Cozy Italian Penicillin Soup Recipe | Easy Comfort Food for Weeknights

Posted on July 7, 2023 by Kate

Introduction

Remember those chilly evenings when all you craved was a warm hug in a bowl? This Italian Penicillin Soup is exactly that – a comforting, soul-soothing bowl of goodness that feels like it’s straight from Nonna’s kitchen. It’s so incredibly easy to make, perfect for a busy weeknight, and guaranteed to make everyone around your table smile. Seriously, this is the kind of recipe that earns you major ‘best cook ever’ points without breaking a sweat.

Why You’ll Love This Recipe

Fast: Ready in about 40 minutes, making it perfect for a quick weeknight meal.
Easy: Simple steps that even beginner cooks can follow with confidence.
Giftable: Make a big batch and share it with friends or neighbors who need a little cheering up.
Crowd-pleasing: A universally loved flavor combination that appeals to all ages.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need:

2 tablespoons extra virgin olive oil: The foundation of our delicious sauté!
1 large onion, diced: Sweet and essential for that savory base.
3 medium carrots, sliced: For a touch of sweetness and beautiful color.
3 celery stalks, chopped: The classic aromatic trio with onion and carrot.
4 garlic cloves, minced: Because everything is better with garlic, right?
8 cups low-sodium chicken broth: The heart of our soup. Low-sodium lets you control the saltiness.
1 bone-in, skin-on chicken breast (about 1 pound): This is our secret weapon for maximum flavor!
2 bay leaves: Adds a subtle, aromatic depth.
1 cup small pasta: Think ditalini, orzo, or even broken spaghetti. Whatever little shapes you love!
1 teaspoon dried oregano: A classic Italian herb that sings in this soup.
1/2 teaspoon dried thyme: Earthy and fragrant, it’s a perfect partner to oregano.
1/4 teaspoon red pepper flakes (optional): Just a little pinch for a gentle warmth that wakes up your palate.
Salt and freshly ground black pepper, to taste: The finishing touches to make everything perfect.
2 tablespoons fresh lemon juice: This is the ‘penicillin’ part! It brightens everything up like magic.
1/4 cup fresh parsley, chopped: For a burst of freshness and pretty green flecks.
Freshly grated Parmigiano-Reggiano cheese (for serving): Don’t skip this! It’s pure cheesy bliss.
Extra virgin olive oil (for drizzling): A little swirl at the end adds a lovely richness.
Crusty Italian bread (for serving): Essential for soaking up every last drop of this deliciousness.

How to Make It

Let’s get cooking! This soup comes together so easily.

Sauté the Aromatics: Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat. Toss in your diced onion, sliced carrots, and chopped celery. Let them get nice and soft, about 8-10 minutes. You want them tender, not browned.
Add the Garlic: Now for the garlic! Stir it in and let it cook for just 1 minute more until you can smell its wonderful aroma. Be careful not to burn it!
Build the Broth: Pour in that glorious chicken broth. Nestle the whole chicken breast into the pot, and add the bay leaves, dried oregano, dried thyme, and those optional red pepper flakes if you’re feeling a little spicy.
Simmer to Perfection: Bring the soup up to a gentle boil, then turn the heat down to low, cover the pot, and let it simmer away for 20-25 minutes. This is where the magic happens, infusing the broth with all those wonderful flavors and cooking your chicken perfectly.
Shred the Chicken: Carefully take the chicken breast out of the pot. Let it cool just enough so you can handle it, then shred the meat. I like to use two forks for this! Discard the skin and bones – they’ve done their job.
Return to the Pot: Pop that delicious shredded chicken right back into the soup.
Cook the Pasta: Now it’s time for the pasta! Add your small pasta to the pot and cook according to the package directions. Usually, this is about 7-10 minutes, until the pasta is tender but still has a slight bite (that’s what ‘al dente’ means!).
Season to Taste: This is your moment to shine! Taste the soup and add salt and freshly ground black pepper until it’s just right for you.
The Finishing Touches: Stir in that bright, fresh lemon juice and the chopped parsley. This is what makes it ‘penicillin’ – so refreshing and zesty!
Serve It Up: Ladle the hot soup into your favorite bowls. Garnish with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese and a lovely drizzle of extra virgin olive oil.
Enjoy! Serve immediately with that crusty Italian bread for dipping. Pure comfort!

Substitutions & Additions

This recipe is wonderfully forgiving! Here are some ideas to make it your own:

Veggies: Feel free to add in other vegetables like chopped zucchini, peas (added in the last few minutes of cooking), or even some diced potatoes.
Pasta: If you don’t have small pasta, you can break up spaghetti or linguine into smaller pieces. Just watch the cooking time!
Broth: If you’re out of chicken broth, vegetable broth is a good alternative for a vegetarian version.
Chicken: You can use pre-cooked rotisserie chicken or even leftover cooked chicken breast if you’re in a real hurry. Just add it towards the end to heat through.
Spice: If you love a little heat, feel free to increase the red pepper flakes!

