Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: PT-492863H28M52S
Total time: PT-492863H28M52S
Cuisine: Italian-inspired
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, sliced; 2 celery stalks, chopped; 3 cloves garlic, minced; 6 cups chicken broth; 2 cups shredded chicken; 1 cup small pasta (ditalini or orzo); 1 teaspoon Italian seasoning; Salt to taste; Black pepper to taste; 2 tablespoons fresh parsley, chopped; 1/4 cup parmesan cheese, grated; Optional: 1–2 cups spinach or kale; Optional: 1 tablespoon lemon juice

I love making Italian penicillin soup when I want something soothing, nourishing, and full of comforting flavors. It is my go-to when I need a warm bowl that feels healing and satisfying, especially on chilly days or when I want something light yet filling.

Why You’ll Love This Recipe

I enjoy how this soup combines simple ingredients into something incredibly flavorful. The broth is rich and aromatic, while the vegetables and pasta make it hearty enough to stand on its own. I also like how gentle and comforting it feels, making it perfect anytime I want a cozy meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, chopped
carrots, sliced
celery, chopped
garlic, minced
chicken broth
shredded chicken
small pasta (like ditalini or orzo)
italian seasoning
salt
black pepper

fresh parsley
parmesan cheese, grated

optional:
spinach or kale
lemon juice

Directions

I start by heating olive oil in a large pot over medium heat. I add the onion, carrots, and celery, and cook until softened. Then I stir in the garlic and cook for another minute.

I pour in the chicken broth and bring it to a gentle boil. I add the shredded chicken and pasta, then reduce the heat and let it simmer until the pasta is tender.

I stir in the italian seasoning, salt, and pepper, adjusting to taste. If I want extra greens, I add spinach or kale and let it wilt.

I finish the soup with fresh parsley and a sprinkle of parmesan cheese. Sometimes I add a squeeze of lemon juice for brightness before serving.

Servings and timing

This recipe makes about 4–6 servings.
Preparation time is around 10 minutes.
Cooking time is about 25–30 minutes.
Total time is approximately 35–40 minutes.

Variations

I sometimes use turkey instead of chicken when I have leftovers. I also like adding zucchini or peas for extra vegetables. When I want a richer broth, I simmer it a bit longer or add a parmesan rind while cooking.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, I add a bit of broth or water since the pasta tends to absorb liquid. I can also freeze it, but I prefer to cook the pasta fresh when serving.

FAQs

Why is it called penicillin soup?

I think of it as a comforting, healing soup that helps me feel better, similar to classic chicken soup.

Can I use rotisserie chicken?

I often use rotisserie chicken for convenience, and it works perfectly.

What pasta works best?

I like small pasta shapes like ditalini or orzo because they fit well in each spoonful.

Can I make it vegetarian?

I replace the chicken with beans and use vegetable broth for a vegetarian version.

How do I keep the pasta from getting mushy?

I cook the pasta separately or add it just before serving to keep the texture right.

Conclusion

I find Italian penicillin soup to be one of the most comforting and reliable meals I can make. It is simple, nourishing, and full of flavor, making it perfect whenever I want something warm and restorative.