Italian Penicillin Soup Recipe
There’s nothing quite like a steaming bowl of Italian Penicillin Soup when you need a little extra comfort. This vibrant, nourishing dish combines tender chicken, garden-fresh veggies, a whisper of Italian herbs, and a swirl of small pasta in a lemony broth that’s as soothing as a hug. Perfect for chilly evenings or when you’re under the weather, this soup is easy enough for a weeknight yet worthy of sharing with guests. “Italian Penicillin Soup” is truly my anytime answer to feeling cared for and well-fed.
Ingredients You’ll Need
The beauty of Italian Penicillin Soup lies in the balance of its simple ingredients—each one brings something special, whether it’s flavor, color, or that soul-healing comfort. Don’t skimp or swap them if you can help it; this classic relies on well-loved basics to work its magic.
- Olive oil: Adds a fruity richness and is the foundation for sautéing the aromatic veggies.
- Onion: Brings sweetness and depth to the broth, especially when sautéed until softened.
- Garlic: Delivers essential aroma and classic Italian warmth; use a generous hand if you love garlic!
- Carrots: Add a natural sweetness and lovely orange color that brightens up the pot.
- Celery: Essential for the savory Italian soup base and a subtle herbal note.
- Chicken thighs or breasts: Choose thighs for juicy richness or breasts for a leaner bite; both provide protein and substance.
- Low-sodium chicken broth: Forms the soothing base—opt for low-sodium so you can season to taste later.
- Diced tomatoes: Add a pop of tangy sweetness and make the broth beautifully vibrant.
- Dried oregano: Gives that unmistakable Italian flavor—it’s a must for authenticity.
- Dried basil: Brings fragrant, summery undertones that make every spoonful sing.
- Crushed red pepper flakes (optional): For a gentle heat that warms you from the inside out.
- Bay leaf: Infuses the broth with subtle complexity; don’t forget to pull it out before serving!
- Small pasta (ditalini or orzo): Classic shapes that capture bits of chicken and veggies for a perfect bite.
- Baby spinach: Wilts into silky green ribbons, adding color and a burst of nutrients.
- Lemon juice: A squeeze at the end brightens the richness and balances all the flavors.
- Fresh parsley: Adds herbal freshness and an inviting pop of green right before serving.
- Salt and black pepper: Essential for bringing the best out of every ingredient—season to your taste!
- Grated Parmesan cheese (for serving): Optional, but brings a salty, nutty finish that takes the soup over the top.
How to Make Italian Penicillin Soup
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large soup pot over medium heat. Once shimmering, add in the diced onion, garlic, carrots, and celery. Sauté the mixture for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and the kitchen smells irresistible. This base is what gives Italian Penicillin Soup its classic cozy flavor—a step you don’t want to rush!
Step 2: Build the Broth
Add your chicken thighs or breasts to the pot right on top of the veggies. Pour in the chicken broth and canned diced tomatoes, then sprinkle in the dried oregano, basil, red pepper flakes (if using), and the bay leaf. Give everything a gentle stir—your pot should already look vibrant! Bring to a steady boil, then turn down the heat and let the soup gently simmer for 20 minutes while the chicken poaches to juicy, shreddable perfection.
Step 3: Shred the Chicken
Once the chicken is cooked through, fish it out onto a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces; it should fall apart so easily thanks to the simmering. This step is what makes Italian Penicillin Soup hearty and satisfying without feeling heavy. Slide the shredded chicken right back into the simmering pot.
Step 4: Add the Pasta
Next, add your small pasta—ditalini or orzo are the classics, but any tiny shape will do. Simmer for 8 to 10 minutes more, just until the pasta is al dente. Keep an eye on it; overcooked pasta can become mushy, especially if you plan on having leftovers.
Step 5: Finish with Greens, Lemon, and Herbs
With the pasta just right, stir in the fresh baby spinach, lemon juice, and chopped parsley. The spinach will wilt almost immediately, turning the soup a vivid green and infusing it with a dose of freshness. Taste your Italian Penicillin Soup and season with salt and black pepper as needed.
Step 6: Serve It Up!
Ladle the soup into big bowls, piping hot, and top with as much grated Parmesan as your heart desires. Pour yourself a big mug, savor the aroma, and feel instantly comforted by this wholesome classic.
How to Serve Italian Penicillin Soup
Garnishes
A final flourish of chopped parsley and a big shower of freshly grated Parmesan cheese really make this soup sing. For an extra-bright finish, a quick grate of fresh lemon zest over each bowl is magical. I also love a drizzle of extra-virgin olive oil or a pinch of chili flakes to wake up the flavors.
