There’s nothing quite like a warm, nourishing bowl of homemade soup, especially when you’re feeling under the weather. Italian Penicillin Soup is my go-to recipe when I need something comforting, healing, and packed with rich flavors. It’s a homemade chicken soup with an Italian twist—full of fresh vegetables, herbs, and a touch of Parmesan to make every spoonful irresistible.
Whether you’re battling a cold, looking for a cozy dinner, or just craving something wholesome, this soup is exactly what you need. The best part? It’s incredibly easy to make from scratch, and the homemade broth takes it to the next level. Let’s get started!
Ingredients You’ll Need
Before we dive into the cooking process, let’s go over the key ingredients that make this soup so special.
For the Broth:
1 whole chicken (about 3–4 pounds, cleaned and rinsed)
10 cups water
1 onion, quartered
3 garlic cloves, smashed
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
For the Soup:
2 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, diced
2 celery stalks, diced
1 zucchini, diced (optional)
1 (14.5 oz) can diced tomatoes (with juices)
1 cup small pasta (orzo, ditalini, or small shells)
2 cups fresh spinach (or kale, roughly chopped)
¼ cup fresh parsley, chopped
Grated Parmesan cheese, for serving
Now that we have everything ready, let’s move on to the first step: making the homemade broth.
Steps to Make Italian Penicillin Soup
Step 1: Make the Broth
A good broth is the foundation of any great soup, and in this case, we’re making it from scratch with a whole chicken.
In a large stockpot, add the whole chicken, water, quartered onion, smashed garlic, celery, carrots, bay leaf, oregano, basil, salt, and black pepper.
Bring everything to a boil over medium-high heat, then reduce the heat to low. Let the broth simmer uncovered for about 1 to 1.5 hours. As it simmers, skim off any foam that rises to the top to keep the broth clear and flavorful.
Once the chicken is fully cooked and tender, remove it from the pot and set it aside to cool.
Strain the broth through a fine-mesh sieve to remove the solids. You’ll be left with a golden, flavorful base for your soup. Set it aside while we prepare the rest of the ingredients.
Step 2: Shred the Chicken
Now that the chicken is cool enough to handle, it’s time to shred it into bite-sized pieces.
Remove the skin and discard it.
Pull the meat off the bones and shred it into pieces.
Set the shredded chicken aside; we’ll add it back to the soup later.
At this point, your kitchen is probably filled with the delicious aroma of homemade broth. That’s when you know this soup is going to be amazing!
Bringing It All Together: Cooking the Perfect Italian Penicillin Soup
Now that we have our rich, homemade broth and tender shredded chicken ready to go, it’s time to bring all the flavors together. This next step is where the magic happens—sautéing fresh vegetables, simmering the broth, and adding pasta to create a hearty, comforting soup.
Let’s continue with the recipe and make this delicious, healing bowl of Italian Penicillin Soup.
Steps to Complete the Soup
Step 3: Sauté the Vegetables
Sautéing the vegetables before adding the broth helps develop their natural sweetness and enhances the overall flavor of the soup.
In a large soup pot, heat the olive oil over medium heat.
Add the finely chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
If you’re using zucchini, add it now and cook for another 2 minutes.
Stir in the canned diced tomatoes with their juices and let everything cook for an additional 3 minutes. The tomatoes add a slight tanginess that balances the richness of the broth.
Step 4: Simmer the Soup and Cook the Pasta
Now that the vegetables are beautifully sautéed, it’s time to add the broth and cook the pasta.
Pour the reserved broth into the pot with the sautéed vegetables. Give everything a good stir and bring the soup to a gentle simmer.
Add the small pasta (orzo, ditalini, or small shells) and let it cook according to the package instructions. This usually takes about 7–10 minutes, but be sure to check the pasta frequently to avoid overcooking.
Step 5: Add the Shredded Chicken and Greens
This is where the soup truly comes together, with the return of the shredded chicken and the addition of fresh greens for a boost of nutrition.
Stir the shredded chicken into the pot and let it heat through for about 2–3 minutes.
Add the fresh spinach (or kale) and cook for another 2 minutes, just until the greens are wilted and tender.
Taste the soup and adjust the seasoning with more salt and black pepper, if needed.
Step 6: Serve and Enjoy
Now comes the best part—serving up a warm, nourishing bowl of this Italian-inspired chicken soup.
Ladle the soup into bowls and sprinkle each serving with fresh parsley.
Top with a generous amount of grated Parmesan cheese for an extra layer of richness.
Serve hot with crusty Italian bread on the side to soak up every last bit of the flavorful broth.
Tips for the Best Italian Penicillin Soup
Roast the Chicken for Extra Flavor: If you have a little extra time, roasting the whole chicken for about 20 minutes at 400°F before simmering it in the broth adds an even deeper, richer taste.
