Before we even get to the simmering pot of magic that is this recipe—thank you for being here. Truly. There’s nothing I love more than sharing the kind of recipes that make people feel comforted, nourished, and cared for. And this Italian Penicillin Soup is exactly that: a soul-soothing bowl of rich broth, tender chicken, and Italian-inspired ingredients that warm you from the inside out.

If “Jewish Penicillin” (a.k.a. classic chicken soup) is the cure for a cold, then this Italian version is its Mediterranean cousin—loaded with garlic, lemon, herbs, and a hint of Parmesan that makes every spoonful taste like love.

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What Is Italian Penicillin Soup?

Italian Penicillin Soup is a flavorful, healing take on traditional chicken soup—infused with Italian herbs, garlic, olive oil, lemon, and Parmesan. It’s made with shredded chicken, small pasta (like orzo or ditalini), and a deeply comforting broth that feels like a warm hug on a cold day.

It gets its playful name because it’s often called “nature’s penicillin”—a feel-good, nutrient-packed soup you crave when you’re under the weather or just need a little comfort.

Why You’ll Love This Italian Penicillin Soup

🍋 Bright and healing: The lemon and herbs add a refreshing twist that wakes up your taste buds.
🍗 Comfort food with a Mediterranean touch: Classic chicken soup, but lighter, fresher, and bursting with Italian flavor.
🧄 Immune-boosting ingredients: Garlic, olive oil, and fresh herbs—nature’s best medicine!
🕒 Quick and easy: Ready in under 40 minutes.
❄️ Perfect for freezing: Make a big batch and save it for whenever you need comfort in a bowl.

The Taste of Italian Penicillin Soup

Think of the cozy familiarity of chicken noodle soup—but kissed with lemon, garlic, and Parmesan. The broth is rich and silky, with fresh herb undertones that make it feel restorative. Each bite of tender chicken, soft pasta, and aromatic vegetables leaves you feeling nourished, revived, and oh-so-satisfied.

Benefits of This Recipe

Strengthens your immune system naturally.
A wholesome balance of protein, carbs, and vitamins.
Family-friendly and comforting for any age.
Easily adaptable for gluten-free or dairy-free diets.

Ingredients for Italian Penicillin Soup

1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 pound boneless, skinless chicken breasts or thighs
6 cups chicken broth (homemade or low-sodium)
1 cup small pasta (like orzo, ditalini, or acini di pepe)
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes (optional)
Salt and black pepper, to taste
Juice and zest of 1 lemon
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Fresh thyme or rosemary for garnish (optional)

Tools You’ll Need

Large soup pot or Dutch oven
Wooden spoon
Cutting board and knife
Measuring cups and spoons
Ladle for serving

Ingredient Additions and Substitutions

Use leftover rotisserie chicken to save time.
Substitute pasta with rice, quinoa, or farro for a different texture.
Add greens like spinach or kale for extra nutrition.
Make it creamy: Stir in a splash of cream or half-and-half at the end.
For dairy-free: Skip the Parmesan or use nutritional yeast.

How to Make Italian Penicillin Soup

Step 1: Sauté the Aromatics

Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened. Add garlic and cook another 30 seconds until fragrant.

Step 2: Simmer the Broth

Add chicken, broth, oregano, basil, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, until chicken is cooked through and tender.

Step 3: Cook the Pasta

Remove the chicken and shred it with two forks. Add pasta to the pot and cook until al dente, about 8–10 minutes.

Step 4: Add Lemon and Parmesan

Return shredded chicken to the pot. Stir in lemon juice, zest, and Parmesan cheese. Adjust seasoning as needed.

Step 5: Garnish and Serve

Serve hot, topped with chopped parsley and a sprinkle of extra Parmesan. Add fresh thyme or a drizzle of olive oil for that perfect finishing touch.

What to Serve with Italian Penicillin Soup

This soup pairs beautifully with:

Warm crusty bread or garlic focaccia
A crisp green salad with lemon vinaigrette
Roasted vegetables for a hearty side
Parmesan bread twists or grilled cheese for dipping

Tips for the Perfect Italian Penicillin Soup

Use good-quality broth—it’s the heart of the flavor.
Don’t overcook the pasta—it will continue to soften in the broth.
Add lemon at the end for a bright, fresh finish.
Batch cook and freeze individual portions for easy reheating.

How to Store

Refrigerate leftovers in an airtight container for up to 4 days. The soup will thicken slightly as it sits—just add a splash of broth or water when reheating.

To freeze, cool completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

General Information

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 bowls

Frequently Asked Questions

Why is it called “Italian Penicillin Soup”?

Because it’s packed with natural, healing ingredients like garlic, lemon, and chicken—similar to the “Jewish penicillin” nickname for traditional chicken soup.

Can I make it vegetarian?

Yes! Use vegetable broth and replace chicken with cannellini beans for a protein-rich vegetarian version.

Can I make it in a slow cooker?

Absolutely. Add everything except the pasta, lemon, and Parmesan to your slow cooker. Cook on low for 6 hours or high for 3 hours, then stir in pasta during the last 30 minutes.

How can I make it spicier?

Add extra red pepper flakes, a diced chili, or a splash of hot sauce for a warming kick.

Conclusion

This Italian Penicillin Soup is comfort food at its most healing—rich in flavor, light in texture, and full of ingredients that love you back. Whether you’re fighting off a cold, chasing away the winter chill, or just craving something cozy, this soup delivers warmth and wellness in every bite.