There are days when life feels like too much—whether it’s a head cold, a long work week, or just the weather refusing to cooperate. On those days, my cure-all has always been this Italian Penicillin Soup Recipe. Think of it as your nonna’s love in a bowl: steamy broth, tender chicken, soft pasta, and a kiss of lemon that makes everything right again.
This isn’t just soup—it’s therapy you can ladle. Back when my kids were little, this was our go-to “sick day” meal. But honestly? We started making it even when no one was sick. It’s hearty, comforting, and makes your home smell like you’ve been simmering care all afternoon.
Table of Contents
Why You’ll Love This Italian Penicillin Soup Recipe
- It’s healing comfort in a bowl. Perfect for sniffly noses or chilly nights.
- Simple ingredients, big flavor. Everything simmers together effortlessly.
- Meal prep friendly. Make it ahead—it tastes even better the next day.
- Flexible for any diet. Use veggie broth for vegetarian, rice for gluten-free, or beans instead of chicken.
If you love cozy soups like Creamy Tuscan Chicken Soup or Chicken Tortellini Soup, this one will steal your heart.
What Does Italian Penicillin Soup Taste Like?
Imagine a marriage between classic chicken noodle and Italian minestrone—rich broth kissed with lemon and herbs. The chicken is tender, the pasta soaks up the flavor, and the vegetables add that earthy sweetness only slow-simmered soups can achieve. Every spoonful feels grounding—like you’re right where you need to be.
Ingredients You’ll Need for Italian Penicillin Soup Recipe
Here’s what you’ll gather to make this comforting masterpiece:
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth)
- 1 whole chicken breast, bone-in, skin-on
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
Seasonings & Aromatics
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
Garnishes & Finishing Touches
- Freshly grated Parmigiano-Reggiano
- Olive oil for drizzling
- Crusty Italian bread on the side
Substitutions:
Use rice for gluten-free, skip cheese for dairy-free, or swap chicken for white beans for a vegetarian twist.
How to Make Italian Penicillin Soup Recipe (Step by Step)
When I first started making this Italian Penicillin Soup Recipe, I realized it wasn’t just a soup—it was a ritual. The kind of dish that forces you to slow down, breathe, and let the aroma of garlic and herbs fill your kitchen. Whether you’re cooking this for your family, a friend who’s feeling under the weather, or simply for yourself after a long day, these steps will walk you through creating a bowl of pure comfort.
And if you love this cozy, healing recipe, you’ll also want to check out my Easy Chicken Noodle Soup with Egg Noodles for another family favorite that warms you from the inside out.
Step 1: Build the Flavorful Base
Start with a large, heavy-bottomed pot—the kind that holds memories as much as it holds soup. Pour in about two tablespoons of extra virgin olive oil and set it over medium heat.
Once the oil begins to shimmer, add your diced onion, sliced carrots, and chopped celery. This trio is what Italians (and most home cooks) call the holy trinity of soup bases. Sauté them gently for about 5 to 7 minutes, until the onion turns translucent and the vegetables start softening.
When the aroma begins to draw curious family members into the kitchen, add the minced garlic. Cook it for 30 to 60 seconds—just until it’s fragrant. Don’t rush this part; garlic burns quickly and can turn bitter. This is your foundation of warmth and flavor, so let it shine.
Step 2: Add the Broth and Chicken
Now comes the soul of this Italian Penicillin Soup Recipe—the broth and chicken. Pour in 8 cups of low-sodium chicken broth (or vegetable broth for a vegetarian version). Gently place the bone-in, skin-on chicken breast right into the pot.
Add your bay leaves, dried oregano, thyme, and, if you like a little kick, a pinch of red pepper flakes. Stir lightly, then bring everything to a soft boil before lowering the heat to a gentle simmer.
This step is where the magic happens. As the chicken cooks slowly, it releases rich flavor into the broth, creating that golden, nourishing base that defines this recipe.
If you love cozy, simmering soups, take a peek at my Creamy Roasted Garlic Tomato Soup—it uses a similar gentle cooking approach that coaxes out deep, comforting flavors.
Step 3: Simmer Slowly Until Tender
Let your soup simmer gently for 25 to 30 minutes. Keep it partially covered so steam can escape while still maintaining enough heat to tenderize the chicken.
You’ll know it’s ready when the chicken easily pulls apart with a fork and the vegetables are perfectly tender. By this time, your kitchen should smell like you’ve been cooking for hours—a mix of garlic, herbs, and something purely homey.
Step 4: Shred and Season the Chicken
Remove the chicken breast carefully and set it aside on a cutting board. Once it’s cool enough to handle, discard the skin and bones, and shred the meat into bite-sized pieces using two forks.
Before you return the chicken to the pot, taste the broth. Season with salt and freshly ground black pepper, adjusting slowly—you can always add more later. The broth should taste balanced and comforting, with a hint of herb and a whisper of garlic.
Return the shredded chicken to the pot and give it a gentle stir. The soup will start looking heartier now, with tender meat and soft vegetables mingling together in rich broth.
