Name: Italian Penicillin Soup: Your New Comfort Food Revival
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tablespoons Olive Oil (extra virgin recommended); 1 medium Onion (sauté until translucent); 2 medium Carrots (diced); 2 stalks Celery (diced); 4 cloves Garlic (minced); 6 cups Chicken Broth (low-sodium preferred); 1 pound Chicken Breast (or thighs); 2 leaves Bay Leaves (remove before serving); 1 tablespoon Oregano (or dried alternative); 1 tablespoon Thyme (or dried alternative); 1 teaspoon Red Pepper Flakes (optional); 2 cups Pasta (or substitute with rice/quinoa); 2 tablespoons Lemon Juice (add just before serving); 1 cup Parsley (chopped, for garnish)

There’s nothing quite like a bowl of soup to bring comfort, especially when the weather turns chilly or life feels a bit overwhelming. I first discovered Italian Penicillin Soup during a rather frazzled week, seeking solace in the kitchen with aromatic garlic and fresh herbs. As the broth bubbled gently on the stovetop, it filled my home with a cozy scent that instantly lifted my spirits.

This recipe not only evokes the warmth of traditional family remedies but also offers versatility for various dietary needs, making it a crowd-pleaser for everyone at the table. Whether you’re craving a classic chicken version or a lighter, vegetarian twist, this Italian Penicillin Soup is ready to embrace you with its heartwarming flavors. Perfect for meal prep or a quick weeknight dinner, each spoonful is like a gentle hug that promises to nourish both body and soul. Let’s dive into this healing bowl of goodness!

Why is Italian Penicillin Soup a must-try?

Comforting Warmth: This soup envelops you in coziness, perfect for chilly days or when you need a pick-me-up.
Wholesome Ingredients: Packed with nutritious veggies and lean protein, it’s a guilt-free delight.
Versatile Options: Whether you prefer a classic chicken soup or a hearty vegetarian alternative, there’s a version for everyone.
Meal Prep Friendly: Easily make a big batch and store it for busy weeknights; it tastes even better the next day!
Crowd-Pleasing Flavor: With its aromatic herbs and rich broth, it’s guaranteed to please family and friends alike. Embrace the warmth with this delicious recipe and expand your cozy meal rotation!

Italian Penicillin Soup Ingredients

For the Soup Base
• Olive Oil – Adds heart-healthy fats and enhances the sautéing of your vegetables; go for extra virgin for the best flavor.
• Onion – The aromatic foundation; sauté until translucent to achieve a rich base flavor.
• Carrots – Introduces natural sweetness and a delightful texture; complements all savory elements beautifully.
• Celery – Contributes depth and a satisfying crunch; essential for that classic mirepoix profile.
• Garlic – Infuses the soup with aroma and flavor; be careful not to overcook it to avoid bitterness.

For the Meat and Broth
• Chicken Broth – The soul of the soup; a high-quality stock greatly enhances the flavor. Opt for low-sodium for better control.
• Chicken Breast – Offers protein and adds richness to the broth; consider thighs for a deeper flavor profile.
• Bay Leaves – Introduces earthy notes; remember to remove them before serving!
• Oregano & Thyme – Infuse herbal goodness; dried herbs can stand in if fresh isn’t available (use one-third the amount).
• Red Pepper Flakes – For a touch of optional heat; adjust according to your taste preference.

For the Heartiness
• Pasta – Provides the beloved heartiness to the soup; for a gluten-free option, feel free to substitute with rice or quinoa.

For Brightness and Freshness
• Lemon Juice – A must for balancing flavors; add it just before serving for an uplifting zing!
• Parsley – Offers fresh color and a touch of brightness; perfect for garnishing your dish.

Embrace the nourishing qualities of this Italian Penicillin Soup as it becomes a cherished part of your comfort food repertoire!

How to Make Italian Penicillin Soup

Heat Oil: Begin by heating the olive oil in a heavy pot over medium heat. Once warm, add the onion, carrots, and celery, sautéing for 5-7 minutes until softened and fragrant.
Add Garlic: Stir in the minced garlic and cook for about 1 minute, just until fragrant. Be sure not to let it brown, as this can make it bitter.
Combine Broth and Chicken: Pour in the chicken broth, then add the chicken breast along with bay leaves, oregano, thyme, and optional red pepper flakes. Bring this mixture to a gentle boil, inviting all those beautiful aromas to fill your kitchen.
Simmer: Reduce the heat and maintain a simmer for 25-30 minutes, allowing the chicken to cook through completely. You’ll know it’s done when it’s tender and easily falls apart.
Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Set it aside for later, while ensuring the broth is seasoned well with salt and pepper to taste.
Add Pasta: Return the shredded chicken to the pot and add the pasta. Cook until the pasta reaches al dente, usually around 8-10 minutes, stirring occasionally to prevent sticking.
Finish the Soup: Remove the bay leaves, stir in the fresh lemon juice and parsley, and give it a final taste adjustment with seasonings. Your warm, healing Italian Penicillin Soup is ready to be enjoyed!

Optional: Serve with a sprinkle of extra parsley for a fresh touch.

Exact quantities are listed in the recipe card below.

