This Italian Penicillin Soup is a healing, comforting bowl of warmth — a flavorful Mediterranean twist on the classic chicken soup known for curing colds and lifting spirits. Loaded with tender chicken, garlic, fresh herbs, Italian seasonings, vegetables, and a hint of lemon, this soup is both nourishing and deeply satisfying. The broth is infused with olive oil, Parmesan, and aromatic herbs that make it not just a remedy for the body but a comfort for the soul.
Perfect for chilly days, sick days, or anytime you crave something soothing and wholesome, this Italian-inspired version takes the classic “Jewish Penicillin” chicken soup and gives it a rustic Italian makeover with bold flavors and heartwarming depth.
Why You’ll Love This Italian Penicillin Soup
You’ll love this recipe because it’s simple, comforting, and incredibly restorative. The combination of chicken, garlic, lemon, and herbs provides both immune-boosting nutrients and soul-satisfying flavor. The addition of Italian staples like olive oil, Parmesan, and a splash of white wine adds richness that takes it beyond ordinary chicken soup.
It’s light yet hearty, healing yet indulgent — the perfect soup to sip when you’re under the weather, recovering, or simply craving something wholesome and flavorful.
Why You Should Try This Recipe
If you’re looking for a soup that tastes like comfort and wellness in every spoonful, this Italian Penicillin Soup is it. It’s made with clean, nourishing ingredients but still packs that signature Italian flavor we all love — think garlic, oregano, and a touch of lemon brightness.
It’s the kind of soup that makes you feel instantly better — cozy, flavorful, and deeply restorative.
Ingredients You’ll Need
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 6 cups chicken broth (low sodium)
- 2 cups cooked shredded chicken (rotisserie or poached)
- ½ cup small pasta (orzo, ditalini, or elbow)
- ½ lemon, juiced
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley or basil
Optional Add-Ins
- ¼ cup dry white wine (for depth)
- 2 cups spinach or kale (for color and nutrients)
- ½ cup cherry tomatoes, halved
- ¼ cup cream for a creamy twist
How to Make Italian Penicillin Soup (Step-by-Step)
1. Sauté Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds.
2. Add Seasonings
Sprinkle in salt, pepper, Italian seasoning, and red pepper flakes (if using). Stir to coat the vegetables evenly in the herbs and spices.
3. Pour in Broth
Add chicken broth and bring to a gentle boil. Lower the heat and let it simmer for 10 minutes to allow flavors to develop.
4. Add Pasta and Chicken
Stir in the pasta and cook according to package directions until tender. Add shredded chicken and simmer for another 5–7 minutes until everything is heated through.
5. Add Lemon and Cheese
Stir in the lemon juice and grated Parmesan cheese. Mix until the cheese melts into the broth, giving it a light, creamy texture.
6. Add Greens (Optional)
Add spinach or kale and cook for another 1–2 minutes until wilted.
7. Taste and Adjust
Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as needed.
8. Serve and Garnish
Ladle the soup into bowls. Garnish with fresh parsley or basil, extra Parmesan, and a drizzle of olive oil. Serve warm with crusty bread.
10 Tips for the Best Italian Penicillin Soup
- Use rotisserie chicken for convenience and rich flavor.
- Fresh garlic and lemon are key — they give the soup its healing kick.
- Simmer slowly to develop deeper flavor in the broth.
- Don’t overcook pasta; it should stay slightly firm.
- Add Parmesan at the end for creaminess without heaviness.
- Use homemade broth if possible for the richest taste.
- Add greens last to preserve their vibrant color.
- Squeeze fresh lemon before serving for brightness.
- Drizzle extra virgin olive oil for an authentic Italian finish.
- Serve immediately to enjoy the freshest flavor and texture.
10 Variations & Substitutions
- Creamy Italian Penicillin Soup: Stir in ½ cup cream or milk.
- Vegetarian Version: Skip chicken and use vegetable broth with cannellini beans.
- Spicy Version: Add more red pepper flakes or a dash of chili oil.
- Gluten-Free: Use gluten-free pasta or rice instead of orzo.
- Lemon-Parmesan Twist: Add zest from one lemon for more citrus brightness.
- Tuscan Style: Add sundried tomatoes and baby spinach.
- Herb Boosted: Add thyme, oregano, or rosemary for aroma.
- Brothy Cleanse Version: Skip cheese and pasta for a light detox soup.
- Cheesy Upgrade: Top with mozzarella or provolone before serving.
- Pesto Finish: Stir in a spoon of basil pesto for a bold Italian twist.
What to Serve With Italian Penicillin Soup (Step-by-Step)
- Serve with crusty Italian bread or garlic knots.
- Add a Caesar or Caprese salad for freshness.
- Pair with bruschetta or roasted vegetables.
- Enjoy with a glass of white wine or sparkling water with lemon.
- Finish with gelato or lemon sorbet for dessert.
Storage & Reheating Tips (Step-by-Step)
To Store
Cool completely and transfer to an airtight container. Refrigerate for up to 4 days.
To Freeze
Freeze without pasta for up to 2 months. Add pasta fresh when reheating.
To Reheat (From Refrigerator)
Warm gently over medium heat. Add a splash of broth if needed.
To Reheat (From Frozen)
Thaw overnight, reheat slowly, and stir in pasta before serving.
Recipe FAQs
- Why is it called “Penicillin” Soup? It’s known for its healing, immunity-boosting qualities like garlic, lemon, and chicken.
- Can I make it vegetarian? Yes, use vegetable broth and beans instead of chicken.
- Can I use leftover chicken? Absolutely, it’s perfect for this recipe.
- Can I make it in a slow cooker? Yes, cook on LOW for 6 hours, then add pasta near the end.
- Can I use rice instead of pasta? Yes, it’s a great alternative.
- Can I make it dairy-free? Skip Parmesan or use nutritional yeast.
- Can I use store-bought broth? Yes, but choose a low-sodium variety.
- Can I freeze it? Yes, just leave out the pasta before freezing.
- Can I add vegetables? Yes, zucchini, tomatoes, or spinach are great.
- Can I use lemon zest instead of juice? Yes, for subtle citrus flavor.
- Can I add cream? Yes, for a creamier texture.
- Can I make it spicy? Add crushed red pepper or a dash of hot sauce.
- Can I use turkey instead of chicken? Yes, perfect for leftovers.
- Can I skip garlic? Not recommended — it’s key to flavor.
- Can I use bouillon cubes? Yes, just adjust salt accordingly.
- Can I make it thicker? Simmer longer or add more pasta.
- Can I serve it cold? It’s best served warm or hot.
- Can I double the recipe? Yes, great for freezing or meal prep.
- Can I use rotisserie chicken? Yes, it’s quick and flavorful.
- What’s the best pasta type? Orzo or ditalini hold the broth beautifully.