Italian Penicillin Soup – The Ultimate Comfort Remedy

Why Italian Penicillin Soup Deserves a Spot in Your Cold-Weather Arsenal

Let’s be honest, there’s soup, and then there’s soup that saves you. Italian Penicillin Soup falls squarely into the second category. Whether you’re fending off the sniffles, nursing someone back to health, or just need something warm and grounding after a long, gray day, this is the bowl you reach for.

Unlike the brothy cure-alls you’ve had before, this Italian Penicillin Soup recipe is steeped in deep flavor and memory. Carrots, celery, and onion melt together in olive oil, releasing their sweet aroma while garlic quietly works its healing magic. Add a golden stream of chicken broth, tender shreds of slow-simmered chicken, and a swirl of pasta, and what you get isn’t just food, it’s comfort in its purest form.

What makes this Italian Penicillin soup special isn’t just the ingredients, it’s the intention. You don’t rush through making it. You let things soften, simmer, bloom. This isn’t fast food. It’s soul food.

In this recipe, I’ll walk you through every step, from building a fragrant base to finishing with a whisper of lemon and parsley. Plus, I’ll share ways to make it vegetarian, gluten-free, or even dairy-free without losing that signature warmth. Whether it’s your first time making it or your fiftieth, this is the kind of recipe that always shows up when you need it most.

Craving something rich and cheesy? Try The Ultimate Cheddar Garlic Herb Potato Soup, it’s like a baked potato in a bowl, only better.

Ingredients You’ll Need

This isn’t just a list, it’s a lineup of familiar, nurturing staples that come together to create something greater than the sum of its parts. Each ingredient plays a specific role, from building rich, aromatic depth to adding that final, fresh lift right before serving.

Base Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced (about 1 cup)
• 3 medium carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 garlic cloves, minced

These create the classic Italian soffritto base, a trio of aromatics that lays the foundation for deep, savory flavor.

Broth & Protein

• 8 cups low-sodium chicken broth (or vegetable broth for a meatless version)
• 1 whole chicken breast, bone-in and skin-on (roughly 1 pound)
• 2 bay leaves

The slow simmering of bone-in chicken infuses the broth with rich flavor, while the bay leaves bring an earthy undertone that lingers just enough.

Pasta & Seasonings

• 1 cup small pasta (ditalini, orzo, or small shells)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

The herbs bring classic Italian depth, while the optional chili adds just a whisper of heat, perfect for clearing the sinuses if you’re under the weather.

Final Touches & Garnishes

• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Freshly grated Parmigiano-Reggiano cheese (optional)
• Extra virgin olive oil, for drizzling
• Crusty Italian bread, for serving

These finishing notes balance and brighten the soup, especially the lemon juice, which adds an unexpected but deeply satisfying lift.

Substitution Notes

Dairy-Free? Skip the cheese garnish or try a sprinkle of nutritional yeast instead.

Gluten-Free? Replace the pasta with cooked rice or omit it for a lighter broth.

Vegetarian? Use vegetable broth and swap the chicken for a can of white beans or chickpeas.

Need a romantic twist on comfort food? Don’t miss our Marry Me Chicken Soup, creamy, savory, and totally swoon-worthy.

How to Make Italian Penicillin Soup

This soup isn’t about flash or speed, it’s about layering comfort slowly, one aromatic step at a time. Once everything’s in the pot, your kitchen does most of the work while you let the warmth do its thing.

1. Build the Aromatic Foundation

Start by heating the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. This is the “soffritto,” and it’s the heartbeat of this recipe.

Now stir in the minced garlic and cook for another 60 seconds, just long enough to release its aroma without browning.

2. Simmer the Broth and Chicken

Pour in the chicken broth and carefully place the whole chicken breast into the pot. Add the bay leaves, oregano, thyme, and red pepper flakes if you’re using them.

Bring everything to a gentle boil, then immediately reduce the heat to maintain a steady, calm simmer. Cover partially and let it cook for 25 to 30 minutes. Don’t rush this step, the chicken needs time to infuse the broth with body and flavor.

3. Shred the Chicken

Once the chicken is cooked through and tender enough to shred, remove it from the pot and let it cool slightly. While it rests, give the broth a taste and start adjusting the seasoning, salt, pepper, and spice to your liking.

Then, discard the skin and bones and use two forks to shred the chicken into bite-sized pieces.

