There’s something almost magical about a steaming bowl of soup when you’re feeling run-down, chilled, or just craving a bit of warmth from the inside out. For generations, chicken soup has been called “penicillin” for its ability to soothe and restore — but Italian Penicillin Soup takes that comforting tradition and gives it a flavorful Mediterranean twist. With olive oil, garlic, fresh herbs, and tender chicken simmered in rich broth, this version feels like a hug from nonna herself.
This isn’t just a recipe; it’s a moment of calm, a reminder that comfort food can also be deeply nourishing. Whether you’re fighting off a cold or simply need a cozy meal after a long day, Italian Penicillin Soup is the kind of dish that heals your body and your spirit.
What Is Italian Penicillin Soup?
At its heart, Italian Penicillin Soup is Italy’s answer to the classic chicken noodle soup — but with soul and flavor that go far beyond the basics. Instead of plain noodles, you’ll find tiny pasta like orzo or ditalini soaking up a golden, garlicky broth. Olive oil replaces butter, bringing a smooth richness. Parmesan and fresh herbs add depth and aroma, while a squeeze of lemon brightens each spoonful.
The “penicillin” name isn’t just playful — it’s rooted in how restorative it feels. This soup brings together nutrient-rich ingredients that naturally support your immune system, like garlic, lemon, and fresh vegetables, while wrapping everything in the warmth of a homemade chicken broth.
Why You’ll Love This Italian Penicillin Soup
When you crave something that feels both wholesome and indulgent, this recipe checks every box. It’s not just about flavor — it’s about the feeling of renewal it brings with every spoonful.
1. Full of Nourishing Ingredients
This soup is packed with clean, natural foods your body loves — protein from chicken, antioxidants from vegetables, and immune-boosting garlic. It’s like medicine, only delicious.
2. Bursting with Italian Flavor
Think of your favorite Italian comfort foods — olive oil, lemon, parmesan, garlic, and herbs. Now imagine those all simmering in one cozy pot.
3. Simple Yet Elegant
You don’t need hours in the kitchen or fancy tools. This one-pot recipe delivers a restaurant-quality meal with minimal effort.
4. Great for Meal Prep
It reheats beautifully, making it perfect for lunches, busy weeknights, or make-ahead freezer meals.
Ingredients You’ll Need
You’ll be amazed at how such simple ingredients come together to make something so comforting. Here’s what you’ll need to make your own Italian Penicillin Soup:
Core Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3-4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth (homemade or low-sodium)
- 2 cups shredded cooked chicken
- 1 cup small pasta (like orzo or ditalini)
- 1 tablespoon lemon juice
- 1 parmesan rind (optional, for richness)
- Salt and black pepper to taste
- Fresh parsley, finely chopped, for garnish
Optional Add-Ins
- Red pepper flakes for gentle heat
- Fresh spinach or kale for extra nutrients
- Shaved parmesan for a luxurious finish
- Finish with a drizzle of extra virgin olive oil before serving
Pro Tip: Use leftover rotisserie chicken or homemade stock for the richest flavor. If you’re making broth from scratch, simmer chicken bones with onion, carrot, and garlic for 1–2 hours before starting the soup.
How to Make Italian Penicillin Soup
Step 1: Sauté the Base
Warm olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook until they start to soften, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant — this step lays the foundation for that irresistible aroma.
Step 2: Build the Broth
Pour in the chicken broth and bring it to a gentle boil. Add shredded chicken and the Parmesan rind (if using). Lower the heat and let it simmer for about 10 minutes so the flavors deepen.
Step 3: Add the Pasta
Stir in the pasta and cook until al dente, usually 8–10 minutes. The pasta will absorb the broth, thickening the soup naturally while soaking up all that savory goodness.
Step 4: Finish with Freshness
Remove the parmesan rind and stir in lemon juice, salt, and pepper. The lemon adds brightness, balancing the richness of the broth. Garnish with parsley and a drizzle of olive oil just before serving.
Cooking Tip: Cook the pasta right in the broth rather than separately — it helps infuse every bite with flavor.
Why It’s Called “Penicillin” Soup
This dish isn’t named after medicine for nothing. The ingredients in Italian Penicillin Soup each bring healing benefits:
- Garlic: Known for its antibacterial and antiviral properties. Garlic is one of the stars here — just like in my Country French Garlic Soup, it adds depth, aroma, and natural healing power to every spoonful.
- Chicken broth: Hydrating and rich in electrolytes and collagen.
- Lemon: Adds vitamin C and helps detoxify.
- Vegetables: Provide vitamins and minerals that support immunity.
It’s the kind of natural remedy your body craves when you’re run-down — and one your taste buds will thank you for.
Tips for the Best Italian Penicillin Soup
- Use fresh herbs for a burst of authentic Italian flavor.
