Italian Penicillin Soup

When you’re feeling run-down, fighting a cold, or just craving something warm and soothing, nothing hits like a good bowl of soup. But not all soups are created equal. Some lack flavor, others feel too heavy, and a few just don’t give you that comforting, “feel-better” effect.

This Italian penicillin soup is the answer. It’s light yet nourishing, packed with tender chicken, garlic, herbs, and a savory broth that feels restorative with every spoonful. Inspired by classic Italian flavors, this soup is often called penicillin because it’s what people make when they want something healing and cozy.

I’ve made this soup for sick days, chilly evenings, and whenever comfort is needed. In this post, you’ll learn how to build deep flavor with simple ingredients, keep the broth clear and rich, and customize the soup for your family’s needs.

Why You’ll Love This Recipe

• Comforting and soothing, perfect for cold days

• Light but filling, never heavy

• Simple, wholesome ingredients

• Easy to digest and gentle on the stomach

• Great for make-ahead meals

Ingredients & Prep

This Italian penicillin soup relies on classic ingredients and smart prep.

Main Ingredients Prep

• Chicken – Bone-in chicken thighs or breasts for the richest broth

• Carrots – Sliced thin so they cook evenly

• Celery – Diced for depth and aroma

• Onion – Finely chopped to blend into the broth

Seasonings, Sauces, or Flavor Base

• Garlic – Generous amounts for classic “penicillin” effect

• Bay leaves – Add subtle depth

• Italian seasoning – Brings familiar herb flavor

• Salt and black pepper – Adjust at the end for best balance

Pantry Staples

• Olive oil – For sautéing

• Chicken broth or stock – Low sodium works best

• Small pasta – Ditalini, acini di pepe, or orzo

• Fresh parsley – For brightness

• Parmesan cheese – Optional, for serving

Step-by-Step Cooking Instructions

This Italian penicillin soup is simple and comforting from start to finish.

Pre-Cooking Prep

1. Dice onion, carrots, and celery.

2. Mince garlic.

3. Pat chicken dry and season lightly with salt and pepper.

Cooking Method

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery. Cook 5–6 minutes until softened.

3. Stir in garlic and cook 30 seconds until fragrant.

4. Add chicken and bay leaves.

5. Pour in chicken broth until everything is covered.

6. Bring to a gentle boil, then reduce to a simmer.

7. Simmer uncovered for 20–25 minutes, until chicken is cooked through.

8. Remove chicken, shred or chop it, and return it to the pot.

9. Stir in pasta and Italian seasoning.

10. Simmer 8–10 minutes until pasta is tender.

Doneness or Texture Check

• Chicken should be tender and easy to shred

• Pasta cooked but not mushy

• Broth clear, savory, and aromatic

Resting or Final Touches

Turn off heat and let the soup rest for 5 minutes. Stir in fresh parsley and adjust seasoning. Serve with grated Parmesan if desired.

Pro Tips for Perfect Results

Common Mistakes to Avoid

• Boiling too hard – Can make broth cloudy

• Overcooking the pasta – It continues to soften in hot soup

• Under-seasoning – Season at the end for best control

Recommended Tools

• Large soup pot or Dutch oven

• Cutting board and sharp knife

• Ladle

Storage & Reheating Tips

• Store in an airtight container up to 4 days

• Reheat gently on the stovetop

• Add extra broth if pasta absorbs too much liquid

• Freeze without pasta for best texture

Flavor Variations

Italian penicillin soup is easy to adapt.

Spicy Version

• Add crushed red pepper flakes

• Stir in a pinch of chili oil

• Add cracked black pepper generously

Healthy / Special Diet Option

• Use gluten-free pasta or skip pasta entirely

• Add spinach or kale at the end

• Use extra garlic and herbs for immune-boosting flavor

Global Flavor Twist

• Lemon-forward: Add fresh lemon juice and zest

• Tuscan-style: Add white beans and rosemary

• Extra-herby: Add thyme and oregano

Serving Suggestions

This soup pairs well with light sides.

Side dishes

• Crusty bread or toast

• Simple green salad

• Saltine or oyster crackers

Drinks, sauces, or toppings

• Extra Parmesan cheese

• Fresh parsley

• Cracked black pepper

FAQs

Can I make this ahead of time?

Yes. This soup tastes even better the next day. For best results, store the pasta separately or add extra broth when reheating.

How do I fix common mistakes?

• Soup too thick: Add more broth

• Bland flavor: Add salt, pepper, or Parmesan

• Overcooked pasta: Cook pasta separately next time

Conclusion

Italian penicillin soup is the kind of recipe everyone should have in their back pocket. It’s warm, nourishing, simple, and exactly what you want when you need comfort or a little extra care in a bowl.

Save this recipe for cold days and sick days alike, share it with family, and if you love cozy soups like this, try chicken noodle soup or lemon chicken orzo soup next. Sometimes the simplest meals are the most powerful.