4. Add Pasta and Bring It Together

Return the shredded chicken to the pot. Bring the soup back to a low boil and stir in your pasta. Cook according to the pasta’s package directions, usually 8 to 10 minutes, until it’s al dente.

As the pasta cooks, it releases just enough starch to subtly thicken the broth, giving it that signature silky comfort.

5. Finish with Brightness

Once the pasta is done, remove the bay leaves. Stir in the fresh lemon juice and chopped parsley. This final step adds freshness and brightness that lifts the whole dish, don’t skip it.

Taste again, adjust seasoning if needed, and serve hot.

In the mood for something cozy and carb-loaded? Our Creamy Tortellini Soup brings pasta, cream, and veggies together in one dreamy pot.

Tips & Tricks for Cooking, Serving, and Saving

This isn’t a recipe you rus, it’s a slow, gentle rhythm of flavors building over time. That said, there are some smart shortcuts and chef-y tweaks that can make your Italian Penicillin Soup even better, easier, or more tailored to your needs.

Cooking Tips That Make a Difference

• Use bone-in chicken for better flavor: The bone and skin infuse the broth naturally, adding richness that boneless cuts just can’t match.
• Don’t brown the garlic: Let it go golden and fragrant, but if it darkens, it can turn bitter, especially in a delicate broth like this.
• Simmer, don’t boil: A rolling boil will toughen the chicken. Low and slow wins the game here.
• Cook pasta just until al dente: Overcooked pasta will swell and turn mushy, especially if the soup sits or gets reheated.

Serving Suggestions

• Always finish with lemon and parsley: These brighten the flavors and balance the savory notes, it’s like a reset button for your taste buds.
• Add the cheese and oil just before eating: A fresh drizzle of olive oil and a shower of Parmigiano-Reggiano take this from “cozy” to “restaurant-worthy.”
• Pair with crusty bread: The kind that soaks up broth without collapsing, Italian sourdough, rustic baguette, or even a garlic focaccia.

Storage & Reheating Tips

Freeze without pasta: If you’re meal-prepping, freeze the soup before adding the pasta. Then reheat and stir in fresh-cooked pasta for perfect texture every time.

Refrigerate leftovers for up to 3 days: The flavor only gets deeper. Just know the pasta will continue to absorb liquid, so you might need to add a splash of broth or water when reheating.

Substitutions and Variations

One of the beautiful things about Italian Penicillin Soup is its flexibility. Whether you’re working with dietary restrictions, feeding picky eaters, or just using what’s already in your kitchen, this recipe bends without breaking. Here’s how to adapt it while keeping the soul of the soup intact.

Vegetarian Twist

• Skip the chicken, and use vegetable broth as your base.
• For protein, add a can of white beans (like cannellini or navy beans) after the vegetables soften. Let them simmer gently to soak up all the flavor.
• Bonus: a splash of miso paste stirred in at the end adds a savory depth that mimics the richness of chicken broth.

Gluten-Free Option

• Swap the pasta for cooked rice (jasmine, basmati, or arborio all work well).
• Or go grain-free by adding cubed gold potatoes or chopped zucchini, they’ll soften nicely and soak up the broth.

Dairy-Free Version

• Simply omit the cheese garnish.
• For a cheesy flavor without dairy, sprinkle in some nutritional yeast just before serving, it adds umami and warmth without the lactose.

Kid-Friendly Adaptations

• Use mild pasta shapes like mini shells or elbow macaroni.
• Skip the red pepper flakes and serve with grated mild cheese (like mozzarella or Monterey Jack) for a gentler flavor profile.

Bonus Flavor Swaps

For a rustic Italian touch, stir in a spoonful of pesto at the end instead of lemon and parsley.

Add a few slices of fresh ginger during the simmer for extra immune support and zing.

Toss in a handful of baby spinach or kale right before serving for a green, earthy bite.

FAQs about Italian Penicillin Soup

Let’s clear up a few curiosities people have about this soup, especially why it’s earned such a legendary nickname.

What is the Italian penicillin soup?

Italian Penicillin Soup is a comforting, broth-based chicken soup rooted in Italian culinary tradition. It typically includes aromatic vegetables (onion, carrot, celery), garlic, fresh herbs, pasta, and slow-simmered chicken. The “penicillin” nickname is a nod to its reputation as a natural remedy, a warm, soothing dish people often turn to when they’re feeling under the weather.

