As the crisp air of fall settles in and leaves turn shades of amber and gold, nothing feels more comforting than wrapping your hands around a steaming bowl of soup. This Italian Penicillin Soup is exactly that kind of dish—warm, restorative, and filled with nourishing ingredients. Much like the traditional “penicillin” chicken soup many of us grew up with, this Italian twist combines rich broth, tender chicken, and aromatic herbs with a Mediterranean flair. It’s hearty enough for dinner yet soothing enough to serve when someone needs a little extra care.
Whether you’re under the weather or just craving something cozy, this recipe has quickly become a favorite among readers who love wholesome, homemade meals that bring both comfort and flavor to the table.
Why You’ll Love Italian Penicillin Soup
- Seasonal Comfort: Perfect for chilly evenings in fall and winter.
- Wholesome & Healing: Packed with protein, vegetables, and immune-boosting herbs.
- Beginner-Friendly: Straightforward steps that anyone can follow.
- Versatile: Easy to adjust for dietary needs or flavor preferences.
Italian Penicillin Soup
- Total Time: 45 minutes
- Yield: 6 servings
Description
A cozy, comforting Italian twist on classic chicken soup, packed with tender chicken, pasta, vegetables, and herbs. Perfect for chilly evenings or when you’re feeling under the weather.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth (low sodium if preferred)
- 2 cups cooked shredded chicken (rotisserie works beautifully)
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 (14-ounce) can diced tomatoes
- 2 cups fresh spinach or kale, roughly chopped
- ½ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in oregano, basil, and red pepper flakes. Add chicken broth and diced tomatoes. Bring to a boil, then reduce to simmer.
- Add shredded chicken and pasta. Cook about 10 minutes, stirring occasionally, until pasta is tender.
- Stir in spinach or kale until wilted. Add Parmesan cheese. Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and extra Parmesan if desired.
Notes
Use homemade broth for extra depth. Avoid overcooking pasta. A splash of lemon juice before serving brightens the soup beautifully. Great for freezing and reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients for Italian Penicillin Soup
Here’s what you’ll need to bring this comforting bowl to life:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional for heat)
- 6 cups chicken broth (low sodium if preferred)
- 2 cups cooked shredded chicken (rotisserie works beautifully)
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 (14-ounce) can diced tomatoes
- 2 cups fresh spinach or kale, roughly chopped
- ½ cup grated Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
Follow these simple steps, and you’ll have a cozy pot of soup in under an hour.
Step 1: Sauté the Base
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5–7 minutes. The aroma alone will set the tone for this comforting dish.
Step 2: Add Herbs and Broth
Stir in the oregano, basil, and red pepper flakes. Pour in the chicken broth and diced tomatoes. Bring the mixture to a gentle boil, then reduce to a simmer.
Step 3: Add Chicken and Pasta
Stir in the shredded chicken and pasta. Allow the pasta to cook until tender, usually about 10 minutes. Be sure to stir occasionally so it doesn’t stick to the bottom of the pot.
Step 4: Finish with Greens and Cheese
Add the spinach (or kale) and let it wilt into the broth. Stir in the Parmesan cheese for a rich, savory finish. Taste and adjust with salt and pepper as needed.
Step 5: Serve with Love
Ladle the soup into bowls and garnish with fresh parsley and an extra sprinkle of Parmesan. Serve alongside a slice of crusty bread for the ultimate cozy meal.
Tips for Success
- Use Homemade Broth: If you have homemade chicken broth, this is the perfect time to use it. The depth of flavor is unmatched.
- Don’t Overcook Pasta: Keep an eye on the pasta so it stays al dente and doesn’t soak up too much liquid.
- Add Lemon: A squeeze of fresh lemon juice before serving brightens up the flavors beautifully.
- Batch Cooking: Double the recipe and freeze half for easy weeknight meals.
Possible Variations
This soup is versatile and adapts easily to your preferences:
- Gluten-Free Option: Swap the pasta for gluten-free pasta or even rice. Be sure to reduce the cooking time slightly for gluten-free pasta.
- Low-Carb Version: Replace pasta with zucchini noodles or spaghetti squash for a lighter meal.
- Extra Veggie Boost: Add zucchini, mushrooms, or bell peppers to the vegetable mix.
- Creamier Style: Stir in a splash of heavy cream or half-and-half at the end for a richer texture.
- With a Twist: Add a crispy topping of homemade croutons or sprinkle with toasted pine nuts for extra crunch.
Storage Recommendations
One of the best things about Italian Penicillin Soup is how well it stores, making it a smart choice for meal prepping.
- Refrigerator: Store cooled soup in an airtight container for up to 4 days. The flavors deepen as it rests, so leftovers are even more delicious.
- Freezer: Ladle cooled soup into freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stove over medium heat. Add a splash of broth or water if the pasta has absorbed too much liquid.
Final Thoughts
There’s something magical about a bowl of homemade soup—it’s a meal that doesn’t just feed the body but nourishes the soul. This Italian Penicillin Soup captures that feeling perfectly. With its blend of comforting broth, tender chicken, and Italian herbs, it’s a dish you’ll turn to again and again. Whether you’re cooking for yourself, your family, or a loved one who needs a little comfort, this recipe will warm hearts and homes all season long.
So grab your favorite pot, gather these simple ingredients, and let the aroma of simmering soup fill your kitchen. Trust me—you’ll be making memories with every spoonful.