Why You’ll Love Italian Penicillin Soup Recipe
This recipe is the ultimate comfort food. It’s simple to prepare, made in one pot, and filled with wholesome ingredients that create deep, satisfying flavor. The combination of chicken, vegetables, and tiny pasta makes it hearty without feeling heavy. A touch of lemon adds brightness, while Parmesan cheese brings richness and depth. Whether you’re feeling under the weather or simply craving something cozy, this soup always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons extra virgin olive oil
1 large onion, diced
3 medium carrots, sliced
3 celery stalks, chopped
4 garlic cloves, minced
8 cups low-sodium chicken broth
1 whole chicken breast (about 1 pound)
2 bay leaves
1 cup small pasta such as ditalini, orzo, acini di pepe, or pastina
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt to taste
Freshly ground black pepper to taste
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Freshly grated Parmesan cheese, for garnish
Extra olive oil for drizzling (optional)
Crusty bread for serving
Directions
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Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until softened and fragrant.
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Stir in the minced garlic and cook for another 30 seconds until aromatic.
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Pour in the chicken broth and add the chicken breast, bay leaves, oregano, and thyme. Bring to a gentle boil.
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Reduce the heat to low and simmer for about 25 to 30 minutes, until the chicken is fully cooked and tender.
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Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
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Bring the soup back to a gentle simmer and add the pasta. Cook according to the pasta package instructions until al dente.
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Remove the bay leaves. Stir in the lemon juice and chopped parsley.
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Season with salt and pepper to taste.
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Serve hot with freshly grated Parmesan cheese and a drizzle of olive oil if desired. Pair with crusty bread for a complete meal.
Servings and timing
Servings: 6 bowls
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
Vegetarian version: Substitute vegetable broth for chicken broth and replace the chicken with white beans or chickpeas for protein.
Vegan version: Use vegetable broth, omit the chicken and cheese, and add extra vegetables or plant-based protein.
Gluten-free option: Use gluten-free pasta or substitute cooked rice for traditional pasta.
Extra greens: Add spinach, kale, or Swiss chard during the last few minutes of cooking for added nutrients.
Creamy style: Stir in a splash of heavy cream or a spoonful of mascarpone cheese for a richer texture.
Storage/Reheating
Refrigerator: Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze for up to 3 months. For best results, freeze the soup without the pasta and add freshly cooked pasta when reheating to prevent it from becoming too soft.
Reheating: Warm gently on the stovetop over medium-low heat. If the soup has thickened, add a splash of broth or water to loosen it. Individual portions can also be reheated in the microwave, stirring halfway through for even heating.
FAQs
What makes this soup called “Italian Penicillin”?
It’s nicknamed this because it’s comforting and soothing, much like traditional chicken soup that many people enjoy when they’re feeling under the weather.
Can I use rotisserie chicken instead of raw chicken breast?
Yes, simply shred the cooked chicken and add it to the soup when you add the pasta.
What type of pasta works best?
Small pasta shapes like pastina, orzo, ditalini, or acini di pepe work best because they fit perfectly on a spoon and blend well with the broth.
Can I make this soup ahead of time?
Yes. For best texture, store the pasta separately and combine it with the soup when reheating.
How do I prevent the pasta from getting mushy?
Cook the pasta just until al dente and avoid overcooking. If storing leftovers, consider cooking and storing the pasta separately.
Can I add more vegetables?
Absolutely. Zucchini, peas, spinach, or green beans make excellent additions.
Is lemon necessary?
Lemon adds brightness and balance, but you can omit it if you prefer a more traditional broth flavor.
Can I make this soup in a slow cooker?
Yes. Add all ingredients except the pasta, lemon, and parsley to the slow cooker and cook on low for 6 to 7 hours. Add the pasta during the final 30 minutes.
What can I serve with this soup?
Crusty Italian bread, a simple green salad, or roasted vegetables pair beautifully with this dish.
How can I make the broth richer in flavor?
Use homemade stock if possible, and consider adding a Parmesan rind while the soup simmers for extra depth.
Conclusion
Italian Penicillin Soup is a simple yet deeply comforting dish that combines wholesome ingredients into a flavorful, satisfying meal. With tender chicken, aromatic vegetables, delicate pasta, and bright lemon, it offers warmth and nourishment in every bowl. Whether served for a cozy family dinner or prepared as a soothing meal on a chilly day, this timeless soup is sure to become a favorite in your kitchen.
