Are you feeling run down, battling a cold, or simply craving something warm and comforting? That bowl of ordinary chicken noodle soup might not cut it anymore.
What you need is a bowl of Italian Penicillin Soup the ultimate comfort food that truly lives up to its nickname as “Italian penicillin.”
At Cooks Foody, Elizabeth discovered this recipe during a particularly harsh winter in Austin when her usual remedies weren’t working. She remembers calling Daniel in Portland, desperately seeking something more potent than regular chicken soup.
That’s when he shared his grandmother’s Italian Penicillin Soup recipe a robust, healing concoction that has become our go-to remedy for just about everything.
In this guide, I’ll share our perfected version of Italian Penicillin Soup that combines traditional healing ingredients with authentic Italian flavors. You’ll discover how to select the perfect ingredients, master the cooking techniques, and create variations that suit your taste preferences.
Why This Italian Penicillin Soup Recipe Works
- Uses simple, nutrient-dense ingredients that boost immunity
- Can be prepared in one pot for easy cleanup
- Perfect balance of herbs and garlic for maximum flavor and health benefits
- Freezes beautifully for those days when you’re too tired to cook
- Adaptable for various dietary needs without sacrificing flavor
Choosing the Right Ingredients for Italian Penicillin Soup
Best Base Ingredients for Italian Penicillin Soup
The foundation of any great Italian Penicillin Soup starts with quality ingredients. For the base, you’ll want to use homemade chicken stock if possible, as it contains more nutrients and collagen than store-bought versions. If using store-bought, choose a low-sodium organic option that you can enhance with additional aromatics.
Vegetable Selection for Italian Penicillin Soup
Traditional mirepoix (onions, carrots, and celery) forms the aromatic base, but our Italian Penicillin Soup incorporates additional immune-boosting vegetables:
- Garlic (6-8 cloves minimum) for its antimicrobial properties
- Fresh fennel for digestive benefits
- Leafy greens like kale or escarole for vitamin power
Substitutions for Italian Penicillin Soup
Need to make adjustments? No problem:
- Vegetarian version: Use mushroom broth as your base with extra garlic and herbs
- Grain-free option: Replace pasta with cauliflower florets or zucchini noodles
- Extra protein: Add white beans or chickpeas for a heartier soup
Ingredients & Prep for Italian Penicillin Soup
Italian Penicillin Soup Essentials
Before starting, gather your ingredients and prep them properly for maximum flavor:
- Thoroughly clean all vegetables
- Mince garlic and let sit for 10 minutes to activate allicin (the beneficial compound)
- Chop herbs just before using to preserve essential oils
Aromatics for Italian Penicillin Soup
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 8 garlic cloves, minced
- 1 fennel bulb, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
Soup Base for Italian Penicillin Soup
- 8 cups chicken stock
- 1 parmesan rind (optional but recommended)
- 2 bay leaves
- 1 cup small pasta (like ditalini or orzo)
- 2 cups chopped leafy greens
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
Step-by-Step Italian Penicillin Soup Cooking Instructions
Pre-Cooking Prep for Italian Penicillin Soup
- Dice all vegetables uniformly for even cooking.
- If using chicken pieces, season them with salt and pepper.
- Measure out dry ingredients and prepare fresh herbs.
- Have all ingredients ready before starting to cook.
Cooking Method for Italian Penicillin Soup
- In a large Dutch oven or heavy pot, heat olive oil over medium heat.
- Add onions, carrots, celery, and fennel. Sauté for 5-7 minutes until vegetables begin to soften.
- Add garlic and cook for 30 seconds until fragrant (don’t let it brown).
- Stir in dried herbs and red pepper flakes, cooking for another minute.
- Pour in chicken stock, add bay leaves and parmesan rind if using.
- Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook according to package directions minus 2 minutes (it will continue cooking).
- Stir in leafy greens and cook until just wilted, about 2-3 minutes.
- Remove from heat, discard bay leaves and parmesan rind.
- Stir in lemon juice, fresh herbs, and adjust seasoning with salt and pepper.
Doneness Check for Italian Penicillin Soup
Your Italian Penicillin Soup is ready when:
- Vegetables are tender but not mushy
- Pasta is al dente
- Broth has a rich, aromatic flavor
- Greens are bright and just wilted
Resting Your Italian Penicillin Soup
Allow the soup to rest for 5-10 minutes before serving. This allows the flavors to meld together and the soup to reach the perfect temperature for consumption without burning your mouth.
Pro Tips for Perfect Italian Penicillin Soup
Avoiding Common Italian Penicillin Soup Mistakes
- Don’t overcook the pasta – it will continue to absorb liquid as it sits
- Add leafy greens at the end to preserve their nutrients and color
- Use fresh herbs at the finish for brightness
- If making ahead, cook and store pasta separately to prevent it from becoming mushy
Tool Recommendations for Italian Penicillin Soup
- Dutch oven or heavy-bottomed pot for even heat distribution
- Sharp chef’s knife for precise vegetable cutting
- Microplane for grating fresh parmesan as garnish
- Wooden spoon to avoid scraping the pot
Storage & Reheating Italian Penicillin Soup
- Store in airtight containers in the refrigerator for up to 4 days
- For freezing, leave out the pasta and add fresh when reheating
- Reheat gently on the stovetop, adding a splash of fresh stock if needed
- Garnish with additional fresh herbs after reheating
Looking for more comforting recipes? Check out our Cranberry Cream Cheese Pinwheels for a delightful appetizer!
