Italian Penicillin Soup

The pan clicks into place on the stove. Olive oil warms and sends up that first sweet, green scent. The onion hisses as it meets the heat. I lean in, breathe deep, and for a moment the city noise fades. The garlic joins the chorus and the kitchen fills with a warm, familiar aroma that always makes my shoulders drop. That smell tells me supper is almost ready and that everyone will come together for a few calm minutes.

On rushed school nights or slow Sunday afternoons, Italian Penicillin Soup has been my family’s small ritual. It heals more than colds. It soothes busy days. It brings my kids to the table with scraped knees and secret homework worries. Once, when my oldest was five, she declared a napkin her cape and announced this was magic soup. She still calls it magic. If you like a straight-up version, I sometimes point to the longer write-up over at the CookThatDish Italian Penicillin Soup guide for extra background. Tonight, let me walk you through how I make it, how it fits into our week, and a few tricks I learned living and cooking in a small New York kitchen.

Why Make This Italian Penicillin Soup

This soup is comfort that cooks quickly and keeps giving. It works with what you likely already keep in the pantry. It is gentle enough for the sick day, but bright enough for a Sunday supper.

I love it because it is simple but thoughtful. The broth becomes rich and fragrant without fancy steps. The lemon and parsley at the end wake everything up. The pasta swells just enough to make the broth a little silky. It feels like an old coat that still fits. It reminds me of my mother stirring a big pot while we set the table and traded pieces of our day.

This recipe fits the busy family life I live. You can start it when you pick the kids up from school. You can let it simmer while you fold laundry. It also makes great leftovers for lunches. Everyone gets warm bowls, bread for dipping, and a shared quiet that makes weekdays feel special.

How to Make Italian Penicillin Soup

“Every time I stir this pot, it smells just like Sunday at home.”

The kitchen hums as you start. Warm oil, soft onion, and the first sizzle of carrot edges set the tone. The broth comes in clear and golden. As the chicken simmers it gives the pot a slow, homely perfume. When you add the pasta, tiny clouds of starchy steam rise and make the whole room smell like a family meal.

Before the ingredient list, know that this soup is forgiving. It accepts tweaks. If you want it heartier, add white beans or a scoop of cooked rice. If you need it lighter, use smaller portions of pasta. From there, you will see why it has the comforting nickname it wears. It warms a sore throat, quiets a crabby afternoon, and brings hands back to the table.

Ingredients You’ll Need

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.

Personal side note: Use fresh lemon and fresh parsley if you can. Fresh herbs give the dish that garden brightness. If you happen to have a parm rind in the freezer, drop it into the broth while the chicken simmers for a deeper, savory flavor.

If you want a heartier take for a weeknight, try the stewier flavors in the Italian sausage tortellini soup as a companion idea.

Step-by-Step Directions

1. Build the Aromatic Base: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. 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.
3. Simmer Until Tender: Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
4. Shred and Season: Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste.
5. Cook the Pasta: Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
6. Finish with Fresh Elements: Remove 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. The recipe can be made ahead and stored; substitutes and variations are noted above.

Tips as you go: stir often once the pasta goes in so nothing clings to the bottom. Watch for golden edges on the onion and carrot while building the base; that color adds a caramel sweetness. If the broth tastes flat at the end, a squeeze more lemon or a pinch of salt brightens it immediately.

Serving Italian Penicillin Soup at the Family Table

We bring this to the table in heavy bowls. The steam curls up in thin waves. The kids pull the napkins like flags. My husband likes his with extra cheese. I like mine with a final swirl of olive oil and a little black pepper. The bread is always on the side. Someone always breaks the bread and dips; it is a small, delicious habit.

At our table, serving the soup means slow conversation for a few minutes. The kids share small announcements. Once it is ready, they circle and ask about the day. I hear homework wins, playground disputes, and the weekly grocery list. The soup gives us a pause, a shared warmth before we go back to the noise of life.

Pair it with a simple green salad when you want something bright. A glass of water or a quick herbal tea keeps things gentle if someone is under the weather. If you want a grown-up pairing, a light Italian white wine with citrus notes matches the lemon in the soup.

If you are planning a cozy night in, set candles far enough away from little hands and put the bread in a basket where everyone can help themselves. Little gestures like these make a weekday meal feel like more than a task. If you are exploring other family-style soups, you might enjoy the hearty flavors in my take on Italian sausage white bean soup as a weekend option.

Storing and Reheating Italian Penicillin Soup

This soup stores well and often tastes better the next day. The flavors deepen as the lemon and herbs meld with the broth. Follow these simple rules to keep it fresh and delicious.

Refrigerate promptly. Put the soup in airtight containers and cool it to room temperature before placing it in the fridge. It keeps well for 3 to 4 days.

