Stormy weather calls for cozy meals that wrap around you like a warm blanket, and Italian Penicillin Soup is my go-to! This all-in-one dish features tender chicken, vibrant vegetables, and perfectly al dente pasta, creating a hearty combination that’s as comforting as it is delicious. As the golden chicken broth simmers, the flavors blend to create a soothing remedy, perfect for chasing away the chill. Not only is this recipe a time-saver with easy prep, but it also offers delightful variations for everyone, whether you’re gluten-free, vegetarian, or simply looking for a fresh twist on a classic. So gather your ingredients and join me on a flavorful journey—are you ready to make a bowl of joy?

Why is Italian Penicillin Soup so special?

Comforting Warmth: The soothing blend of tender chicken and vibrant veggies provides a warm embrace, perfect for stormy days or cozy nights.
Customizable Delight: Whether you’re craving a gluten-free option or a hearty vegetarian twist, this recipe adapts beautifully to meet various dietary needs.
Easy Prep: With minimal fuss and straightforward steps, you’ll have this nourishing soup simmering in no time—ideal for busy weekdays or leisurely weekends.
Rich Flavor: Infused with fragrant herbs and a zesty splash of lemon, each spoonful bursts with depth, elevating this dish beyond mere comfort food.
Crowd-Pleasing Appeal: Serve this soup alongside a slice of crusty bread for dipping, and you’ll have a meal that warms hearts and brings everyone together—just like my other favorites, Pot Pie Soup or Italian Beef Sandwiches.

Italian Penicillin Soup Ingredients

Get ready to gather the essentials for a comforting bowl of Italian Penicillin Soup!

For the Soup Base

Extra Virgin Olive Oil – Adds richness and depth; substitute with any light oil if needed.
Onion (1 large, diced) – Provides sweetness and aromatic base for the soup; no substitution necessary.
Carrots (3 medium, sliced into rounds) – Contributes natural sweetness and color; use parsnips for a different taste.
Celery (3 stalks, chopped) – Enhances the aromatic profile; substitute with fennel for a unique flavor.
Garlic (4 cloves, minced) – Infuses the soup with robust flavor; use garlic powder as an alternative.
Low-Sodium Chicken Broth (8 cups) – Serves as the soup’s base; vegetable broth can work for vegetarian versions.
Whole Chicken Breast (bone-in, skin-on, about 1 pound) – Provides protein and depth to the broth; replace with diced turkey or skip for vegetarian options.
Bay Leaves (2) – Adds earthy undertones; omit if unavailable.
Dried Oregano (1 tsp) – Adds classic Italian flavor; replace with Italian seasoning if desired.
Dried Thyme (0.5 tsp) – Enhances aroma; use fresh thyme for a stronger flavor.
Red Pepper Flakes (0.25 tsp, optional) – Introduces a hint of heat; omit for a milder soup.
Salt and Black Pepper – Season to taste.

For the Pasta

Small Pasta (1 cup, like ditalini or orzo) – Accentuates heartiness; use cooked rice for a gluten-free option or omit for a light broth.

For the Finish

Fresh Lemon Juice (2 tbsp) – Brightens the flavor profile; substitute with vinegar if needed.
Fresh Parsley (0.25 cup, chopped) – Adds freshness; substitute with chives or omit.
Parmigiano-Reggiano (optional, freshly grated) – Enhances flavor with a cheesy note; omit for dairy-free options.

For Serving

Crusty Italian Bread – Complements the soup and adds a textural contrast, perfect for dipping!

With these ingredients, you’re all set to make a delightful Italian Penicillin Soup that warms you up from the inside out!

Step‑by‑Step Instructions for Italian Penicillin Soup

Step 1: Sauté Aromatics
Begin by heating 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. Once shimmering, add 1 diced onion, 3 sliced carrots, and 3 chopped celery stalks. Sauté these fragrant vegetables for 5-7 minutes until softened, stirring occasionally. Then, incorporate 4 minced garlic cloves and continue to sauté for about 1 minute until aromatic.

