A warm bowl of Italian Penicillin Soup is the kind of recipe that hugs your insides on a chilly evening and heals weeknight dinner woes at the same time. It’s a simple chicken-and-vegetable broth brightened with lemon and parsley, a little pasta to make it hearty, and Parmigiano-Reggiano for that savory finish. Make it when you want comfort that tastes like home, when someone’s under the weather, or when you just need an easy family-pleasing meal.
Why you’ll love this dish
This soup is fast, forgiving, and pantry-friendly. It stretches on a modest grocery budget, feeds a crowd, and warms up beautifully for leftovers. The lemon lifts the broth so it never feels heavy, and the tiny pasta adds just enough body without getting stodgy.
"Simple, healing, and full of flavor — my kids asked for seconds and so did I."
What makes it special:
- Comforting and family-approved for busy weeknights.
- Flexible for vegetarians and gluten-free diets with easy swaps.
- Uses basic ingredients but finishes like a restaurant soup.
How this recipe comes together
You start by gently sweating aromatics to build flavor, then simmer a bone-in chicken in broth for a rich, gentle stock. Once the chicken is shredded, a handful of small pasta cooks in the hot broth and releases starch that slightly thickens the soup. Finish with lemon and parsley for brightness and a shower of Parmigiano for savory depth.
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What you’ll need
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced (about 1 cup)
- 3 medium carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
- 1 whole chicken breast, bone-in and skin-on (about 1 pound)
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, or small shells)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
Garnishes & finishing touches:
- Freshly grated Parmigiano-Reggiano cheese
- Extra virgin olive oil for drizzling
- Crusty Italian bread for serving
Substitution notes:
- For gluten-free diets, replace pasta with rice or omit entirely.
- Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein.
- Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.
Step-by-step instructions
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Build the Aromatic Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook 1 more minute until fragrant.
- Tiny chef tip: Don’t let the garlic brown; it turns bitter quickly.
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Add Broth and Chicken: Pour in the chicken broth and gently nestle the bone-in, skin-on chicken breast into the pot. Add the bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
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Simmer Until Tender: Partially cover the pot and simmer for 25 to 30 minutes, or until the chicken is cooked through and easily shreds with a fork. Use a meat thermometer for safety — chicken should reach 165 F.
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Shred and Season: Remove the chicken from the pot and set aside to cool a few minutes. Remove and discard the skin and bones, then shred the meat into bite-sized pieces. Return the shredded chicken to the pot and season the broth with salt and pepper to taste.
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Cook the Pasta: Bring the soup back to a gentle boil and add the pasta. Cook according to package directions until al dente. The pasta starch will slightly thicken the broth; watch so it does not overcook.
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Finish with Fresh Elements: Remove bay leaves, stir in the fresh lemon juice and chopped parsley, and taste for seasoning adjustments. Serve with grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty bread.
Make-ahead note: Soup can be cooled and refrigerated for up to 3 days. If freezing, omit the pasta and add it fresh when reheating.
Best ways to enjoy it
- Ladle into wide bowls, grate Parmigiano directly over each bowl, and finish with a drizzle of olive oil.
- Serve with crusty bread or garlic toast for dipping.
- For a heartier lunch, stir in a handful of baby spinach in the last minute of cooking.
- Pair with a simple green salad dressed with lemon and olive oil to echo the soup’s brightness.
Storage and reheating tips
- Refrigerate in airtight containers for up to 3 days.
- To freeze: cool completely, remove pasta if possible, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stove over low heat to avoid overcooking the chicken and pasta. Add a splash of broth or water if the soup has concentrated too much.
Helpful cooking tips
- Use bone-in chicken for deeper flavor; the bones make the broth richer.
- If short on time, use leftover rotisserie chicken and skip the simmer step. Add it when you would return shredded chicken to the pot.
- For clearer broth, skim any foam during the first 10 minutes of simmering.
- Taste and adjust lemon at the end. A little more lemon can brighten a flat-tasting batch.
Recipe variations
- Vegetarian: Use vegetable broth and fold in a can of rinsed white beans for protein.
- Gluten-free: Replace pasta with cooked rice or gluten-free small pasta. Add the grain near the end so it does not become mushy.
- Spicy: Increase red pepper flakes or add a pinch of cayenne for heat.
- Herby: Swap parsley for fresh basil or add a tablespoon of chopped fresh rosemary for a piney note.
Common questions
Q: Can I use boneless chicken instead of bone-in?
A: Yes. Boneless chicken will work and speed things up, but the broth will be less rich. If using boneless, cook until the chicken reaches 165 F and add extra herbs or a splash of white wine for more depth.
Q: How long will leftovers keep?
A: Refrigerated, the soup will keep 3 days. If you freeze it, keep the pasta separate and freeze up to 3 months. Reheat gently.
Q: Can I add vegetables like peas or spinach?
A: Absolutely. Stir in frozen peas in the last 2 minutes of pasta cooking. Add baby spinach right at the end so it wilts quickly.
Q: Is there a good way to make this faster?
A: Yes. Use rotisserie chicken and store-bought low-sodium broth. Sauté the vegetables, add the broth and shredded chicken, then cook the pasta in the hot broth for a quick finish.
Conclusion
If you want a reliable, soothing soup that feels homemade and is kind to busy schedules, this Italian Penicillin Soup fits the bill. For an alternate version or another trusted recipe reference, see this Italian Penicillin Soup Recipe.
Italian Penicillin Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Stir in the minced garlic and cook 1 more minute until fragrant.
- Pour in the chicken broth and gently nestle the bone-in, skin-on chicken breast into the pot.
- Add the bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
- Partially cover the pot and simmer for 25 to 30 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Use a meat thermometer for safety — chicken should reach 165 F.
- Remove the chicken from the pot and set aside to cool a few minutes.
- Remove and discard the skin and bones, then shred the meat into bite-sized pieces.
- Return the shredded chicken to the pot and season the broth with salt and pepper to taste.
- Bring the soup back to a gentle boil and add the pasta. Cook according to package directions until al dente.
- The pasta starch will slightly thicken the broth; watch so it does not overcook.
- Remove bay leaves, stir in the fresh lemon juice and chopped parsley, and taste for seasoning adjustments.
- Serve with grated Parmigiano-Reggiano, a drizzle of extra virgin olive oil, and crusty bread.