Italian Penicillin Soup

There’s a certain quiet that falls over the house when one of my little ones gets sick. The usual boisterous energy is replaced by soft coughs and a request for extra snuggles on the couch. In those moments, I don’t reach for the medicine cabinet first.

Instead, I head straight to the kitchen. My first and best line of defense is a steaming, fragrant pot of my Nonna’s secret weapon: Italian Penicillin Soup. This isn’t just chicken noodle soup; it’s a hug in a bowl, a tradition passed down through generations.

I remember my own mom making this for me, the aroma of simmering garlic, herbs, and rich chicken broth filling our home and making me feel better before I even took the first sip.

Now, I make this exact Italian Penicillin Soup recipe for my own family, and I swear by its restorative magic. It’s more than just a meal; it’s a tangible expression of love and care, a comforting remedy that soothes the soul as much as it nourishes the body.

Why You’ll Love This Nourishing Italian Penicillin Soup

This recipe is a staple in my home for so many reasons, and I know it will become one in yours, too. It’s the kind of dish that feels both special and incredibly simple.

• Unbelievably Comforting: First and foremost, this homemade Italian Penicillin Soup is the pinnacle of comfort food. The rich, savory broth, tender chicken, soft vegetables, and tiny pasta create a symphony of textures and flavors that is deeply satisfying.
• Packed with Nutrients: We call it “penicillin” for a reason! It’s loaded with wholesome ingredients like carrots, celery, and lean chicken. The warm broth helps with hydration, making it the perfect meal when you’re feeling under the weather.
• Simple & Accessible Ingredients: You won’t need to hunt for any specialty items. This easy Italian Penicillin Soup uses pantry and refrigerator staples, making it a perfect recipe for a weeknight or a last-minute craving.
• A True Family Favorite: From my toddlers to my husband, everyone’s face lights up when they see a pot of this amazing soup on the stove. It’s a one-pot meal that pleases even the pickiest of eaters.

Ingredients You’ll Need

The beauty of this authentic Italian Penicillin Soup lies in its simplicity. We’re using fresh, whole ingredients to build a deep, savory flavor that tastes like it’s been simmering for days, even though it comes together in under an hour.

Substitutions & Variations

While I adore this classic Italian Penicillin Soup just the way my Nonna made it, you can easily adapt it to your family’s tastes or what you have on hand.

• Change the Pasta: Any small pasta shape works well. Try stelline (little stars) for the kids, or break up spaghetti or linguine into small pieces if that’s all you have. For a gluten-free version, use your favorite gluten-free small pasta or even rice.
• Add More Greens: To boost the nutrients, stir in a few large handfuls of fresh spinach or chopped kale during the last few minutes of cooking. The greens will wilt right into the hot broth.
• Use a Different Protein: This soup is fantastic with leftover shredded rotisserie chicken for a super quick version. You can also use boneless, skinless chicken thighs for extra flavor and moisture. For a vegetarian take on this Italian Penicillin Soup, omit the chicken and add a can of cannellini beans or chickpeas along with the pasta.
• Herb Variations: Feel free to add other herbs. A bay leaf tossed in with the broth adds a lovely background note, and a sprig of fresh rosemary or thyme will make it even more aromatic.

Step-by-Step Instructions

Note: This video is for demonstration purposes and may use a slightly different method.

1. Sauté the Aromatics: First, heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery (this combination is called a soffritto in Italian cooking). Cook, stirring occasionally, for about 8-10 minutes, until the vegetables have softened and the onion is translucent. This step builds the foundational flavor of your soup.
2. Bloom the Garlic and Herbs: Next, add the minced garlic, dried oregano, and dried basil to the pot. Stir constantly for about 30-60 seconds until the garlic is fragrant. Be careful not to let it burn!
3. Simmer the Chicken: Pour in the chicken broth and bring the mixture to a gentle simmer. Carefully place the whole chicken breasts into the pot. Let them simmer in the broth for about 15-20 minutes, or until the chicken is cooked through and no longer pink inside.
4. Shred the Chicken: Once cooked, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It should pull apart very easily.
5. Cook the Pasta: Return the pot of broth and vegetables to a simmer. Add the uncooked pasta and the shredded chicken back into the soup. Let it cook for about 8-10 minutes, or until the pasta is tender (al dente). The timing will depend on the specific pasta you choose, so check the package directions.
6. Finish and Serve: Finally, turn off the heat. Stir in the chopped fresh parsley. Give the Italian Penicillin Soup a final taste and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and serve immediately with a generous sprinkle of grated Parmesan cheese. Enjoy every comforting spoonful!