Step 2: Simmer Broth
Next, pour in 8 cups of low-sodium chicken broth and gently place a whole bone-in, skin-on chicken breast into the pot. Add 2 bay leaves, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, and optional 0.25 teaspoon of red pepper flakes for warmth. Bring this mixture to a vigorous boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, allowing the flavors to meld beautifully.

Step 3: Shred Chicken
After simmering, carefully remove the chicken breast from the pot and allow it to cool slightly on a plate. Once cool enough to handle, shred the chicken using two forks, discarding the skin and bones. Return the shredded chicken to the pot, then season the broth generously with salt and black pepper to elevate the flavors of your Italian Penicillin Soup.

Step 4: Cook Pasta
Stir in 1 cup of small pasta, such as ditalini or orzo, into the bubbling soup. Cook for an additional 8-10 minutes, stirring occasionally, until the pasta is tender but al dente. Keep an eye on the pot, and adjust the heat if necessary to maintain a gentle simmer as the pasta cooks.

Step 5: Finish Soup
Once the pasta is cooked to perfection, remove the bay leaves from the soup. Add 2 tablespoons of fresh lemon juice for a delightful brightness, and stir in 0.25 cup of chopped fresh parsley for a burst of freshness. Taste and adjust the seasoning as necessary, then serve hot, optionally garnishing with freshly grated Parmigiano-Reggiano and a drizzle of olive oil for that extra touch of comfort in your Italian Penicillin Soup.

What to Serve with Italian Penicillin Soup

Fill your table with delightful pairings that elevate the warmth of your comforting bowl of Italian Penicillin Soup.

Crusty Italian Bread: Perfect for dipping, this bread adds a lovely crunch that complements the soup’s silky broth, making every sip a delight.
Fresh Salad: A light arugula or kale salad, dressed with lemon vinaigrette, refreshes the palate and balances the hearty richness of the soup.
Grilled Cheese Sandwich: The gooey, melted cheese nestled between crispy bread creates a nostalgic counterpart, perfect for pairing with the savory notes of the soup.
Garlic Breadsticks: These are a kid-favorite! Their buttery, garlicky goodness is a great way to soak up every last drop of the delicious broth.
Roasted Vegetables: Seasonal veggies like carrots, bell peppers, or zucchini provide a colorful plate and a touch of sweetness that harmonizes with the soup’s earthy flavors.
Herb-Infused Oil: A drizzle of olive oil infused with fresh herbs not only adds vibrancy to the dish but enhances the overall flavor profile of your Italian Penicillin Soup.
Lemon Sorbet: For dessert, this refreshing, tangy treat cleanses the palate, leaving a bright finish to your comforting meal while echoing the zesty lemon in the soup.

With these pairings, your dinner becomes a heartwarming feast where every element works in perfect harmony!

Make Ahead Options

Italian Penicillin Soup is a fantastic choice for meal prep, allowing you to enjoy its comforting warmth even on your busiest days! You can chop your vegetables and store them in the refrigerator up to 3 days in advance for quick assembly. Additionally, you can cook the soup minus the pasta and refrigerate it for up to 24 hours or freeze it for longer storage. To maintain quality, cool the broth completely before refrigerating or freezing, and add the pasta fresh when ready to serve to keep it from becoming mushy. Simply reheat the soup, stir in the cooked pasta, and enjoy a heartwarming, homemade meal with minimal effort!

Expert Tips for Italian Penicillin Soup

Flavor Development: Allow the soup to simmer without rushing; this allows the flavors to deepen and meld, creating a more comforting Italian Penicillin Soup.
Storage Secrets: Store leftovers in the refrigerator for up to 3 days. For longer freshness, freeze before adding pasta to maintain better texture.
Pasta Perfection: Cook pasta al dente, as it will continue to soften in the soup. If reheating, add a splash of broth to prevent it from becoming mushy.
Dietary Flexibility: Easily customize for dietary needs—if vegetarian, opt for white beans and vegetable broth. Always taste before serving to adjust flavors.
Garnish Wisely: Elevate your soup by garnishing with fresh herbs or a sprinkle of Parmigiano-Reggiano just before serving. It adds vibrancy and flavor!

