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Close-up shows a comforting bowl of Italian Penicillin Soup, highlighting its rich broth and healthy ingredients.

Best Italian Penicillin Soup

This Italian Penicillin Soup is a comforting and flavorful remedy perfect for soothing your soul and fighting off colds. Packed with chicken, vegetables, and aromatic herbs, it's a delicious and easy-to-make soup that will leave you feeling instantly better.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth low sodium preferred
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 1 pound boneless, skinless chicken breasts
  • 1 cup ditalini pasta or other small pasta shape
  • 1 cup chopped fresh spinach or kale
  • 1/4 cup chopped fresh parsley
  • Juice of 1 lemon
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan cheese optional
  • Crusty bread for serving optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Fork

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
  3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
  4. Pour in the chicken broth, oregano, thyme, and red pepper flakes (if using).
  5. Bring the mixture to a boil, then reduce heat and add the chicken breasts.
  6. Simmer for 15-20 minutes, or until the chicken is cooked through.
  7. Remove the chicken from the pot and shred it with two forks. Set aside.
  8. Add the ditalini pasta and diced tomatoes to the pot.
  9. Cook according to the pasta package directions, usually about 8-10 minutes, or until the pasta is tender.
  10. Stir in the shredded chicken, spinach (or kale), and parsley. Cook until the spinach is wilted, about 2-3 minutes.
  11. Stir in the lemon juice. Season with salt and pepper to taste.
  12. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
  13. Serve hot with crusty bread for dipping.

Notes

To store, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat on the stovetop until warmed through. If the soup has thickened too much, add a little chicken broth or water to thin it out. You can also freeze Italian Penicillin Soup for up to 2-3 months. Thaw overnight in the refrigerator before reheating. For variations, add zucchini, bell peppers, green beans, or mushrooms. You can also use Italian sausage or turkey instead of chicken. For a creamier soup, stir in a splash of heavy cream or half-and-half at the end. Be careful not to boil the soup after adding the cream, or it may curdle. Cannellini beans or Great Northern beans would also add a hearty element.