Name: Italian Penicillin Soup Recipe: Comfort Food That Heals
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, minced; 2 medium carrots, sliced; 2 celery stalks, sliced; 8 cups chicken broth; 1 cup cooked shredded chicken breast; 1/2 cup small pasta (such as ditalini or orzo); 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and black pepper to taste; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley; Grated Parmesan cheese for serving

Why You’ll Love Italian Penicillin Soup Recipe

This soup is the definition of comfort food. It’s simple to prepare, made with wholesome pantry staples, and delivers rich, soothing flavor in every spoonful. The combination of aromatic vegetables, herbs, and tender chicken creates a deeply satisfying broth, while the small pasta makes it hearty without being heavy. It’s perfect for chilly evenings, busy weeknights, or whenever you’re craving something warm and restorative.

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 bone-in, skin-on chicken breast
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1 cup small pasta such as ditalini, orzo, or small shells
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for serving (optional)

Directions

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
Pour in the chicken broth and add the chicken breast to the pot. Add the bay leaves, oregano, thyme, and red pepper flakes if using. Bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer partially covered for about 25 to 30 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and place it on a cutting board. Discard the skin and bones, then shred the meat into bite-sized pieces using two forks.
Return the shredded chicken to the pot. Bring the soup back to a gentle boil and add the small pasta. Cook according to the package instructions until the pasta is al dente.
Stir in the fresh lemon juice and chopped parsley. Season with salt and freshly ground black pepper to taste. Remove the bay leaves before serving.
Ladle into bowls and top with freshly grated Parmesan cheese if desired. Serve hot.

Servings and timing

Servings: 6 bowls

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken. Add white beans or chickpeas for protein.

To make it gluten-free, use gluten-free small pasta or substitute rice.

For extra greens, stir in a handful of spinach or chopped kale during the final few minutes of cooking.

If you prefer a richer broth, add a small knob of butter at the end of cooking for extra depth.

For added brightness, increase the lemon juice slightly or add a bit of lemon zest before serving.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. If possible, store the pasta separately from the broth to prevent it from absorbing too much liquid and becoming soft.

To reheat, warm the soup gently on the stovetop over medium-low heat until heated through. Add a splash of broth or water if the soup has thickened. You can also reheat individual portions in the microwave, stirring halfway through for even heating.

This soup can be frozen for up to 3 months, but for best texture, freeze it without the pasta and add freshly cooked pasta when serving.

FAQs

What makes this soup “Italian Penicillin”?

It’s nicknamed “Italian Penicillin” because it’s soothing, nourishing, and often served when someone is feeling under the weather, similar to traditional chicken soup.

Can I use rotisserie chicken?

Yes, you can substitute cooked rotisserie chicken. Simply shred it and add it to the broth before cooking the pasta.

What type of pasta works best?

Small pasta shapes such as ditalini, orzo, stelline, or small shells work best because they cook quickly and blend well with the soup.

Can I make this soup ahead of time?

Yes, it’s an excellent make-ahead recipe. Prepare the soup base and store it in the refrigerator, then cook the pasta fresh when ready to serve.

Why add lemon juice at the end?

Lemon juice brightens the flavors and balances the richness of the broth, giving the soup a fresh finish.

Can I make this in a slow cooker?

Yes. Add all ingredients except the pasta, lemon juice, and parsley to the slow cooker and cook on low for 6 to 7 hours. Shred the chicken, return it to the pot, and cook the pasta separately before adding it in.

How do I keep the pasta from getting mushy?

Cook the pasta just until al dente and avoid overcooking. Storing it separately from the broth also helps maintain texture.

Is this soup healthy?

It’s made with lean protein, vegetables, and a light broth, making it a balanced and nourishing meal.

Can I add more protein?

Yes, you can add extra shredded chicken or even white beans for additional protein.

What can I serve with this soup?

It pairs beautifully with crusty bread, a simple green salad, or roasted vegetables for a complete meal.

Conclusion

Italian Penicillin Soup is a timeless comfort dish that delivers warmth, nourishment, and simple homemade flavor in every bowl. Whether you’re feeling under the weather or just craving something cozy, this easy, wholesome recipe is sure to become a go-to favorite in your kitchen.