Flavor Variations for Italian Penicillin Soup
Spicy Italian Penicillin Soup
Increase the heat by:
- Doubling the red pepper flakes
- Adding a diced jalapeño with the aromatics
- Stirring in a tablespoon of harissa paste
- Finishing with a drizzle of chili oil
Mediterranean Italian Penicillin Soup
For a Mediterranean twist:
- Add 1 cup chopped tomatoes
- Include 1 tablespoon capers
- Stir in chopped olives
- Finish with fresh oregano
Hearty Italian Penicillin Soup
Make it more substantial:
- Add small meatballs made from ground turkey
- Include cannellini beans
- Stir in cubed sweet potatoes
- Top with a dollop of pesto
| Variation | Key Ingredients | Health Benefits | Prep Time |
|---|---|---|---|
| Classic | Garlic, herbs, chicken stock | Immune support, hydration | 30 mins |
| Spicy | Added chili, ginger | Congestion relief, circulation | 35 mins |
| Vegetarian | Mushroom stock, legumes | Plant protein, fiber | 40 mins |
| Detox | Added turmeric, lemon | Anti-inflammatory, liver support | 35 mins |
Need something sweet after your soup? Our Candy Cane Brownie Bombs are the perfect treat!
Serving Suggestions for Italian Penicillin Soup
- Pair with a slice of crusty garlic bread for dipping
- Serve alongside a simple mixed green salad dressed with lemon and olive oil
- Top each bowl with freshly grated parmesan and a drizzle of high-quality olive oil
- Accompany with a wedge of lemon for those who want an extra citrus kick
For a delicious side dish, try our Creamy Mustard Roasted Potatoes to complement your soup!
FAQs About Italian Penicillin Soup
Can I make Italian Penicillin Soup vegetarian?
Yes! Replace chicken stock with vegetable or mushroom stock. For additional umami flavor, add nutritional yeast or a parmesan substitute, and consider adding extra vegetables or white beans for protein.
How long does Italian Penicillin Soup keep in the refrigerator?
The soup keeps well in the refrigerator for 3-4 days in an airtight container. The flavor often improves after a day as the ingredients meld together.
Can I freeze Italian Penicillin Soup?
Yes, but for best results, freeze the soup without the pasta and add fresh pasta when reheating. The soup base freezes well for up to 3 months in freezer-safe containers.
What makes this soup “medicinal”?
The combination of garlic, herbs, and vegetables provides a wealth of vitamins, minerals, and anti-inflammatory compounds. The hot broth helps hydrate and clear congestion, while the aromatic herbs can help open airways and soothe discomfort.
Can I use different pasta shapes?
Absolutely! Small pasta shapes work best try ditalini, orzo, small shells, or even broken spaghetti. Just adjust cooking time according to package directions.
Final Thoughts on Italian Penicillin Soup
There’s a reason Italian Penicillin Soup has earned its reputation as a natural remedy. Beyond its nutritional benefits, there’s something profoundly comforting about a steaming bowl of aromatic, flavorful soup that seems to warm you from the inside out.
For more inspiration and delicious recipes, follow us on Pinterest where we’re constantly sharing new comfort food ideas to keep your kitchen exciting!
Print
Italian Penicillin Soup: A Comforting Classic Reinvented
- Total Time: 35 mins
- Yield: 6 servings 1x
Description
A soul-warming Italian take on classic chicken soup packed with tender chicken, garlic, lemon, herbs, and tiny pasta in a rich, healing broth. The perfect comfort food for cold days or when you need a pick-me-up.
Ingredients
2 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
6 cups chicken broth
2 cups shredded cooked chicken (rotisserie works great)
1/2 cup acini di pepe, orzo, or other small pasta
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
Juice and zest of 1 lemon
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
2 tbsp fresh parsley, chopped
Fresh basil or thyme, for garnish
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add onion, carrots, and celery; sauté until softened, about 5 minutes.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in chicken broth and bring to a boil.
5. Add oregano, crushed red pepper (if using), and pasta.
6. Reduce heat to medium-low and simmer until pasta is tender, about 10 minutes.
7. Stir in shredded chicken, lemon juice, lemon zest, and Parmesan cheese.
8. Season to taste with salt and black pepper.
9. Simmer for 5 more minutes until heated through.
10. Stir in fresh parsley and garnish with extra herbs before serving.
11. Serve with crusty bread and more Parmesan if desired.
Notes
Use homemade chicken stock for the best flavor.
Add spinach or kale for a boost of greens.
For a richer broth, stir in a spoonful of butter or drizzle of olive oil before serving.
This soup freezes beautifully — just cook the pasta separately when reheating to avoid overcooking.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 70mg
Keywords: Italian penicillin soup, lemon chicken soup, acini di pepe soup, healing soup, comfort food