How to Store and Freeze Italian Penicillin Soup

Fridge: Store leftovers in an airtight container for up to 3 days to keep your Italian Penicillin Soup fresh. Just reheat gently on the stove or in the microwave before serving.
Freezer: For longer storage, freeze the soup without the pasta for up to 3 months. Cool completely before transferring to a freezer-safe container; this ensures the best texture when reheated.
Reheating: When ready to enjoy, thaw overnight in the refrigerator. Reheat in a pot, adding fresh broth if necessary to revive the soup’s rich flavors and consistency.
Pasta Note: If freezing, avoid adding pasta prior to freezing, as it can become mushy when thawed and reheated. Add it fresh when ready to serve for the best results!

Italian Penicillin Soup Variations

Feel free to customize your Italian Penicillin Soup to suit your cravings or dietary needs—let’s explore some delightful twists!

Dairy-Free: Omit the cheese garnish or swap in nutritional yeast for a cheesy flavor without the dairy.
Gluten-Free: Replace the pasta with rice or omit it altogether for a lighter soup.
Vegetarian: Swap out the chicken for white beans or chickpeas, and use vegetable broth to maintain that comforting essence.
Hearty Greens: Stir in fresh spinach or kale during the last few minutes of cooking for an extra nutrient boost.
Spice It Up: Add fresh ginger or extra red pepper flakes for a fiery kick to your soothing bowl of soup.
Savory Depth: Enhance flavors further by tossing in fresh herbs like basil or rosemary, which bring a lovely aroma and richness.
Flavorful Beans: Incorporate cannelini or kidney beans for added protein and creaminess, perfect for those following a plant-based diet.
Zesty Lemon Spin: Instead of just lemon juice, add lemon zest for an extra bright punch that’ll awaken your taste buds!

Now, your Italian Penicillin Soup can cater to every palate and preference, making it easier to share a bowl of warmth and joy with everyone around the table. Don’t forget to pair it with some crusty bread, just like my other favorites such as Miso Soup Comforting and Italian Pasta Fagioli.

Italian Penicillin Soup Recipe FAQs

How do I choose the right vegetables for my soup?
Absolutely! When selecting vegetables, go for fresh, vibrant options. Look for carrots that are firm and brightly colored, avoiding those with dark spots or soft spots. Celery should be crisp, and onions should feel heavy for their size, with no sprouting. If you’re using frozen veggies, ensure they are free from freezer burn for the best flavor in your Italian Penicillin Soup.

How should I store leftover Italian Penicillin Soup?
Store your leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stove or in the microwave, stirring occasionally to ensure even heating and prevent the bottom from sticking.

Can I freeze Italian Penicillin Soup?
Yes! For optimal results, freeze the soup before adding pasta. Allow it to cool completely, then transfer it to a freezer-safe container. It can be stored for up to 3 months. To enjoy, simply thaw overnight in the fridge, and reheat on the stove, adding freshly cooked pasta for the best texture.

What if my soup tastes bland?
If you find that your Italian Penicillin Soup lacks flavor, fear not! Start by checking your seasoning. Add salt and black pepper gradually, tasting as you go. A splash of fresh lemon juice or a sprinkle of fresh herbs can brighten the flavors. If it needs body, consider simmering it a little longer to deepen the flavors.

Are there any dietary considerations for this recipe?
Of course! This recipe is very flexible. For a vegetarian version, replace the chicken with white beans and use vegetable broth. If you’re looking for a gluten-free option, you can swap the pasta for cooked rice or skip it entirely. Always be sure to check for any allergens, especially if serving to a crowd.

How can I enhance the nutritional value of my soup?
Great question! You can boost its health benefits by adding fresh ginger or tossing in a handful of leafy greens, like spinach or kale, during the last few minutes of cooking. These additions not only provide extra nutrients but also add vibrant color and flavor to your Italian Penicillin Soup.

