Introduction
Italian Penicillin Soup is the kind of recipe that feels like a warm embrace, especially on days when you need nourishment, comfort, and rich flavor with minimal effort. Inspired by traditional Italian home cooking, this soup combines tender chicken, aromatic garlic, onions, carrots, celery, and fresh herbs to create a deeply flavorful broth that soothes both the body and the spirit. It’s called “Italian Penicillin” because it has the same restorative power as classic chicken soup, but with added Mediterranean depth from olive oil, herbs, and tomatoes.
This recipe is perfect for cold weather, busy weeknights, or days when someone in the family needs something warm and healing. It’s packed with nutrient-rich vegetables, protein, and comforting flavors that simmer together to create a broth that tastes like it’s been cooked for hours, even though it comes together quickly. The pasta or rice added at the end turns the soup into a complete, hearty meal, while the addition of Parmesan and fresh basil adds the signature Italian touch.
Whether you’re sharing this recipe with your audience or preparing it at home, Italian Penicillin Soup stands out as a wholesome, timeless dish that delivers comfort, nourishment, and incredible flavor in every bowl.
The Basics of the Recipe
Italian Penicillin Soup is rooted in the traditions of rustic Italian cooking, where simple ingredients are transformed into deeply nourishing meals. While classic chicken soup relies on a clear broth and minimal seasoning, the Italian version adds layers of flavor through olive oil, garlic, tomatoes, herbs, and Parmesan. These ingredients create a broth that is richer, heartier, and naturally packed with immune-supporting nutrients.
The foundation of this soup is a soffritto a slow-cooked mixture of onions, carrots, and celery sautéed in olive oil. This is the Italian counterpart to mirepoix and forms the flavor base of countless regional dishes. Chicken, whether shredded rotisserie, breast, or thighs, adds protein and depth, while garlic, thyme, rosemary, and bay leaf infuse the broth with healing aroma. A touch of crushed tomatoes or tomato paste brings warmth and acidity, making the soup feel more substantial than a typical chicken broth.
Small pasta shapes like ditalini, orzo, or even rice can be added to turn the soup into a complete meal. Finished with fresh parsley, basil, lemon, and Parmesan, the soup delivers both comfort and freshness. Italian Penicillin Soup is a perfect marriage of classic chicken soup and Mediterranean cooking flavorful, wholesome, and ideal for soothing the body during cold seasons or whenever you crave something warm and restorative.
Quick Recipe Snapshot
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Category: Soup / Comfort Food
Cuisine: Italian-Inspired
A comforting Italian-style chicken soup made with garlic, herbs, tomatoes, tender chicken, vegetables, and pasta — warming, nourishing, and perfect for cold days or healing meals.
Detailed Ingredients List
For the Soup Base:
2 tablespoons olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes (optional)
Chicken and Broth:
2 cups cooked shredded chicken (rotisserie or poached)
6 cups chicken broth
1 cup crushed tomatoes or 2 tablespoons tomato paste
Salt and black pepper to taste
Pasta and Finishings:
1 cup ditalini, orzo, or small pasta
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon lemon juice (optional for brightness)
Optional Add-Ins:
1 cup baby spinach or kale
1 zucchini, diced
White beans for added protein and fiber
Notes and Substitutions:
Chicken thighs add richer flavor, while chicken breasts give a lighter finish. Substitute gluten-free pasta or rice as needed. Vegetable broth works for a lighter flavor profile. Crushed tomatoes can be replaced with diced tomatoes for more texture. Fresh herbs can be swapped with dried if necessary.
Step-by-Step Instructions
- Sauté the Vegetables
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6–7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. This creates the classic Italian soffritto base that builds depth in the soup. - Add Garlic and Herbs
Stir in the minced garlic, oregano, basil, thyme, bay leaf, and optional red pepper flakes. Cook for 1–2 minutes until the garlic becomes fragrant. This step allows the herbs to bloom and release their flavor into the oil. - Incorporate Tomatoes and Broth
Add the crushed tomatoes (or tomato paste) and stir well to coat the vegetables. Pour in the chicken broth, season with salt and black pepper, and bring the mixture to a gentle boil. The tomato element gives the soup its signature Italian richness. - Add the Chicken
Stir in the shredded chicken and reduce heat to medium-low. Let the soup simmer for 15 minutes. This melds the flavors and ensures the broth absorbs the aromatics. - Cook the Pasta
Add the ditalini or orzo directly into the pot. Cook for 8–10 minutes, or until the pasta is tender. If the soup gets too thick, add a splash of extra broth or water. - Finish and Adjust
Remove the bay leaf. Stir in Parmesan, parsley, basil, and optional lemon juice. Taste and adjust seasoning as needed. The combination of herbs, cheese, and lemon brightens the broth and enhances its healing quality. - Serve Warm
Ladle into bowls and top with additional Parmesan or herbs if desired. The soup thickens as it sits, creating an even heartier consistency.
