There’s a reason they call it Italian Penicillin Soup—a steaming bowl of this classic is kitchen magic, infused with old-world flavor, nourishing texture, and a bright pop of citrus. Every spoonful feels like a hug, whether you’re craving comfort after a long day or seeking an easy way to lift your spirits. The blend of tender chicken, savory broth, springy pasta, and a garden’s worth of aromatics creates a soup that’s not just food, but pure revitalization. If you need a dish that tastes like home and does wonders for the soul, you’ve just found your new go-to recipe.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Italian Penicillin Soup unforgettable is how everyday ingredients transform into something extraordinary. Each element layers on its own flavor, color, or comforting texture, so be sure to gather everything on this list — your taste buds will thank you.
- Olive oil: The foundation of flavor, giving the vegetables a beautiful richness as they sauté.
- Yellow onion, diced: Softens and sweetens as it cooks, adding depth to the broth.
- Garlic, minced: Provides that unmistakable Italian aroma and a fragrant, healing touch.
- Carrots, peeled and sliced: For a subtle sweetness and gorgeous color in every bite.
- Celery, sliced: Adds aromatic freshness and body to your soup base.
- Dried oregano: Delivers classic herbal notes you’ll instantly associate with Italian cuisine.
- Dried thyme: Boosts the earthy, comforting flavors in the background.
- Red pepper flakes (optional): For those who love a gentle kick, but you can leave it out for a milder soup.
- Low-sodium chicken broth: Lets all the ingredients shine while keeping things balanced and soothing.
- Shredded cooked chicken: Rotisserie or homemade, this protein anchors the soup and soaks up all the flavor.
- Acini di pepe or orzo pasta: Tiny pasta shapes that make each spoonful fun and satisfying; use gluten-free if needed.
- Freshly squeezed lemon juice: Adds the signature Italian brightness that makes the soup truly revitalizing.
- Fresh spinach or escarole, chopped: A lush green swirl for color, nutrition, and a tender finish.
- Salt and pepper to taste: Essential for seasoning—taste as you go and adjust!
- Freshly grated Parmesan cheese (for serving): Melts beautifully into the steaming soup, adding creamy, savory complexity.
- Chopped fresh parsley (for garnish): Brings a final burst of color and fresh flavor to the bowl.
How to Make Italian Penicillin Soup
Step 1: Sauté Your Aromatics
Start by heating the olive oil in a large soup pot over medium heat. Toss in diced yellow onion and let it soften gently, stirring occasionally for about 3 to 4 minutes. The aroma is your first signal that something wonderful is on the way.
Step 2: Add Carrots, Celery, and Spices
Stir in the garlic, sliced carrots, celery, dried oregano, dried thyme, and a sprinkle of red pepper flakes if you want a little zip. Let them all mingle for another 5 minutes. You’re coaxing out those sweet, herbaceous flavors so the heart of your Italian Penicillin Soup is deeply satisfying.
Step 3: Simmer with Broth
Pour in the low-sodium chicken broth, bringing everything to a lively boil. Then, turn down the heat and let your soup simmer gently for 10 minutes. The vegetables will soften further, blending their flavors into the broth and marrying all the herbal notes together.
Step 4: Cook Pasta
Stir in the acini di pepe or orzo pasta, making sure it doesn’t stick to the bottom. Let it cook right in the broth for about 8 to 10 minutes, just until al dente. These tiny pasta shapes soak up all the taste of the soup while keeping things delightfully hearty.
Step 5: Add Chicken and Lemon
Drop in your shredded cooked chicken and squeeze in that fresh lemon juice. Give everything a gentle stir, then allow the soup to simmer for another 5 minutes. The chicken gets juicy and tender, and the bright citrus wakes up the whole pot.
Step 6: Wilt the Greens
Scatter your chopped spinach or escarole on top and fold it into the hot soup. Within two minutes, the greens will wilt, add lively color, and a lovely, mellow flavor. Taste, then season your Italian Penicillin Soup with salt and freshly cracked pepper as needed.
Step 7: Serve and Savor
Ladle the soup into bowls and sprinkle generously with grated Parmesan and fresh parsley. The cheese melds deliciously into the broth, and the parsley brightens the whole experience. Grab your spoon and get ready to feel nourished!
