Italian Penicillin Soup Recipe: Comfort Food That Heals

This Italian Penicillin Soup brings together generations of home-cooked healing in a single bowl. Inspired by my nonna’s kitchen traditions, I created this recipe to comfort the soul while nourishing the body. Simmered slowly with fresh vegetables, tender chicken, and aromatic herbs, it’s the kind of soup I crave when I’m under the weather or just in need of something warm and soothing. Think of it as the Italian answer to chicken noodle soup—with more flavor, heart, and tradition in every spoonful.

Why You’ll Love This Recipe

I love how this soup blends simplicity with deep, layered flavor. The ingredients are humble, yet the results are anything but. The slow simmer infuses the broth with rich, savory goodness while the garlic, lemon, and herbs deliver brightness and balance. It’s naturally comforting, easy to adapt to dietary needs, and makes for incredible leftovers. Whether I’m making it for someone who’s sick or just want something cozy on a chilly night, this is the soup I reach for.

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 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: I often swap the pasta for rice or quinoa to make it gluten-free, and when I want a plant-based version, I use white beans instead of chicken. For dairy-free, I skip the cheese or sprinkle in nutritional yeast.

Directions

1. Build the Aromatic Base
   I heat olive oil in a large pot over medium heat. Then I add onion, carrots, and celery and let them cook for 5-7 minutes until softened. Next, I stir in garlic and let it cook for just a minute until fragrant.

2. Add Broth and Chicken
   I pour in the broth and nestle in the chicken breast. I toss in bay leaves, oregano, thyme, and red pepper flakes if I want a bit of heat. Then I bring it to a gentle boil and reduce the heat to a simmer.

3. Simmer Until Tender
   I partially cover the pot and let the soup simmer for about 25-30 minutes. Once the chicken shreds easily with a fork, I remove it and let it cool slightly.

4. Shred and Season
   I discard the chicken skin and bones, shred the meat, and return it to the pot. Then I season the soup with salt and pepper, tasting as I go.

5. Cook the Pasta
   Next, I bring the soup back to a low boil and add the pasta. I cook it until just al dente so it doesn’t get mushy later.

6. Finish with Fresh Elements
   After removing the bay leaves, I stir in lemon juice and parsley. These add freshness and balance to the richness of the broth.

Servings and timing

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This soup serves about 6 generous bowls and is perfect for doubling when I’m meal prepping or feeding a family. I like to make it ahead because the flavors get even better the next day.

Variations

• Vegetarian: I use vegetable broth and substitute chicken with white beans or chickpeas.

• Gluten-Free: I swap in rice or gluten-free pasta.

• Low-Calorie: I reduce the pasta or skip it entirely, sometimes adding spiralized zucchini instead.

• Dairy-Free: I leave out the cheese and drizzle extra olive oil instead.

• Add More Veggies: Sometimes I stir in spinach, kale, or zucchini near the end for extra nutrition and color.

storage/reheating

Refrigerator: I let the soup cool completely, then store it in airtight containers for up to 4 days. The flavor actually deepens overnight.

Freezer: I freeze it (without pasta) for up to 3 months. I prefer to add freshly cooked pasta when reheating so the texture stays perfect.

Reheating: I reheat gently on the stovetop, adding a splash of broth or water if it thickened. For quick meals, I microwave individual portions in short bursts, stirring in between.

Make-Ahead Tip: I like to make the soup base ahead of time and add the pasta right before serving for the freshest taste.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, I sometimes use bone-in, skin-on chicken thighs for a richer broth. They add more flavor and stay juicy. I just simmer a little longer to make sure they’re tender.

What if I don’t have fresh herbs?

Dried herbs work well. I just use about a third of the amount I’d use if fresh. Dried parsley can substitute for fresh in a pinch, but I prefer fresh parsley for the best finish.

Can this soup be made in a slow cooker?

Absolutely. I add everything except the pasta to the slow cooker and cook on low for 6–8 hours. Then I shred the chicken, return it to the pot, and stir in the cooked pasta right before serving.

How can I make the soup thicker?

If I want a thicker soup, I mash some of the veggies or stir in extra pasta. A cornstarch slurry or slowly adding a beaten egg while stirring can also create a lovely, thicker texture.

Is it normal for the soup to thicken overnight?

Yes, the pasta keeps absorbing liquid as it sits. I just add a bit more broth when reheating to get it back to the perfect consistency.

Conclusion

This Italian Penicillin Soup is my go-to whenever I need warmth, healing, or just an incredibly satisfying bowl of homemade comfort. The rich broth, tender chicken, and vibrant herbs make it feel like a hug from the inside out. Whether I’m cooking for someone who’s sick, prepping for the week, or simply craving something cozy, this soup always delivers. I hope it brings as much comfort to your kitchen as it does to mine.