Italian penicillin soup recipe

Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 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 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; Freshly grated Parmigiano-Reggiano cheese; Extra virgin olive oil for drizzling; Crusty Italian bread for serving

October 7, 2025October 6, 2025 by Jake

Jump to Recipe

There’s just something magical about a steaming bowl of soup, especially when it’s Italian Penicillin Soup. Whether you’re battling a cold or just need a warm hug in a bowl, this recipe is your go-to comfort dish. I remember the first time I made this soup — it was a chilly evening, and my kids had come down with the sniffles. I whipped it up with whatever I had in the fridge, and it was an instant hit! If you love this soup, you might also want to check out our Classic Minestrone Soup for more Italian flavors.

Why you’ll love this recipe

You’ll love this recipe because it’s easy, flavorful, and comforting. It’s perfect for those busy weeknights when you crave something homemade and hearty. The combination of tender chicken, savory herbs, and zesty lemon is just unbeatable. Plus, it’s versatile enough to accommodate what you have on hand.

Ingredients

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 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
Freshly grated Parmigiano-Reggiano cheese
Extra virgin olive oil for drizzling
Crusty Italian bread for serving

Step-by-step instructions

Cooking the vegetables

Start by heating olive oil in a large heavy-bottomed pot over medium heat. Throw in the diced onion, carrots, and celery. Let them cook for about 5-7 minutes until they soften and the onion becomes translucent. Add the minced garlic, stirring for another minute until fragrant.

Making the soup base

Pour in the chicken broth and place the chicken breast into the pot. Add in bay leaves, oregano, thyme, and red pepper flakes if you’re using them. Bring this to a gentle boil, then reduce heat for a steady simmer.

Cooking the chicken

Cover the pot partially and let it simmer for 25-30 minutes. The chicken should be cooked and easy to shred. Remove the chicken and set it aside to cool slightly. When it’s cool enough, get rid of the skin and bones, and shred the meat with two forks.

Adding the pasta

Return the shredded chicken to the pot and bring the soup back to a gentle boil. Add the pasta and cook it according to package directions until it’s al dente.

Final touches

Remove the bay leaves and stir in fresh lemon juice and chopped parsley. Taste the soup and adjust seasoning as needed.

Recipe tips & variations

Feel free to swap out the ditalini for any small pasta you have on hand. If you’re vegetarian, replace the chicken with white beans or chickpeas and use vegetable broth. You can also add a handful of spinach or kale at the end for some greens.

Storage & reheating

Let the soup cool before storing it in an airtight container in the fridge for up to 5 days. For reheating, you can use the stove or microwave until warmed through. If it’s thickened up, add a splash of broth or water.

FAQs

Can I make this soup ahead of time?
Absolutely! It actually tastes better the next day as flavors meld.

Is this soup freezer-friendly?
Yes, without the pasta. Add fresh pasta when reheating.

How can I add more flavor to the soup?
Throw in a rind of Parmigiano-Reggiano while it’s simmering for a deeper flavor.

What if I don’t have fresh herbs?
No worries! You can substitute with dried herbs, just reduce the amount slightly.

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