Italian Penicillin Soup Recipe
If you’re looking for pure comfort in a bowl, Italian Penicillin Soup is your ticket to old-world warmth and cozy nourishment. This vibrant, flavor-packed chicken soup is known for its immune-boosting goodness, fresh Mediterranean flair, and gentle healing powers—making it the dish every home cook should have in their back pocket. With tender chicken, aromatic vegetables, pasta, and a punch of lemon, this robust soup will become your go-to, whether you’re feeling under the weather, cooking for loved ones, or simply craving something soul-satisfying.
Ingredients You’ll Need
The magic of Italian Penicillin Soup lies in its humble ingredients—simple, honest, and utterly essential. Each brings something unique to the table, building layers of flavor, texture, and irresistible color the moment they come together in your pot.
- Olive Oil: Gives a fruity richness that forms the base of so many Italian soups.
- Onion: Adds gentle sweetness and rounds out the savory flavors in every spoonful.
- Garlic: Brings unmistakable aroma and a subtle bite, boosting both flavor and immune support.
- Carrots: Offer lovely orange color and a touch of natural sweetness.
- Celery: Supplies crunch and herbal undertones that are classic in comforting soups.
- Dried Oregano: Provides that quintessential Italian herb flavor—earthy and fragrant.
- Dried Thyme: Brings warm, woodsy notes that deepen the broth.
- Red Pepper Flakes (optional): Give a little heat if you want a gentle kick.
- Low-Sodium Chicken Broth: The foundation of the soup, allowing the other flavors to shine without overwhelming saltiness.
- Cooked Shredded Chicken: Makes every bite hearty and filling, while absorbing all the herbal flavors.
- Canned Diced Tomatoes: Lend acidity, vivid color, and a hint of tang.
- Small Pasta (like ditalini or orzo): Adds satisfying texture and turns the soup into a true meal.
- Baby Spinach: Folds in vibrant green color and a boost of nutrients right at the end.
- Lemon Juice: Brightens everything up, lifting flavors and adding immune support.
- Salt and Black Pepper: Essential for balancing and enhancing all the other ingredients.
- Grated Parmesan and Fresh Basil (optional for serving): These finishing touches make the soup sing with extra flavor and Italian character.
How to Make Italian Penicillin Soup
Step 1: Sauté the Aromatics
Begin by heating your olive oil in a large soup pot over medium heat. Toss in the onion, garlic, carrots, and celery. Sauté these vegetables for 5 to 7 minutes—enough time for them to soften beautifully and develop their natural sweetness. This is where the flavor foundation for your Italian Penicillin Soup really takes shape, infusing your kitchen with the aroma that says comfort food is on the way.
Step 2: Layer in the Herbs and Spice
Next, sprinkle in the oregano, thyme, and (if you like a gentle tingle) the red pepper flakes. Stir those lovingly into the softened veggies. Herbs are where the soup takes on its unmistakable Italian character, releasing their earthy oils into the mixture and building a fragrant base that will linger until the last bite.
Step 3: Add Broth and Tomatoes
Pour in the chicken broth and the entire can of diced tomatoes (juices and all). Bring this to a lively boil, letting the vegetables mingle with the savory, herby liquid. This is when colors deepen, aromas intensify, and excitement starts to build—you’re just minutes away from a cozy bowl of Italian Penicillin Soup.
Step 4: Cook the Pasta
Stir in your small pasta of choice. Lower the heat to a gentle simmer and cook for about 8 to 10 minutes, just until the pasta is tender but still has a pleasant bite. The pasta soaks up all the flavors around it, and helps make the soup satisfyingly hearty without being too heavy.
Step 5: Finish with Chicken and Greens
When the pasta is almost done, add in the shredded chicken and baby spinach. Stir everything together so the chicken warms through and the spinach wilts in the hot broth—this only takes 2 to 3 minutes. It’s the final flourish that gives your pot of soup its nourishing, vibrant finish.
Step 6: Brighten and Season
Once everything is piping hot and the spinach looks just right, squeeze in the juice of one lemon. Give the soup a taste and add salt and freshly cracked black pepper as needed. That pop of lemon transforms the entire pot, adding a sunny brightness that lifts every other flavor. Finally, ladle the Italian Penicillin Soup into big bowls and, if you’re feeling decadent, top with grated Parmesan and fresh basil.
