Italian Penicillin Soup
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This Italian Penicillin Soup is my twist on the classic chicken soup, rich, restorative, and full of flavor. It’s packed with chicken, vegetables, pasta, lemon, and Parmesan, all simmered together in a silky, golden broth. The kind of soup that fixes everything from a cold day to a bad mood.
The Ultimate Italian Chicken Soup
When I feel run down, cold, or just need something that feels like a reset, this is the soup I make. It’s my Italian twist on classic chicken soup, and it’s packed with everything that makes you feel better fast.
They call it Italian Penicillin Soup because it does for Italians what chicken soup does for everyone else, warms, heals, and comforts. It’s the same soul-soothing idea, just with lemon, Parmesan, and all those bright, bold Italian flavors that somehow make you feel better with every spoonful.
It’s simple, wholesome, and completely satisfying. The kind of soup that makes you feel taken care of, even if you’re the one doing the cooking.
Why You’ll Love This Italian Penicillin Soup
- It actually makes you feel better. This is the soup I make when I’m run down or need something comforting that still feels wholesome.
- The flavor is incredible. The lemon and Parmesan give the broth this creamy, tangy richness that regular chicken soup just can’t touch.
- It’s one pot and easy. A few simple steps, no fancy equipment, and you’ve got a dinner that tastes like you cooked all day.
- Healthy but hearty. Packed with protein, veggies, and pasta, it’s satisfying without feeling heavy.
- Freezer and leftover friendly. The flavors deepen overnight, so it tastes even better the next day.
Ingredients and Tips
- Use good chicken broth: The broth is everything in this recipe, so pick a low sodium one with real flavor. If you’ve got homemade broth, even better.
- Thighs or breasts both work: Chicken thighs give a richer flavor, but chicken breasts will also work.
- Don’t skip the blend: Blending part of the soup makes the broth silky and thick without adding cream. It’s the secret that gives it that Italian style richness.
- Add the pasta at the end: If you cook it too early, it’ll soak up all the broth. I add mine right after blending so it stays perfectly al dente.
- Use fresh lemon and Parmesan: Bottled lemon juice and pre-grated cheese don’t have the same brightness or melt. Fresh ingredients make a huge difference here.
- Taste before serving: Broths vary, so adjust your salt, pepper, and lemon right at the end. That’s when it all comes together.
Start by heating olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 to 6 minutes until softened, then stir in the garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth, then add the chicken, Italian seasoning, and a pinch of red pepper flakes if you like a little kick. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, until the chicken is tender and the veggies are soft.
Lift the chicken out and set it aside. Scoop out about half the cooked vegetables with some broth and blend until smooth. Pour that purée back into the pot, it’s what makes the broth silky and rich without needing any cream.
Use two forks to shred the chicken into bite-sized pieces, then return it to the soup.
Add the ditalini and cook for about 8 to 10 minutes, until just al dente. Stir in lemon juice, Parmesan, and spinach until the greens are wilted. Taste and adjust with salt and pepper.
How To Serve It
This soup is a meal on its own, but here’s how I love to serve it:
No Knead Bread
Easy Focaccia
Maroulosalata (Greek Lettuce Salad)
Italian Fig Cookies
Frequently Asked Questions
Can I use leftover chicken?
Yes! If you’ve got leftover roast or rotisserie chicken, skip the simmering step and add it after blending the soup. Warm it through gently before serving.
Do I have to blend the vegetables?
You don’t have to, but that’s what gives the soup its creamy, velvety texture without using cream. It’s the step that makes this version taste Italian rather than plain chicken noodle.
Can I use a different pasta?
Absolutely. Orzo, small shells, elbow macaroni, or even broken spaghetti all work fine. Just make sure to cook it right in the broth so it absorbs all that flavor.
Can I make this soup ahead?
Yes. It tastes even better the next day. Just keep the pasta a little undercooked if you’re making it ahead so it doesn’t get too soft.
Does it freeze well?
It does, but for best results, freeze it before adding the pasta. When you reheat, add fresh pasta straight into the hot broth until tender.
Can I make it vegetarian?
You can. Swap the chicken for cannellini beans and use vegetable broth instead of chicken broth. It still has great flavor and plenty of protein.
What if I don’t have spinach?
Kale, escarole, or even Swiss chard work beautifully. Anything leafy that wilts nicely in hot broth will do the trick.
More Soup Recipes To Try
- Instant Pot Pasta e Fagioli
- Italian Meatball Soup
- Vegetable Tortellini Soup
- Zuppa Toscana
- Instant Pot Creamy Potato Sausage Soup
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Italian Penicillin Soup
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion (chopped)
- 3 medium carrots (sliced)
- 2 stalks celery (sliced)
- 6 cloves garlic (minced)
- 8 cups chicken broth (low-sodium )
- 1 pound boneless skinless chicken thighs (or breasts)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup ditalini pasta (uncooked, or orzo)
- juice of 1 lemon
- ½ cup Parmesan cheese (freshly grated )
- 2 cups fresh baby spinach (or chopped kale or escarole)
- salt and freshly ground black pepper (to taste)
- 2 tablespoons fresh parsley (chopped, or basil, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large soup pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 1 chopped onion, 3 sliced carrots, and 2 sliced celery stalks. Cook 5 to 6 minutes until the vegetables start to soften. Add 6 minced garlic cloves and cook 30 seconds more until fragrant.
- Pour in 8 cups chicken broth, then add 1 pound chicken, 1 teaspoon Italian seasoning, and ½ teaspoon red pepper flakes if using. Bring to a boil, then reduce the heat and simmer 20 minutes, or until the chicken and vegetables are tender.
- Remove the chicken from the pot and set aside. Using a slotted spoon, scoop out about half of the cooked vegetables and place them in a blender with 1 to 2 cups of the hot broth. Blend until smooth, then pour the puréed mixture back into the pot. This step creates that velvety, rich broth base.
- Shred the chicken with two forks and return it to the pot.
- Stir in 1 cup ditalini and cook for 8 to 10 minutes, until the pasta is al dente.
- Stir in juice of 1 lemon, ½ cup grated Parmesan, and 2 cups spinach. Season to taste with salt and pepper.
- Ladle into bowls, sprinkle with fresh parsley or basil, and add an extra dusting of Parmesan if you like.
Equipment
Notes
- Use a good chicken broth. It’s the heart of this soup, so pick one with great flavor or make your own if you can.
- I love using chicken thighs because they give the soup more flavor, but chicken breasts work too. Leftover or rotisserie chicken is totally fine here.
- Ditalini is my favorite because it holds its shape, but orzo or small shells will do just fine. Cook it right in the soup so it soaks up all that flavor.
- Blending the soup is what gives the broth that creamy, velvety texture without adding any cream. It’s easy and makes the biggest difference.
- Always use fresh lemon juice. It brightens everything up and balances the richness of the Parmesan.
- Freshly grated Parmesan melts beautifully and gives the soup that delicious salty finish. The pre-grated kind just doesn’t do the same job.
- Spinach is quick and easy, but kale or escarole are great too. Add them right before serving so they stay bright and tender.
- Keeps in the fridge for about 4 days. Reheat gently on the stove with a splash of extra broth since the pasta will thicken it up a bit.
- If you want to freeze it, leave the pasta out and add it fresh when reheating. The soup base freezes beautifully.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
