Italian Penicillin Soup

Italian Penicillin Soup is my cozy, immune-boosting twist on the classic chicken soup—rich with garlic, herbs, lemon, and hearty Italian ingredients like pasta, Parmesan, and greens. When I’m feeling under the weather or just need a comforting, warming bowl of goodness, this is the recipe I turn to. It’s nourishing, flavorful, and feels like a hug in a bowl.

Why You’ll Love This Recipe

What I love most about this soup is how it brings together bold Italian flavors with all the soothing qualities of a healing broth. It’s loaded with anti-inflammatory ingredients like garlic, lemon, and olive oil, plus tender chicken, veggies, and pasta that make it hearty enough to be a full meal. Whether I’m fighting a cold or just craving comfort, this soup always hits the spot.

Ingredients

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

• Olive oil

• Onion, chopped

• Carrots, diced

• Celery, diced

• Garlic cloves, minced

• Chicken broth or stock

• Shredded cooked chicken (rotisserie or leftover)

• Small pasta (like orzo, ditalini, or pastina)

• Fresh rosemary or thyme

• Bay leaf

• Lemon juice and zest

• Fresh spinach or kale

• Grated Parmesan cheese (plus more for serving)

• Salt and black pepper

• Optional: crushed red pepper flakes

Directions

I start by heating olive oil in a large pot over medium heat. I add the onion, carrots, and celery, and sauté until softened, about 5–7 minutes.

I stir in the garlic and cook for another minute until fragrant.

Next, I pour in the chicken broth, add the shredded chicken, herbs, and bay leaf, and bring the soup to a gentle simmer.

I stir in the pasta and cook until just tender, about 8–10 minutes depending on the shape.

In the last few minutes, I add the spinach or kale and let it wilt into the broth.

I finish the soup with a generous squeeze of lemon juice, a bit of lemon zest, grated Parmesan, salt, and pepper to taste. If I want a little heat, I add a pinch of red pepper flakes.

I ladle it into bowls and top with more Parmesan and a drizzle of olive oil if I’m feeling fancy.

Servings and timing

This recipe serves 4–6.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I use tortellini or gnocchi instead of small pasta for a heartier twist.

For a richer broth, I simmer everything with a Parmesan rind if I have one on hand.

I occasionally stir in canned cannellini beans for extra protein and creaminess.

If I want a dairy-free version, I skip the Parmesan and add more lemon and herbs for flavor.

For extra brightness, I top each bowl with chopped fresh parsley or basil.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days.

When reheating, I warm the soup gently on the stovetop, adding a splash of broth or water if the pasta has absorbed too much liquid.

This soup also freezes well—I just leave the pasta out and add it fresh when I reheat for the best texture.

FAQs

Why is it called “Penicillin” soup?

It’s inspired by the healing power of traditional chicken soup, often called “Jewish penicillin.” I give it an Italian spin with lemon, garlic, herbs, and Parmesan.

Can I make it vegetarian?

Yes, I use vegetable broth and skip the chicken—or replace it with white beans or mushrooms for a meaty texture.

What pasta works best?

I like orzo, pastina, ditalini, or any small pasta that cooks quickly and fits on a spoon.

Can I make it in advance?

Definitely. I often make a big batch, then store the pasta separately and add it when serving to keep it from getting mushy.

What helps make this “immune-boosting”?

It’s the combination of garlic, lemon, herbs, and warm broth—all known for their soothing and anti-inflammatory benefits.

Conclusion

Italian Penicillin Soup is my favorite way to fight off a cold, warm up on a chilly night, or feed my soul with something nourishing and full of flavor. It’s easy to make, endlessly adaptable, and packed with ingredients that make me feel better from the inside out. One bowl of this, and I’m already halfway to feeling like myself again.

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