This Italian Penicillin Soup is pure, healing comfort in a bowl. Inspired by my nonna’s kitchen magic, I take humble ingredients like carrots, celery, garlic, and chicken and transform them into a rich, soul-soothing broth that tastes like it’s been simmering for hours. It’s the kind of soup I turn to when I need nourishment—whether from a cold or just a long day.
Why You’ll Love This Recipe
I love how this soup blends deep Italian flavors with the soothing warmth of a classic chicken soup. The rich broth, seasoned just right with herbs and a touch of lemon, feels like a hug from the inside out. It’s customizable, works for different dietary needs, and it stores beautifully for later. Whether I’m cooking for someone under the weather or just want something wholesome, this recipe always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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 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, I replace pasta with rice or omit it. For a vegetarian version, I skip the chicken and use beans. And when I need dairy-free, I simply leave out the cheese.
Directions
1. Build the Aromatic Base I start by heating the olive oil in a large pot, then sauté the onion, carrots, and celery until soft and fragrant—about 5 to 7 minutes. I stir in the garlic for just a minute so it doesn’t burn, letting it release all its healing aroma.
2. Add Broth and Chicken Next, I pour in the broth and nestle in the chicken breast. I toss in the bay leaves, oregano, thyme, and red pepper flakes. Once it comes to a gentle boil, I reduce the heat and let it simmer, covered partially, so everything melds together beautifully.
3. Simmer Until Tender After 25 to 30 minutes, the chicken should be tender and cooked through. I remove it to cool slightly while letting the vegetables soak up more flavor.
4. Shred and Season When the chicken is cool enough, I shred it and return it to the pot. At this point, I season the broth with salt and pepper carefully—tasting as I go.
5. Cook the Pasta I bring the soup to a gentle boil again, then stir in the pasta and cook until it’s perfectly al dente. The pasta thickens the soup slightly, which I find makes it extra comforting.
6. Finish with Fresh Elements Before serving, I remove the bay leaves, then add the fresh parsley and lemon juice. These two ingredients brighten the entire dish and round out the savory flavors.
This recipe feeds about six people and makes great leftovers. I often double it so I can store a batch for the week.
Variations
Gluten-Free: I swap the pasta with rice or gluten-free pasta.
Vegetarian: I use vegetable broth and white beans instead of chicken.
Lower Calorie: I reduce the pasta or use zucchini noodles.
Dairy-Free: I skip the cheese or sprinkle in nutritional yeast.
Extra Veggies: I sometimes toss in spinach, kale, or zucchini during the last few minutes of cooking.
Storage/Reheating
Refrigerator: I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it even tastier the next day.
Freezer: For long-term storage, I freeze the soup (without pasta) for up to 3 months. I just add freshly cooked pasta when reheating to keep the texture perfect.
Reheating: I reheat on the stovetop over medium-low heat, adding a splash of broth if it thickens too much. Microwave works too, but I stir it every 30 seconds for even heating.
Make-Ahead Tip: I often make the soup ahead and add the pasta fresh before serving. That way, it feels just-cooked even if I made it days ago.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, I sometimes use 2-3 bone-in thighs for extra flavor. They make the broth richer and more indulgent.
What if I don’t have fresh herbs?
Dried herbs work great—just use about one-third the amount. For parsley, I use dried in a pinch, though I prefer fresh when I have it.
Can this soup be made in a slow cooker?
Definitely. I add everything except the pasta to the slow cooker and cook on low for 6–8 hours or high for 3–4. Then I shred the chicken and stir in cooked pasta at the end.
How can I make the soup thicker?
To thicken the soup, I mash some vegetables in the pot, add more pasta, or even stir in a cornstarch slurry. Sometimes I whisk in a beaten egg for a stracciatella-style finish.
Is it normal for the soup to thicken overnight?
Yes, the pasta keeps absorbing liquid as it sits. When I reheat it, I just stir in extra broth to bring it back to the perfect consistency.
Conclusion
This Italian Penicillin Soup is more than just comfort food—it’s a remedy, a tradition, and a celebration of everything I love about home cooking. From its soothing warmth to its layered flavors, every spoonful is like a reset for the body and soul. Whether I make it for a sick day or a cozy night in, it always hits the spot. Give it a try—and don’t be surprised if it becomes a go-to recipe in your kitchen too.
This Italian Penicillin Soup (also called pastina soup) is a soothing, nourishing bowl of comfort. It blends vegetables, garlic, broth, and tiny pasta into a golden, velvety broth—like a warm hug in a bowl.
1 whole chicken breast, bone‑in with skin (optional, for more flavor)
2 bay leaves
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon red pepper flakes (optional)
Salt & fresh black pepper, to taste
1 cup small pasta (pastina, acini di pepe, or small shells)
2 tablespoons fresh lemon juice
¼ cup fresh parsley, chopped
Grated Parmesan cheese, for serving
Extra virgin olive oil, for drizzling
Instructions
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, celery and sauté until softened (about 5–7 minutes).
Add garlic and sauté for another minute until fragrant.
Pour in broth and add the whole chicken breast (if using). Stir in bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, until vegetables are tender and chicken is cooked through.
Remove the chicken, shred it, and return the meat to the pot.
Season the broth with salt, pepper, and lemon juice to taste.
Bring the pot back to a gentle boil and stir in the small pasta. Cook until the pasta is al dente, stirring occasionally so it doesn’t stick.
Remove bay leaves. Stir in fresh parsley.
Serve in bowls with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.
Notes
To keep pasta from getting mushy later, cook it separately and add to individual bowls when serving.
If you skip the chicken, use a vegetable broth version—still delicious and warming.
Add extra garlic, ginger, or a bit of turmeric for even more “healing” vibes.
You can blend part of the soup (vegetables + broth) for a smoother texture before adding pasta and chicken. Many versions do this. :contentReference[oaicite:0]{index=0}
Leftovers store well—keep pasta and broth separate where possible, and reheat gently.