Side Dishes
If you’re serving Italian Penicillin Soup as a main course, add a rustic hunk of crusty bread or a handful of homemade croutons to mop up the golden broth. A classic side salad—think arugula with balsamic vinaigrette—keeps the meal light, fresh, and balanced. For heartier appetites, pair it with a panini or simple garlic toast.
Creative Ways to Present
Bring a little delight to your table by serving the soup in wide, shallow bowls so those colorful vegetables and spirals of pasta shine through. For family-style gatherings, ladle the soup into a big tureen and let everyone help themselves. You can even customize each bowl by setting out bowls of garnishes—fresh herbs, lemon wedges, and pepper grinders—so everyone can make their Italian Penicillin Soup just the way they like it.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Penicillin Soup keeps beautifully! Allow it to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. Since the pasta continues soaking up broth, if you plan on making extra for another day, consider storing the cooked pasta separately and adding it as you reheat individual servings.
Freezing
This soup is a freezer’s best friend. Simply portion the fully cooled soup into freezer-safe containers, leaving a little space at the top for expansion. For the best texture, freeze the soup without the pasta, then add freshly cooked pasta when you reheat. The base freezes well for up to 3 months—thaw overnight in the fridge before reheating.
Reheating
Warm the soup gently in a saucepan over medium-low heat, stirring occasionally until hot. If the pasta has soaked up more broth, just add a splash of water or extra stock to revive it. For individual portions, the microwave works fine—heat in 1-minute intervals, stirring between, until steaming throughout.
FAQs
Can I use rotisserie chicken in Italian Penicillin Soup?
Absolutely! If you’re short on time, stir in about three cups of shredded rotisserie chicken after the veggies have simmered, just before adding the spinach and pasta. It’s a fantastic shortcut for busy evenings without sacrificing flavor.
Is Italian Penicillin Soup gluten-free?
It can be! Simply swap the traditional pasta for your favorite gluten-free variety. Ditalini or small shells made from rice, corn, or chickpea flour all work beautifully without changing the comforting spirit of the soup.
What does lemon juice do in the soup?
Lemon juice brightens up the flavors, cutting through the richness of the broth and making the entire bowl taste more vibrant and fresh. It’s a little chef’s secret for elevating soup from good to unforgettable!
How can I make Italian Penicillin Soup even healthier?
Load up the veggies! Toss in chopped zucchini, kale, or even a handful of peas. For extra immune-boosting power, use more garlic and fresh herbs. You can also use brown rice or whole wheat pasta if you want a nutty, fiber-packed twist.
Can I make Italian Penicillin Soup in a slow cooker?
Yes! Add all ingredients except the pasta, spinach, lemon juice, and parsley to the slow cooker. Cook on low for 5 to 6 hours or high for 2 to 3, shred the chicken, return it to the pot, stir in cooked pasta, spinach, lemon juice, and parsley, and you’re ready to serve—easy and hands-off.
Final Thoughts
There’s a reason this dish earned the name Italian Penicillin Soup—it’s pure comfort, a little bit of nourishment, and a lot of love all in one bowl. I hope you’ll give it a try and let its wholesome flavors and soothing warmth become a regular part of your kitchen too. Buon appetito!
Print
Italian Penicillin Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Italian Penicillin Soup is a comforting and nourishing soup that is perfect for chilly days or when you need a healthy immune boost. This hearty soup is packed with vegetables, tender chicken, and flavorful herbs, making it a satisfying meal on its own.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound boneless skinless chicken thighs or breasts
- 8 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- 1 cup small pasta, such as ditalini or orzo
- 3 cups fresh baby spinach
- juice of 1 lemon
- ¼ cup chopped fresh parsley
- salt and black pepper to taste
- grated Parmesan cheese for serving
Instructions
- Heat the olive oil: In a large pot over medium heat, add the olive oil.
- Sauté vegetables: Add onion, garlic, carrots, and celery, and sauté for 5 to 6 minutes until softened.
- Add chicken and broth: Add the chicken, chicken broth, diced tomatoes, oregano, basil, red pepper flakes, and bay leaf. Bring to a boil, then simmer for 20 minutes.
- Shred chicken: Remove the chicken, shred it, and return it to the pot.
- Cook pasta: Stir in the pasta and cook until al dente, about 8 to 10 minutes.
- Add spinach and herbs: Add the spinach, lemon juice, and parsley, and stir until the spinach wilts.
- Season and serve: Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese.
Notes
- This soup freezes well—just cook the pasta separately when reheating to prevent it from becoming mushy.
- For extra immune-boosting benefits, add more garlic and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 250
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