Cook the Pasta Separately if Making Ahead: Pasta tends to absorb liquid over time. If you plan on storing leftovers, cook the pasta separately and add it to individual servings to prevent it from getting too soft.
Make It Gluten-Free: Simply swap the pasta for a gluten-free alternative like rice or quinoa.
Store Leftovers Properly: Refrigerate leftover soup in an airtight container for up to 3 days or freeze it for up to 3 months. When reheating, add a bit of extra broth or water to maintain the perfect consistency.
This soup is not just delicious—it’s packed with nutrients that help boost immunity, making it the perfect meal when you need a little extra warmth and nourishment.
FAQs About Italian Penicillin Soup
Before we wrap things up, let’s go over some common questions that people have when making this nourishing and comforting soup.
Can I use boneless, skinless chicken instead of a whole chicken?
Yes! While a whole chicken adds more depth of flavor to the broth, you can use boneless, skinless chicken breasts or thighs for convenience. Simply simmer them in the water with the aromatics until fully cooked, then shred them and proceed with the recipe.
What’s the best pasta to use for this soup?
Small pasta shapes like orzo, ditalini, or small shells work best because they cook quickly and blend well with the other ingredients. However, you can use any pasta you have on hand—just adjust the cooking time accordingly.
Can I make this soup in a slow cooker?
Absolutely! To make this in a slow cooker, add all the broth ingredients (except the pasta, spinach, and parsley) to the slow cooker and cook on low for 6–8 hours or high for 4 hours. Remove the chicken, shred it, and return it to the pot along with the pasta and spinach. Cook for an additional 20–30 minutes until the pasta is tender.
How can I make this soup even healthier?
To boost the nutritional value, consider adding extra vegetables like bell peppers, mushrooms, or even a handful of chickpeas. You can also use whole wheat pasta or swap the pasta for quinoa for a fiber-rich alternative.
Can I freeze this soup?
Yes! To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 3 months. If you plan to freeze the soup, it’s best to leave out the pasta and add freshly cooked pasta when reheating.
What should I serve with Italian Penicillin Soup?
This soup pairs perfectly with crusty Italian bread, garlic bread, or a simple side salad. If you want to make it a heartier meal, serve it with a grilled cheese sandwich or a side of roasted vegetables.
Final Thoughts: A Soup You’ll Want to Make Again and Again
Italian Penicillin Soup is more than just a meal—it’s a warm hug in a bowl. Whether you’re feeling under the weather, craving something comforting, or just looking for a delicious homemade soup, this recipe is a must-try. The rich homemade broth, tender shredded chicken, fresh vegetables, and perfectly cooked pasta come together to create a dish that’s both nourishing and satisfying.
The best part? It’s easy to customize! Whether you want to add more vegetables, swap out the pasta, or make it ahead for meal prep, this soup is incredibly versatile.
So the next time you need a little warmth and comfort, give this Italian-inspired chicken soup a try. Let me know how it turns out in the comments, and if you added your own twist, I’d love to hear about it! Enjoy!
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Italian Penicillin Soup
Description
Italian Penicillin Soup is a comforting, nourishing dish packed with immune-boosting ingredients. This hearty soup features a homemade chicken broth infused with aromatic herbs, tender shredded chicken, and a medley of fresh vegetables. The addition of pasta and a final touch of Parmesan cheese make it a cozy and satisfying meal, perfect for cold days or when you need a little extra warmth and healing.
Ingredients
For the Broth:
- 1 whole chicken (about 3–4 pounds, cleaned and rinsed)
- 10 cups water
- 1 onion, quartered
- 3 garlic cloves, smashed
- 2 celery stalks, roughly chopped
- 2 carrots, roughly chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced (optional)
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 cup small pasta (orzo, ditalini, or small shells)
- 2 cups fresh spinach (or kale, roughly chopped)
- ¼ cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
Instructions
In a large stockpot, combine the whole chicken, water, onion, garlic, celery, carrots, bay leaf, oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat to low. Simmer uncovered for 1–1.5 hours, occasionally skimming off any foam that rises to the surface.
Remove the chicken from the pot and let it cool. Strain the broth through a fine-mesh sieve, discarding the solids. Set the clear broth aside.
Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces and set aside.
In a large soup pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes until softened. Stir in the diced zucchini (if using) and canned diced tomatoes with their juices. Cook for another 3 minutes.
Pour in the reserved broth and bring the soup to a gentle simmer. Add the small pasta and cook according to package instructions until al dente.
Stir in the shredded chicken and fresh spinach, cooking for an additional 2–3 minutes until the spinach is wilted and the chicken is heated through. Adjust seasoning with salt and pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese. Serve hot with crusty Italian bread for a complete and comforting meal.
Notes
For a deeper flavor, you can roast the whole chicken for 20 minutes at 400°F before simmering it in the broth.
If making ahead, cook the pasta separately and add it to individual servings to prevent it from absorbing too much liquid.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently over low heat, adding extra broth if needed.
