, sliced carrots, and chopped celery. These three—often called the “holy trinity” of soup making—create a sweet, savory foundation.
- Cook for about 5–7 minutes, stirring occasionally, until the onions look soft and translucent.
- Toss in minced garlic and let it sizzle for 1 more minute. Your kitchen should smell incredible at this point.
👉 Personal tip: Don’t crank the heat too high—garlic can burn quickly, and burnt garlic is a no-go.
Step 2: Add the Broth and Chicken
Once your veggies are softened, pour in 8 cups of low-sodium chicken broth. Nestle the bone-in chicken breast right into the pot.
- Add 2 bay leaves, oregano, thyme, and optional red pepper flakes.
- Bring the mixture up to a gentle boil, then immediately lower the heat to a steady simmer.
This is where the magic begins—slow simmering helps the chicken release its flavor into the broth, making it rich, golden, and deeply comforting.
Step 3: Simmer Until Tender
Cover the pot partially with a lid and let the soup simmer for about 25–30 minutes. During this time:
- The chicken will cook gently until it’s tender and easy to shred.
- The veggies will soften just enough without falling apart.
👉 This is a good moment to slice your crusty bread, prep your fresh parsley, or even sneak in a quick cup of tea while the pot does all the work.
Step 4: Shred and Season the Chicken
Carefully lift the chicken breast out of the pot and let it cool slightly. Discard the skin and bones, then shred the meat into bite-sized pieces using two forks.
- Return the shredded chicken to the pot.
- Taste the broth and season with salt and freshly ground black pepper. Start light—you can always add more later.
This shredded chicken is the heart of the Italian Penicillin Soup Recipe—juicy, flavorful, and tender from simmering in the broth.
Step 5: Cook the Pasta
Now, bring the soup back to a gentle boil and stir in your choice of small pasta—ditalini, orzo, or even little shells work beautifully.
- Cook according to the package instructions until al dente.
- Remember, the pasta will continue to soak up broth even after cooking, so slightly undercooking is actually perfect.
👉 If you plan on storing leftovers, you may want to cook the pasta separately and add it to each bowl before serving. This keeps it from going mushy later on.
Step 6: Brighten with Fresh Flavors
Once the pasta is ready, it’s time to add the finishing touches:
- Remove the bay leaves (nobody likes fishing them out mid-bite).
- Stir in fresh lemon juice for brightness.
- Sprinkle in chopped parsley for a pop of herbal freshness.
Taste one more time and adjust the seasoning if needed.
Step 7: Serve and Enjoy
Ladle the soup into bowls, drizzle with a little extra olive oil, and top with freshly grated Parmigiano-Reggiano cheese. Don’t forget a side of crusty Italian bread—it’s practically a requirement for dunking.
This soup is cozy enough for a quiet evening at home but also crowd-pleasing enough to serve at family gatherings. In fact, it’s right up there with my Chicken Pastina Soup when it comes to old-school comfort that never goes out of style.
Tips and Tricks for Perfect Italian Penicillin Soup
- Don’t overcook the pasta. It’ll keep soaking up broth as it sits. Slightly undercooked is best.
- Batch prep friendly. Make ahead and refrigerate up to 3 days. Add a splash of broth when reheating.
- Boost the protein. Add a can of cannellini beans along with the chicken.
- Skip the soggy pasta. Cook pasta separately and add when serving if you plan to store leftovers.
- Lemon is non-negotiable. It brightens everything—don’t skip it!
Storage for Italian Penicillin Soup
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions (without pasta) for up to 3 months.
- Reheat: Warm gently on the stovetop, adding extra broth as needed.
FAQs
Can I make this vegetarian?
Yes! Just skip the chicken, use vegetable broth, and add white beans for protein.
Can I freeze it?
Absolutely. Just freeze before adding pasta to avoid mushy texture.
Is this really healing?
While it’s not literal penicillin, the garlic, onion, broth, and vitamin-rich veggies make it soothing and nourishing when you’re feeling run down.
Conclusion
This Italian Penicillin Soup Recipe is comfort food at its best—simple, wholesome, and full of flavor. Whether you’re sick in bed, needing a quick weeknight dinner, or just craving something that warms you from the inside out, this recipe has your back.
And if you’re like me, don’t be surprised if it becomes your new family “sick day soup.” Next time you need a bowl of healing comfort, give this recipe a try—you’ll be glad you did.
👉 If you loved this, you might also enjoy my Creamy Chicken Pasta Soup or cozy up with a classic One Pot Lasagna Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Italian Penicillin Soup Recipe: Cozy Comfort for Every Season
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A soothing and hearty Italian Penicillin Soup recipe made with chicken, vegetables, pasta, and Mediterranean herbs—perfect for when you’re under the weather or just need a bowl of comfort.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Instructions
1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
3. Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and easily shreds with a fork. Remove the chicken breast and set aside to cool slightly.
4. Once cool enough to handle, remove and discard the skin and bones. Shred the chicken meat into bite-sized pieces using two forks. Season the broth with salt and pepper to taste.
5. Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente.
6. Remove the bay leaves and stir in lemon juice and chopped parsley. Taste and adjust seasoning as needed.
7. Serve hot, garnished with freshly grated Parmigiano-Reggiano, a drizzle of olive oil, and crusty Italian bread.
Notes
For a vegetarian version, use vegetable broth and omit the chicken—add canned white beans for protein.
To make it gluten-free, substitute the pasta with rice or skip it entirely.
Add lemon juice at the end to preserve its brightness and prevent bitterness.
Soup can be made up to three days ahead and stored in the fridge or frozen for longer storage.
For dairy-free diets, skip the cheese garnish or replace it with nutritional yeast.
