Name: Italian Penicillin Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 2 celery stalks, diced; 4 garlic cloves, minced; 1 teaspoon crushed red pepper flakes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 8 cups low-sodium chicken broth; 2 cups shredded cooked chicken, preferably rotisserie; 1 cup small pasta, such as ditalini or orzo; 1 can (14.5 ounces) diced tomatoes with juices; 2 cups fresh spinach, chopped; 1/4 cup freshly grated Parmesan cheese, plus more for serving; 2 tablespoons chopped fresh parsley; Salt and black pepper, to taste; Juice of 1/2 lemon

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Italian Penicillin Soup is my absolute go-to comfort dish when anyone in my house catches a sniffle or just needs a big, cozy bowl of nourishment. Brimming with tender chicken, pasta, colorful vegetables, and a kiss of lemon and parmesan, it delivers homey Italian flavors that truly taste like a hug. Whether you’re looking to ward off a cold or just needing to brighten a chilly evening, this hearty soup works magic with every spoonful.

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Ingredients You’ll Need

This classic Italian Penicillin Soup comes together with a handful of simple ingredients, each playing a crucial role in building layers of savory flavor and hearty texture. Fresh vegetables, pasta, and chicken team up with Mediterranean herbs and a generous squeeze of lemon for a soul-soothing bowl you’ll crave again and again.

Olive oil: The backbone of Italian cooking, it brings out the sweetness of the veggies as they sauté.
Yellow onion: Diced small, it forms the aromatic foundation and melts perfectly into the broth.
Carrots: Peeled and chopped, carrots add natural sweetness and gorgeous color.
Celery: Essential for that classic soup flavor, diced celery brings crunch and depth.
Garlic cloves: Minced fresh garlic infuses every bite with a gentle, healing warmth.
Crushed red pepper flakes: For a subtle kick—feel free to adjust for your ideal heat.
Dried oregano: Robust and herbaceous, oregano provides unmistakable Italian flair.
Dried basil: Sweet and slightly peppery, dried basil balances the broth with freshness.
Low-sodium chicken broth: The soul of the soup; using low-sodium lets you control the seasoning.
Shredded cooked chicken: Rotisserie chicken is my go-to for quick, juicy protein packed with flavor.
Small pasta (ditalini or orzo): These petite noodles soak up broth and make every scoop satisfying.
Diced tomatoes with juices: Adds brightness, acidity, and richness to the base.
Fresh spinach: Stirred in at the end, it wilts into the soup with vibrant color and nutrients.
Freshly grated Parmesan cheese: This gives a luscious, salty finish (and don’t forget extra for serving!).
Fresh parsley: Sprinkled in at the last minute, parsley lifts everything with garden-fresh flavor.
Salt and black pepper: Adjust to taste to tie all the flavors together.
Juice of 1/2 lemon: Just a squeeze brightens the whole pot and makes the flavors pop.

How to Make Italian Penicillin Soup

Step 1: Sauté the Aromatics

Start by heating a generous drizzle of olive oil in a large soup pot or Dutch oven over medium heat. Toss in the diced onion, carrots, and celery. Sauté these veggies for about five minutes, stirring occasionally, until they soften and the kitchen fills with a sweet, savory aroma. This step releases their natural sugars and forms the soup’s flavorful backbone.

Step 2: Add the Garlic and Herbs

Once your veggies are soft, stir in the minced garlic, red pepper flakes, oregano, and basil. Sauté for just a minute, until the garlic turns fragrant and the spices bloom. This quick toast unlocks the deep, herbaceous aromatics that make Italian Penicillin Soup so memorable.

Step 3: Build the Broth

Pour in all eight cups of low-sodium chicken broth. Give everything a good stir and bring the soup to a gentle boil. This is when the flavors start melding together and the anticipation really builds!

Step 4: Add Chicken, Pasta, and Tomatoes

Tip in the shredded cooked chicken, your choice of small pasta, and the can of diced tomatoes with all their juices. Reduce the heat and let the soup simmer for 15 to 20 minutes. As the pasta cooks, it soaks up that beautiful broth. Meanwhile, the chicken and tomatoes mingle with the vegetables for a robust medley.

Step 5: Finish with Greens, Cheese, and Lemon

Stir in the chopped spinach and let it wilt for two minutes. Then sprinkle in the parmesan, fresh parsley, and juice from half a lemon. Give the soup a final taste, seasoning with salt and black pepper as needed. The parmesan melts into the broth for a silky finish, while the lemon juice brightens every layer.

