If you’re craving something cozy and restorative, Italian Penicillin Soup is the answer to your comfort food dreams. Packed with tender chicken, sweet carrots, fresh spinach, and a bright hint of lemon, this Italian classic takes everything you love about a healing chicken soup and adds extra personality with Mediterranean herbs and a sprinkle of Parmesan. Whether you’re fighting off the sniffles or wishing for a nourishing weeknight dinner, this soup brings warmth and big flavor to the table in under 40 minutes.
Ingredients You’ll Need
What makes Italian Penicillin Soup so magical is its simple, honest ingredients. Each component has a job to do—building layers of flavor, heartiness, and that signature golden color. Here’s what you’ll need, plus a few tips on what makes each ingredient shine.
- Olive oil: Your aromatic base—use extra virgin for the best flavor.
- Yellow onion: Diced small, it infuses the broth with gentle sweetness.
- Garlic: Just two cloves for rich, classic Italian aroma.
- Carrots: Sliced for sweetness and beautiful color.
- Celery: Classic in any good broth, celery adds a lovely herbal crunch.
- Dried oregano: Delivers that familiar Italian warmth in every spoonful.
- Red pepper flakes (optional): For a gentle kick that lifts the flavors.
- Salt: Just the right amount to balance the savory notes.
- Black pepper: Adds depth and a touch of spice.
- Low-sodium chicken broth: The soup’s soul—choose a good-quality brand or homemade if you have it.
- Shredded cooked chicken: Rotisserie works wonders, making this a weeknight hero.
- Diced tomatoes (with juice): Brings acidity, color, and classic Italian richness.
- Small pasta (ditalini or orzo): Adds that irresistible comfort-factor—choose your favorite tiny shape.
- Fresh spinach: Chopped up for a pop of leafy green and gentle earthiness.
- Fresh lemon juice: A squeeze at the end wakes up all the other flavors.
- Fresh parsley: Finishes the soup with brightness and a lovely herbal note.
- Grated Parmesan cheese (optional): Shower over the top for creamy, umami goodness.
How to Make Italian Penicillin Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large soup pot over medium heat. Add the diced onion and cook until it’s softened and starting to turn translucent, about 4–5 minutes. This step lays the foundation for all those classic aromas. Next, toss in the minced garlic, sliced carrots, and celery. Let them gently sweat together for another 5 minutes, stirring often until the vegetables soften and begin to mingle their flavors.
Step 2: Season and Build the Broth
Sprinkle in the dried oregano, red pepper flakes, salt, and black pepper. Stir well to coat the veggies—this is where those familiar Italian Penicillin Soup scents will make your kitchen feel instantly cozier. Pour in the chicken broth and crank up the heat just until the soup comes to a lively boil.
Step 3: Add Tomatoes and Pasta
Stir in the diced tomatoes with all their juices, then add your small pasta of choice. Reduce the heat so the soup simmers gently, and let it bubble away for 8–10 minutes, or until the pasta is just al dente. This is when the broth transforms, starches mingle in, and the soup becomes beautifully golden and comforting.
Step 4: Stir in Chicken and Greens
Add the shredded cooked chicken and chopped spinach to the pot. Cook for another 3–4 minutes—just enough for the spinach to wilt and the chicken to heat through. The soup should look (and smell) impossibly inviting at this point, loaded with color and goodness.
Step 5: Finish and Brighten
Right before you ladle up, stir in fresh lemon juice and chopped parsley. This final hit of brightness brings all the flavors to life, making each bowl of Italian Penicillin Soup wonderfully fresh and vibrant.
How to Serve Italian Penicillin Soup
Garnishes
A flurry of grated Parmesan is timeless, but you can also add extra parsley, a drizzle of good olive oil, or a crack of black pepper. For a little luxury, try a sprinkle of lemon zest or even a dash of chili flakes if you like more heat.
