There is something undeniably comforting about a steaming bowl of Italian Penicillin Soup when you need a little nourishment, warmth, and pure soul-soothing flavor. This zesty, lemony twist on classic chicken soup is like a hug in a bowl, bringing together tender chicken, aromatic vegetables, fresh herbs, and pasta in a vibrant broth that’ll have you reaching for seconds. Whether you’re fighting off a cold, want to impress your family with a homemade meal, or just crave a taste of Italy in your kitchen, this hearty soup promises to melt away the day’s stresses, one spoonful at a time.

Italian Penicillin Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Italian Penicillin Soup is how its everyday ingredients combine into something truly special. Every element plays a part in building deep flavor, irresistible aroma, and satisfying texture—so don’t skip a thing!

Olive oil: The starting point for building savory, Mediterranean flavor and giving the vegetables a glossy finish.
Yellow onion: Provides a mellow sweetness that underpins the entire soup.
Garlic cloves: Delivers a warm, signature kick that pairs perfectly with chicken.
Carrots: Adds color and a subtle sweetness, bringing balance to the broth.
Celery stalks: Offers a classic, fresh crunch, giving the soup its traditional backbone.
Dried oregano: Infuses earthy herbal notes and that unmistakable Italian aroma.
Red pepper flakes (optional): For those who like a gentle, warming heat in every bite.
Low-sodium chicken broth: The essential base for coaxing out all those comforting flavors—go homemade if you can.
Shredded cooked chicken: Rotisserie is a fantastic shortcut for juicy, flavorful chicken with minimal effort.
Ditalini or small pasta: These tiny tubes soak up every drop of broth and make each spoonful delightfully hearty.
Chopped fresh parsley: Brings a burst of green freshness that brightens the whole dish.
Lemon juice: The secret weapon! It adds brightness and punch, elevating the soup to new heights.
Salt and black pepper: Essential for balancing and enhancing every other flavor.
Grated Parmesan cheese: Served on top, this adds a creamy, salty finish that lingers—even after the last spoonful is gone.

How to Make Italian Penicillin Soup

Step 1: Sauté the Aromatics

Drizzle the olive oil into a large soup pot over medium heat, letting it shimmer before adding the diced onion. Cook for about three to four minutes—just until the onion softens and turns translucent. This is your roadmap to a deep, fragrant base. Stir in the minced garlic, carrots, celery, dried oregano, and those optional red pepper flakes. Let everything sizzle and mingle for another four to five minutes, until your kitchen smells absolutely glorious and the vegetables begin to soften.

Step 2: Build the Broth

Pour in all six cups of low-sodium chicken broth and crank up the heat to bring things to a rolling boil. You’ll notice the carrots, celery, and onion already lending color and body to the bubbling liquid—this is when the magic starts to really happen.

Step 3: Add the Chicken and Pasta

Once your broth is boiling, stir in the shredded chicken and ditalini pasta. Bring the heat down to a gentle simmer, then let everything bubble peacefully for 10 to 12 minutes. The pasta will soak up flavor and soften, while the chicken warms through and shares its juices with the broth. Every bite gets richer by the minute.

Step 4: Finish with Freshness

To really bring your Italian Penicillin Soup to life, turn off the heat and add the chopped fresh parsley and the juice of one lemon right at the end. Season with salt and black pepper, tasting as you go. That punch of citrus and sprinkle of herbs will make the flavors sing!

Step 5: Serve and Enjoy

Ladle the soup into generous bowls and dust each serving with a big heap of grated Parmesan cheese. The cheese will melt into the hot broth, lending salty, nutty, creamy perfection to your soup. Now all that’s left is to dig in and savor every spoonful!

How to Serve Italian Penicillin Soup

Garnishes

A steaming bowl of Italian Penicillin Soup practically begs for a few finishing touches. A swirl of extra-virgin olive oil, a little more chopped fresh parsley, extra Parmesan, or an extra wedge of lemon for squeezing over the top can all make each serving irresistibly pretty and fresh. If you want to get extra fancy, a crack of black pepper and a sprinkle of red pepper flakes turns it into an eye-catching showstopper.