How to Serve Italian Penicillin Soup

Garnishes

For the perfect finishing touch, ladle Italian Penicillin Soup into deep bowls and shower each serving with extra grated parmesan. A dusting of fresh parsley adds vibrancy, and a twist of black pepper puts it over the top. For spice lovers, a pinch more red pepper flakes creates a gentle heat that lingers.

Side Dishes

Crusty Italian bread or toasted garlic bread turns this soup into a hearty meal, letting you swipe up every last drop of broth. Pairing with a simple arugula salad dressed in lemon and olive oil balances the warmth of the soup with refreshing crunch and peppery greens.

Creative Ways to Present

For a stylish twist, serve Italian Penicillin Soup in oversized mugs, topped with a parmesan crisp or floated with a lemon wheel. Hosting a dinner party? Ladle small portions into ramekins as an appetizer, or create a DIY soup bar so guests can add their favorite garnishes. This soup shines however you dish it out.

Make Ahead and Storage

Storing Leftovers

Italian Penicillin Soup keeps beautifully in the fridge for up to four days. Cool the soup completely before transferring it to an airtight container. The flavors deepen as it sits, making next-day leftovers even more comforting and satisfying.

Freezing

If you want to make a double batch to freeze, simply let the soup cool and ladle it into freezer-safe containers. Leave a little space at the top for expansion. For best results, freeze without the pasta, then add freshly cooked pasta when reheating for the perfect texture.

Reheating

To reheat, pour your desired amount into a saucepan and gently warm over medium heat until steaming. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up. Microwaving works too—just stir every minute to ensure even heating and prevent overheating the pasta.

FAQs

Can I make Italian Penicillin Soup vegetarian?

Absolutely! Swap the chicken broth for a robust vegetable broth and use canned cannellini beans or chickpeas instead of chicken. The rest of the flavors and textures shine just as brightly.

What pasta shapes work best in this soup?

Ditalini and orzo are traditional choices, as their small size fits perfectly on a spoon. However, any petite pasta you love—like stelline, elbow macaroni, or even broken spaghetti—will fit right in.

Why is it called Italian Penicillin Soup?

Much like the classic Jewish “penicillin” (chicken soup), Italian Penicillin Soup is believed to have restorative powers, thanks to its steamy broth, lean protein, and fresh vegetables. It’s the classic Italian comfort food to chase away colds or the blues.

Can I use turkey or another protein?

Definitely! Leftover turkey is a fantastic substitute, especially after holidays. You can also use cooked shredded pork or even tofu for a different twist while keeping the soup hearty and wholesome.

Is this soup gluten-free?

To make a gluten-free version of Italian Penicillin Soup, just opt for your favorite gluten-free pasta or substitute cooked rice. Every other ingredient in the recipe works wonderfully for gluten-sensitive folks.

Final Thoughts

If you’re searching for the coziest, most soul-satisfying bowl of soup, you owe it to yourself (and everyone you love) to try Italian Penicillin Soup. It’s comforting, nourishing, and full of Italian flavors that never go out of style. One simmering pot is all it takes to bring everyone to the table—enjoy every warming spoonful!

Italian Penicillin Soup Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Italian Penicillin Soup is a comforting and nourishing soup packed with chicken, vegetables, pasta, and flavorful herbs. This hearty soup is perfect for chilly days or when you need a cozy meal to warm you up.

Ingredients

Scale

Soup Base:

2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
8 cups low-sodium chicken broth

Soup Additions:

2 cups shredded cooked chicken, preferably rotisserie
1 cup small pasta, such as ditalini or orzo
1 can (14.5 ounces) diced tomatoes with juices
2 cups fresh spinach, chopped
1/4 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley
Salt and black pepper, to taste
Juice of 1/2 lemon

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Instructions

Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened.
Add Seasonings: Stir in garlic, red pepper flakes, oregano, and basil. Cook for 1 minute until fragrant.
Cook Soup: Pour in chicken broth, bring to a boil. Add chicken, pasta, and tomatoes. Simmer for 15-20 minutes until pasta is tender.
Finish Soup: Stir in spinach, cook for 2 minutes. Add Parmesan, parsley, and lemon juice. Season with salt and pepper.
Serve: Ladle into bowls, top with Parmesan.