Tips for Success

A few little tricks to make your Italian Penicillin Soup absolutely perfect every time:

Don’t Overcook the Pasta: Pasta can get mushy if overcooked, especially in soup. Keep an eye on it and cook it until just al dente.
Taste and Adjust: My kitchen motto is “taste, taste, taste!” Seasoning is key, so don’t be shy about adjusting the salt and pepper.
Prep Ahead: You can dice all your vegetables (onion, carrots, celery) a day or two in advance and store them in an airtight container in the fridge. This makes weeknight cooking even faster!
The Lemon Juice is Key: While it might seem like an afterthought, the fresh lemon juice is crucial for that signature bright, refreshing flavor. Add it right at the end to preserve its zestiness.

How to Store It

Leftovers are a gift! This soup keeps wonderfully:

In the Fridge: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. You might need to add a splash more broth or water if it seems too thick, as the pasta will continue to absorb liquid.

FAQs

Can I make this soup ahead of time?

Absolutely! The flavors actually meld and improve overnight. Just reheat gently on the stovetop. You might need to add a little extra broth or water as the pasta can soak up liquid.

What kind of pasta is best for this soup?

Small pasta shapes work best as they cook quickly and are easy to eat with a spoon. Think ditalini, orzo, small shells, or even broken spaghetti. Avoid larger pasta shapes that might become too soft.

Can I use boneless, skinless chicken breast?

You can, but using a bone-in, skin-on breast will give your broth a much richer flavor. If you use boneless, skinless, you might want to add a little more seasoning or even a pinch of a bouillon cube to boost the flavor.

Cozy Italian Penicillin Soup

Print Recipe

A comforting and soul-soothing Italian-inspired soup that’s easy to make and perfect for a chilly evening or a quick weeknight meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings

Ingredients

Scale

Main ingredients

2 tablespoons extra virgin olive oil
1 large onion (diced)
3 medium carrots (sliced)
3 stalks celery (chopped)
4 cloves garlic (minced)
8 cups low-sodium chicken broth
1 pound bone-in, skin-on chicken breast (about 1 pound)
2 bay leaves
1 cup small pasta (ditalini, orzo, or broken spaghetti)
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.25 teaspoon red pepper flakes (optional)
to taste Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
0.25 cup fresh parsley (chopped)
Freshly grated Parmigiano-Reggiano cheese (for serving)
Extra virgin olive oil (for drizzling)
Crusty Italian bread (for serving)

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Instructions

Sauté the aromatics: Grab your favorite large pot or Dutch oven and heat the olive oil over medium heat. Toss in your diced onion, sliced carrots, and chopped celery. Let them get nice and soft, about 8-10 minutes. You want them tender, not browned.
Add the garlic: Now for the garlic! Stir it in and let it cook for just 1 minute more until you can smell its wonderful aroma. Be careful not to burn it!
Build the broth: Pour in that glorious chicken broth. Nestle the whole chicken breast into the pot, and add the bay leaves, dried oregano, dried thyme, and those optional red pepper flakes if you’re feeling a little spicy.
Simmer to perfection: Bring the soup up to a gentle boil, then turn the heat down to low, cover the pot, and let it simmer away for 20-25 minutes. This is where the magic happens, infusing the broth with all those wonderful flavors and cooking your chicken perfectly.
Shred the chicken: Carefully take the chicken breast out of the pot. Let it cool just enough so you can handle it, then shred the meat. I like to use two forks for this! Discard the skin and bones – they’ve done their job.
Return to the pot: Pop that delicious shredded chicken right back into the soup.
Cook the pasta: Now it’s time for the pasta! Add your small pasta to the pot and cook according to the package directions. Usually, this is about 7-10 minutes, until the pasta is tender but still has a slight bite (that’s what ‘al dente’ means!).
Season to taste: This is your moment to shine! Taste the soup and add salt and freshly ground black pepper until it’s just right for you.
The finishing touches: Stir in that bright, fresh lemon juice and the chopped parsley. This is what makes it ‘penicillin’ – so refreshing and zesty!
Serve it up: Ladle the hot soup into your favorite bowls. Garnish with a generous sprinkle of freshly grated Parmigiano-Reggiano cheese and a lovely drizzle of extra virgin olive oil.
Enjoy! Serve immediately with that crusty Italian bread for dipping. Pure comfort!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash more broth or water if needed.