Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, chopped; 2 cups cooked shredded chicken (rotisserie works well); 6 cups chicken broth; 1 can (14.5 oz) diced tomatoes (optional); 3/4 cup small pasta (orzo, ditalini, or pastina); 1 tsp Italian seasoning; 2 tbsp fresh parsley or basil, chopped; Salt and black pepper, to taste; Optional: grated Parmesan cheese; Optional: red pepper flakes; Optional: 2 cups spinach or kale

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Italian Penicillin Soup is my go-to when I need something healing, hearty, and full of bold flavor. Inspired by the comforting nature of classic chicken soup, this version is packed with Italian herbs, garlic, tender chicken, and nourishing vegetables—everything I need to feel better, whether I’m under the weather or just craving a warm bowl of comfort.

Why You’ll Love This Recipe

I love this recipe because it blends the soul-soothing vibes of traditional chicken soup with the rich, savory flavors of Italian cooking. The garlic, herbs, and a touch of Parmesan bring depth to every spoonful, and it’s loaded with good-for-me ingredients. It’s easy to make, freezer-friendly, and perfect for batch cooking. Italian Penicillin Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onion (chopped)
Garlic (minced)
Carrots (sliced)
Celery (chopped)
Cooked shredded chicken (rotisserie works great)
Chicken broth
Diced tomatoes (optional, for a touch of acidity)
Small pasta (like orzo, ditalini, or pastina)
Italian seasoning
Fresh parsley or basil (chopped)
Salt and pepper
Optional: grated Parmesan cheese, red pepper flakes, spinach or kale

Directions

I heat olive oil in a large pot and sauté the onion, carrots, and celery until softened.
I add the garlic and cook for another minute until fragrant.
I pour in the chicken broth and add the shredded chicken, Italian seasoning, and diced tomatoes if using.
I bring it to a boil, then reduce to a simmer and cook for about 15–20 minutes.
I stir in the pasta and cook until tender (about 8–10 minutes, depending on the type).
I season with salt, pepper, and red pepper flakes if I want a little heat.
Just before serving, I add fresh herbs and a sprinkle of Parmesan for richness.
If I’m using spinach or kale, I stir it in at the end just to wilt.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: Around 40 minutes

Variations

Sometimes I add a splash of lemon juice at the end for brightness or toss in zucchini or cannellini beans for extra heartiness. I’ve swapped the pasta for rice or quinoa when I want something gluten-free, and it still works beautifully. If I don’t have cooked chicken, I poach raw chicken breasts in the broth and shred them right into the pot.

storage/reheating

I store leftovers in the fridge for up to 4 days. The pasta may absorb some of the broth, so I add extra stock when reheating. I warm it gently on the stovetop or in the microwave. If I’m freezing it, I cook the pasta separately and add it fresh when serving to avoid it getting mushy. Italian Penicillin Soup

FAQs

Why is it called Italian Penicillin?

It’s a playful nickname—like the traditional “Jewish Penicillin” (chicken soup), this Italian-inspired version is full of healing ingredients and comforting flavor.

Can I make it vegetarian?

Yes. I use vegetable broth and swap the chicken for chickpeas or white beans. I load up on veggies for extra texture and flavor.

What’s the best pasta to use?

I like small pasta shapes like orzo, ditalini, or pastina. They cook quickly and soak up the flavors without overpowering the soup.

Can I use raw chicken?

Yes. I simmer raw chicken breasts or thighs in the broth for about 20 minutes, then shred them before adding the pasta.

How can I make it even more nourishing?

I load it up with leafy greens like kale, spinach, or Swiss chard, and I sometimes stir in turmeric or lemon for an extra health boost.

Conclusion

Italian Penicillin Soup is one of my favorite recipes to make when I want something warm, healing, and loaded with flavor. It’s comforting, satisfying, and endlessly flexible. Whether I’m under the weather, feeding the family, or stocking the freezer, this soup always brings comfort to the table—and to the soul.