How to Serve Italian Penicillin Soup
Garnishes
For a classic finish, top each steaming bowl with a generous dusting of freshly grated Parmesan cheese and a lively scatter of chopped parsley. If you’re feeling creative, a swirl of extra virgin olive oil or a crack of black pepper brings out even more fragrance and flavor in Italian Penicillin Soup.
Side Dishes
Pair your soup with rustic Italian bread, a golden garlic crostini, or a small leafy salad tossed with lemon vinaigrette. These simple sides soak up the flavorful broth beautifully and make for a truly comforting meal.
Creative Ways to Present
Take your Italian Penicillin Soup up a notch by serving it in large mugs for easy sipping, or put it in little cups as a starter for a casual family dinner. For gatherings, set out a toppings bar with extra cheese, fresh herbs, croutons, or lemon wedges so everyone can personalize their bowl.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Italian Penicillin Soup, let it cool, then store it in an airtight container in the fridge for up to four days. The flavors actually deepen overnight, making leftovers something to look forward to.
Freezing
This soup freezes well for up to three months, but it’s best to leave out the pasta if you know you’ll be freezing it. Simply thaw, bring to a gentle simmer, and add cooked pasta just before serving for perfect texture every time.
Reheating
To reheat, pour your soup into a pot and warm gently over medium heat. If the pasta has absorbed some broth, just add a splash of water or extra stock to restore that silky, soupy goodness.
FAQs
Can I make Italian Penicillin Soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and use hearty white beans or chickpeas instead of chicken. Even without the chicken, you’ll still get all that satisfying flavor in every spoonful.
What’s the best pasta for this soup?
Traditional Italian Penicillin Soup is fantastic with acini di pepe or orzo, but feel free to use any tiny pasta shape you have on hand. If you need a gluten-free option, substitute with your favorite gluten-free noodle.
Does this soup help if I’m feeling under the weather?
There’s a reason Italian Penicillin Soup is legendary—its nurturing ingredients, restorative broth, and vibrant greens are all known to comfort and support you when you need extra TLC. It may not be magic, but it’s pretty close!
Can I add other vegetables?
Definitely! This soup is quite flexible. Try adding diced zucchini, peas, or even a handful of kale. It’s a wonderful way to use up what’s in your crisper and give the soup your own personal twist.
How do I make it dairy-free?
To keep your Italian Penicillin Soup dairy-free, simply skip the Parmesan at serving or use a plant-based alternative. You’ll still get a delicious, comforting bowl with all the same Italian heart.
Final Thoughts
There’s just something irresistible about a big pot of Italian Penicillin Soup gently steaming on the stove, ready to bring comfort to everyone at your table. Whether you’re new to from-scratch soups or a lifelong homemade-soup lover, this recipe is destined to become your cozy, go-to classic. Give it a try soon—you (and anyone lucky enough to share a bowl) will be so glad you did!
Print
Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
A comforting and nourishing Italian Penicillin Soup recipe that is perfect for warming up on a cold day or fighting off a cold. This hearty soup is packed with chicken, vegetables, pasta, and flavorful herbs in a delicious broth.
Ingredients
Broth:
- 6 cups low-sodium chicken broth
Soup:
- 2 tablespoons olive oil
- 1 small yellow onion (diced)
- 2 garlic cloves (minced)
- 2 carrots (peeled and sliced)
- 2 celery stalks (sliced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1/2 cup acini di pepe or orzo pasta
- 1 tablespoon freshly squeezed lemon juice
- 2 cups fresh spinach or escarole (chopped)
- Salt and pepper to taste
- Freshly grated Parmesan cheese (for serving)
- Chopped fresh parsley (for garnish)
Instructions
- Prepare the Broth: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened. Stir in garlic, carrots, celery, oregano, thyme, and red pepper flakes. Cook until vegetables soften.
- Cook the Soup: Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add pasta and cook until al dente. Stir in chicken, lemon juice, and simmer. Add spinach and wilt. Season with salt and pepper.
- Serve: Top with Parmesan and parsley. Serve hot.
Notes
- For a vegetarian version, use vegetable broth and chickpeas or white beans. Kale or Swiss chard can replace spinach.
- Soup freezes well; add pasta when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
