If you’re craving something heartwarming, nourishing, and packed with vibrant Italian flavors, this Italian Penicillin Soup Recipe is just the ticket. It’s a delightful blend of tender chicken, fresh veggies, comforting pasta, and a bright splash of lemon that makes each spoonful feel like a cozy hug. Perfect for chilly days, under the weather moments, or any time you want a bowl of comfort with a fresh twist, this soup balances rich, soothing ingredients with a lively, fresh finish that’s simply unforgettable.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, but each one plays a crucial role in building the deep, layered flavors and comforting textures that make this soup so special. From the fragrant herbs to the vibrant greens, you’ll see how simple pantry staples can come together to create something extraordinary.
- Olive oil: A good quality olive oil adds a silky base and a subtle fruitiness to start off your soup.
- Yellow onion: This provides a sweet, savory foundation when softened to perfection.
- Garlic: Minced garlic brings an aromatic depth that’s truly irresistible.
- Carrots: Sliced carrots add a touch of natural sweetness along with a pleasant texture.
- Celery: These slices contribute freshness and a mild bitterness that balances the soup.
- Dried oregano: A classic Italian herb that infuses warmth and earthiness.
- Red pepper flakes (optional): Add a subtle heat that awakens the palate without overpowering it.
- Salt and black pepper: Essential seasonings to bring all the flavors into harmony.
- Low-sodium chicken broth: The liquid gold that melds everything together while keeping flavors light and clean.
- Shredded cooked chicken: Ideally rotisserie, for a juicy, tender protein boost.
- Diced tomatoes with juice: Provides acidity and body to brighten the soup.
- Small pasta (ditalini or orzo): Tiny shapes soak up broth and add a satisfyingly soft bite.
- Fresh spinach: Adds vibrant color and a gentle, leafy texture that wilts beautifully.
- Fresh lemon juice: The final zing that lifts the whole soup to new heights.
- Chopped fresh parsley: Provides a fresh, herbaceous note for garnish and flavor.
- Grated Parmesan cheese (optional): Sprinkle on top for a luscious, savory finish.
How to Make Italian Penicillin Soup Recipe
Step 1: Sauté the Aromatics
Heat the olive oil gently over medium heat and add the diced yellow onion. Cooking the onion until it softens releases its sweet, mellow flavors, laying the foundation for this soul-warming soup. Once translucent, add the minced garlic, sliced carrots, and celery, letting these fragrant veggies mingle and soften for a few minutes, building layers of flavor right in your pot.
Step 2: Season and Simmer
Now it’s time to add the dried oregano, red pepper flakes (if you like a touch of spice), salt, and black pepper. Stir everything to coat those softened veggies in herbs and spices, awakening their aromas. Pour in the chicken broth and bring the pot to a lively boil, signaling that hearty Italian taste is on its way!
Step 3: Add Tomatoes and Pasta
To the bubbling broth, add the diced tomatoes with their juices and small pasta like ditalini or orzo. Reducing the heat to a gentle simmer, cook the mixture until the pasta is just tender with a little bite left. This step ensures the pasta absorbs the rich flavors soaking through the broth.
Step 4: Stir in Chicken and Spinach
Fold in the shredded cooked chicken and chopped fresh spinach, letting them cook together just until the spinach wilts and the chicken is warmed through. This keeps the chicken juicy and the spinach fresh, adding a delightful complexity of textures.
Step 5: Finish with Lemon and Parsley
Just before serving, stir in the fresh lemon juice and chopped parsley. This final flourish brightens the soup, giving every spoonful a refreshing lift that perfectly complements the heartiness beneath. Serve piping hot, with a generous sprinkle of grated Parmesan if you like, and prepare for a comforting, nourishing meal.
How to Serve Italian Penicillin Soup Recipe
Garnishes
While the grated Parmesan is a classic and savory topping that adds a lovely salty, nutty contrast, fresh parsley sprinkled on top offers a bright, fresh aroma. For an added touch, a drizzle of high-quality extra virgin olive oil or a few cracks of black pepper can elevate the presentation and flavor even further.
Side Dishes
This soup shines beautifully alongside a crusty Italian bread or garlic bread to soak up every last drop of that aromatic broth. A simple side salad with lemon vinaigrette or roasted vegetables can round out your meal, balancing the warm, comforting qualities of the soup with fresh, crisp elements.
