If you’ve ever wished chicken soup could be even more vibrant, restorative, and flavorful, let me introduce you to Italian Penicillin Soup. This bowl is bursting with cozy comfort: lemony chicken broth, tender vegetables, velvety greens, and a swirl of Parmesan, all built on simple ingredients you probably already have. Whether you’re feeling under the weather, craving something nourishing, or just want a bowl of pure, soul-soothing goodness, this iconic soup is like a warm hug from a dear Italian nonna—you won’t be able to stop at just one bowl!

Italian Penicillin Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering your makings for Italian Penicillin Soup couldn’t be easier, and each ingredient creates another layer of comfort: from the sweetness of onions and carrots to the bright spark of lemon and Parm. Let’s break down what you’ll need and how each item plays its part:

Olive oil: Start with good olive oil for that rich, supple base that gently softens the veggies and brings everything together.
Yellow onion, diced: The backbone of flavor, onion builds wonderful savory depth from the very beginning.
Carrots, peeled and sliced: Carrots bring sweetness and beautiful pops of color, making every spoonful delightful.
Celery stalks, sliced: Essential for that classic soup aroma, celery lends crunch and subtle earthiness.
Garlic cloves, minced: Fresh garlic infuses every bite with warmth and irresistible aroma.
Dried oregano: This Mediterranean staple adds a gentle, herby complexity you’ll taste in every spoonful.
Crushed red pepper flakes (optional): For just a hint of heat, add red pepper, or skip for a milder soup.
Low-sodium chicken broth: The foundation of your Italian Penicillin Soup—always go for a good-quality broth or stock!
Cooked shredded chicken: Shredded rotisserie or leftover roast chicken keeps things hearty, and soaks up the broth beautifully.
Canned diced tomatoes with juice: Tomatoes add juicy brightness and a spot of tang, perfectly balancing the richness.
Small pasta (like ditalini or orzo): These little pastas give the soup a wonderful, satisfying bite.
Lemon, juiced: A whole lemon’s juice wakes everything up with a burst of fresh, gentle acidity.
Fresh spinach or kale, chopped: Greens get nestled in at the end; they wilt to tender silkiness and load the soup with nourishing vitamins.
Salt and black pepper to taste: Finishing with a sprinkle of salt and pepper is what brings it all into balance.
Grated Parmesan cheese: Parmesan melts into creamy ribbons and offers classic Italian umami—don’t skip it!
Fresh basil or parsley for garnish (optional): A shower of herbs right before serving makes the flavors even more magical.

How to Make Italian Penicillin Soup

Step 1: Soften the Vegetables

Start by heating olive oil in a large soup pot over medium heat. Toss in the diced onion, sliced carrots, and celery, and cook for about 5 to 7 minutes, stirring occasionally. You’re looking for the veggies to become soft and ever-so-slightly golden—this is your aromatic foundation, filling your kitchen with an inviting, cozy aroma.

Step 2: Build the Flavor Base

Add in the minced garlic, dried oregano, and a sprinkle of crushed red pepper flakes if you like a little warmth. Stir for another minute—just long enough for the garlic to release its irresistible scent and the herbs to bloom. This step is what makes your Italian Penicillin Soup go from good to unforgettable.

Step 3: Add Broth and Tomatoes

Pour in your low-sodium chicken broth and the entire can of diced tomatoes (with all the juices). Give everything a good stir to combine, then turn up the heat and bring the soup to a gentle boil. The broth and tomatoes will marry together, creating a rich, slightly tangy base that’s impossible to resist.

Step 4: Add Chicken and Pasta

Lower the heat to a simmer and stir in the shredded chicken and your pasta of choice. Let the soup bubble away for another 8 to 10 minutes, or until the pasta is scrumptiously tender and has absorbed some of those vibrant flavors. By now, your kitchen probably smells like an Italian countryside cottage!

Step 5: Brighten and Finish

To give your Italian Penicillin Soup that bright, signature lift, stir in the fresh lemon juice, chopped spinach (or kale), and a generous handful of Parmesan cheese. Season with salt and pepper, then let everything simmer for about 2 more minutes, just until the greens are perfectly wilted and the flavors have melded. You’re officially done—taste and adjust for seasoning, then grab your favorite bowl!

How to Serve Italian Penicillin Soup

Garnishes

Before serving, don’t forget those finishing touches! Sprinkle extra grated Parmesan and your choice of chopped fresh basil or parsley on top. These garnishes add a heavenly aroma and a pop of color, making each bowl look as inviting as it tastes.

