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Italian Penicillin Soup

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Italian Penicillin Soup is a comforting, hearty soup combining savory chicken broth, tender chicken, vibrant veggies, and pasta, finished with lemon, herbs, and Parmesan for a soothing, immune‑boosting bowl of warmth. It’s a cozy twist on classic chicken soup with bold Italian flavors.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth or stock
  • 2 cups shredded cooked chicken (rotisserie or leftover)
  • 1 cup small pasta (orzo, ditalini, or pastina)
  • 1 sprig fresh rosemary or 1 teaspoon dried rosemary (or thyme)
  • 1 bay leaf
  • Juice of 1 lemon + zest (about 1 teaspoon zest)
  • 2 cups fresh spinach or kale, chopped
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • Salt and black pepper, to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery; sauté until softened, about 5–7 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth. Add shredded chicken, rosemary (or thyme), and bay leaf. Bring the soup to a gentle simmer.
  4. Add the small pasta and cook until al dente, about 8–10 minutes (depending on pasta type).
  5. In the final 2 minutes of pasta cooking, stir in chopped spinach or kale and allow it to wilt.
  6. Remove and discard the bay leaf and herb sprig, if used. Stir in lemon juice and zest, then add the grated Parmesan. Season with salt, black pepper, and red pepper flakes if desired.
  7. Ladle into bowls and, if you like, top with extra Parmesan and a drizzle of olive oil before serving.

Notes

  • You can substitute tortellini or gnocchi instead of pasta for a heartier version.
  • If you have a Parmesan rind, simmer it with the broth for extra depth of flavor and discard before serving.
  • For more protein and creaminess, stir in a can of drained cannellini beans instead of chicken.
  • To make it vegetarian, replace chicken and chicken broth with vegetable broth and sautéed mushrooms or beans.
  • For extra freshness, garnish with chopped parsley or basil instead of (or in addition to) Parmesan.
  • When reheating, add a splash of broth or water to loosen the soup if the pasta has absorbed too much liquid.

Nutrition

Find it online: https://recipesbyliza.com/italian-penicillin-soup/