Step 5: Cook the Pasta to Perfection
Bring your soup back to a gentle boil and stir in your small pasta of choice—ditalini, orzo, or small shells all work beautifully. Cook until the pasta is al dente, about 8–10 minutes, depending on the type.
As it cooks, the pasta releases a bit of starch, naturally thickening the broth. You’ll see it transform into that luscious, slightly silky texture that makes this Italian Penicillin Soup Recipe so comforting.
If you prefer a gluten-free version, substitute rice or skip the pasta altogether. For a heartier twist, check out my Chicken Pot Pie Soup Recipe—it has that same creamy richness and warmth you’ll love.
Step 6: Brighten and Finish with Fresh Herbs
Once your pasta is cooked, remove the bay leaves and squeeze in the fresh lemon juice. This step brings everything to life—the acidity balances the richness and adds a refreshing note.
Then, sprinkle in the chopped parsley. Stir gently, taste again, and make any final seasoning adjustments.
To serve, ladle the soup into warm bowls, drizzle a touch of olive oil on top, and add a sprinkle of freshly grated Parmigiano-Reggiano cheese. Pair it with a slice of crusty Italian bread, and you’ve got yourself a meal that feels like a warm hug.
Optional Step 7: Make It Ahead for Later
This soup tastes even better the next day as the flavors deepen overnight. Store it in airtight containers, refrigerate for up to three days, or freeze for future cozy evenings. When reheating, add a little extra broth to restore its perfect consistency.
If you love recipes that reheat beautifully, you might also enjoy my Creamy Chicken and Rice Soup—another freezer-friendly favorite.
Final Thoughts
This Italian Penicillin Soup Recipe isn’t just food—it’s medicine for the soul. Every simmer, every stir, every squeeze of lemon tells a story of warmth and care. It’s the kind of recipe you make for someone you love—or for yourself when you need a reminder that you’re cared for too.
Tips and Tricks for Perfect Italian Penicillin Soup
- Don’t rush the simmer. Low and slow coaxes the best flavor.
- Add pasta right before serving to avoid mushy noodles.
- A drizzle of olive oil before serving adds a luxurious finish.
- Got leftovers? Add a splash of broth when reheating to restore the perfect texture.
- Feeling creative? Add spinach or kale for extra nutrients.
Storage
Store leftovers in an airtight container for up to 3 days in the refrigerator. It also freezes beautifully—just skip adding the pasta until you reheat it.
FAQs
Can I make Italian Penicillin Soup in a slow cooker?
Yes! Add all ingredients except the pasta, lemon, and parsley to your slow cooker. Cook on LOW for 6–7 hours, then shred chicken and add pasta for the last 20–30 minutes.
What pasta works best?
Small shapes like orzo, ditalini, or shells hold up perfectly in broth.
Can I make it vegetarian?
Absolutely. Use vegetable broth and add white beans or chickpeas for protein.
Conclusion
There’s a reason this Italian Penicillin Soup Recipe has been called “the hug your body didn’t know it needed.” Whether you’re under the weather or just craving comfort, one bowl will make you feel nourished and renewed.
Next time you’re curled up at home, let this soup simmer gently in your kitchen—it’s slow food at its most healing. And when you’re ready for your next cozy bowl, try my Creamy Roasted Butternut Squash Soup for another soul-soothing favorite.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Print
Italian Penicillin Soup Recipe: The Healing Comfort You’ll Crave
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A comforting and nourishing Italian Penicillin Soup recipe made with chicken, vegetables, herbs, and pasta—perfect for healing days or cozy nights. Inspired by traditional Italian flavors, this soup is soothing, hearty, and easy to prepare.
Ingredients
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
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
Seasonings & Aromatics:
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Garnishes & Finishing Touches:
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Substitution Notes:
- For gluten-free diets, replace pasta with rice or omit entirely.
- Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
- Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.
Instructions
1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add garlic and sauté for another minute until fragrant.
2. Pour in chicken broth and add the chicken breast. Stir in bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to a simmer.
3. Partially cover and simmer for 25-30 minutes, or until chicken is fully cooked and shreds easily.
4. Remove chicken from the pot and let cool slightly. Discard skin and bones, then shred the meat with two forks.
5. Season broth with salt and pepper. Return shredded chicken to the pot.
6. Bring soup back to a boil and stir in pasta. Cook according to package instructions until al dente.
7. Remove bay leaves. Stir in lemon juice and chopped parsley. Taste and adjust seasoning.
8. Serve hot, garnished with Parmigiano-Reggiano, a drizzle of olive oil, and crusty bread on the side.
Notes
This soup can be prepared up to 3 days ahead and stored in the fridge.
For a vegetarian version, omit chicken and use white beans and vegetable broth.
Add lemon juice gradually and adjust to your taste for brightness.
Perfect as a make-ahead meal for cold seasons or recovery days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 4g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 65mg
Keywords: Italian Penicillin Soup Recipe, healing soup, chicken soup, Italian chicken soup, lemon chicken soup