Warm and Cozy Italian Penicillin Soup for Soulful Comfort

This comforting Italian Penicillin Soup combines tender chicken, vibrant vegetables, and pasta for a soothing remedy against stormy weather.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 bowls

Course: Dinner

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tbsp Extra Virgin Olive Oil Adds richness and depth; substitute with any light oil if needed.
1 large Onion, diced Provides sweetness and aromatic base; no substitution necessary.
3 medium Carrots, sliced into rounds Contributes natural sweetness and color; use parsnips for a different taste.
3 stalks Celery, chopped Enhances the aromatic profile; substitute with fennel for a unique flavor.
4 cloves Garlic, minced Infuses the soup with robust flavor; use garlic powder as an alternative.
8 cups Low-Sodium Chicken Broth Serves as the soup's base; vegetable broth can work for vegetarian versions.
1 pound Whole Chicken Breast, bone-in, skin-on Provides protein and depth to the broth; replace with diced turkey or skip for vegetarian options.
2 Bay Leaves Adds earthy undertones; omit if unavailable.
1 tsp Dried Oregano Adds classic Italian flavor; replace with Italian seasoning if desired.
0.5 tsp Dried Thyme Enhances aroma; use fresh thyme for a stronger flavor.
0.25 tsp Red Pepper Flakes, optional Introduces a hint of heat; omit for a milder soup.
Salt and Black Pepper Season to taste.

For the Pasta

1 cup Small Pasta (like ditalini or orzo) Accentuates heartiness; use cooked rice for a gluten-free option or omit for a light broth.

For the Finish

2 tbsp Fresh Lemon Juice Brightens the flavor profile; substitute with vinegar if needed.
0.25 cup Fresh Parsley, chopped Adds freshness; substitute with chives or omit.
Parmigiano-Reggiano, optional, freshly grated Enhances flavor with a cheesy note; omit for dairy-free options.

For Serving

Crusty Italian Bread Complements the soup and adds a textural contrast, perfect for dipping!

Equipment

Large soup pot

Method

Step‑by‑Step Instructions

Begin by heating 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. Once shimmering, add 1 diced onion, 3 sliced carrots, and 3 chopped celery stalks. Sauté these fragrant vegetables for 5-7 minutes until softened, stirring occasionally. Then, incorporate 4 minced garlic cloves and continue to sauté for about 1 minute until aromatic.
Next, pour in 8 cups of low-sodium chicken broth and gently place a whole bone-in, skin-on chicken breast into the pot. Add 2 bay leaves, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, and optional 0.25 teaspoon of red pepper flakes for warmth. Bring this mixture to a vigorous boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, allowing the flavors to meld beautifully.
After simmering, carefully remove the chicken breast from the pot and allow it to cool slightly on a plate. Once cool enough to handle, shred the chicken using two forks, discarding the skin and bones. Return the shredded chicken to the pot, then season the broth generously with salt and black pepper to elevate the flavors of your Italian Penicillin Soup.
Stir in 1 cup of small pasta, such as ditalini or orzo, into the bubbling soup. Cook for an additional 8-10 minutes, stirring occasionally, until the pasta is tender but al dente. Keep an eye on the pot, and adjust the heat if necessary to maintain a gentle simmer as the pasta cooks.
Once the pasta is cooked to perfection, remove the bay leaves from the soup. Add 2 tablespoons of fresh lemon juice for a delightful brightness, and stir in 0.25 cup of chopped fresh parsley for a burst of freshness. Taste and adjust the seasoning as necessary, then serve hot, optionally garnishing with freshly grated Parmigiano-Reggiano and a drizzle of olive oil for that extra touch of comfort in your Italian Penicillin Soup.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 3000IUVitamin C: 20mgCalcium: 50mgIron: 1.5mg

Notes

Allow the soup to simmer without rushing to deepen flavors. Store leftovers in the refrigerator for up to 3 days, or freeze before adding pasta for better texture.

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