Italian Penicillin Soup

Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 large onion, diced (about 1 cup); 3 medium carrots, sliced into rounds; 3 stalks celery, chopped; 4 cloves garlic, minced; 8 cups low-sodium chicken broth (or vegetable broth); 1 whole chicken breast, bone-in, skin-on (about 1 pound); 2 bay leaves; 1 cup small pasta (such as ditalini, orzo, or shells); 1 teaspoon dried oregano; 0.5 teaspoon dried thyme; 0.25 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 2 tablespoons fresh lemon juice; 0.25 cup fresh parsley, chopped; Parmigiano-Reggiano, freshly grated (optional); Extra virgin olive oil (for drizzling); Crusty Italian bread (for serving)

by Elise

Published on: January 24, 2026

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The first time I made Italian Penicillin Soup for my little family, the house filled with a warm, bright smell that felt like a cozy promise. I remember my son pressing his nose against the pot lid while steam curled up like a soft blanket, and my husband saying it smelled like a childhood Sunday. If you love the clear comfort of a good broth, I often send friends to a simple recipe like miso soup made simple to remember how small things can feel so big in the kitchen.

The Story Behind Our Favorite Italian Penicillin Soup

Some recipes arrive whole, already part of family lore. Others grow slowly, one small change at a time. Our Italian Penicillin Soup came that way. It began on a rainy week when I wanted something bracing and kind for a family dinner. I wanted a soup that would warm the throat, cheer the table, and be easy enough for me to make with hands full of laundry and a toddler underfoot.

I think of the first spoonful and how my mother used to steady my chin while I took a sip of something hot and simple. That memory drives me to keep this soup honest and straightforward. It is not a showy dish. It is a dish that arrives with a sigh and a napkin, and it asks only for good bread and close company.

This soup is a mix of bright lemon, garlic, and the soft comfort of chicken and pasta. It became our go-to when someone caught a chill or when we wanted to slow the evening down with a home-cooked hug. It has that fine line of being soothing and lively at once, which is why it earned the playful name in our house. If you are drawn to clear broths with a great finish, you might also enjoy some tips I once learned from a local page about the miso soup guide that celebrate simple, strong flavors.

There is a quiet confidence in making a soup like this. You do not have to be fancy to make it taste like home. A little time and attention pay off in ways that matter, and the way the house smells while you cook becomes part of the meal. That smell is part of the story too, and it is why I come back to this pot again and again.

Bringing Italian Penicillin Soup Together

“Every time I stir this pot, it smells just like Sunday at home.”

When you make this soup, the kitchen will tell you what it needs. The oil will shimmer, the onions will go glossy, and the garlic will pop up with a toasted scent. From there you add the carrots and celery so the pot gains color and sound. The chicken steeps quietly and gives the broth a roundness that feels gentle on the throat.

I like to think of each step as a small promise. Chop with care so each bite has texture. Keep your heat medium so nothing rushes. Watch the pasta so it remains tender but not soft. You will notice how the lemon brightens the broth at the end and how the parsley folds into the soup like a soft green note. These moments are where flavor and memory meet.

If you want a little extra background on making simple broths, I sometimes point friends to a short guide on simple miso soup recipes for the home cook. It is a reminder that clear soups can have deep personality with very little fuss.

When you serve this soup, think about warmth. Use a ladle that feels steady in your hand. Pick bowls that invite spooning and passing. The tactile part of dinner matters as much as the taste. A crusty slice of bread or a wedge of lemon on the side reads like an invitation to slow down.

Ingredients You’ll Need

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

A small warm note: if your kitchen likes a little extra comfort, add a pat of butter when you finish the soup for richness.
A gentle tip: if you love a cozy aroma, a tiny pinch of nutmeg in the broth can feel like a soft hug.
If you are short on time, use pre-chopped carrots and celery from the market. They will not change the feeling of the soup.

I like to lay these ingredients out like a small plan. When things are visible, cooking feels calmer. The fresh lemon juice at the end is a small step that makes a big difference. The chicken with bone and skin brings a roundness that you will taste in every spoonful. If you prefer a vegetarian version, use the same method and swap in a hearty vegetable broth and perhaps some white beans for protein.

Step-by-Step Directions

Preparation

Gather everything and give yourself a little space on the counter. Rinse the chicken and pat it dry. Peel and dice the onion, slice the carrots, and chop the celery. When your mise en place looks right, you will move through the steps with ease.
Heat 2 tablespoons extra virgin olive oil in a large soup pot over medium heat. Add the diced onion and a pinch of salt, and cook until the onion becomes translucent and glossy. Breathe in the warm, sweet smell and stir gently so the onion does not brown too quickly.
Add the sliced carrots and chopped celery, and cook for 5 to 7 minutes until they begin to soften. Stir often and listen for a gentle sizzle. This is when the pot builds its base, and the colors should deepen into a kind, golden tone.
Stir in the minced garlic and cook for a minute more until the garlic becomes fragrant. Watch carefully so it does not burn. The kitchen will fill with a bright scent that lifts the other vegetables.