Side Dishes

Though this soup is absolutely satisfying on its own, consider pairing it with hunks of crusty Italian bread or some garlic knots—you’ll want something to mop up every drop of that tangy broth. For a light companion, a simple arugula salad with a splash of lemon vinaigrette keeps things balanced and vibrant.

Creative Ways to Present

It’s fun to serve Italian Penicillin Soup family-style in a beautiful, big pot at the table, letting everyone help themselves. Try ladling it into wide, shallow bowls to showcase all the colorful vegetables and pasta, or serve it in vintage mugs for sipping beside the fire. Top each bowl with a decorative Parmesan crisp or a twist of lemon peel for that extra “wow” factor.

Make Ahead and Storage

Storing Leftovers

You’ll be thrilled to know that Italian Penicillin Soup tastes even better the next day, as the flavors deepen overnight. Store cooled leftovers in an airtight container in the fridge for up to four days. The pasta will continue to absorb broth, becoming even more tender and comforting.

Freezing

If you’re making a big batch of Italian Penicillin Soup to stash away for busy weeknights, ladle cooled soup (minus the Parmesan topping) into freezer-safe containers. Be aware that pasta can soften and break down a bit when frozen, so if you want perfect pasta texture, consider cooking and adding it fresh when you reheat.

Reheating

To reheat, simply pour the soup into a pot or saucepan and warm gently over medium-low heat until steaming hot, stirring occasionally. If you find the soup has thickened too much (thanks, pasta!), just add a splash of water or chicken broth to revive it. Sprinkle with fresh Parmesan just before serving.

FAQs

Can I make Italian Penicillin Soup vegetarian?

Absolutely! Just swap in vegetable broth for chicken broth and substitute canned chickpeas or cannellini beans for the chicken. You’ll get all those cozy, satisfying flavors with a plant-powered spin.

Is there a gluten-free version of this soup?

Yes, simply use your favorite gluten-free pasta in place of ditalini. Be mindful of cook times, as gluten-free noodles can vary, but the Italian Penicillin Soup will turn out just as lovely and delicious.

What kind of chicken works best?

Rotisserie chicken is incredibly convenient, but any cooked and shredded chicken breast or thighs will do the trick. Poached, roasted, or even leftover grilled chicken are all fantastic in this soup.

How can I make the broth more flavorful?

If you want to kick the flavors up a notch, try using homemade chicken stock, add a parmesan rind while the soup simmers, or stir in a splash of white wine vinegar or extra lemon juice at the end for extra brightness.

Can I add other vegetables or greens?

Definitely! Feel free to throw in a handful of baby spinach or chopped kale during the last couple of minutes of cooking. Zucchini, peas, or seasonal veggies are great additions for putting your own spin on Italian Penicillin Soup.

Final Thoughts

There’s a reason Italian Penicillin Soup is a favorite in so many kitchens: it’s quick, deeply restorative, and full of feel-good flavor. Whether you’re whipping it up for family, delivering some comfort to a friend, or simply treating yourself, this soup always hits the spot. Don’t wait for a rainy day—grab your pot and some simple ingredients, and enjoy the nourishing magic of homemade Italian Penicillin Soup tonight!

Italian Penicillin Soup Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Italian Penicillin Soup is a comforting and nourishing chicken soup with a twist of lemon, perfect for cold days or when you need a cozy meal. This recipe is easy to make and brings warmth to both body and soul.

Ingredients

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For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
6 cups low-sodium chicken broth
2 cups shredded cooked chicken (preferably rotisserie)
1 cup ditalini or small pasta
1/4 cup chopped fresh parsley
juice of 1 lemon
salt and black pepper to taste
grated Parmesan cheese for serving

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Instructions

Heat the Olive Oil: In a large pot over medium heat, heat the olive oil. Add the diced onion and cook until softened, about 3 to 4 minutes.
Sauté Vegetables: Stir in the garlic, carrots, celery, oregano, and red pepper flakes (if using). Cook for another 4 to 5 minutes until vegetables begin to soften.
Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Add the shredded chicken and pasta, then reduce heat and simmer for 10 to 12 minutes, or until the pasta is tender.
Finish the Soup: Stir in the lemon juice and chopped parsley. Season with salt and black pepper to taste. Ladle into bowls and top with grated Parmesan cheese before serving.