Italian Penicillin Soup – Comforting, Healing, and Full of Flavor
When you’re feeling under the weather, craving something soothing, or simply need a bowl of warmth and comfort, Italian Penicillin Soup is the perfect remedy. Inspired by the traditional Jewish penicillin soup (chicken soup for the soul), this Italian twist adds hearty vegetables, herbs, and Parmesan for a rich, flavorful, and restorative meal.
It’s the ultimate comfort soup — nourishing, aromatic, and full of body. Made with tender chicken, garlic, lemon, fresh herbs, and a savory broth that’s lightly kissed with Parmesan, it’s both cozy and revitalizing. Whether you’re recovering from a cold, easing into cooler weather, or just looking for a soul-soothing meal, this soup brings comfort in every spoonful.
Why You’ll Love This Italian Penicillin Soup
1. Comforting and restorative:
Loaded with wholesome chicken, vegetables, and Italian herbs — perfect for cold days or when you’re feeling under the weather.
2. Deep, rich flavor:
Slow-simmered broth, garlic, and Parmesan create a depth that’s both savory and soothing.
3. Simple, wholesome ingredients:
Made with everyday kitchen staples — nothing fancy, just real food.
4. Naturally gluten-free option:
Use gluten-free pasta or rice for an easily adaptable recipe.
5. Great for leftovers:
Flavors deepen as it rests — even better the next day.
6. Freezer-friendly:
Perfect for batch cooking and storing for future comfort meals.
What You’ll Need
This soup uses simple ingredients that come together to create something extraordinary.
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 6 cups chicken broth (homemade or low-sodium)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional for heat)
For the Finishing Touch:
- 1 cup small pasta (ditalini, orzo, or gluten-free pasta)
- 1/4 cup grated Parmesan cheese
- Juice of 1/2 lemon (to brighten the flavor)
- 2 tablespoons chopped fresh parsley or basil
- Extra Parmesan for serving
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add diced onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds, just until fragrant. This step builds the flavor foundation for the soup.
Step 2: Add the Broth and Seasonings
Pour in the chicken broth and add the Italian seasoning, thyme, bay leaf, salt, pepper, and red pepper flakes if using.
Bring the mixture to a gentle simmer.
Step 3: Add the Chicken
Stir in the cooked shredded chicken.
Let the soup simmer on low for about 15–20 minutes so the flavors meld together and the broth develops that comforting, homemade taste.
Step 4: Add the Pasta
Stir in your small pasta (like ditalini or gluten-free orzo).
Simmer until the pasta is tender — about 8–10 minutes depending on the type used.
Tip: If you’re making this soup ahead or plan to freeze it, cook the pasta separately to avoid it becoming too soft.
Step 5: Finish with Lemon and Parmesan
Once the pasta is cooked, remove the bay leaf.
Stir in the grated Parmesan cheese and fresh lemon juice.
Taste and adjust seasoning — add more salt, pepper, or lemon as desired.
The Parmesan melts into the broth, adding richness and umami, while the lemon brightens and balances the flavors.
Step 6: Serve and Garnish
Ladle the soup into bowls and sprinkle with fresh parsley or basil.
Top with extra Parmesan cheese and a drizzle of olive oil for that final Italian touch.
Serve warm with a slice of crusty bread or gluten-free toast for the perfect comfort meal.
Tips for the Best Italian Penicillin Soup
- Use good-quality broth.
A rich, flavorful broth makes all the difference — homemade or low-sodium store-bought is best. - Shred the chicken finely.
Smaller pieces soak up flavor better and make each spoonful perfectly balanced. - Don’t overcook the pasta.
Add it toward the end of cooking so it stays al dente. - Finish with lemon.
The squeeze of lemon at the end adds brightness and revives all the savory notes. - Add Parmesan at the end.
Stirring it in after cooking ensures it melts smoothly into the broth. - Make it spicy.
Add a pinch of chili flakes or a drizzle of chili oil for a warming kick.
Flavor Variations
Once you master the base, you can easily adapt this soup to fit your taste or what’s in your pantry.
Classic Add-Ins
- Spinach or kale: Stir in a handful at the end for added nutrition.
- Tomatoes: Add a small can of diced tomatoes for a heartier, more rustic flavor.
- White beans: Add a can of drained cannellini or great northern beans for extra protein.
- Zucchini or squash: Sliced or diced, these blend beautifully into the soup.
Protein Swaps
- Turkey: Great for post-holiday leftovers.
- Italian sausage: Adds richness and spice.
- Tofu or chickpeas: For a vegetarian twist (use vegetable broth instead).
Pasta Alternatives
- Use gluten-free pasta, rice, or even quinoa for a lighter version.
