Italian Penicillin Soup is my go-to dish when I need a bowl of something warm, soothing, and loaded with flavor. It’s a comforting mix of wholesome vegetables, tender chicken, garlic, and pasta simmered together in a rich broth. This dish doesn’t just taste great—it feels like a cozy hug in a bowl, perfect for when I’m feeling under the weather or just want something satisfying.
Why You’ll Love This Recipe
I love how this soup brings together simple ingredients to create something incredibly nourishing. The garlic and herbs add depth, the chicken offers protein, and the pasta makes it filling. It’s also easy to prepare, and it stores well, which means I can make a big batch and enjoy it for days. Whether I’m fighting off a cold or craving comfort food, this recipe never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I heat the olive oil in a large pot over medium heat.
I sauté the onion, carrots, and celery until they start to soften—about 5–7 minutes.
I stir in the garlic and red pepper flakes and cook for another minute until fragrant.
I pour in the chicken broth and bring it to a gentle boil.
I add the shredded chicken, pasta, oregano, basil, salt, and pepper.
I let everything simmer for 10–12 minutes, or until the pasta is tender.
I finish by stirring in the lemon juice and parsley.
I ladle the soup into bowls and top with freshly grated Parmesan before serving.
Servings and timing
This recipe makes about 6 servings. It takes roughly 15 minutes to prep and 30 minutes to cook, so I can have a comforting bowl ready in under 45 minutes.
Variations
Sometimes I swap the pasta for cooked rice or quinoa if I want a gluten-free option. I also like adding a handful of spinach or kale at the end for extra greens. For deeper flavor, I occasionally use bone broth instead of regular chicken broth. If I want it spicy, I add extra red pepper flakes or a dash of hot sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta tends to soak up some of the broth, so when I reheat it on the stovetop or in the microwave, I add a bit of extra broth or water to loosen it up. This soup also freezes well for up to 3 months—just leave out the pasta and add it fresh when reheating.
FAQs
What kind of chicken should I use?
I usually use cooked shredded chicken breasts, but rotisserie chicken works great too. Thighs also add extra flavor if I want a richer soup.
Can I make this vegetarian?
Yes, I can! I skip the chicken and use vegetable broth. I might also add canned white beans or chickpeas for extra protein.
What pasta is best for this soup?
I prefer small shapes like ditalini, orzo, or elbow macaroni. They hold up well in the broth and make each bite satisfying.
How do I make the soup more flavorful?
I make sure to sauté the vegetables until they’re soft and fragrant, and I don’t skip the garlic and herbs. A splash of lemon juice at the end brightens the whole dish.
Can I cook the pasta separately?
Yes, if I plan to store the soup for several days or freeze it, I cook the pasta separately and add it to each bowl when serving. This keeps it from getting mushy.
Conclusion
Italian Penicillin Soup is my ultimate comfort food—easy to make, full of flavor, and wonderfully healing. Whether I’m cooking for a loved one or just taking care of myself, this soup always hits the spot. It’s simple, delicious, and feels like a warm hug every time I make it.
Italian Penicillin Soup is a warm, comforting bowl of chicken, vegetables, garlic, herbs, and pasta simmered in a rich broth. Perfect for fighting off a cold or simply craving a cozy, nourishing meal.
