Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, diced (about 1 cup); 3 medium carrots, sliced into rounds; 3 celery stalks, chopped; 4 garlic cloves, minced; 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option); 1 whole chicken breast, bone-in and skin-on (about 1 pound); 2 bay leaves; 1 cup small pasta (ditalini, orzo, or small shells); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 2 tablespoons fresh lemon juice; 1/4 cup fresh parsley, chopped; Freshly grated Parmigiano-Reggiano cheese (for garnish); Extra virgin olive oil (for drizzling); Crusty Italian bread (for serving)

Bowl of Italian Penicillin Soup garnished with herbs and spices

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Why Make This Recipe

Italian Penicillin Soup is a comforting and hearty dish that brings warmth to any meal. It combines simple ingredients to create a rich, flavorful broth that is perfect for cozy dinners or to nourish when feeling under the weather. This soup is easy to make and offers variations to suit different dietary preferences, ensuring that everyone can enjoy it.

How to Make Italian Penicillin Soup

Ingredients

2 tablespoons extra virgin olive oil
1 large onion, diced (about 1 cup)
3 medium carrots, sliced into rounds
3 celery stalks, chopped
4 garlic cloves, minced
8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
1 whole chicken breast, bone-in and skin-on (about 1 pound)
2 bay leaves
1 cup small pasta (ditalini, orzo, or small shells)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice
1/4 cup fresh parsley, chopped

Garnishes & finishing touches:

Freshly grated Parmigiano-Reggiano cheese
Extra virgin olive oil for drizzling
Crusty Italian bread for serving

Substitution notes: For gluten-free diets, replace pasta with rice or omit entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.

Directions

Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables soften, and the onion becomes translucent. Stir in the minced garlic and cook for another minute until it’s fragrant.
Add Broth and Chicken: Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
Simmer Until Tender: Cover partially and simmer for 25-30 minutes. The chicken should be fully cooked and easy to shred. Remove the chicken breast and set it aside to cool slightly.
Shred and Season: Take off the skin and bones, shred the meat into bite-sized pieces, and return it to the pot. Season the broth with salt and pepper to taste.
Cook the Pasta: Bring the soup to a gentle boil again and add the pasta. Cook according to package directions until al dente. The starch will slightly thicken the broth.
Finish with Fresh Elements: Remove the bay leaves and stir in fresh lemon juice and chopped parsley. Taste and adjust seasoning. Serve with grated Parmigiano-Reggiano, drizzle with extra virgin olive oil, and pair with crusty Italian bread. This recipe can be made ahead and stored.

How to Serve Italian Penicillin Soup

Serve hot, garnished with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil. Offer crusty Italian bread on the side for dipping, making the meal even more comforting and satisfying.

How to Store Italian Penicillin Soup

To store, let the soup cool completely. Transfer it into airtight containers and keep it in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 3 months. Just be sure to leave out the pasta before freezing, as it can become mushy when reheated.

Tips to Make Italian Penicillin Soup

Make sure to shred the chicken while it’s still warm for easier handling.
Adjust the seasoning at the end of cooking to suit your taste.
Use homemade broth for richer flavor if you have the time.
For added richness, consider using bone-in chicken pieces and simmering longer for more depth in the broth.

Variation

You can easily adapt this soup by adding more vegetables like spinach or kale. For a heartier version, include beans or lentils for extra protein and fiber. For those who prefer a spicier kick, add more red pepper flakes or hot sauce.

FAQs

Can I make this soup in advance?
Yes, you can make the soup ahead of time. It stores well in the fridge for a few days and can be frozen for later use.

Is this soup vegetarian-friendly?
Yes, you can use vegetable broth instead of chicken broth and skip the chicken. Adding white beans will provide protein.

What type of pasta is best for this soup?
You can use small pasta shapes like ditalini, orzo, or small shells. They cook quickly and fit well in the soup.