Cooking

Pour in 8 cups low-sodium chicken broth and add the whole chicken breast to the pot. Tuck in the bay leaves and sprinkle in the dried oregano and thyme. Turn the heat up just until the broth comes to a gentle simmer, then lower the heat so it holds at a soft bubble.
Let the chicken simmer gently for 20 to 30 minutes, or until it is cooked through and tender. Skim any foam from the surface with a spoon. The broth will deepen in flavor as it cooks, and you will notice it become clearer and more full-bodied.
Remove the chicken breast and set it on a cutting board to cool slightly. Discard the bay leaves. Shred the chicken into bite-sized pieces with two forks, keeping some larger pieces for texture. Return the shredded chicken to the pot.
Add 1 cup small pasta to the simmering broth and cook according to package directions until al dente. If you prefer softer pasta, add an extra minute or two. Stir often so the pasta does not stick to the bottom of the pot.
Season the soup with salt, black pepper, and red pepper flakes if you want a little heat. Taste as you go and adjust slowly. Each small change should feel like a nod to how your family likes it.

Finalizing

Remove the pot from the heat and stir in 2 tablespoons fresh lemon juice and 0.25 cup chopped fresh parsley. The lemon will brighten the entire pot, and the parsley will add a fresh, green lift. Drizzle a little extra virgin olive oil on top before serving for a silky finish.
Serve the soup hot with a small bowl of grated Parmigiano-Reggiano at the table and plenty of crusty Italian bread for dunking. Encourage everyone to add a sprinkling of cheese and another squeeze of lemon if they want. The meal is about comfort, so keep it warm and open to small changes.

Serving Italian Penicillin Soup With Family Warmth

We serve this soup the way we serve stories at our table. Bowls go around and someone always takes the first spoon to taste and say something honest. I like to ladle the soup into shallow bowls so the pasta and chicken sit high, and the broth looks inviting. A final drizzle of olive oil and a small mound of grated Parmigiano-Reggiano feel like a little flourish that anyone can add.

There is a pleasure in simple rituals. We pass the lemon wedge and someone grates the cheese. My child likes to tear the bread into pieces and float them on top, while my husband prefers just a good, thick slice to mop the bowl. These small choices are part of the joy. The table hums, and the soup does the rest.

If you are hosting friends who like a familiar, clean broth, you might point them to a short how-to for a related light soup like miso soup for home cooks as a companion idea. It is a nice way to show how different cultures find comfort in the same simple methods.

For a small gathering, set out bowls of toppings so everyone can make their bowl their own. Offer extra parsley, cracked black pepper, grated cheese, and lemon wedges. A small dish of chili oil or red pepper flakes keeps those who like heat happy. This soup invites conversation and slow spooning, and that is its quiet strength.

How We Enjoy Leftovers and Make It New

I love leftovers because they carry the flavor forward into other meals. The next day, the pasta will soak up a little broth and the flavors will deepen. I sometimes turn leftovers into a light lunch by stirring in a handful of spinach and a little more broth to freshen it up. The soup will shine again with just a quick reheat and a squeeze of lemon.

If you want a slightly different texture, cook some extra pasta separately and add it to each bowl as you serve. That keeps the main pot from getting too soft. Another small trick is to hold back half the parsley to add just before serving the reheated soup, which makes the herbs feel fresh and lively.

For a heartier second night, I sometimes fry a slice of pancetta until crispy and scatter it over the bowls. It gives a smoky crunch that plays nicely with the lemon. You can also add a spoonful of pesto to each bowl for a green, herbal lift that changes the character without losing the soup’s soul.

If you are experimenting, try swapping the chicken for cannellini beans and a rich vegetable broth for a meatless version. The white beans give body and the broth can still taste bright with lemon. A small handful of grated cheese keeps that familiar comfort.

Storing Italian Penicillin Soup for Tomorrow

Store leftover soup in an airtight container in the fridge for up to three days. Let it cool to room temperature before sealing so condensation does not water down the broth. If you have more than one container, label them with the date so you use the oldest first.

To reheat, warm gently in a saucepan over low heat until steaming but not boiling. If the pasta has absorbed too much broth, add a splash of warm water or extra broth as you stir. Add a fresh squeeze of lemon and a handful of parsley when you finish to bring the flavors back to life.

For longer storage, freeze the soup in portion-sized containers for up to three months. If you plan to freeze, consider holding the pasta separate and adding it when you reheat, to keep the texture bright. To thaw, move the container to the fridge overnight, then warm slowly on the stovetop.

One small tip I share with friends is to keep a little cup of reserved broth or water in the freezer for quick adjustments when reheating. A tiny splash can make the soup feel fresh again. Treat the leftovers kindly and they will feel like a new little gift when you open the fridge.

A Few Final Thoughts from My Kitchen

This soup is one of those recipes I turn to when I want to feel steady. It is not about perfection. It is about a bowl that says I care, and about flavors that sit right in the chest. You can make it on a quiet weekday or on a weekend with more time. Either way, it gives back warmth.

Make room for small changes. Use what you have, and do not worry if your vegetables are uneven or your pasta is a little different. The heart of the soup is kindness to the cook and to the eater. Let it be a simple way to gather people around a table and to make the ordinary feel special.

If you try this one and want to send a note about how it landed at your table, I would love to hear. Cooking these bowls has given our family many quiet, rich evenings, and I hope it finds a good place at yours too.

Comfort Food healthy recipes Italian Soup Penicillin Soup soup recipes

Italian Penicillin Soup

The Story Behind Our Favorite Italian Penicillin Soup