Pro Tips for Success

Over the years, I’ve learned a few little tricks that take this Italian Penicillin Soup from great to absolutely unforgettable.

• Don’t Rush the Soffritto: The first step is the most important for building flavor. Let the onion, carrots, and celery cook slowly until they are truly soft and sweet. This creates a deep, savory base that makes all the difference in the final taste of your soup.
• The Parmesan Rind Trick: This is my Nonna’s secret! If you have a rind from a block of Parmesan cheese, toss it into the pot along with the chicken broth. It will slowly melt as the soup simmers, infusing the broth with an incredible, nutty, umami flavor. Just remember to remove it before serving. This is key to making the best Italian Penicillin Soup.
• Cook Pasta Separately for Leftovers: If you know you’ll have leftovers, consider cooking the pasta in a separate pot of salted water. Store the soup and pasta separately. This prevents the pasta from soaking up all the broth and becoming mushy overnight.
• Use High-Quality Broth: Since the broth is the soul of this Italian chicken soup for a cold, using a good-quality chicken broth or stock will significantly elevate the flavor. Homemade is always best, but a good store-bought version works wonderfully too.

Storage & Reheating Tips

One of the best things about making a big pot of Italian Penicillin Soup is having leftovers for the next day. Here’s how to store and reheat it properly.

• Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. Remember, the pasta will continue to absorb liquid as it sits, so the soup will thicken over time.
• Reheating: To reheat, simply pour the desired amount of soup into a small saucepan and warm it over medium-low heat until it’s steaming. You may want to add an extra splash of chicken broth or water to thin it out to your desired consistency. You can also reheat individual portions in the microwave.
• Freezing: This Italian Penicillin Soup freezes beautifully! However, I highly recommend freezing it *without* the pasta, as pasta can become very soft and break down upon thawing and reheating. Let the soup base (broth, chicken, and veggies) cool completely, then pour it into freezer-safe containers or bags. It will last for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight, reheat it on the stove, and cook a fresh batch of pasta to add in.

What to Serve With This Recipe

While this comforting Italian Penicillin Soup is a perfect one-pot meal, a few simple sides can make it even more special.

• Crusty Bread: A thick slice of crusty Italian bread or a warm baguette is essential for dipping into that delicious broth. It’s the best way to make sure not a single drop goes to waste!
• Garlic Knots: For an extra-special treat, serve the soup with warm, buttery garlic knots.
• A Simple Green Salad: A light salad with a simple lemon vinaigrette offers a fresh, crisp contrast to the warm, savory soup.
• Focaccia Bread: A slice of homemade or store-bought focaccia, perhaps with rosemary and sea salt, is another fantastic pairing.

FAQs

What makes this recipe “Italian Penicillin Soup”?

The name “Italian Penicillin” is a loving, colloquial term for a classic Italian-style chicken soup. It’s not a medicine, of course! The name comes from its reputation as a go-to remedy for colds and feeling under the weather.

The combination of hot, hydrating chicken broth, lean protein, vegetables, and comforting carbs is incredibly nourishing and soothing, making you feel better from the inside out. This version of Italian Penicillin Soup uses classic Italian flavor builders like a soffritto base, oregano, and Parmesan cheese.

Can I make this soup in a slow cooker or Instant Pot?

Absolutely! This recipe adapts very well.

• For the Slow Cooker: Sauté the onion, carrots, celery, and garlic on the stovetop first, then transfer them to the slow cooker. Add the broth, herbs, and whole chicken breasts. Cook on low for 6-8 hours or on high for 3-4 hours. Remove and shred the chicken, then return it to the pot. Stir in the uncooked pasta and cook on high for another 20-30 minutes, or until the pasta is tender.
• For the Instant Pot: Use the “Sauté” function to cook the soffritto and garlic directly in the pot. Add the broth, herbs, and chicken. Seal the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then do a quick release. Remove and shred the chicken. Turn the Instant Pot back to “Sauté,” add the chicken and pasta, and cook until the pasta is done.

Can I use bone-in chicken for more flavor?

Yes, and I highly encourage it! Using bone-in, skin-on chicken pieces like thighs or a whole cut-up chicken will create an even richer, more flavorful broth for your Italian Penicillin Soup. Simply simmer the chicken pieces until they are cooked through, then remove them from the pot to cool slightly before shredding the meat off the bones.

Discard the skin and bones (or save them to make more stock!) and add the shredded meat back to the soup. You may need to skim a little extra fat off the top, but the flavor is well worth it.