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Italian Penicillin Soup

Italian Penicillin Soup – A Healing Bowl of Comfort

Italian Penicillin Soup is the Italian-inspired take on the classic “chicken soup for the soul.” Loaded with tender chicken, fresh vegetables, garlic, herbs, and tiny pasta, this broth-based soup is the ultimate comfort when you’re under the weather—or just craving something nourishing and delicious. Finished with lemon, Parmesan, and fresh parsley, every spoonful feels like a warm hug.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: Italian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 carrots diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 8 cups chicken broth
  • 2 cups shredded cooked chicken rotisserie or poached
  • 1 cup small pasta ditalini, orzo, or acini di pepe
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon crushed red pepper flakes optional
  • Juice of 1 lemon plus extra wedges for serving
  • ½ cup grated Parmesan cheese plus more for garnish
  • 2 tablespoons fresh parsley chopped
  • Salt & black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board & knife

Method
 

  1. Cook Aromatics – Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; cook for 5–6 minutes until softened. Stir in garlic and cook 1 more minute.
  2. Build Broth – Pour in chicken broth. Add oregano, basil, and crushed red pepper flakes if using. Bring to a boil.
  3. Add Pasta & Chicken – Stir in pasta and cook until al dente, about 8–10 minutes (adjust for pasta type). Add shredded chicken and simmer another 5 minutes.
  4. Finish with Flavor – Stir in lemon juice, Parmesan, and parsley. Taste and adjust seasoning with salt and pepper.
  5. Serve – Ladle into bowls, garnish with extra Parmesan and a squeeze of lemon. Serve hot with crusty bread.

Notes

Swap chicken for turkey if using leftovers.
For extra immune-boosting power, add spinach, kale, or escarole at the end.
To make gluten-free, use rice or gluten-free pasta.
A drizzle of good olive oil on top adds richness.