- For a grain-free option, try zoodles (zucchini noodles) added right before serving.
Serving Suggestions
Serve this comforting Italian Penicillin Soup with:
- Freshly grated Parmesan
- Garlic bread or toasted baguette
- Gluten-free crackers
- Side salad with balsamic vinaigrette
- A sprinkle of chili flakes for heat
It’s perfect for cozy dinners, meal prep lunches, or even as a gentle, healing meal when you need something soothing but flavorful.
How to Store and Reheat
Refrigerator:
Store cooled soup in an airtight container for up to 4 days.
If you’ve added pasta, you may notice it absorbs some broth — simply add a splash of water or broth when reheating.
Freezer:
Cool completely, then transfer to freezer-safe containers.
Freeze for up to 3 months.
For best texture, freeze the broth and chicken separately from the pasta and add fresh pasta when reheating.
Reheating:
Warm on the stove over medium heat until hot.
Add more broth or water to reach your desired consistency.
Make-Ahead Option
This soup is ideal for meal prep.
Make the broth and chicken base ahead of time and refrigerate.
When ready to serve, reheat and add pasta, lemon, and Parmesan for a fresh finish.
You can also prepare a mason jar soup kit: layer shredded chicken, cooked pasta, and veggies in jars, then pour hot broth over just before eating — a quick, comforting lunch ready in minutes.
Troubleshooting
Soup tastes flat:
Add a bit more salt, Parmesan, or lemon juice to balance and brighten the flavors.
Pasta too soft:
Cook pasta separately next time and add just before serving.
Soup too thick:
Add more broth or a splash of water to loosen it up.
Too salty:
Add a bit of water or an unseasoned potato while simmering to absorb excess salt.
Oily surface:
Skim gently with a spoon or lay a paper towel briefly on top to absorb excess oil.
Frequently Asked Questions
Why is it called “Penicillin Soup”?
It’s nicknamed after the traditional chicken soup that’s long been considered a natural remedy for colds and flu — warm, hydrating, and nourishing. The Italian version adds herbs, lemon, and Parmesan for even more flavor.
Can I use raw chicken instead of cooked?
Yes. Add raw chicken breasts or thighs directly to the broth in Step 2. Simmer until fully cooked (about 20–25 minutes), then shred and return to the soup.
Can I make it vegetarian?
Definitely. Substitute the chicken with white beans or chickpeas and use vegetable broth.
Can I use rice instead of pasta?
Yes. Add 1/2 cup uncooked rice and simmer until tender. It gives the soup a thicker, comforting texture.
Is this freezer-friendly?
Absolutely — just freeze before adding the pasta for best results.
Can I use store-bought rotisserie chicken?
Yes! It’s an excellent time-saver and gives the soup an extra layer of richness.
Nutrition Information (Approximate Per Serving)
- Calories: 250
- Protein: 20g
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 3g
- Sodium: 600mg
(Nutrition values vary depending on the ingredients and pasta type used.)
Why This Soup Works So Well
This Italian-inspired chicken soup delivers everything you want in a comforting bowl — flavor, nourishment, and simplicity. The aromatic base of garlic and herbs builds depth, while the Parmesan and lemon create that perfect savory-bright balance.
It’s hearty without being heavy, satisfying without being complicated — the kind of recipe you’ll turn to again and again when you need something cozy and healing.
The beauty of this soup lies in its adaptability. Whether you use leftover chicken, rotisserie, or a homemade broth, it always comes together beautifully. The simple combination of ingredients feels like a warm hug in a bowl — true Italian comfort food.
Tips for Customizing Your Soup Routine
- Keep cooked chicken on hand.
Having shredded chicken ready makes this recipe even quicker. - Add fresh greens at the end.
Spinach, kale, or basil add nutrients and color. - Make it creamy.
Stir in a splash of cream or milk for a velvety version. - Top with toasted breadcrumbs.
Adds a lovely Italian crunch on top of each bowl. - Serve family-style.
Set out toppings — lemon wedges, cheese, herbs — and let everyone customize their bowl.
Final Thoughts
Italian Penicillin Soup is the kind of meal that soothes from the inside out — a wholesome, flavorful bowl of comfort that feels like a warm embrace. Whether you’re fighting a cold, craving something cozy, or just want a nourishing dinner that doesn’t take all day, this recipe has you covered.
With its delicate balance of rich broth, herbs, chicken, and lemon, it’s proof that simple ingredients can create extraordinary comfort. Make a big batch, freeze some for later, and keep this Italian classic ready for whenever you need a taste of warmth and healing.
Homemade, heartwarming, and full of love — this Italian Penicillin Soup will quickly become a staple in your kitchen.
