Italian Penicillin Soup is a creamy, soothing chicken soup with a comforting twist. Loaded with veggies, pastina, and a hint of lemon, it’s like a warm hug in a bowl. Ready in under an hour, this cozy classic is perfect for chilly nights or whenever you need a nourishing boost.
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Why You’ll Love This Italian Penicillin Soup
This Italian Penicillin Soup feels like comfort food made by someone who truly cares. It’s rich, velvety, and surprisingly creamy without a drop of actual cream. The blend of onion, celery, and carrots creates a deep, homemade flavor, while garlic and lemon work quietly to support your immune system. Because it cooks in about 45 minutes, you can have a wholesome, filling meal without spending all evening in the kitchen. It’s also flexible—you can make it with leftover chicken or turn it vegetarian by skipping the meat. Whether you’re fighting a cold or craving something cozy, this bowl of goodness will bring instant comfort and satisfaction.
Key Ingredients and Their Role
Core Vegetables and Aromatics
Onion, celery, and carrots create the base of this soup’s flavor. As they sauté in olive oil, they soften and release natural sweetness that gives the broth depth. Garlic adds warmth and a touch of spice that rounds out every spoonful beautifully.
Broth, Parmesan, and Seasoning
Low-sodium chicken broth forms the heart of the soup. Adding a Parmesan rind infuses a subtle, cheesy richness that feels luxurious. A sprinkle of salt, pepper, oregano, and a bay leaf ties everything together with savory, herbal undertones.
Protein and Pasta Additions
Shredded chicken makes this soup satisfying and full-bodied. Pastina, those tiny pasta stars, absorb the broth perfectly, creating a silky texture that kids and adults both love. It’s hearty yet light enough to enjoy any time of day.
Finishing Touches
Fresh parsley and lemon juice brighten the entire dish, balancing the richness. A final dusting of grated Parmesan cheese adds a salty finish and just the right amount of indulgence.
How to Make Italian Penicillin Soup (Step-by-Step)
Sauté the Flavor Base
Start by heating olive oil in a large pot over medium heat. Add diced onion, celery, and carrots, then cook until softened and fragrant. Stir in minced garlic and let it cook briefly—it should smell amazing but not burn.
Simmer with Broth and Aromatics
Pour in chicken broth, then drop in the Parmesan rind, bay leaf, oregano, salt, and pepper. Stir and bring to a gentle simmer. Let the flavors mingle for about 15–20 minutes, until the vegetables are tender.
Blend for Creamy Texture
Remove the bay leaf and Parmesan rind. Carefully blend the vegetables and broth until smooth using an immersion blender or standard blender. This creates that comforting, creamy texture.
Add Chicken and Pasta
Return the blended soup to the pot. Stir in shredded chicken and pastina. Let it simmer until the pasta is perfectly tender—about 8 minutes.
Finish and Serve
Stir in fresh parsley and a splash of lemon juice right before serving. Top each bowl with grated Parmesan for that cozy Italian touch.
Tips, Variations, and Substitutions
For a lighter soup, add an extra cup of broth. If you prefer it thicker, simmer a few minutes longer. No Parmesan rind? No problem—it’s still delicious, though the rind adds lovely richness. Try orzo, acini di pepe, or ditalini instead of pastina if that’s what’s in your pantry. For a vegetarian version, skip the chicken and use vegetable broth. You can also toss in baby spinach or kale during the final simmer for added nutrients. Adjust the lemon juice to your liking—it brightens the flavor beautifully. For more comforting ideas, check out this hearty Italian white bean soup or the best white bean soup recipe.
Storage and Freezing Instructions
Let the soup cool completely before storing it. Keep it in airtight containers in the refrigerator for up to four days. It reheats well on the stove or in the microwave. You can freeze it, too, though the pasta may soften after thawing. To prevent that, cook and add the pasta fresh when reheating. Either way, it’s a great make-ahead meal for busy weeks.
Serving Suggestions
Serve Italian Penicillin Soup with warm crusty bread or garlic toast for dipping. A crisp green salad makes a refreshing side. Add a squeeze of extra lemon or a drizzle of olive oil for a bright finish. It’s perfect for cozy dinners, simple lunches, or recovery days when you just want something soothing and homemade. Pair it with a slice of sourdough, and you’ll have a meal that feels both hearty and healing.
Other Recipes You May Enjoy
- classic minestrone soup
- slow cooker Mexican chicken soup
- split pea soup comfort food
- beef barley soup recipe
Conclusion
Italian Penicillin Soup brings warmth, nourishment, and comfort with every spoonful. It’s wholesome, easy to make, and perfect for days when you crave something soothing and satisfying. Try this recipe once, and it just might become your new favorite comfort meal. For more kitchen inspiration, visit Pinterest
Italian Penicillin Soup
Equipment
- Large pot
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Immersion blender or countertop blender
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 Parmesan rind
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 bay leaf
- 1 teaspoon dried oregano
- 2 cups cooked shredded chicken
- ¾ cup pastina or other tiny pasta
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- Freshly grated Parmesan cheese, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté until softened and fragrant, 5 to 7 minutes. Stir in garlic and cook 30 seconds.
- Pour in chicken broth. Add Parmesan rind, salt, pepper, bay leaf, and oregano. Bring to a gentle simmer and cook until vegetables are tender, about 15 to 20 minutes.
- Remove and discard bay leaf and Parmesan rind. Blend the soup until smooth using an immersion blender, or carefully blend in batches.
- Return soup to the pot. Stir in shredded chicken and pastina. Simmer until pasta is tender, about 6 to 8 minutes, stirring occasionally.
- Stir in parsley and lemon juice. Taste and adjust seasoning. Ladle into bowls and top with freshly grated Parmesan.