- Don’t skip the lemon — it lifts the entire dish.
- Make a large batch and freeze leftovers for quick, nourishing meals.
- Stir in a spoonful of pesto for a bold, herby twist.
- Add shaved parmesan on top for a restaurant-quality finish.
What to Serve with Italian Penicillin Soup
This soup is filling on its own but pairs beautifully with light sides for a balanced meal.
Serving Suggestions
- Crusty Garlic Bread – Perfect for soaking up that flavorful broth.
- Simple Salad – Try arugula or spinach with a lemon vinaigrette.
- Grilled Cheese Panini – Add mozzarella or provolone for an Italian spin.
- If you love cozy soups with a hint of spice, try my Curried Butternut Squash Soup next — it’s creamy, flavorful, and perfect for fall comfort meals.
- For a heartier meal, serve your soup alongside a slice of Crustless Broccoli Cheddar Quiche — the creamy, cheesy flavors complement the light broth beautifully.
Storage and Reheating Tips
This soup stores like a dream, making it great for busy weeks or sick days when you don’t want to cook.
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Freeze without the pasta for up to 3 months. Add pasta fresh when reheating.
- Reheat: Warm gently on the stove. Add a splash of broth or water if it thickens too much.
Tip: Freeze single portions in jars or bags for easy, grab-and-go comfort food.
Common Mistakes to Avoid
- Overcooking the pasta: It should stay tender, not mushy.
- Adding lemon too early: Wait until the end to preserve the fresh flavor.
- Skipping aromatics: Garlic, onion, and celery are the foundation of taste.
- Using low-quality broth: Always choose a flavorful, high-quality stock for the best results.
FAQs
What sets Italian Penicillin Soup apart from traditional chicken soup?
The Italian version adds olive oil, garlic, herbs, lemon, and small pasta instead of noodles — creating a heartier, more flavorful dish.
Can I make it vegetarian?
Yes! Substitute vegetable broth and use white beans or chickpeas instead of chicken.
Is it good for colds or flu?
Absolutely. The broth provides hydration, and the garlic and lemon help strengthen your immune system.
Can I use store-bought broth?
Yes, just go for a low-sodium version and enhance it with extra herbs and garlic.
What pasta works best?
Orzo, acini di pepe, or ditalini — small shapes that absorb flavor without overpowering the soup.
A Comforting Conclusion
Italian Penicillin Soup is more than a meal — it’s a ritual of comfort, care, and nourishment. It’s what you cook when your family needs a warm hug or when you want to treat yourself to something wholesome yet deeply satisfying. Each spoonful delivers warmth, love, and a taste of Italy that reminds you that food can truly heal.
So next time you need comfort in a bowl, skip the takeout and simmer up a pot of Italian Penicillin Soup. You’ll rediscover what makes homemade food so powerful — it doesn’t just feed you; it makes you feel better from the inside out.
Try it tonight and let this soul-soothing soup work its magic — one bowl at a time. If you’re craving more cozy Italian flavors, don’t miss my Lemon Garlic Butter Chicken with Parmesan Linguine — another simple, soothing dish made with love.
Italian Penicillin Soup
Ingredients
For the Soup
- 2 tbsp olive oil
- 1 medium onion finely diced
- 3 garlic cloves minced
- 2 carrots diced
- 2 celery stalks diced
- 8 cups chicken broth homemade or low-sodium
- 2 cups cooked shredded chicken
- 1 cup small pasta orzo, ditalini, or acini di pepe
- 1 parmesan rind optional, adds flavor
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Optional Add-Ins
- Red pepper flakes for a little heat
- Spinach or kale for added greens
- Shaved parmesan cheese for topping
- Drizzle of extra virgin olive oil for finishing
Instructions
Sauté the Aromatics:
- In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
- Stir in minced garlic and cook for another minute until fragrant.
Add the Broth and Chicken:
- Pour in chicken broth and bring to a gentle simmer. Add the shredded chicken and parmesan rind (if using).
Cook the Pasta:
- Stir in the pasta and cook until tender, about 8–10 minutes. The pasta will absorb some of the broth and add body to the soup.
Season and Finish:
- Remove the parmesan rind, then stir in lemon juice, salt, and black pepper. Adjust seasoning as needed.
Serve and Garnish:
- Ladle soup into bowls. Garnish with chopped parsley, shaved parmesan, and a drizzle of olive oil. Serve warm and enjoy!
Notes
- Use fresh herbs for the best flavor.
- Don’t overcook the pasta — it should stay tender, not mushy.
- Add the lemon juice at the end for a bright, fresh finish.
- To make it vegetarian, replace chicken with cannellini beans and use vegetable broth.
- Freeze leftovers without pasta to avoid sogginess.