How to Serve Italian Penicillin Soup
Garnishes
The right garnish takes this comforting soup to the next level. Shower each bowl with a generous snowfall of grated Parmesan for salty richness, and tuck in a few sprigs of fresh basil to echo those Italian flavors and add a burst of color. If you’re a fan of zesty heat, a sprinkle of extra pepper flakes does wonders, too.
Side Dishes
Italian Penicillin Soup partners perfectly with crusty bread—think a rustic sourdough or chewy ciabatta, ready for dunking. A crisp green salad with vinaigrette or a platter of roasted vegetables are also great additions, turning this meal into a full-blown Italian-style feast you’ll look forward to on even the busiest weeknight.
Creative Ways to Present
Try serving Italian Penicillin Soup in hearty mugs for a casual gathering, or ladle it over cooked rice for a gluten-free twist. For an elegant dinner, offer each guest a small bowl garnished with microgreens and a drizzle of extra virgin olive oil. You can even let everyone sprinkle their own cheese or squeeze a fresh lemon wedge at the table for a little interactive fun.
Make Ahead and Storage
Storing Leftovers
Italian Penicillin Soup holds up beautifully in the fridge for up to 4 or 5 days. Let it cool, then store in an airtight container. The flavors have time to deepen, making leftovers taste even more satisfying. If the pasta soaks up some broth, just stir in a splash of water or extra stock when reheating to bring back that soup-like consistency.
Freezing
If you want to freeze a batch, it’s best to leave out the pasta before storing—just freeze the soup base and add fresh-cooked pasta when you reheat. Portion the cooled soup into freezer-friendly containers, label with the date, and freeze for up to three months. Thaw in the fridge overnight when you’re ready for another round of homemade comfort.
Reheating
To reheat, pour your soup into a pot over medium heat and warm gently, stirring occasionally until piping hot. Microwaving works too (just be sure to cover it to avoid splatters). If the soup looks a bit thick, loosen it with a little more broth or water. And don’t forget to freshen with extra lemon juice or herbs just before serving for a “freshly made” taste!
FAQs
Can I make Italian Penicillin Soup vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and use canned white beans (like cannellini or chickpeas) in place of chicken. You’ll still get that wonderful hearty flavor and all the soothing, immune-boosting benefits.
Is this recipe gluten-free?
It’s easy to make Italian Penicillin Soup gluten-free by substituting your favorite gluten-free pasta or even cooked rice. All the other ingredients are naturally gluten-free—just check your broth and any added extras to make sure they’re safe.
What kind of chicken works best?
Leftover roast chicken, rotisserie chicken, or poached chicken breasts or thighs all work wonderfully. Just make sure the chicken is cooked and shredded or chopped before you add it to the soup. Dark meat adds a bit more flavor, but white meat keeps things super light.
Can I use different vegetables?
Yes! Italian Penicillin Soup is forgiving and customizable; toss in zucchini, kale, peas, or even potatoes if you have them. Just chop everything bite-sized so it cooks at the same rate and soaks up the flavors of the broth.
How can I make the soup spicier?
Bump up the red pepper flakes, or even stir in a spoonful of Calabrian chili paste if you want an extra tingle. You can also add hot sauce when serving for individual heat preferences.
Final Thoughts
There’s just something magical about a steaming bowl of Italian Penicillin Soup—it feels like a warm hug from an Italian nonna, ready to brighten your day any time of year. Give this wholesome recipe a try and see how quickly it becomes your go-to for comfort, wellness, and pure, delicious nostalgia. Buon appetito, friends!
Print
Italian Penicillin Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Italian Penicillin Soup is a comforting and nourishing chicken soup with a touch of Italian flavors. Packed with vegetables, shredded chicken, and pasta, this hearty soup is perfect for chilly days or when you need a cozy pick-me-up.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 (14.5-ounce) can diced tomatoes
- 1 cup small pasta (like ditalini or orzo)
- 2 cups baby spinach
- juice of 1 lemon
- salt and black pepper to taste
For Serving:
- grated Parmesan
- fresh basil
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in oregano, thyme, and red pepper flakes if using. Pour in broth and diced tomatoes, bring to a boil.
- Add pasta and simmer for 8–10 minutes until al dente.
- Stir in chicken and spinach, cook for another 2–3 minutes until spinach wilts.
- Add lemon juice, adjust seasoning with salt and pepper.
- Serve hot, topped with Parmesan and fresh basil if desired.
Notes
- This soup is perfect for fighting off colds or boosting immunity.
- Swap pasta for cooked rice or add white beans for extra heartiness.
- It also freezes well without the pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
