Cozy Italian Penicillin Soup for When You’re Sick | Best Soup for Colds
Italian Penicillin Soup is more than just a dish; it’s a warm embrace served in a bowl. This healing soup combines hearty ingredients like chicken, vegetables, and pasta to create a comforting meal perfect for chilly evenings or when you’re feeling under the weather. Whenever I make it, I’m transported to my grandmother’s kitchen, where family gatherings were filled with laughter and good food. Whether you’re seeking nourishment during a cold or simply looking for a soulful dish to uplift your spirits, this recipe has got you covered.
Reasons to try it
Why should you make Italian Penicillin Soup? For starters, it’s incredibly versatile and perfect for various occasions—from a cozy weeknight dinner to a special family gathering. This soup is budget-friendly, relies on common pantry staples, and comes together in just one pot, minimizing cleanup. Plus, the flavor is simply sublime, with spices that tickle your taste buds and the delightful aroma of fresh parsley and lemon that fills your kitchen.
“This soup warmed my soul! It was perfect on a cold day and tasted just like my nonna used to make. Will definitely be making this again!”
The cooking process explained
Making Italian Penicillin Soup is a straightforward yet rewarding process. You start by building a fragrant base of sautéed vegetables, then add chicken and broth to develop rich flavors. After a gentle simmer, the chicken is shredded and mixed back into the pot with pasta. Finish it off with a zesty pop of lemon juice and fresh herbs. Each step of this recipe will fill your kitchen with an irresistible aroma, making it hard to wait for the final product.
What you’ll need
Gather these ingredients to create a wonderful pot of Italian Penicillin Soup:
- 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 a 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)
- 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. For vegetarian options, skip the chicken and use vegetable broth, adding white beans for protein. Dairy-free? Feel free to skip the cheese or use nutritional yeast instead.
Directions to follow
- Build the Aromatic Base: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion turns translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Chicken: Pour in the chicken broth and carefully nestle the chicken breast into the pot. Toss in the bay leaves, oregano, thyme, and red pepper flakes (if using). Bring everything to a gentle boil, then reduce the heat to maintain a steady simmer.
- Simmer Until Tender: Cover the pot partially and let the soup simmer for 25-30 minutes. The chicken should be fully cooked and ready to shred. Remove the chicken breast and set it aside to cool slightly.
- Shred and Season: Once cooled, remove the skin and bones from the chicken. Shred the meat into bite-sized pieces and return it to the pot. Season the broth with salt and pepper to taste.
- Cook the Pasta: Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook it according to the package directions until al dente. The starch helps thicken the broth slightly.
- Finish with Fresh Elements: Discard the bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust the seasoning if needed. Serve your soup with grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and accompany it with some crusty Italian bread.
Best ways to enjoy it
Present your Italian Penicillin Soup in deep bowls and offer a side of crusty Italian bread for dipping. A sprinkle of freshly grated Parmigiano-Reggiano on top enhances the flavors. Pair it with a simple mixed green salad drizzled with vinaigrette to balance the richness. For a heartier meal, consider serving the soup with a side of bruschetta topped with tomatoes and basil.
Storage and reheating tips
To keep your soup fresh, store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze single portions in freezer-safe containers for up to three months. When reheating, add a splash of broth or water if the soup thickens too much. It’s best to reheat on the stovetop, allowing it to gently warm through, preserving all the delicious flavors.
Helpful cooking tips
Want to make your Italian Penicillin Soup shine even more? Here are a few pro tips:
- Don’t rush the sauté: Allow the vegetables to caramelize slightly for a richer flavor.
- Chicken prep: Using bone-in chicken adds depth to the broth. If you’re short on time, boneless chicken can be used, but adjust cooking times accordingly.
- Pasta variety: Remember that small pasta shapes work best here! They immerse perfectly into the soup, absorbing all those wonderful flavors.
Creative twists
Feel free to get creative! Add more vegetables like spinach, diced zucchini, or bell peppers for added nutrition. For an Italian flair, toss in some chopped kale or a spoonful of pesto at the end. If you’re looking to spice things up, consider incorporating diced tomatoes or swapping in Italian sausage for the chicken.
Common questions
- Can I make this soup ahead of time? Yes! Italian Penicillin Soup can be made ahead and stored in the fridge for up to three days. Just be mindful of cooking the pasta separately if you plan to store leftovers.
- Can I use a different type of pasta? Absolutely! While ditalini, orzo, or small shells are ideal, you can substitute with whatever small pasta you have on hand.
- How do I make it gluten-free? To make this soup gluten-free, simply replace the pasta with rice or omit the pasta entirely. The soup will still be delicious and hearty.
- What if I don’t have all the herbs? Don’t worry! While dried oregano and thyme enhance the flavor, feel free to use what you have on hand. Italian seasoning is a great substitute in a pinch.
- Is this soup suitable for freezing? Yes! You can freeze Italian Penicillin Soup for up to three months. Just remember to leave out the pasta before freezing; you can cook it fresh when reheating.
- Can I use vegetable broth instead of chicken broth? Of course! Vegetable broth works beautifully for a vegetarian version of this soup. Just replace the chicken with white beans for added protein.
- How can I make it spicier? If you enjoy a bit of heat, add more red pepper flakes or even a splash of hot sauce while cooking. Adjust to your spice preference.
- What’s a good side dish to accompany the soup? A mixed salad with a light vinaigrette and crusty Italian bread pairs wonderfully with this comforting soup, making for a complete meal.
Whether you’re nursing a cold or simply indulging in a cozy night in, Italian Penicillin Soup is your go-to comfort food that warms the heart and feeds the soul. Enjoy!
Italian Penicillin Soup
Ingredients
Base Ingredients
- 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 a vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 1 cup small pasta (ditalini, orzo, or small shells) For gluten-free options, replace with rice or omit.
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional) For added heat.
- to taste Salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Garnishes & Finishing Touches
- to taste Freshly grated Parmigiano-Reggiano cheese
- to drizzle Extra virgin olive oil for drizzling
- 1 loaf Crusty Italian bread for serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion turns translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
Cooking
- Pour in the chicken broth and carefully nestle the chicken breast into the pot. Toss in the bay leaves, oregano, thyme, and red pepper flakes (if using). Bring everything to a gentle boil, then reduce the heat to maintain a steady simmer.
- Cover the pot partially and let the soup simmer for 25-30 minutes. The chicken should be fully cooked and ready to shred. Remove the chicken breast and set it aside to cool slightly.
- Once cooled, remove the skin and bones from the chicken. Shred the meat into bite-sized pieces and return it to the pot. Season the broth with salt and pepper to taste.
- Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook it according to the package directions until al dente.
- Discard the bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust the seasoning if needed.
