When you’re feeling under the weather, there’s nothing quite like a warm, soothing bowl of soup to make everything feel a little better. We’ve all heard the old adage about chicken soup being the cure-all, but this Italian Penicillin Soup takes that classic concept and gives it a vibrant, flavorful Italian twist. This isn’t just a meal; it’s a bowl of pure comfort, loaded with wholesome ingredients that work together to nourish your body and soothe your soul.
What makes this soup so special? It’s a symphony of simple, savory flavors. It starts with a base of garlic, onions, and carrots, then simmers with chicken and Italian herbs to create a rich, deeply satisfying broth. The addition of small pasta, like ditalini or pastina, makes every spoonful even more comforting, while a final touch of fresh lemon and Parmesan cheese brightens everything up.
This recipe is simple, made in just one pot, and comes together in about 30 minutes. It’s the perfect meal for a chilly evening, a sick day, or any time you need a delicious and hearty boost. It’s a complete, wholesome meal that you’ll want to add to your regular rotation, especially during the cold and flu season.
Why You’ll Love This Soup
This isn’t just another chicken soup recipe. It’s designed to be a lifesaver on busy weeknights or when you’re feeling a little run-down.
- The Ultimate Comfort Food: The combination of savory broth, tender chicken, and small pasta is the perfect antidote to a cold day or a long day at work.
- One-Pot Wonder: Everything—from the sautéing of vegetables to the cooking of the pasta—happens in a single pot. That means less mess and faster cleanup.
- Packed with Wholesome Ingredients: This soup is loaded with nourishing ingredients like carrots, celery, garlic, and lean protein, making it a delicious way to support your body’s immune system.
- Highly Customizable: You can easily adjust the vegetables, swap the protein, or add your favorite greens to make it your own. It’s a very flexible recipe.
- Full of Flavor: Fresh herbs, a Parmesan rind, and a final burst of lemon juice create a complex, layered flavor that will have everyone asking for seconds.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 large carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 4-5 cloves garlic, minced
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 (14.5 oz) can crushed tomatoes (optional, for a richer flavor)
- 8 cups low-sodium chicken broth
- 1 cup uncooked ditalini or other small pasta (like orzo or pastina)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- Juice of 1 large lemon (about 1/4 cup)
- Parmesan cheese rind (optional)
- Salt to taste
Step-by-Step Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
- Add Chicken & Liquids: Place the whole chicken breasts or thighs into the pot. If using, stir in the crushed tomatoes. Pour in the chicken broth and add the dried oregano, dried thyme, and black pepper. If you have a Parmesan cheese rind, toss it in now for extra flavor.
- Simmer: Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken: Carefully remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set it aside. Remove and discard the Parmesan rind.
- Cook the Pasta: Increase the heat to bring the soup to a boil. Add the uncooked pasta and cook according to the package directions, usually 8-10 minutes, or until it’s al dente. Stir frequently to prevent the pasta from clumping or sticking to the bottom.
- Combine & Finish: Once the pasta is cooked, return the shredded chicken to the pot. Stir in the fresh lemon juice and chopped parsley. Taste the soup and season with salt as needed.
- Serve & Garnish: Ladle the hot soup into bowls. Top with a generous sprinkle of fresh Parmesan cheese and a pinch of black pepper. Serve immediately.
Tips for the Best-Tasting Soup
- Don’t Skimp on the Herbs: Using a combination of fresh and dried herbs gives the soup a depth of flavor. If you don’t have fresh herbs, you can use a bit more of the dried ones.
- Finish with Fresh Ingredients: The fresh lemon juice and parsley at the end are what give this soup its signature bright flavor. Don’t skip these steps, as they make a huge difference.
- The Pasta Problem: Orzo pasta is notorious for soaking up liquid in soup. If you plan on having leftovers, consider cooking the pasta separately and adding it to individual bowls when serving. This will prevent your soup from becoming too thick overnight.
- Choose Your Broth Wisely: Since the broth is the star of this soup, use a good quality, low-sodium chicken broth or stock. A good broth makes all the difference in the final taste.
Serving Suggestions and Variations
This soup is a complete meal, but it’s fantastic with a few simple additions.
- Bread for Dipping: Serve with a side of warm, crusty bread or garlic bread for dipping.
- Protein Swap: You can easily swap the chicken for ground Italian sausage or meatballs. Just brown them first and then proceed with the recipe.
- Make it Creamy: For a richer, creamier soup, stir in a quarter-cup of heavy cream or a splash of half-and-half at the very end of cooking.
- Add More Veggies: This soup is a great way to use up leftover vegetables. Add chopped spinach, kale, zucchini, or bell peppers. For spinach, add it at the very end and let it wilt in the hot soup.
- A Touch of Spice: Add a pinch of red pepper flakes with the garlic for a little extra kick.
- Add Beans: Canned cannellini beans or great northern beans would be a delicious and hearty addition. Add them at the same time as the broth.
Frequently Asked Questions
- Can I use leftover chicken? Yes, absolutely! Using pre-cooked or leftover chicken is a great shortcut. Simply add the shredded chicken back to the pot along with the cooked pasta at the end.
- What if I don’t have ditalini? You can use any small pasta shape like orzo, acini de pepe, or even broken spaghetti. Just be sure to adjust the cooking time according to the package directions.
- Can I freeze this soup? Yes, you can freeze the soup without the pasta. Pasta can get mushy after being frozen and thawed. Simply freeze the broth with the chicken and vegetables in an airtight container for up to 3 months. When you’re ready to eat it, thaw it and then cook the pasta fresh.
- Why is it called “penicillin soup”? This is a fun, lighthearted nickname! While this soup won’t literally cure an illness, it’s packed with nutrient-rich ingredients that are great for your body. The warmth of the broth and the familiar, comforting flavors are a great way to feel better when you’re under the weather.
This Italian Penicillin Soup is more than just a quick meal; it’s a bowl of pure, delicious comfort. Don’t be surprised if your family requests this even when they’re not sick!
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Italian Penicillin Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add chicken thighs and sear on both sides until lightly browned. Remove and set aside.
- Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
- Pour in chicken broth, oregano, basil, and red pepper flakes. Return chicken to the pot and bring to a simmer.
- Simmer for 20–25 minutes, until chicken is cooked through. Remove, shred, and return chicken to the soup.
- Add pasta and cook until tender, 8–10 minutes.
- Stir in spinach and Parmesan until spinach wilts and cheese melts. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.