Pro Tips, Substitutions & Variations
Pro Tips:
For the deepest flavor, sauté the vegetables slowly to fully develop the soffritto. Add the garlic only after the onions have softened to avoid burning. If using tomato paste, cook it for at least one minute before adding broth to intensify its flavor. Add pasta at the end to prevent it from becoming mushy, and remember that the soup will thicken as it cools. If you prefer a brothier soup, cook the pasta separately and add it to each bowl individually. Always finish with fresh herbs and Parmesan for the true Italian flavor profile.
Substitutions:
Use chicken thighs instead of breasts for a richer, more velvety broth. Replace pasta with rice, barley, or quinoa for a grain variation. For dairy-free versions, omit the Parmesan and add an extra splash of olive oil before serving. Vegetable broth and cannellini beans can replace chicken and stock for a vegetarian-style Italian healing soup. Crushed tomatoes can be swapped with diced tomatoes for a chunkier texture.
Variations:
Add leafy greens such as spinach, kale, or Swiss chard during the last few minutes of cooking for added nutrients. Mix in white beans for extra protein. Create a heartier meal by adding small meatballs seasoned with Italian herbs. Stir in a spoonful of pesto at the end for a basil-forward version. For a lemon-herb profile, increase the lemon juice and finish with additional fresh thyme and parsley.
Make-Ahead, Storage & Reheating Tips
Make-Ahead:
Italian Penicillin Soup is ideal for meal prep. Prepare the broth, vegetables, and chicken ahead of time, but cook the pasta separately. Combine pasta and soup only when serving to prevent it from over-absorbing liquid. The broth and chicken mixture can be made up to 48 hours in advance and refrigerated.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. If pasta was cooked in the soup, it may thicken considerably as it absorbs broth. In this case, add a splash of water or broth before reheating to return the soup to a smoother consistency.
Reheating:
Reheat slowly on the stovetop over medium-low heat, stirring occasionally. Add extra broth or water as needed. If reheating in the microwave, cover the bowl and heat in short increments to avoid boiling over. Fresh herbs and Parmesan should be added after reheating to preserve their brightness and flavor.
Serving Suggestions & Pairings
Italian Penicillin Soup pairs beautifully with many comforting side dishes and simple accompaniments. Serve it with crusty bread, garlic bread, or warm Italian rolls to soak up the flavorful broth. A side salad made with mixed greens, lemon vinaigrette, and shaved Parmesan provides a refreshing contrast.
For a more substantial meal, pair the soup with roasted vegetables, baked chicken, or a light pasta dish. It also fits well into a cozy, rustic dinner spread with dishes like bruschetta, antipasto platters, or marinated olives. Offer additional toppings such as extra Parmesan, fresh basil, red pepper flakes, or a drizzle of olive oil. The soup can be served as a starter or as a complete meal depending on the portions and add-ins.
Nutritional Information
Each serving of Italian Penicillin Soup is nourishing, balanced, and rich in vitamins, minerals, and protein.
Calories: ~285 kcal
Protein: 22 g
Carbohydrates: 28 g
Sugars: 5 g
Fat: 9 g
Saturated Fat: 2 g
Fiber: 3 g
Sodium: 780 mg
Cholesterol: 55 mg
This soup provides a comforting amount of protein from the chicken, while vegetables add essential nutrients like vitamin A, vitamin C, potassium, and antioxidants. Using whole-grain pasta or adding greens can increase fiber content. To reduce sodium, use low-sodium broth and adjust added salt to taste. For a lighter version, skip the Parmesan and reduce olive oil slightly.
FAQ Section
Can I make this soup without pasta?
Yes. You can replace pasta with rice, quinoa, barley, or even cauliflower rice. The soup remains just as flavorful and hearty.
Can I use raw chicken instead of cooked?
Absolutely. Add 1 pound of raw chicken breast or thighs directly into the broth after the vegetables and tomatoes are added. Simmer for 20–25 minutes, then shred the chicken and return it to the pot.
How do I prevent the pasta from becoming mushy?
Cook the pasta separately and add it to each bowl before serving. This method keeps the texture firm and prevents the broth from being absorbed.
Can this soup be frozen?
Yes, but freeze it without the pasta. The broth, vegetables, and chicken freeze well for up to 3 months. Add fresh pasta when reheating.
Can I make this vegetarian?
Yes. Replace chicken broth with vegetable broth and use white beans or chickpeas instead of chicken. The soup will still be hearty and flavorful.
Closing Section
Italian Penicillin Soup brings together the healing comfort of traditional chicken soup with the rich, layered flavors of Italian home cooking. With its nourishing vegetables, tender chicken, aromatic herbs, and flavorful broth, this soup is warm, satisfying, and restorative. It’s perfect for cold nights, sick days, or whenever you crave a bowl of something deeply comforting. The addition of Parmesan, fresh herbs, and a hint of lemon adds brightness and makes each serving taste fresh and vibrant.
This recipe is simple to prepare, highly flexible, and reliable enough to become a household staple. Whether you share it with your Facebook audience, serve it at family dinners, or save it for days when extra warmth is needed, Italian Penicillin Soup delivers both flavor and comfort in every spoonful. If you enjoyed this recipe, explore similar dishes like Italian Chicken Orzo Soup, Homemade Minestrone, or Creamy Chicken Gnocchi Soup. And remember to tag @RecipesList00 when sharing on social platforms.