Italian Penicillin Soup Recipe

This Italian Penicillin Soup is my ultimate comfort in a bowl—warm, healing, and packed with classic Mediterranean flavors. I love how the tender chicken, aromatic vegetables, and small pasta create a soothing and hearty meal that feels both nourishing and satisfying. It’s my go-to when I need something restorative, flavorful, and made with love.

Why You’ll Love This Recipe

I love this soup because it combines the heartiness of traditional chicken soup with the bright, herbal notes of Italian cuisine. The addition of lemon, fresh parsley, and Parmigiano-Reggiano makes it taste fresh and uplifting, while the pasta adds that perfect cozy touch. It’s simple to make, incredibly fragrant, and perfect for cold days or when I’m feeling under the weather.

Ingredients

(Note: All ingredient amounts are listed 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

Directions

1. I start by heating the olive oil in a large soup pot over medium heat.
2. I add the diced onion, carrots, and celery, cooking for about 5–7 minutes until the vegetables begin to soften.
3. I stir in the minced garlic, oregano, thyme, and red pepper flakes, cooking for another minute until fragrant.
4. I pour in the chicken broth and add the bay leaves, then carefully place the chicken breast into the pot.
5. I bring the soup to a gentle boil, then reduce the heat to low and simmer for about 25–30 minutes, until the chicken is cooked through and tender.
6. I remove the chicken from the pot, shred the meat with two forks, and discard the bones and skin.
7. While shredding the chicken, I add the pasta to the pot and cook according to package directions until al dente.
8. I return the shredded chicken to the soup, stir in the lemon juice and chopped parsley, and season with salt and freshly ground black pepper to taste.
9. I remove the bay leaves and drizzle a bit of olive oil over the top before serving.
10. I ladle the soup into bowls and finish with freshly grated Parmigiano-Reggiano and a side of crusty Italian bread.

Servings and Timing

This recipe serves about 6 people. It takes roughly 15 minutes to prepare and about 35 minutes to cook, for a total time of around 50 minutes.

Variations

Sometimes I add a can of cannellini beans for extra protein and creaminess. For a vegetarian version, I use vegetable broth and skip the chicken, adding more vegetables like zucchini or spinach. If I want a heartier soup, I add more pasta or stir in a spoonful of pesto at the end for a burst of flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove over medium heat, adding a bit more broth if the pasta has absorbed too much liquid. This soup also freezes well for up to 3 months—I just thaw it overnight in the fridge before reheating.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, I can use boneless chicken breast or thighs, though I prefer bone-in for richer flavor.

Can I make this soup in a slow cooker?

Yes, I combine all ingredients (except the pasta and lemon juice) in the slow cooker and cook on low for 6–7 hours, then add the pasta and lemon juice at the end.

How can I make this soup vegetarian?

I use vegetable broth and skip the chicken, or replace it with chickpeas or white beans for protein.

Can I use rotisserie chicken?

Absolutely, I add shredded rotisserie chicken near the end of cooking to save time.

How do I keep the pasta from becoming mushy?

I cook the pasta separately and add it just before serving to maintain its texture.

What kind of pasta works best?

I like small shapes like ditalini, orzo, or small shells because they blend beautifully into the broth.

Can I add greens to this soup?

Yes, I often stir in spinach or kale during the last few minutes of cooking for extra nutrients.

How do I make it spicier?

I add more red pepper flakes or a dash of hot sauce for an extra kick.

Can I freeze the soup with pasta in it?

I prefer freezing it without the pasta, as pasta can become mushy when thawed. I add freshly cooked pasta when reheating.

What’s the best way to serve it?

I love serving it hot with a drizzle of olive oil, a sprinkle of Parmigiano-Reggiano, and crusty bread for dipping.

Conclusion

This Italian Penicillin Soup is everything I crave in a comforting, nourishing meal. It’s warm, flavorful, and full of healing ingredients that make me feel instantly better. Whether I’m fighting off a cold or just need a cozy dinner, this soup never fails to restore and satisfy.

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