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A comforting bowl of Italian Penicillin Soup, a flavorful and healthy dish perfect for fighting off colds.

Italian Penicillin Soup

This comforting Italian Penicillin Soup is packed with immune-boosting ingredients like garlic, herbs, and chicken broth, perfect for soothing a cold or flu. It's an easy and flavorful way to nourish your body and speed up recovery with tender pasta and savory Parmesan cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large 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 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • 1 cup small pasta shapes ditalini, orzo, or stelline
  • 1 cup cooked chicken, shredded
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Bowls

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
  4. Pour in chicken broth and diced tomatoes. Stir in oregano, basil, thyme, and red pepper flakes (if using). Bring to a boil.
  5. Reduce heat and simmer for 10 minutes to allow flavors to meld.
  6. Add pasta and cook according to package directions, usually about 8-10 minutes, or until tender.
  7. Stir in cooked chicken and Parmesan cheese. Season with salt and pepper to taste.
  8. Ladle into bowls and garnish with fresh parsley and additional Parmesan cheese.
  9. Serve hot.

Notes

For a richer flavor, use homemade chicken broth. Add half the garlic at the beginning of the cooking process and the other half towards the end to maximize its flavor. Leftover soup can be stored in the refrigerator for up to 3 days. For a vegetarian option, omit the chicken and use vegetable broth.