Creative Ways to Present
Serve Italian Penicillin Soup Recipe in charming rustic bowls for a cozy family meal or in elegant soup tureens when entertaining guests. You can also portion it into microwave-proof containers for a grab-and-go lunch. For a fun twist, add a sprinkle of chili oil or fresh basil leaves on top, giving each bowl a splash of color and a gourmet flair.
Make Ahead and Storage
Storing Leftovers
Let the soup cool to room temperature before transferring it to airtight containers. Stored in the refrigerator, it keeps wonderfully for 3 to 4 days, offering you delicious, ready-made comfort whenever you want.
Freezing
Italian Penicillin Soup Recipe freezes exceptionally well. Pour cooled soup into freezer-safe containers, leaving some space at the top for expansion. It will keep its flavor and texture for up to 3 months, making it a great option for meal prepping or busy nights.
Reheating
Reheat your soup gently on the stovetop over medium-low heat to maintain the tenderness of the chicken and the freshness of the spinach, stirring occasionally. If it seems thick, add a splash of broth or water to loosen it up. Microwaving in short increments with stirring between cycles also works beautifully for a quick fix.
FAQs
Can I use a different type of chicken for this soup?
Absolutely! Leftover roasted chicken, poached chicken breasts, or even shredded turkey work wonderfully in this soup. The key is to have tender, cooked chicken that absorbs the soup’s flavors.
Is it possible to make this soup vegetarian?
Yes! Swap the chicken broth for vegetable broth and substitute chickpeas or your favorite beans instead of chicken. This keeps the hearty feel while accommodating a vegetarian diet without sacrificing flavor.
What kind of pasta works best in the Italian Penicillin Soup Recipe?
Small pasta shapes like ditalini, orzo, or even broken spaghetti are ideal because they cook quickly and mingle nicely with the other ingredients without overwhelming the soup.
Can I add more vegetables to this soup?
Definitely! Feel free to toss in zucchini, green beans, or peas to bulk it up and add even more color and nutrition. Just be mindful of cooking times so everything stays tender-crisp.
Why is it called “Italian Penicillin Soup”?
This soup earned its nickname because of its healing qualities—it’s soothing when you’re feeling under the weather, packed with nourishing ingredients from chicken to garlic and fresh greens, reminiscent of a warm remedy passed down with an Italian twist.
Final Thoughts
This Italian Penicillin Soup Recipe is truly a treasure for anyone who loves their meals to be comforting, delicious, and just a little bit uplifting. Whether you’re nursing a cold, feeding a hungry family, or simply craving a bowl of vibrant goodness, this soup brings all the warmth and flavor you need. Don’t hesitate to give it a try—you might just find your new favorite go-to for every season.
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
Description
Italian Penicillin Soup is a comforting and flavorful chicken soup infused with garlic, vegetables, and fresh herbs, making it a perfect remedy for colds and a wholesome meal. This hearty Italian-American classic features tender chicken, pasta, and nutritious greens simmered in a savory broth, finished with a splash of lemon juice and parsley for brightness.
Ingredients
Soup Base
- 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
Broth and Main Ingredients
- 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
Greens and Garnish
- 2 cups chopped fresh spinach
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, about 4–5 minutes.
- Add garlic, carrots, and celery: Stir in minced garlic, sliced carrots, and celery. Cook together for another 5 minutes, allowing the vegetables to soften and flavors to meld.
- Season the vegetables: Add dried oregano, red pepper flakes if using, salt, and black pepper. Stir well to coat the vegetables evenly with the seasonings.
- Add broth and bring to boil: Pour in the low-sodium chicken broth and bring the mixture to a rolling boil over high heat.
- Incorporate tomatoes and pasta: Stir in the diced tomatoes with their juice and the small pasta choice (ditalini or orzo). Reduce heat to a simmer and cook until the pasta is al dente, approximately 8–10 minutes.
- Add cooked chicken and spinach: Stir in the shredded cooked chicken and chopped fresh spinach. Continue cooking for another 3–4 minutes until the spinach wilts and the soup is thoroughly heated.
- Finish with lemon juice and parsley: Remove soup from heat and stir in fresh lemon juice and chopped parsley just before serving. Optionally, top with grated Parmesan cheese if desired.
Notes
- Use leftover roasted chicken or turkey as a convenient protein option.
- For a vegetarian version, substitute chickpeas for the chicken and use vegetable broth.
- Orzo, ditalini, or broken spaghetti noodles all work well as pasta in this soup.
- Omit Parmesan cheese to keep the dish dairy-free.
