Penicillin Soup

Discover how to make authentic Italian Penicillin Soup — a healing, flavorful twist on classic chicken soup that nourishes body and soul.

11/8/20255 min read

How to Make Italian Penicillin Soup: The Ultimate Comfort Recipe for Healing and Flavor

When life gets tough — whether you’re under the weather, fighting off a cold, or just craving something warm and soul-soothing — there’s nothing quite like a bowl of Italian Penicillin Soup.

This isn’t just any chicken soup. It’s a flavor-packed, Italian twist on the classic “Jewish Penicillin” that families have used for generations to heal the body and comfort the soul. With garlic, olive oil, fresh herbs, and Parmesan cheese, this recipe transforms humble ingredients into pure magic.

If you’re ready to cook something healthy, heartwarming, and authentically Italian, this step-by-step guide will walk you through the entire process.

What Is Italian Penicillin Soup?

“Italian Penicillin Soup” is essentially an Italian-style chicken soup with a bold and fragrant base made from garlic, herbs, and olive oil.

The term “penicillin” comes from its healing properties — it’s the soup many Italian nonnas swear by for warding off colds, easing congestion, and soothing sore throats.

Unlike typical chicken soup, this one features:

Rich chicken broth infused with garlic and olive oil
Tender shredded chicken for protein and comfort
Pasta or rice, often orzo or ditalini
Fresh herbs like parsley, basil, and thyme
Parmesan rind or cheese to deepen the flavor
Optional vegetables for added nutrients

It’s the perfect blend of comfort food and natural remedy.

Ingredients You’ll Need

Before you start, gather all your ingredients. Here’s what you’ll need for a big pot (about 6–8 servings):

Main Ingredients:

2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
3–4 cloves garlic, minced
2 large carrots, chopped
2 celery stalks, chopped
8 cups chicken broth (homemade or low-sodium)
2 chicken breasts or thighs (bone-in for more flavor)
1 Parmesan rind (optional but highly recommended)
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional for a little kick)
1 cup orzo or ditalini pasta (you can substitute with rice)
¼ cup fresh parsley, chopped
Juice of 1 lemon (for that healing, fresh finish)

Optional Add-Ins:

1 cup baby spinach or kale, chopped
½ cup frozen peas
Shredded Parmesan cheese for topping

Step-by-Step Instructions: How to Make Italian Penicillin Soup

This recipe takes about 1 hour from start to finish, but most of that time is letting the broth simmer while your kitchen fills with the smell of garlic and comfort.

Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, heat olive oil over medium heat.
Add the onion, carrots, and celery, and sauté for about 5–7 minutes until softened.
Add minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.

✅ Pro Tip:
Use a heavy-bottomed pot to evenly distribute heat — this helps the veggies cook without burning.

Step 2: Build the Broth

Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits (that’s where the flavor lives!).
Add the chicken, salt, pepper, oregano, and red pepper flakes.
If you have a Parmesan rind, drop it into the broth now — it will melt slightly and give the soup a deep, savory flavor.
Bring everything to a gentle boil, then reduce the heat to low, cover, and let simmer for 30–35 minutes.

✅ Pro Tip:
If you’re short on time, you can use rotisserie chicken — just simmer it for 10–15 minutes to infuse the flavor.

Step 3: Shred the Chicken

After simmering, remove the chicken pieces and let them cool slightly.
Use two forks to shred the chicken into bite-sized pieces.
Discard any bones, skin, or the Parmesan rind.
Return the shredded chicken to the pot.

✅ Pro Tip:
Use a hand mixer on low speed to shred chicken quickly — just do it in a deep bowl to avoid splatter!

Step 4: Cook the Pasta

Add orzo or ditalini pasta directly to the simmering soup.
Cook for 8–10 minutes (or according to package instructions) until tender.
Stir occasionally to prevent the pasta from sticking to the bottom.

If the soup thickens too much, add an extra cup of broth or water.

✅ Pro Tip:
Cook the pasta separately if you plan to store leftovers — it helps prevent mushiness.

Step 5: Finish with Fresh Herbs and Lemon

Once the pasta is tender:

Stir in fresh parsley and lemon juice.
Taste and adjust seasoning — add more salt, pepper, or lemon as desired.
For extra depth, stir in a drizzle of olive oil or freshly grated Parmesan cheese before serving.

✅ Pro Tip:
The lemon juice isn’t optional — it brightens the flavor and enhances the healing properties.

Serving Suggestions

Serve your Italian Penicillin Soup hot with any of these delicious accompaniments:

Crusty Italian bread or garlic bread
Grated Parmesan cheese on top
Chili flakes for a little heat
A sprinkle of fresh basil or thyme

For a cozy dinner, pair it with:

A simple green salad
A glass of Pinot Grigio or sparkling water with lemon

Fun soup bowls to make things interesting!

How to Store and Reheat

This soup stores beautifully — perfect for meal prep or sick days when you don’t feel like cooking.

Storage:

Let the soup cool completely.
Store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.

Reheating:

Reheat gently on the stovetop over medium heat, stirring occasionally.
If it thickened in the fridge, add a splash of water or broth to loosen it.

Health Benefits of Italian Penicillin Soup

This soup isn’t just tasty — it’s packed with natural healing ingredients. Here’s why it’s called penicillin in a bowl:

Garlic:

Contains allicin, a natural compound that helps boost immunity and fight infection.

Chicken:

A rich source of protein and amino acids that help the body heal and build strength.

Olive Oil:

Loaded with antioxidants and healthy fats that reduce inflammation.

Lemon:

High in vitamin C, helps with detoxification, and brightens flavor.

Herbs:

Fresh parsley, basil, and oregano provide antibacterial and anti-inflammatory benefits.

No wonder Italian grandmothers swear by it!

Variations to Try

You can easily customize Italian Penicillin Soup depending on your taste or dietary needs.

1. Vegetarian Version

Use vegetable broth instead of chicken broth.
Add cannellini beans or chickpeas for protein.
Toss in more veggies like zucchini, mushrooms, or tomatoes.

2. Low-Carb Version

Skip the pasta and add cauliflower rice or zucchini noodles instead.

3. Creamy Version

Stir in a splash of heavy cream or coconut milk for richness.

4. Spicy Sicilian Style

Add a teaspoon of Calabrian chili paste for an extra kick!

Frequently Asked Questions

Q: Can I make this in a slow cooker?

A: Absolutely! Just add all ingredients except pasta and herbs to your slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add the pasta 30 minutes before serving.

Q: Can I use leftover rotisserie chicken?

A: Yes! It’s a great time-saver. Just shred it and simmer in the broth for about 15 minutes to absorb the flavors.

Q: Is this soup good for colds?

A: Yes — the garlic, lemon, and broth combo helps clear sinuses, hydrate, and boost your immune system naturally.

Q: What’s the best pasta to use?

A: Orzo or ditalini are traditional, but any small pasta will work. Avoid long noodles — they overpower the texture.

Final Thoughts: Comfort in Every Spoonful

Italian Penicillin Soup is more than just a recipe — it’s a hug in a bowl. It’s what you make for loved ones when they’re not feeling their best, or when you just want something simple, nourishing, and full of love.

Whether you’re making it for yourself or sharing it with family, this dish proves that the best medicine is homemade — with garlic, olive oil, and a whole lot of heart.