Freeze with care. If you plan to freeze, leave out the pasta and add it later when reheating. Pasta can turn mushy after freezing and thawing. Freeze the broth and shredded chicken in a heavy-duty container for up to 3 months.

Reheat gently. Warm on the stove over medium-low heat and stir occasionally. If frozen, thaw in the fridge overnight before reheating. Once it is ready, add fresh pasta and cook until tender. Finish with a squeeze of lemon and fresh parsley to refresh the flavors.

Leftover idea. Use leftover soup as a base for a quick risotto style dish. Add a handful of arborio rice and cook until creamy, or blend a cup for a smooth, comforting bowl for small children.

Quick Tips from My Kitchen

1. Use the bone-in, skin-on chicken. It gives the broth more depth than breast alone. Remove the skin and bones after simmering and shred the meat.
2. Keep the lemon near the end. Acid brightens the soup. Add it at the finish so the flavor stays fresh.
3. Watch the pasta. Add just enough to feed the family and stop cooking it when it is al dente. It continues to soften a bit in the hot broth.
4. Make extra broth. If you have a moment, double the broth in a bigger pot and freeze portions. It saves time on busy nights.
5. Rescue a flat broth with acid and salt. If the soup tastes dull, it usually needs salt or lemon. Add little bits, taste, and keep going.

Variations on Italian Penicillin Soup

Play with the bones of this recipe. The base of onion, carrot, celery, garlic, and broth is versatile. Here are ways I and friends have adjusted it.

Vegetarian version. Swap vegetable broth and add white beans or chickpeas for protein. Finish with nutritional yeast or omit the cheese.

Pastina and comfort. Use pastina or star-shaped pasta for kids who like tiny shapes. It makes the soup feel playful.

Greens and color. Stir in a handful of spinach or chopped kale toward the end for extra color and vitamins. The leaves wilt quickly and add a nice texture.

Spicy lift. Add extra red pepper flakes or a splash of chili oil for those who like heat. Keep it mild for kids.

Herby swap. Try basil instead of parsley for a different floral note. Fresh basil torn and stirred in just before serving gives a summery lift.

Leftovers as sauce. Reduce leftover soup on the stove and use it as a sauce over roasted vegetables or polenta for a new meal.

Italian Penicillin Soup

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• Author: Natali Rossi
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegetarian (with modifications)

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Description

A comforting and quick-cooking Italian soup that soothes busy days and brings the family together.

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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

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
2. 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.
3. Cover partially and simmer for 25-30 minutes, or until the chicken is completely cooked through and can be shredded easily. Remove the chicken breast and set aside to cool slightly.
4. Remove the skin and bones, shred the meat into bite-sized pieces, and return to the pot. Season the broth with salt and pepper to taste.
5. Return the shredded chicken to the pot and bring the soup to a gentle boil. Add the pasta and cook according to package directions until al dente. The starch will slightly thicken the broth.
6. Remove 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.

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.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

FAQs About Italian Penicillin Soup

Can I make this recipe ahead of time?
Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Keep the pasta separate and add it when reheating.

Can I use boneless chicken?
You can, but you lose some depth of flavor. If you use boneless chicken, add a splash of white wine or a Parm rind to enrich the broth.

Is this safe for kids and older adults?
Yes. The flavors are gentle. Adjust the salt and spice levels to taste. For very young children, cut the pasta smaller or use rice.

How do I keep the pasta from getting mushy?
Cook it just until al dente. Stir while it cooks and consider adding it to individual bowls if you expect long leftovers. Or simply add the pasta at serving time.

Can I add vegetables like mushrooms or peas?
Absolutely. Add heartier vegetables earlier in the cook time and delicate things like peas in the last few minutes.

A Final Thought

There is something quiet and grounding about making soup. The rhythm of chopping, the steady simmer, and the simple act of ladling broth into bowls all help me slow down. This Italian Penicillin Soup is a little agreement my family makes at the end of the day. It says we will come together, share, and be a little kinder to ourselves.

When I think back to evenings of homework spread across the table, tired feet on the couch, or the time my youngest fell asleep with a spoon in her hand, this soup is always there. It is not a miracle. It is a small kindness that we give each other by showing up and sharing something warm.

If you try this recipe, I hope you find your own small ritual in the kitchen. Add a song you like, make little paper place cards for the kids, or simply breathe in the steam and let the day soften. Cooking is never perfect. It is always human, and that is its best part.

Conclusion

If you want to compare other takes on this classic, I often glance at the Italian Penicillin Soup Recipe from Allrecipes for a different pacing and extra notes.

For a nostalgic, pastina-forward variation that reminds me of my grandmother, check the lovely write-up of Italian Chicken Pastina Soup from Cafe Sucre Farine.