Make Ahead Options

Preparing Italian Penicillin Soup in advance is a brilliant strategy for busy weeknights! You can chop your vegetables (onions, carrots, and celery) and refrigerate them up to 3 days before cooking to save time. Additionally, you can cook the entire soup base and keep it in the refrigerator for up to 4 days. To maintain the best quality, don’t add the pasta until you’re ready to serve; it should be cooked fresh during reheating to avoid mushiness. When you’re ready to enjoy your soup, simply reheat the broth and chicken, add the pasta, and finish with lemon juice and parsley for a delicious, comforting meal with minimal effort!

How to Store and Freeze Italian Penicillin Soup

Fridge: Store leftover soup in an airtight container for up to 4 days. Keep the pasta and soup separate for fresher taste.
Freezer: Freeze Italian Penicillin Soup for up to 3 months. For best results, freeze without pasta and add it fresh during reheating.
Reheating: Thaw overnight in the fridge before reheating. Warm on the stovetop over low heat until heated through, adding water if it thickens.
Room Temperature: Avoid leaving the soup out at room temperature for more than 2 hours to ensure safety and quality.

What to Serve with Italian Penicillin Soup?

Creating the perfect meal around your warm, healing bowl of soup invites delightful pairings that elevate the experience.

Crusty Bread: Perfect for dipping, a rustic baguette or sourdough complements the soup’s rich broth, adding a satisfying crunch.
Garlic Bread: The buttery, garlicky flavor adds another layer of comfort, making each bite even more indulgent.
Arugula Salad: A light salad dressed with lemon vinaigrette balances the soup’s warmth with freshness and peppery notes.
Cheese Toasties: Grilled cheese sandwiches bring nostalgic, melty goodness that pairs wonderfully with the soup’s hearty nature.
Roasted Vegetables: Add color and nutrition; the caramelized flavors enhance the meal’s comforting essence with healthy crunch.
Wine Pairing: A crisp white wine, like Sauvignon Blanc, complements the dish and refreshes the palate between hearty spoonfuls.

Together, these pairings create a complete meal filled with warmth, texture, and flavor, letting your Italian Penicillin Soup shine!

Expert Tips for Italian Penicillin Soup

Watch the Chicken: Cook the chicken until tender and easily shreddable; overcooked chicken can become dry.
Add Pasta Last: To avoid mushy noodles, incorporate pasta towards the end of cooking, letting it reach al dente perfection.
Season Gradually: Add salt and pepper in stages to ensure balanced flavors; tasting as you go will help you avoid oversalting.
Use Quality Broth: The soup’s base flavor relies on the chicken broth. Opt for a high-quality or homemade broth for the best results.
Freshen with Lemon: Always add lemon juice just before serving to brighten the dish; this crucial step elevates the overall flavor of your Italian Penicillin Soup.

Italian Penicillin Soup Variations

Feel free to get creative and tailor this soup to your taste or dietary needs!

Vegetarian: Swap the chicken for cannellini beans, maintaining a hearty texture while keeping it plant-based. This ensures a deliciously satisfying meal.
Gluten-Free: Substitute traditional pasta with rice or quinoa, allowing those with gluten sensitivities to enjoy this comforting dish without worry.
Dairy-Free: Use vegetable broth in place of chicken broth to create a completely dairy-free version without sacrificing flavor.
Lower-Calorie: Try zucchini spirals or shirataki noodles instead of pasta for a lighter option that still brings great texture to the soup.
Extra Veggies: Add seasonal greens like spinach or kale towards the end for a boost of nutrients and vibrant color to your bowl.
Spicy Kick: For those who love heat, incorporate additional red pepper flakes or a splash of hot sauce to the broth, surprising your taste buds with each spoonful.
Herb Variations: Experiment by using fresh basil or dill instead of thyme and oregano for a fragrant and palate-pleasing twist.
Lemon Infusion: Infuse fresh lemon slices or zest at the beginning of cooking for a subtle citrus undertone that brightens the entire flavor profile.

Italian Penicillin Soup Recipe FAQs

What type of chicken breast should I use for the best flavor?
Absolutely! While chicken breasts are common, I often recommend using chicken thighs for a richer flavor. They’re tender and juicy, which can elevate the overall taste of your Italian Penicillin Soup.

How should I store leftovers?
To keep your soup fresh, store it in an airtight container in the fridge for up to 4 days. For best results, keep the pasta separate if possible; it will remain fresher and prevent any mushiness when stored with the rest of the soup.

Can I freeze Italian Penicillin Soup? If so, how?
Yes, you can freeze this delicious soup for up to 3 months. To do this, I recommend freezing it without the pasta. Just allow the soup to cool completely, then pour it into airtight containers or heavy-duty freezer bags. When ready to eat, thaw it in the fridge overnight and add freshly cooked pasta when reheating for the best texture.

What do I do if my broth is too salty?
Very! If your broth ends up too salty, try adding a peeled, raw potato to the simmering soup; it will absorb some of the excess salt. Let it cook for about 10-15 minutes, then remove the potato before serving. Alternatively, adding a splash of water or additional low-sodium broth can help balance the flavors.

Can I make this soup vegetarian-friendly?
Absolutely! For a vegetarian version of Italian Penicillin Soup, swap the chicken for cannellini beans or chickpeas for protein. Replace the chicken broth with vegetable broth for a hearty and satisfying dish that’s just as comforting as the original.

Should I use fresh or dried herbs in the soup?
Using fresh herbs is ideal for the brightest flavor, but if you only have dried herbs on hand, you can still make a delightful Italian Penicillin Soup. Just use one-third of the amount for dried herbs compared to fresh. Remember to adjust to taste!