Feeling sniffly? Craving something cozy, nostalgic, and ridiculously satisfying? Italian Penicillin Soup to the rescue. Think of it as chicken soup’s stylish cousin: brothy, garlicky, lemony, and loaded with tender chicken, tiny pasta, and a confetti of fresh herbs. It tastes like a hug from a nonna who insists you take seconds… and she’s right.
What Is “Italian Penicillin” Exactly?
It’s basically Italy’s flu-season MVP: a chicken soup with a couple of signature twists. You’ll find aromatics like onion, celery, and carrots (aka soffritto), a generous hit of garlic, and a bright squeeze of lemon. Tiny pasta like acini di pepe or pastina turns it into a bowl of edible confetti.
Some folks add Parmesan rind to simmer in the broth. Others toss in spinach or kale at the end. The vibe? Comforting and simple, but with flavor that tastes like you cooked all day—even if you didn’t.
Ingredients You’ll Need
For the broth base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 4–6 garlic cloves, minced (go big—garlic is medicine, IMO)
- 8 cups low-sodium chicken stock
- 1 Parmesan rind (optional but highly recommended)
- 1 bay leaf
- 1–2 sprigs fresh rosemary or thyme
For the chicken and pasta:
- 1 ½ pounds boneless, skinless chicken thighs (or breasts), cut in chunks
- 1 cup acini di pepe or pastina
Finishing touches:
- Juice and zest of 1 lemon
- ¼ cup chopped fresh parsley
- Freshly grated Parmesan, for serving
- Salt and black pepper, to taste
- Red pepper flakes, to taste (optional)
Pro tip: If you want it extra restorative, add a handful of spinach at the end. It wilts in 30 seconds and makes you feel like a responsible adult.
Step-by-Step: Let’s Make It
1) Build your flavor base. Warm the olive oil in a large pot over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook until soft and glossy, about 6–8 minutes. Stir in the garlic and cook 1 minute more until fragrant.
2) Add the broth and aromatics. Pour in the chicken stock. Add the Parmesan rind, bay leaf, and herbs. Bring to a gentle boil, then reduce to a lively simmer.
3) Poach the chicken. Add the chicken chunks. Simmer until cooked through and tender, about 12–15 minutes. Fish out the chicken, let it cool slightly, then shred or chop it. Remove the bay leaf and herb stems.
4) Cook the pasta. Add the pasta directly to the pot and simmer until al dente, usually 6–8 minutes. FYI, tiny pastas cook fast—don’t wander off.
5) Finish and adjust. Return the chicken to the pot. Stir in lemon zest and juice, parsley, and spinach if using. Taste and adjust salt, pepper, and red pepper flakes. Ladle into bowls and shower with Parmesan.
Make-Ahead Move
Cook the soup without the pasta, then boil the pasta separately and add it to each bowl. This keeps leftovers from turning into a thick stew (unless you secretly want that, no judgment).
Flavor Upgrades That Make It Sing
You can keep it classic or go a little extra. Here are ways to dial it in without making it fussy.
- Parmesan rind: It adds nutty depth and umami. Drop it in, fish it out before serving.
- Lemon zest + juice: Don’t skip either. Zest gives aroma; juice gives brightness.
- Herb balance: Rosemary can dominate—use one sprig or swap for thyme. Finish with lots of parsley.
- Heat factor: A pinch of red pepper flakes wakes everything up without screaming “spicy.”
- Better chicken texture: Thighs stay juicier than breasts. If you use breasts, watch the cook time.
Want it richer?
Swirl in a knob of butter right before serving or drizzle a little extra-virgin olive oil on top. It’s winter; we’re surviving.
Shortcuts and Smart Swaps
Look, sometimes you need soup NOW. Use these tweaks when time or pantry space runs low.
- Rotisserie chicken: Shred and add at the end. Simmer the carcass in the broth for 15 minutes if you want bonus flavor.
- Frozen mirepoix: Toss it in straight from the freezer—totally fine for weeknights.
- Pastina alternatives: Orzo, ditalini, or even broken spaghetti work. Keep an eye on cook times.
- No Parmesan rind? Add 2–3 tablespoons grated Parmesan at the end. Not the same, still delicious.
- Gluten-free: Use GF pasta or rice; cook separately and add to bowls to avoid mush.
- Dairy-free: Skip the cheese. Extra lemon and herbs keep it lively.
The Science-ish Comfort Factor
Does this soup cure anything? Not exactly. But it helps you feel human again. Hot broth hydrates and soothes. Garlic and herbs bring antioxidants. Lemon perks up sleepy taste buds. And carbs + protein = steady energy. IMO, that’s a pretty solid wellness strategy in a bowl.
Texture Tips
- Broth too thin? Simmer uncovered for 10 minutes to reduce slightly.
- Soup too thick? Add a splash of water or stock. Pasta slurps up liquid as it sits.
- Leftovers plan: Keep extra broth on hand to loosen it up the next day.
Serving Ideas That Feel Restaurant-Level
Soup can be dinner if you plate it like you mean it.
- Garnish: Fresh parsley, extra lemon zest, and a generous snowfall of Parmesan.
- Bread: Warm crusty bread or garlic toast. Dip with abandon.
- Side salad: Arugula, shaved fennel, lemon, olive oil, salt. Done.
- Protein bump: Add a beaten egg slowly into the hot soup while stirring for silky strands (stracciatella vibes).
FAQ
Can I freeze Italian Penicillin Soup?
Yes, with one caveat: freeze the soup without the pasta. Cook fresh pasta when you reheat, then add it to the bowl. Pasta in frozen soup turns mushy and steals all the broth. Thaw in the fridge overnight, then simmer to reheat.
What’s the best pasta for this soup?
Acini di pepe or pastina deliver that classic, cozy texture. Orzo and ditalini work too. Use what you have, but aim small—the tiny shapes soak up flavor and feel super comforting.
How do I make it in a slow cooker?
Add everything except the pasta, lemon, and parsley to the slow cooker. Cook on low 6–7 hours or high 3–4. Shred the chicken, add pasta on the stovetop in a separate pot (or stir into the cooker for the last 20–30 minutes), then finish with lemon and parsley.
Can I use bone-in chicken?
Absolutely. Bone-in thighs or drumsticks add deeper flavor. Simmer until the meat easily pulls away from the bone, then shred and discard skin and bones. Skim extra fat if needed.
How do I keep leftovers from getting bland?
When you reheat, add a splash of fresh stock or water, a squeeze of lemon, and a pinch of salt. Finish with more parsley and Parmesan. The brightness brings it back to life, FYI.
Is the Parmesan rind necessary?
Not mandatory, but it adds serious depth. If you skip it, hit the soup with a little extra grated Parmesan and maybe a drizzle of good olive oil at the end.
Conclusion
Italian Penicillin Soup checks every box: easy, soothing, and wildly flavorful. You get tender chicken, tiny pasta, lemony lift, and just enough garlic to scare off a cold—or a vampire, whichever shows up first. Make a big pot, stash some for tomorrow, and enjoy that warm, cozy smugness that only a perfect bowl of soup can deliver. IMO, this is comfort food at its smartest.
