Name: Italian Penicillin Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, sliced; 4 cups low-sodium chicken broth; 2 cups cooked shredded chicken breast; 1 cup ditalini pasta; 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; Salt and freshly ground black pepper, to taste; 1/4 cup chopped fresh parsley; 1/4 cup grated Parmesan cheese, for serving

Hey y’all! If you’re searching for the perfect bowl of comfort, look no further than this Italian Penicillin Soup. Bursting with savory flavor, tender chicken, and wholesome veggies, this soul-soothing classic is cherished for both its satisfying taste and its legendary immune-boosting powers. Whether you’re feeling under the weather or just craving a cozy, hearty meal, this soup is sure to hit the spot. Let’s get cooking!

Why You’ll Love This Italian Penicillin Soup

Ultimate Comfort Food: This soup warms you from the inside out with each delicious spoonful.
Loaded with Nourishing Ingredients: Tender chicken, fragrant herbs, and vibrant vegetables make this a healthful and filling option.

Easy to Prepare: With straightforward instructions and simple steps, this recipe is beginner-friendly.
Perfect for Meal Prep: Leftovers taste even better, making this an excellent make-ahead meal.
Traditionally Inspired: Enjoy authentic Italian flavors in one cozy, healing bowl.

Ingredients for Italian Penicillin Soup

2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced

3 celery stalks, sliced
4 garlic cloves, minced
2 lbs bone-in, skinless chicken thighs (about 5-6 pieces)

8 cups low-sodium chicken broth
1 (14.5 oz) can diced tomatoes (undrained)
2 teaspoons kosher salt (plus more to taste)

1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme

1/2 teaspoon crushed red pepper flakes (optional)
1 cup small pasta (like ditalini or orzo)
1/2 cup chopped fresh flat-leaf parsley, divided

1 lemon, zested and juiced
Freshly grated Parmesan, for serving

How to Make Italian Penicillin Soup

Step 1: Sauté Aromatic Veggies

In a large stockpot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes, or until onions are translucent and vegetables begin to soften. Stir in garlic and cook for an additional 1 minute until fragrant.

Step 2: Add Chicken & Simmer

Place chicken thighs into the pot and add the chicken broth, diced tomatoes (with their juice), salt, pepper, oregano, thyme, and optional red pepper flakes. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 25-30 minutes, or until chicken is cooked through and tender.

Step 3: Shred Chicken & Cook Pasta

Remove chicken from the pot and set aside on a plate. Add pasta to the soup and cook, uncovered, for 8-10 minutes (or according to package instructions), stirring occasionally until al dente. Meanwhile, shred the cooked chicken, discarding bones, and return shredded meat to the pot.

Step 4: Finish & Serve

Stir in 1/4 cup parsley, lemon zest, and lemon juice. Taste and adjust seasoning with more salt or pepper as needed. Ladle the hot Italian Penicillin Soup into bowls, sprinkle generously with Parmesan and fresh parsley, and serve with warm crusty bread or a crisp salad for a classic Italian meal.

Notes & Helpful Cooking Tips

For an extra nutrient boost, add a handful of spinach or kale during the final simmer.
Don’t skip the lemon—it brings out the bright flavors and balances the rich broth!
Learn more about the immune-boosting benefits of garlic in soups from Healthline.

Variations: Italian Penicillin Soup Your Way

Vegetarian Italian Penicillin Soup: Substitute chicken with cannellini beans and use vegetable broth.
Spicy Calabrian Style: Add sliced Calabrian chilis or extra red pepper flakes for a real kick.
Herby Green Version: Stir in chopped basil, rosemary, or escarole for extra herby notes.

Required Equipment for Italian Penicillin Soup

Large stockpot or Dutch oven
Cutting board and chef’s knife
Measuring cups and spoons

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Storing Italian Penicillin Soup: Shelf Life & Freezer Tips

Let soup cool to room temperature before transferring to airtight containers. Refrigerate for up to 4 days or freeze (without pasta for best texture) for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed. Learn more about safe soup storage at Eat Right.

Serving & Pairing Recommendations for Italian Penicillin Soup

Serve with toasted garlic bread or warm artisan rolls for the ultimate comfort meal.

A simple green salad with Italian vinaigrette balances the hearty soup.
Pair with a crisp Pinot Grigio or sparkling water to cleanse the palate.

Pro Tips for Incredible Italian Penicillin Soup

Simmer soup gently to keep chicken tender and veggies perfectly soft but not mushy.

Shred chicken while warm—it’s much easier than when cold!
For extra umami, toss in a Parmesan rind during simmering. Read more culinary soup secrets at Serious Eats.

FAQ: All About Italian Penicillin Soup

Can I use chicken breasts instead of thighs?: Yes! Chicken breasts work well, though thighs offer a richer flavor and stay moist during simmering.
Can I make Italian Penicillin Soup gluten-free?: Absolutely—just swap the pasta for your favorite gluten-free shape or use rice.
How do I keep vegetables from getting mushy?: Cut vegetables into uniform pieces and avoid over-simmering after the pasta has been added.

Italian Penicillin Soup