Does Italian Penicillin Soup really work?

While it’s not an actual antibiotic, this soup offers genuine comfort and mild therapeutic benefits. The warm broth helps keep you hydrated, the steam can ease nasal congestion, and ingredients like garlic, lemon, and parsley have immune-boosting properties. Plus, the emotional effect of eating something warm, nurturing, and homemade shouldn’t be underestimated, it really can make you feel better.

Why do they call it “penicillin soup”?

The term “penicillin soup” is a cultural nickname, drawing a playful comparison between traditional homemade chicken soup and the healing powers of penicillin. In many households, especially Italian and Jewish families, a steaming bowl of this soup is considered the first line of defense against colds, flu, or just a rough day. It’s not literal medicine, but it’s often just as comforting.

What is the Italian soup that cures sickness?

There isn’t a single “cure-all” Italian soup, but this chicken-based variation, packed with garlic, herbs, lemon, and love, comes close. It’s commonly referred to as Italian Penicillin Soup for its nurturing, restorative qualities. Other Italian healing soups include brodo (clear broth) and stracciatella (egg-drop soup), but this one hits the sweet spot between comfort, nutrition, and flavor.

Conclusion: More Than Just Soup

In a world full of fast fixes and takeout shortcuts, Italian Penicillin Soup brings us back to something simpler, and maybe even more powerful. It’s not just about the carrots or the chicken or the pasta. It’s about slowing down long enough to stir, simmer, and care.

This soup doesn’t ask much of you , just a little time and a little heart. And in return? It gives you a bowl full of warmth, flavor, and that deep-down feeling that things are going to be okay.

So whether you’re making this for yourself after a long day, for someone you love who’s under the weather, or just because it’s cold outside and your soul needs something soft, this recipe is here for you.

Make it once, and you’ll see: this isn’t just soup. It’s comfort. It’s memory. It’s medicine, the kind that works from the inside out.

Love recipes like this? Follow us on Pinterest for more comforting meals and cozy kitchen inspiration.

Italian Penicillin Soup

This Italian Penicillin Soup is your go-to remedy for cold days, sick days, or whenever comfort is the order of the day. Made with tender chicken, aromatic vegetables, pasta, and bright herbs, it’s nourishing, cozy, and loaded with flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Base Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion diced (about 1 cup)
• 3 medium carrots sliced into rounds
• 3 stalks celery chopped
• 4 cloves garlic minced

Broth & Protein

• 8 cups low-sodium chicken broth or vegetable broth
• 1 whole chicken breast bone-in, skin-on (about 1 pound)
• 2 bay leaves

Pasta & Seasonings

• 1 cup small pasta such as ditalini, orzo, or shells
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.25 teaspoon red pepper flakes optional
• salt and black pepper to taste

Finishing Touches

• 2 tablespoons fresh lemon juice
• 0.25 cup fresh parsley chopped
• Parmigiano-Reggiano freshly grated, optional
• extra virgin olive oil for drizzling
• crusty Italian bread for serving

Equipment

• Large soup pot
• Knife
• Cutting board
• Ladle

Method

 

1. Heat olive oil in a large soup pot over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes, until softened. Add garlic and cook for 1 more minute without browning.
2. Pour in broth and add the chicken breast, bay leaves, oregano, thyme, and red pepper flakes (if using). Bring to a gentle boil, then reduce heat to simmer. Cover partially and cook for 25–30 minutes.
3. Remove chicken, cool slightly, and shred with two forks. Discard skin and bones. Return shredded meat to pot. Season the soup with salt and pepper.
4. Add pasta and cook according to package directions until al dente, about 8–10 minutes. Stir occasionally to prevent sticking.
5. Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust seasoning. Ladle into bowls and garnish with cheese and olive oil if desired. Serve with crusty bread.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 26gFat: 13gSaturated Fat: 2.5gCholesterol: 60mgSodium: 750mgPotassium: 600mgFiber: 3.5gSugar: 5gVitamin A: 110IUVitamin C: 20mgCalcium: 8mgIron: 10mg

Notes

For a gluten-free version, use rice instead of pasta. To make it vegetarian, skip the chicken and use white beans. This soup stores well and can be made ahead. Freeze without pasta for best texture.

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