Italian Penicillin Soup is a comforting dish that deserves a spot in your weekly meal rotation. This hearty soup is known for warming the soul, especially during chilly evenings or when you’re feeling under the weather. Packed with nourishing ingredients like chicken, vegetables, and pasta, it’s a go-to recipe that combines simplicity with robust flavors. As someone who turns to this soup time and time again, I can vouch for its rejuvenating qualities.

Why Cook This at Home

When it comes to Italian Penicillin Soup, there are plenty of reasons why this dish should be on your radar. First and foremost, it’s incredibly easy to make and uses ingredients that are likely already in your pantry. It’s budget-friendly too, providing a healthy meal for the whole family without breaking the bank. Plus, it’s versatile enough for both a weeknight dinner and a special gathering. Want to impress your friends at a casual brunch? This soup has got you covered!

“This soup is my go-to comfort food; it’s like a warm hug in a bowl. I love how it nourishes me when I’m not feeling my best.” – Sarah L.

Preparing Italian Penicillin Soup

Making Italian Penicillin Soup is a straightforward, rewarding process. You’ll start by building an aromatic base, followed by simmering a tender chicken and then incorporating pasta. The end result is a delightful mix of spices, textures, and freshness that fills your kitchen with enticing aromas. Here’s a glance at what you’ll be doing:

Sauté the vegetables to create a flavorful foundation.
Add broth and chicken, allowing flavors to meld together as they simmer.
Shred the chicken, add pasta, then finish with fresh herbs and lemon for brightness.

Let’s dive into the ingredients you’ll need to make this comforting dish.

Gather These Items

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 vegetarians)
1 whole chicken breast, bone-in and skin-on (about 1 pound)
2 bay leaves
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
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped
Garnishes:Freshly grated Parmigiano-Reggiano cheese
Extra virgin olive oil for drizzling
Crusty Italian bread for serving

Substitution notes: For gluten-free options, use rice or omit the pasta. Vegetarians can swap in vegetable broth and add white beans for protein. Those avoiding dairy can skip the cheese or try nutritional yeast instead.

Step-by-Step Instructions

Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the minced garlic and cook for another minute until fragrant.
Add Broth and Chicken: Pour in the chicken broth, nestling the chicken breast into the pot. Toss in bay leaves, oregano, thyme, and red pepper flakes if desired. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
Simmer Until Tender: Cover partially and let the mixture simmer for 25-30 minutes, or until the chicken is cooked through and shreds easily. Remove the chicken breast and set it aside to cool slightly.
Shred and Season: Once cool, remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Return the shredded chicken to the pot and season the broth with salt and pepper to taste.
Cook the Pasta: Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
Finish with Fresh Elements: Remove the bay leaves and stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and enjoy with a slice of crusty Italian bread.

Serving Suggestions

Italian Penicillin Soup is best enjoyed hot and fresh. For an irresistible meal, sprinkle each bowl with freshly grated Parmigiano-Reggiano cheese and finish with a drizzle of extra virgin olive oil. Serve it alongside crusty Italian bread for dipping, or consider a light salad if you’re looking to keep it balanced. The heartiness of the soup makes it a perfect pairing with a simple side of roasted vegetables or a classic Caprese salad.

Keeping Leftovers Fresh

Storing leftovers is easy; simply transfer any unused soup into an airtight container and refrigerate. The soup should stay fresh for up to 3-4 days. You can also freeze the soup for longer storage—just be sure to leave out the pasta before freezing. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat on the stovetop, adding fresh pasta or a sprinkle of fresh herbs to revive the flavors.

Pro Chef Tips

For enhanced depth of flavor, try roasting the chicken breast before adding it to the soup.
If you’re short on time, shredded rotisserie chicken can be used. Just add it in towards the end to warm through.
Consider adjusting the amount of garlic or spices based on your taste preferences; more garlic will boost the aroma and flavor!

Creative Twists

Feeling adventurous? Here are some variations to switch things up:

Spicy Kick: Add more red pepper flakes for an extra layer of heat.
Herb Swap: Try adding fresh herbs like basil or thyme for a garden-fresh flavor.
Vegetarian Delight: Skip the chicken entirely and load the soup with hearty vegetables or legumes for a filling vegetarian option.

Your Questions Answered

Can I use leftover chicken in this recipe? Yes, leftover rotisserie chicken can be added just a few minutes before serving for a quick and easy option.
How can I make this recipe gluten-free? Swap the pasta for rice or use gluten-free pasta to make the dish suitable for gluten-free diets.
Is there a vegan version of this soup? Absolutely! Use vegetable broth, omit the chicken, and consider adding white beans for protein.
Can I freeze Italian Penicillin Soup? Yes, the soup can be frozen for up to three months. Just remember to leave out the pasta if you plan to freeze it!
How long does it take to make this soup? The total time to prepare and cook this soup is approximately 1 hour from start to finish.
What type of pasta is best for this recipe? Small, bite-sized pastas like ditalini or orzo work best, but feel free to use whatever small pasta you have on hand.
Can I add more vegetables to the soup? Definitely! Feel free to throw in additional vegetables like spinach, zucchini, or even peas to enhance its nutrition.
How can I make this soup creamier? You can stir in a splash of cream or a dollop of sour cream just before serving for a richer flavor and creamier texture.

With its heartwarming taste and easy preparation, Italian Penicillin Soup is a timeless classic that will have your family coming back for seconds (or thirds!). Enjoy making this dish, and don’t forget to share your variations!

Italian Penicillin Soup

A comforting soup packed with nourishing ingredients like chicken, vegetables, and pasta, perfect for chilly evenings or when you're feeling under the weather.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 350 kcal

Ingredients

For the soup base

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

For finishing touches

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

Instructions

Build the Aromatic Base

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables begin to soften and the onion turns translucent. Stir in the minced garlic and cook for another minute until fragrant.

Add Broth and Chicken

Pour in the chicken broth, nestling the chicken breast into the pot. Toss in bay leaves, oregano, thyme, and red pepper flakes if desired. Bring to a gentle boil, then reduce heat to maintain a steady simmer.

Simmer Until Tender

Cover partially and let the mixture simmer for 25-30 minutes, or until the chicken is cooked through and shreds easily. Remove the chicken breast and set it aside to cool slightly.

Shred and Season

Once cool, remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Return the shredded chicken to the pot and season the broth with salt and pepper to taste.

Cook the Pasta

Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.

Finish with Fresh Elements

Remove the bay leaves and stir in the fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and enjoy with a slice of crusty Italian bread.

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator. For freezing, omit pasta before freezing; thaw overnight in the fridge and reheat.

Keyword chicken soup, comfort food, easy recipe, hearty soup, Italian Penicillin Soup

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