Side Dishes
Nothing beats a hunk of crusty Italian bread or fresh focaccia for dunking, soaking up every last drop of broth. If you want to keep it light, a simple green salad with lemony vinaigrette is the perfect partner, balancing the soup’s heartiness with crisp, fresh greens.
Creative Ways to Present
For guests, serve Italian Penicillin Soup in wide shallow bowls with the pasta and chicken arranged neatly, then spoon the bright soup over top. Add a lemon wedge on the side and set out extra Parmesan for guests to sprinkle to taste. If you’re packing lunch, pop it in a thermos with a generous handful of baby spinach and let it wilt right before you eat.
Make Ahead and Storage
Storing Leftovers
Italian Penicillin Soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container and know that the flavors only get deeper and cozier overnight. When reheating, you may need to add a splash of broth since the pasta can soak up some liquid.
Freezing
Want to freeze for future comfort? Simply cool the soup completely, then ladle it into freezer-safe containers, leaving a bit of room for expansion. Freeze for up to 3 months. If you know you’ll be freezing it, consider cooking the pasta separately and adding it in after reheating so it doesn’t get overly soft.
Reheating
To reheat, pour the soup into a saucepan and warm gently over medium heat until everything is hot and the flavors are revived. Add a splash of broth if it has thickened, and finish with a squeeze of lemon and a sprinkle of parsley to freshen up the taste before serving again.
FAQs
Can I make Italian Penicillin Soup vegetarian?
Absolutely! Just swap the chicken for a can of drained and rinsed chickpeas and use vegetable broth instead. You’ll still get all the healing vibes and Italian flavors, just in a meat-free bowl.
Which pasta shape works best in this soup?
Ditalini and orzo are my go-to choices for Italian Penicillin Soup, but don’t hesitate to use what you have. Even broken-up spaghetti or mini farfalle will slide right in and soak up the delicious broth.
Is this soup good for meal prep?
It’s actually perfect! You can cook a big batch and keep it in the fridge for the week, or freeze individual portions. Just hold back on the pasta if you plan to freeze and add it fresh during reheating to keep everything al dente.
How do I adjust the spice level?
Those red pepper flakes are completely optional! Omit them for a milder, kid-friendly version, or add extra for a warm tingle that’s especially good if you’re under the weather.
Can I use turkey instead of chicken?
Yes, leftover turkey (especially from the holidays) makes for a fabulous substitute in Italian Penicillin Soup. It’s a wonderful way to turn leftovers into a feel-good meal the whole family loves.
Final Thoughts
There’s really nothing like a big comforting pot of Italian Penicillin Soup to make any day brighter. Give it a try this week—share it with someone you love, or keep it all to yourself. Either way, you’ll discover just how healing, flavorful, and downright irresistible this Italian classic can be.
Print
Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Italian Penicillin Soup is a hearty and comforting soup that’s perfect for chilly days or when you’re feeling under the weather. This flavorful soup is packed with vegetables, tender chicken, pasta, and a hint of tangy lemon juice.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (preferably rotisserie)
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1/2 cup small pasta such as ditalini or orzo
- 2 cups chopped fresh spinach
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4–5 minutes.
- Stir in garlic, carrots, and celery and cook for another 5 minutes.
- Add oregano, red pepper flakes (if using), salt, and black pepper, stirring to coat the vegetables.
- Pour in the chicken broth and bring to a boil.
- Stir in the diced tomatoes and pasta, then reduce heat to a simmer and cook until the pasta is al dente, about 8–10 minutes.
- Add the shredded chicken and spinach, and cook for another 3–4 minutes, until the spinach is wilted and the soup is heated through.
- Stir in lemon juice and parsley just before serving.
- Serve hot, topped with grated Parmesan if desired.
Notes
- You can use leftover roasted chicken or turkey for this recipe.
- For a vegetarian version, substitute chickpeas for chicken and use vegetable broth.
- Orzo, ditalini, or even broken spaghetti all work well in this soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
