If you’ve ever had classic chicken soup when you’re under the weather or simply craving comfort, this Delicious Italian Penicillin Soup is about to become your new go-to. It’s Italy’s answer to the healing power of a warm bowl, packed with flavor, immune-boosting ingredients, and the cozy richness that comes from a simmering pot of homemade goodness.
Affectionately called “penicillin” for its restorative powers, this Italian-inspired version is filled with tender chicken, garlic, onion, carrots, leafy greens, and tiny pasta or rice, all simmered in a savory broth infused with herbs and parmesan. It’s everything you love about traditional chicken soup—but with deeper flavor and a heartier, more rustic feel. Think of it as nonna’s kitchen cure-all.
I first made this soup during a long, cold week when everyone in our house caught a seasonal bug. We needed something soothing, filling, and nutrient-rich—but also easy to make. With a few pantry staples and a rotisserie chicken, this comforting meal came together in under an hour. And not only did it warm us up, it actually made us feel better. That’s the beauty of this dish—it feeds your body and soul.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2–3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 cup small pasta (like orzo, ditalini, or acini di pepe) or ¾ cup white rice
- 2 cups chopped spinach or escarole
- Juice of half a lemon
- ¼ cup grated Parmesan cheese, plus more for serving
- Fresh parsley or basil, for garnish
- Optional: red pepper flakes for a kick
Pro Tips
- Use rotisserie chicken for fast prep—it adds great flavor without extra cooking.
- Sauté aromatics slowly to build deep, rich flavor from the start.
- Add pasta or rice separately if making ahead, to prevent it from absorbing too much broth.
- Finish with lemon and parmesan for brightness and depth—it truly elevates the soup.
- Use greens like escarole or kale if you want more texture and nutrition.
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Ladle for serving
- Grater (for fresh parmesan)
Substitutions & Variations
Grain-Free: Skip pasta or rice and add extra veggies like zucchini or cauliflower.
Vegetarian: Use vegetable broth and add canned white beans instead of chicken.
Gluten-Free: Use gluten-free pasta or white rice.
Spicy Version: Add a pinch of red pepper flakes or a swirl of Calabrian chili paste.
Creamy Option: Stir in a splash of cream or a spoonful of ricotta at the end for richness.
Make-Ahead Tips
- Cook the soup base (minus pasta/rice) and store in the fridge for up to 4 days.
- Add pasta or rice just before serving for best texture.
- Freeze in portions, but store pasta separately if possible to avoid sogginess.
- Great for meal prep—just reheat and enjoy with fresh herbs or a new squeeze of lemon.
How to Make Delicious Italian Penicillin Soup
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 6–8 minutes until soft and fragrant. Stir in oregano, Italian seasoning, salt, and pepper.
Step 2: Add Broth and Simmer
Pour in the chicken broth. Bring to a simmer. Let cook for 10 minutes to allow flavors to meld.
Step 3: Add Chicken and Pasta
Stir in the shredded chicken and pasta (or rice). Simmer for 10–12 minutes until pasta is tender and chicken is warmed through.
Step 4: Stir in Greens and Finish
Add chopped spinach or escarole and cook for 2 more minutes until wilted. Stir in lemon juice and grated Parmesan. Taste and adjust seasoning as needed.
Step 5: Serve and Enjoy
Ladle into bowls and garnish with fresh parsley, more Parmesan, and a drizzle of olive oil if desired. Serve with crusty bread.
Leftovers & Storage
- Store leftovers in the fridge for up to 4 days.
- Freeze in individual portions for up to 2 months.
- Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
- For best results, store pasta separately and combine when reheating.
Final Thoughts
This Delicious Italian Penicillin Soup is comfort food with heart. It’s the kind of recipe that soothes a scratchy throat, revives tired spirits, and fills your home with the aromas of warmth and care.
Whether you’re making it for a sick day, a chilly evening, or just because you want something nourishing and cozy, this soup never fails to satisfy. Try it soon, and let me know how it worked in your kitchen—bonus points if it helped someone feel better!