.png){kind=small}
Italian Penicillin Soup
If you've ever heard of “Jewish Penicillin” — the famous chicken soup known for curing just about any cold — then get ready to meet its hearty Italian cousin. Italian Penicillin Soup is a comforting, nutrient-packed bowl of warmth that combines tender chicken, Italian herbs, fresh vegetables, and a touch of pasta in a golden, flavorful broth. It's a soul-soothing meal that feels like a hug in a bowl and delivers the perfect balance of comfort and nourishment.
Ingredients
To make this delicious, healing Italian Penicillin Soup, you’ll need:
For the base:
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, chopped
• 2 medium carrots, diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried Italian herbs (basil, oregano, thyme)
For the soup:
• 8 cups chicken broth (homemade or low-sodium)
• 2 cups cooked shredded chicken (rotisserie or poached)
• ½ cup orzo or ditalini pasta
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon lemon juice
• 2 cups baby spinach
• Fresh parsley and Parmesan cheese for garnish
How to Make Italian Penicillin Soup
Step 1: Sauté the vegetables
In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery, and cook until softened — about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds a rich aromatic base that gives the soup its signature flavor.
Step 2: Add the broth and seasonings
Pour in the chicken broth and diced tomatoes, then season with salt, pepper, and Italian herbs. Bring the mixture to a gentle boil, allowing the vegetables to continue softening and the flavors to meld together.
Step 3: Cook the pasta
Add the orzo or ditalini pasta to the simmering soup and cook until al dente, following package instructions. Stir occasionally to prevent sticking.
Step 4: Add the chicken
Stir in the shredded chicken and let it warm through for about 5 minutes. If the soup thickens too much, add a splash of extra broth or water to adjust the consistency.
Step 5: Finish with greens and lemon
Before serving, add the baby spinach and lemon juice. Stir until the spinach wilts. The lemon brightens the soup and enhances the healing flavors.
Serving Suggestions
Serve your Italian Penicillin Soup hot, topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley. Pair it with crusty garlic bread or a simple green salad for a complete meal. It’s perfect for cold evenings, post-work comfort, or when you’re feeling under the weather.
Helpful Tips
• Use leftover rotisserie chicken for an easy shortcut.
• Substitute kale for spinach if you prefer a heartier green.
• Add crushed red pepper flakes for a spicy version.
• Store leftovers in the refrigerator for up to 4 days — the flavor gets even better overnight.
Why It’s Called “Italian Penicillin”
Just like traditional chicken soup, this Italian twist is loaded with immune-boosting ingredients — garlic, vegetables, and chicken broth. The herbs and lemon add an extra kick of freshness, making it ideal for fighting off colds or simply enjoying a cozy homemade meal. It’s nourishing, delicious, and soothing to the body and soul.
Nutrition Facts (Per Serving)
Calories: 285
Protein: 24g
Carbohydrates: 26g
Fat: 8g
Fiber: 3g
Sodium: 780mg
Final Thoughts
Italian Penicillin Soup is more than just a recipe — it’s a tradition of comfort and care. Whether you’re nursing a cold or just craving something warm and hearty, this soup hits all the right notes. It’s simple to make, wholesome, and full of rich Italian flavors that lift the spirit with every spoonful.
So next time you need a bowl of something cozy, skip the takeout — grab a pot, some veggies, and chicken, and let this Italian Penicillin Soup work its delicious magic.