This is the soup you make when your week is a dumpster fire and your body says “bro, help.” Italian Penicillin Soup hits like a hug from Nonna and a pep talk from your favorite coach—rich broth, silky noodles, juicy chicken, and an herby punch that makes your sinuses stand at attention. It’s fast, it’s forgiving, and it tastes like you actually planned dinner. Bonus: it’s secretly loaded with immune-friendly ingredients.
Want comfort that doesn’t knock you into a food coma? This is it.
Why You’ll Love This Recipe
- Comfort with credibility: Classic chicken soup vibes upgraded with Italian aromatics, parmesan, and lemon.
- Weeknight-friendly: One pot, simple steps, big payoff.
- Customizable: Swap noodles, add greens, go spicy—your call.
- Meal-prep gold: Keeps well, freezes beautifully, reheats like a champ.
- Nutritious but hearty: Protein, veggies, and a clean broth that doesn’t feel heavy.
Ingredients Breakdown
- Olive oil: For sautéing and flavor foundation.
- Onion, carrot, celery (soffritto): The aromatic base—sweet, savory, and essential.
- Garlic: Immunity’s bestie and big flavor energy.
- Crushed red pepper flakes: Optional heat for a gentle kick.
- Fresh thyme and rosemary: Clean, herbal backbone; dried works in a pinch.
- Bay leaf: Quiet depth. Don’t skip.
- Chicken broth or stock: Quality matters; low-sodium gives you control.
- Boneless skinless chicken thighs or breast: Thighs are juicier; breast is leaner.
- Parmesan rind: The secret umami bomb.
Use if you have it.
- Small pasta: Ditalini, orzo, stelline, or broken spaghetti—Italian vibe unlocked.
- Tuscan kale or spinach: Greens for color and nutrients.
- Lemon zest and juice: Brightens everything like flipping on a light switch.
- Fresh parsley and basil: Finish with freshness.
- Salt and black pepper: Season to taste.
- Optional boosts: A splash of dry white wine, a pinch of turmeric, or a spoon of pesto on top.
Let’s Get Cooking – Instructions
- Sweat the aromatics: Warm 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, carrot, and celery with a pinch of salt. Cook 6–8 minutes until softened and lightly golden.
- Add garlic and heat: Stir in minced garlic and a pinch of red pepper flakes for 30 seconds until fragrant.
Don’t let the garlic brown—bitter town is not the destination.
- Herb it up: Toss in thyme, rosemary, and bay leaf. If using wine, splash in 1/4 cup and simmer 1 minute to reduce.
- Build the broth: Pour in 8 cups chicken broth. Add the chicken and the parmesan rind.
Bring to a gentle boil, then lower to a simmer.
- Simmer to tender: Cook 12–18 minutes, until chicken is just cooked through. Remove chicken to a board and shred with forks.
- Cook the pasta: Add pasta to the pot and simmer until al dente (usually 7–10 minutes). Skim any foam.
Taste and season the broth.
- Greens and chicken return: Stir in shredded chicken and chopped kale or spinach. Cook 2–3 minutes until greens wilt.
- Finish bright: Remove parmesan rind and bay leaf. Stir in lemon zest, juice to taste, parsley, and basil.
Adjust salt and pepper. If you like it silkier, swirl in 1 tablespoon extra-virgin olive oil.
- Serve: Ladle into bowls, top with freshly grated parmesan and a crack of pepper. Optional: a tiny dollop of pesto.
Chef’s kiss.
Preservation Guide
- Fridge: Store in airtight containers for 3–4 days. For best texture, cook pasta separately and add when reheating.
- Freezer: Freeze soup without pasta up to 3 months. Thaw overnight in the fridge, reheat gently, then add freshly cooked pasta.
- Reheat: Low simmer on the stovetop.
If thickened, loosen with broth or water. Taste and re-season.
Why This is Good for You
- Protein and minerals: Chicken provides amino acids for recovery; broth delivers electrolytes and gelatin for gut comfort.
- Antioxidants: Garlic, herbs, and lemon bring polyphenols and vitamin C.
- Complex carbs + fiber: Veggies and pasta offer steady energy; kale adds iron and vitamin K.
- Hydration: Warm, salty broth supports you when appetite is low. FYI: perfect for “under the weather” days.
Common Mistakes to Avoid
- Overcooking pasta in the soup: It turns mushy and hogs the broth.
Cook separately if meal-prepping.
- Boiling the chicken hard: Keep it at a gentle simmer for juicy results.
- Skipping acid: No lemon = flat flavor. Add zest and juice to wake it up.
- Under-salting: Season in layers—veggies, broth, finish.
- Forgetting the finishers: Fresh herbs and parmesan transform “good” into “wow.”
Alternatives
- Protein swaps: Turkey, rotisserie chicken, or Italian chicken sausage.
- Gluten-free: Use GF pasta or cooked rice. Adjust cook time.
- Dairy-free: Skip the parmesan rind; add umami with a splash of tamari or nutritional yeast.
- Low-carb: Swap pasta for zucchini noodles added at the end, or use cannellini beans.
- Spice route: Add chili oil, extra red pepper flakes, or a pinch of Calabrian chili paste.
FAQ
Can I use rotisserie chicken?
Yes.
Shred it and add in the last 5 minutes to warm through so it doesn’t dry out.
What if I don’t have a parmesan rind?
No problem. Add 2–3 tablespoons grated parmesan at the end, or a splash of fish sauce for sneaky umami (trust me).
How do I keep the pasta from soaking up all the broth?
Cook it separately, store it separately, and combine in the bowl when serving. Problem solved, IMO.
Is this spicy?
Only if you want it to be.
Skip the red pepper flakes for mild, or double them for a gentle burn.
Can I make it in a slow cooker?
Yes. Add everything except pasta, greens, lemon, and herbs; cook on Low 6–7 hours. Shred chicken, add pasta on High until tender, then finish with greens, lemon, and herbs.
The Bottom Line
Italian Penicillin Soup is your reliable, soul-warming reset: bright, savory, and deeply satisfying without being heavy.
It’s easy to riff on, easy to store, and hard not to crave. Keep it in your rotation and your future self will thank you—especially on those “I need a win” nights.