Nourishing Italian Penicillin Soup

When Leo came home from school last Tuesday sniffling and bundled up like a burrito, his nonna called me within the hour. “You make him my Italian penicillin soup,” she said through the phone, voice full of purpose

I could hear the clatter of her kitchen in the background, like she was already making a second pot. It wasn’t just about the sniffles this soup meant warmth, care, and the unmistakable belief that food, done right, could do more than medicine sometimes.

That same day, while a light drizzle fogged up the kitchen window, I chopped celery and carrots as Nora read aloud from her spelling book at the table. I dropped in a whole bone-in chicken breast and watched the broth go from clear to golden, layered with the scent of bay leaves and garlic.

There was a quiet hum in the house as the pot simmered and small pasta waited its turn. The soup became more than just a meal it was a pause in the day that said: rest, recover, you’re cared for.

Italian penicillin soup has become a steady friend in our kitchen during chilly weeks, long workdays, or quiet Sunday evenings when everyone wants something simple but healing. And the best part is it doesn’t take much just a few humble ingredients and a little time to bloom.

Short Description

Italian penicillin soup is a hearty, healing chicken soup packed with vegetables, herbs, and small pasta, simmered to perfection in a savory broth and finished with lemon and fresh parsley.

Key Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced (about 1 cup)
• 3 medium carrots, sliced
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth
• 1 whole chicken breast, bone-in, skin-on
• 2 bay leaves
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 cup small pasta (ditalini, orzo, or small shells)
• 2 tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped
• Parmigiano-Reggiano, for garnish
• Extra virgin olive oil, for drizzling
• Crusty Italian bread, for serving

Tools Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Cutting board and sharp knife
• Ladle
• Tongs
• Cheese grater
• Measuring cups and spoons

Cooking Instructions

Step 1: Sauté the vegetables
Heat olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until softened. Add garlic and cook for 1 minute more.

Step 2: Simmer the broth and chicken
Pour in the chicken broth. Add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a boil, then reduce to a simmer.

Cover and cook for 25–30 minutes, until the chicken is fully cooked and tender.

Step 3: Shred the chicken and season
Remove the chicken breast and shred the meat with two forks. Discard the skin and bone. Return the shredded chicken to the pot. Season with salt and pepper to taste.

Step 4: Cook the pasta
Add the small pasta directly into the broth. Simmer uncovered until the pasta is al dente, about 8–10 minutes.

Step 5: Finish and serve
Turn off the heat. Stir in lemon juice and chopped parsley. Ladle into bowls and garnish with grated Parmigiano-Reggiano, a drizzle of olive oil, and a slice of crusty bread.

Why You’ll Love This Recipe

Comforting and immune-boosting

One-pot, low-fuss, nourishing meal

Customizable with herbs and pasta of your choice

Great for leftovers and meal prepping

Balanced with protein, veggies, and carbs

Mistakes to Avoid & Solutions

Using boneless chicken only
You’ll lose out on flavor and richness.
Solution: Use bone-in, skin-on breast for depth. Remove skin after cooking.

Overcooking the pasta
It becomes mushy and absorbs too much broth.
Solution: Add pasta only when ready to serve or cook separately and stir in later.

Not seasoning gradually
Soup can taste flat without layering salt.
Solution: Add salt in small amounts throughout cooking, especially after the chicken goes in.

Skipping the lemon
Lemon brightens the soup and balances richness.
Solution: Don’t skip it squeeze fresh lemon juice at the end.

Letting herbs boil too long
Dried herbs can become bitter if boiled too hard.
Solution: Simmer gently, don’t boil aggressively.

Serving and Pairing Suggestions

Serve with slices of warm crusty Italian bread

Add a simple arugula salad with shaved parmesan

Pair with sparkling water, lemon soda, or white wine

Present in wide bowls with extra grated cheese on the table

Garnish with extra parsley or a swirl of pesto for color

Storage and Reheating Tips

Store in the fridge for up to 4 days in a sealed container

Pasta may continue to absorb broth; add extra broth or water when reheating

Reheat gently on the stovetop or in the microwave in 1-minute intervals

Freeze without pasta for up to 2 months. Add fresh pasta when reheating

FAQs

1. Can I use rotisserie chicken?
Yes, skip the simmering step and add shredded rotisserie chicken after sautéing the veggies.

2. Can I substitute the pasta with rice?
Definitely. Add ⅓ cup uncooked rice and simmer until tender, about 15–20 minutes.

3. How do I make it vegetarian?
Use vegetable broth and replace chicken with white beans or chickpeas for protein.

4. Can I add other vegetables?
Zucchini, spinach, or kale can be stirred in during the last 5 minutes for added nutrients.

5. What’s the best pasta shape for this soup?
Ditalini and orzo work well, but any small pasta like elbow macaroni or stelline also fits perfectly.

Tips & Tricks

Use homemade broth if possible for richer flavor

Add lemon zest for extra brightness

Keep pasta separate if planning for leftovers

Stir in a spoonful of pesto or olive tapenade for a flavor boost

Double the batch and freeze half for later

Recipe Variations

Tuscan-Inspired: Add chopped kale and a drained can of white beans in the last 10 minutes of simmering.

Spicy Calabrian: Use a pinch of Calabrian chili paste instead of red pepper flakes for a bold kick.

No-Pasta Version: Skip pasta and add cubed potatoes for a rustic variation.

Herb-Heavy: Add fresh rosemary and sage during simmering for deeper herbaceous notes.

Brothy Detox: Use more broth, skip pasta, and add extra lemon and parsley for a lighter version.

Final Thoughts

When Leo slurped the last spoonful, cheeks still rosy from the fever breaking, I could tell this soup did more than just nourish. Italian penicillin soup is that quiet kind of cooking the kind that speaks care through each stir, each simmered herb, each squeeze of lemon. It’s a recipe that meets you where you are, whether you’re under the weather or just in need of a bowlful of warmth.

This soup sits at the intersection of healing and home. It’s easy to make but layered with thoughtful flavors that come alive in every bite. It invites second helpings, slow moments, and maybe even a few shared stories at the table. That’s why I’ll keep coming back to this one because sometimes, a pot of soup says everything you need to say.