Side Dishes

This soup shines solo, but a warm chunk of rustic bread or some crunchy crostini is its perfect match! If you’re feeling fancy, serve with a crisp green salad dressed in lemon and olive oil, or pass around marinated olives for a true Italian feast.

Creative Ways to Present

For gatherings or family meals, try serving Italian Penicillin Soup in oversized mugs for a cozy, hands-around-the-bowl vibe. Or, scoop smaller servings into ramekins for a dinner party starter. You can even set out a DIY garnish bar—offering extra cheese, fresh herbs, and a drizzle of your finest olive oil—so everyone can customize to their heart’s content.

Make Ahead and Storage

Storing Leftovers

Got extra Italian Penicillin Soup? You’re in luck! Let the soup cool before transferring it to an airtight container—it’ll keep beautifully in the fridge for up to 4 days. If the pasta soaks up some broth overnight, simply add a splash of water or chicken broth when reheating to restore the soup’s cozy, brothy magic.

Freezing

To freeze, ladle cooled soup (without the pasta, if possible) into freezer-safe containers, leaving a little room up top for expansion. It will keep for up to 3 months. When craving comfort in a pinch, thaw overnight in the fridge and rewarm on the stovetop. If you choose to freeze with pasta, just know its texture might get a little softer—but the flavors will be just as wonderful.

Reheating

For best results, reheat Italian Penicillin Soup gently on the stove over medium heat until heated through. If it thickened in the fridge, add a splash more broth. You can also reheat individual portions in the microwave, stirring halfway to avoid cold spots. Top with fresh herbs and extra cheese to revive that just-cooked freshness.

FAQs

Can I make Italian Penicillin Soup vegetarian?

Absolutely! Swap the chicken broth for vegetable broth, and skip the shredded chicken (or add canned white beans for protein). With these small changes, you’ll still enjoy a soup brimming with the same zesty, comforting flavors.

Can I use rice instead of pasta?

Yes, rice is a delicious gluten-free alternative to pasta in Italian Penicillin Soup. Just note that you may want to cook the rice separately and add it in at the end so it doesn’t soak up all the broth and become mushy during storage.

Is it possible to make this dairy-free?

Of course! Simply omit the Parmesan cheese or use your favorite dairy-free Parmesan alternative. The soup will still be packed with warmth and Italian flair.

What type Soup

Shredded rotisserie chicken is a fabulous shortcut, but any cooked leftover chicken (roasted, baked, or even poached) works perfectly. You can even use leftover turkey for a post-holiday twist!

How can I make Italian Penicillin Soup spicier?

If you love heat, feel free to add an extra pinch (or two) of crushed red pepper flakes, or even stir in a spoonful of Calabrian chili paste. The gentle broth is a great canvas for spicy extras.

Final Thoughts

There’s a reason Italian Penicillin Soup is a treasured classic—every spoonful delivers warmth, freshness, and heartfelt comfort. Whether you’re serving it as a midweek meal or sharing with someone who could use a little TLC, I hope you’ll return to this recipe again and again. Now go grab your biggest pot and let the aroma of Italian Penicillin Soup fill your home!

Italian Penicillin Soup Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Italian Penicillin Soup is a comforting and flavorful chicken soup infused with Italian-inspired herbs and vegetables. This hearty soup is perfect for colds or chilly days, and the addition of pasta and fresh greens makes it a well-rounded meal.

Ingredients

Scale

For the Soup:

1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
6 cups low-sodium chicken broth
2 cups cooked shredded chicken (preferably rotisserie or leftover)
1 (14.5 oz) can diced tomatoes with juice
1/2 cup small pasta (like ditalini or orzo)
1 lemon, juiced
2 cups fresh spinach or kale, chopped
Salt and black pepper to taste
1/4 cup grated Parmesan cheese, plus more for serving
Fresh basil or parsley for garnish (optional)

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Instructions

Heat olive oil: In a large pot over medium heat, heat the olive oil.
Sauté vegetables: Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Add seasonings: Stir in garlic, oregano, and red pepper flakes. Cook for another minute.
Add broth and tomatoes: Pour in chicken broth and diced tomatoes with juice. Bring to a boil, then simmer.
Cook chicken and pasta: Add shredded chicken and pasta. Cook for 8–10 minutes until pasta is tender.
Finish soup: Stir in lemon juice, spinach, Parmesan, salt, and pepper. Simmer for 2 more minutes.
Serve: Garnish with Parmesan and herbs. Serve hot.

Notes

This soup can be customized with rice for a gluten-free version or by omitting red pepper for a milder taste.
Leftovers can be stored in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American