Italian Penicillin Soup Recipe

When I was a kid, my Nonna would make her famous Italian Penicillin Soup the moment anyone in our house sniffled. The aromas of garlic, thyme, and simmering broth would fill the kitchen, and just the smell alone made me feel better. It’s not just a soup—it’s a hug in a bowl, a remedy passed down through generations of Italian nonnas who knew exactly how to cure what ails you with simple, wholesome ingredients.

I still make this soup exactly how she taught me: with a generous glug of olive oil, lots of fresh garlic (don’t skimp!), and tender shreds of chicken that practically melt in your mouth. The beauty of Italian Penicillin Soup is that it’s both incredibly comforting and ridiculously easy to throw together. On those days when you’re feeling under the weather or just need something to warm your bones, this is the soup you want. It’s got everything—hearty vegetables, soothing broth, and that magical quality that makes you feel taken care of with every spoonful.

What I love most is how flexible it is. No ditalini? Use whatever pasta you’ve got. Want extra brightness? A squeeze of lemon at the end does wonders. But the soul of this soup remains the same: it’s nourishment, comfort, and love all simmered together in one pot. Just like Nonna used to make.

Why You’ll Love This Italian Penicillin Soup

This isn’t just any chicken soup—it’s the kind that makes you feel like you’re wrapped in a cozy blanket while it works its magic. Here’s why it’s become my go-to recipe for everything from cold winter nights to those “I think I’m coming down with something” moments:

• Quick comfort: From chopping to serving, you’re looking at just 30 minutes. Perfect for when you need warmth now.
• Healing powers: Garlic’s natural immune-boosting properties combined with nutrient-rich broth make this soup practically medicinal (but way tastier than cough syrup).
• Pantry-friendly: No fancy ingredients here—just simple staples that come together beautifully.
• Adaptable: Swap veggies based on what’s in your fridge or use rice instead of pasta. It’s forgiving like that.
• Better next day: The flavors deepen overnight, making leftovers something to look forward to.

Trust me, once you’ve tried this version, you’ll understand why generations of Italian families swear by it. It’s the culinary equivalent of someone tucking you in with a forehead kiss.

Ingredients for Italian Penicillin Soup

Here’s what you’ll need to make this soul-warming pot of goodness. I keep these ingredients simple because that’s how Nonna did it – no fuss, just big flavor:

• 1 tbsp olive oil – The base of all good Italian cooking. Extra virgin if you’ve got it!
• 1 onion, diced – Yellow or white, doesn’t matter. This is where the flavor starts.
• 3 cloves garlic, minced – More if you’re feeling bold! This is our “penicillin.”
• 2 carrots, sliced – Cut them thick so they keep some bite.
• 2 celery stalks, chopped – Don’t skip – it adds that essential savory note.
• 1 tsp each dried thyme & oregano – My Italian grandmother’s holy grail herbs.
• 8 cups chicken broth – Homemade if possible, but boxed works in a pinch.
• 1 cup ditalini pasta – Those little tubes hold the broth perfectly.
• 2 cups cooked chicken, shredded – Rotisserie chicken is a lifesaver here.
• 1 cup spinach, chopped – For that last-minute nutrient boost.
• Salt and pepper to taste – Season as you go!

Ingredient Notes & Substitutions

The

How to Make Italian Penicillin Soup

Alright, let’s get cooking! This soup comes together so easily, but there are a few key steps that make all the difference. Follow along and you’ll have a pot of golden, garlicky goodness in no time:

1. Start with the aromatics: Heat that olive oil in your biggest pot over medium heat. When it shimmers, toss in the onion, garlic, carrots, and celery. Stir them around until the onions turn translucent – about 5 minutes. You’ll know it’s ready when your kitchen smells incredible.
2. Wake up those herbs: Sprinkle in the thyme and oregano, giving everything a good stir. Let the herbs toast for just 30 seconds – this releases their oils and makes the flavor pop!
3. Bring on the broth: Pour in all that glorious chicken broth and crank the heat to high. Wait for it to come to a rolling boil – you’ll see big bubbles breaking the surface. This is when the magic starts!
4. Pasta time: Add the ditalini and set your timer for 2 minutes less than the package says. We want them al dente because they’ll keep cooking in the hot broth later.
5. Finish strong: Reduce heat to medium-low and stir in the shredded chicken and spinach. The spinach will wilt almost instantly. Taste and adjust salt and pepper – I always add an extra pinch of both at this stage.
6. Let it mingle: Simmer everything together for 5 final minutes. The broth will thicken slightly as the pasta releases its starch. Perfection!

Pro Tips for the Best Soup

Here’s what I’ve learned after making this soup approximately a million times:

• Watch that pasta! Overcooked ditalini turns mushy fast. Check it at 8 minutes – it should still have a slight bite.
• Broth too salty? Add a peeled potato to absorb excess salt while simmering, then remove it before serving.
• No ditalini? Orzo or small shells work great too – just adjust cooking time accordingly.

Serving Suggestions for Italian Penicillin Soup

This soup is a meal all on its own, but I love rounding it out with a few simple sides for the ultimate comfort food experience. A thick slice of crusty bread is non-negotiable in my house – perfect for sopping up every last drop of that golden broth. If I’m feeling fancy, I’ll add a crisp green salad with lemony vinaigrette to brighten things up. On really cold nights, I sometimes sprinkle extra Parmesan right on top – because let’s be honest, cheese makes everything better!

Storing and Reheating Italian Penicillin Soup

This soup tastes even better the next day, but there are a few tricks to keeping it at its best. Let it cool completely before transferring to airtight containers—glass works great because it doesn’t absorb odors. It’ll keep in the fridge for 3-4 days, though mine never lasts that long! The pasta will keep soaking up broth, so when reheating, add a splash of water or extra broth to loosen it up. For freezing, leave out the pasta (it gets mushy when thawed) and add fresh when reheating. Just warm it gently on the stove—microwaving can make the chicken rubbery. A quick stir brings it right back to life!

Italian Penicillin Soup Nutritional Information

Here’s the scoop on what’s in each comforting bowl (but remember – nutritional values are estimates and vary by ingredients):

• Calories: 280 per serving
• Protein: 20g (hello, chicken!)
• Carbs: 30g
• Fiber: 3g
• Sugar: 4g
• Fat: 8g (mostly the good kind from olive oil)
• Sodium: 800mg (use low-sodium broth if needed)

Not bad for something that tastes like a warm hug, right?

FAQs About Italian Penicillin Soup

I get asked about this soup all the time – here are the questions that pop up most often:

Can I freeze Italian Penicillin Soup?
Absolutely! But here’s my trick: freeze it without the pasta. Those little noodles turn mushy when thawed. Just cook fresh pasta when you reheat the broth – it takes mere minutes and tastes so much better.

Is this soup gluten-free?
It can be! Simply swap the ditalini for gluten-free pasta or rice. All the other ingredients are naturally gluten-free, so you won’t lose any of that comforting flavor.

How long does it keep in the fridge?
About 3-4 days in an airtight container. The flavors actually get better the second day as everything mingles together. Just add a splash of broth when reheating – the pasta keeps absorbing liquid like a sponge!

Can I make it vegetarian?
You bet! Use vegetable broth instead of chicken and toss in white beans or chickpeas for protein. It’s still packed with all that garlicky goodness that makes it so comforting.

Final Thoughts

Now it’s your turn to experience the magic of Italian Penicillin Soup! Whip up a pot this week and let me know how it turns out. Did you add extra garlic like I always do? Found a new favorite pasta shape? Share your twists – I love hearing how this recipe becomes part of your family’s story too.

Print