Italian Penicillin Soup Recipe: Comfort Food That Heals

Why You’ll Love This Recipe

I love how this soup feels like a warm hug in a bowl. It’s packed with nutrients from vegetables and lean chicken, and the depth of flavor that comes from slowly simmering everything together is unmatched. The little pasta shapes make it heartier, and the finishing touches—fresh lemon juice, chopped parsley, and a drizzle of olive oil—add brightness and freshness. It’s my go-to recipe when I’m feeling under the weather, or when I just want a nourishing, homemade meal that reminds me of family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Base 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)

Seasonings & Aromatics

• 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

Garnishes & Finishing Touches

• Freshly grated Parmigiano-Reggiano cheese

• Extra virgin olive oil for drizzling

• Crusty Italian bread for serving

Substitution Notes: I like using rice instead of pasta if I need a gluten-free version. When I want to make it vegetarian, I skip the chicken, use vegetable broth, and add white beans for protein. I also leave off the cheese or use nutritional yeast if I’m avoiding dairy.

Directions

1. Build the Aromatic Base
   I heat the olive oil in a large, heavy pot over medium heat, then sauté the onion, carrots, and celery for 5 to 7 minutes until they start to soften and the onion is translucent. Then I stir in the garlic and cook for another minute until fragrant, being careful not to let it brown.

2. Add Broth and Chicken
   Next, I pour in the broth and gently nestle in the chicken breast. I add the bay leaves, oregano, thyme, and red pepper flakes (if using), then bring everything to a boil before reducing to a steady simmer. This is when the flavors start to really come together.

3. Simmer Until Tender
   I let the soup simmer, partially covered, for 25 to 30 minutes until the chicken is cooked through and tender enough to shred. Once it’s ready, I take the chicken out and let it cool a bit while the soup keeps simmering.

4. Shred and Season
   When the chicken is cool enough to handle, I remove the skin and bones and shred the meat with two forks. I season the broth with salt and pepper, adjusting gradually so I don’t overdo it.

5. Cook the Pasta
   I return the shredded chicken to the pot, bring the soup back to a boil, and stir in the pasta. I cook it until al dente according to the package directions. The pasta adds a little extra comfort and thickens the broth just slightly.

6. Finish with Fresh Elements
   To finish, I remove the bay leaves and stir in fresh lemon juice and chopped parsley. These last steps bring a brightness that lifts the entire dish. I always taste and adjust the seasoning one more time before serving.

Servings and timing

This recipe serves 4 and takes about 1 hour from start to finish. It’s great for lunch or dinner and makes wonderful leftovers.

Variations

Here are a few ways I like to switch things up:

• Use rotisserie chicken to save time—just add it during the pasta step.

• Swap the pasta for rice or quinoa for a different texture or to make it gluten-free.

• Stir in a handful of baby spinach or kale right before serving for added greens.

• Add a few chopped sun-dried tomatoes for a rich, tangy flavor.

• Spice it up with a bit more red pepper flakes if I want heat.

Storage/reheating

I store leftovers in the fridge for up to 4 days. The pasta continues to absorb liquid, so I often add a splash of broth when reheating. I reheat it gently on the stove or in the microwave until hot. This soup also freezes well—just leave out the pasta and cook it fresh when ready to eat.

FAQs

Can I make this soup ahead of time?

Yes, I often make the base (with the vegetables, chicken, and broth) ahead, then cook the pasta fresh before serving so it doesn’t get too soft.

What’s the best pasta to use?

I like using small shapes like ditalini, orzo, or tiny shells—they fit perfectly into each spoonful and hold up well in the broth.

Can I make this in a slow cooker?

Yes. I sauté the vegetables first, then add everything (except the pasta, lemon juice, and parsley) to the slow cooker and cook on low for 6–7 hours. I add the pasta in the last 30 minutes and finish with the lemon and parsley right before serving.

Is this soup good for when I’m sick?

Absolutely. That’s why it’s called “Italian Penicillin.” It’s loaded with immune-supportive ingredients like garlic, chicken broth, and lemon, plus it’s warm and easy to digest.

What if I don’t have fresh parsley?

I can use dried parsley, though it won’t be as vibrant. A bit of fresh basil or even chopped green onions can also work as a flavorful finish.

Conclusion

Italian Penicillin Soup is the kind of recipe I make when I want to feel better—physically or emotionally. It’s nourishing, comforting, and full of old-world flavor that reminds me of family traditions. Whether I’m fighting off a cold or just craving something homemade and wholesome, this soup always delivers.

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