Italian Penicillin Soup is the kind of cozy meal you want when the weather turns chilly or you’re simply craving a warm bowl of comfort. It combines tender chicken, vegetables, flavorful broth, and tiny pasta in one hearty pot. The result is light enough for a simple lunch but satisfying enough for dinner.
Despite the nickname “penicillin soup,” this recipe is not medicine and does not treat or cure infections. It’s simply a comforting homemade soup that many people enjoy when they’re feeling under the weather.
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 pound boneless, skinless chicken breasts or thighs
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 cup small pasta, such as acini di pepe, stelline, or orzo
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
1. Sauté the Vegetables
First, heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Next, add the minced garlic and cook for another 30–60 seconds, just until fragrant.
2. Add the Broth and Chicken
Pour in the chicken broth. Then add the chicken, Italian seasoning, thyme, bay leaf, salt, and black pepper.
Bring everything to a gentle boil. Once boiling, reduce the heat to low, cover partially, and simmer for about 20–25 minutes, or until the chicken is completely cooked through.
3. Shred the Chicken
Carefully remove the cooked chicken from the pot and place it on a plate or cutting board.
Let it cool slightly, then shred it into bite-sized pieces using two forks.
Meanwhile, remove and discard the bay leaf.
4. Cook the Pasta
Return the shredded chicken to the soup.
Add the small pasta and simmer according to the pasta package directions, usually around 6–10 minutes, until tender.
Stir occasionally so the pasta doesn’t stick to the bottom of the pot.
5. Add the Spinach
Once the pasta is nearly cooked, stir in the chopped spinach.
Cook for another 1–2 minutes, just until the spinach wilts.
Then turn off the heat.
6. Finish the Soup
Stir in the fresh lemon juice, parsley, and Parmesan cheese.
Taste the soup and adjust the salt and pepper if needed.
If the soup seems thicker than you prefer, add a little extra chicken broth.
7. Serve
Ladle the hot soup into bowls and finish with freshly grated Parmesan cheese and a little chopped parsley.
Serve immediately with warm crusty bread or toasted Italian bread.
Recipe Tips
Use chicken thighs for extra flavor: Boneless chicken thighs stay juicy and give the broth a richer taste.
Choose tiny pasta: Acini di pepe, stelline, pastina, orzo, or another small pasta works especially well.
Don’t overcook the pasta: Small pasta continues absorbing broth as the soup sits. Cooking it just until tender helps prevent it from becoming mushy.
Add lemon at the end: Fresh lemon juice brightens the broth and balances the richness of the Parmesan.
Adjust the consistency: If the soup becomes too thick after sitting, simply stir in additional warm chicken broth.
Make it extra hearty: Add peas, zucchini, kale, or additional spinach for more vegetables.
Make-Ahead and Storage
Let the soup cool before transferring it to an airtight container.
Store it in the refrigerator for up to 4 days.
For longer storage, freeze the soup for up to 3 months. Keep in mind that the pasta can become softer after freezing and reheating. For the best texture, you can cook and add fresh pasta when reheating the soup.
Reheating
Reheat the soup gently on the stovetop over medium-low heat until hot throughout.
If the soup has thickened in the refrigerator, add a splash of chicken broth or water before reheating.
You can also reheat individual portions in the microwave, stirring halfway through.
Frequently Asked Questions
Why is it called Italian Penicillin Soup?
“Penicillin soup” is a nickname commonly used for comforting chicken soup. The name doesn’t mean that the soup contains penicillin or that it works as an antibiotic. It is simply a warm, nourishing-style meal that people often enjoy when they aren’t feeling their best.
What pasta works best?
Very small pasta varieties work beautifully. Acini di pepe, pastina, stelline, ditalini, and orzo are all good choices.
Can I use rotisserie chicken?
Yes. Using cooked rotisserie chicken is a convenient shortcut. Simply shred about 2–3 cups of chicken and add it toward the end of cooking so it has enough time to warm through.
Can I make this soup gluten-free?
Yes. Use your favorite gluten-free small pasta and make sure the chicken broth and other ingredients are certified gluten-free if needed.
Can I use leftover chicken?
Absolutely. Leftover roasted or baked chicken works very well and makes this recipe even quicker.
Can I add more vegetables?
Definitely. Peas, zucchini, mushrooms, kale, corn, or additional carrots can all be added depending on what you have available.
Nutrition Facts
Approximate nutrition per serving
Based on 6 servings and may vary depending on the ingredients and brands used.
- Calories: 320 kcal
- Protein: 29 g
- Carbohydrates: 30 g
- Fat: 10 g
- Saturated Fat: 3 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 780 mg
- Calcium: 110 mg
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Category: Soup
Cuisine: Italian-inspired
Method: Stovetop
Final Thoughts
There’s something especially comforting about a steaming bowl of homemade chicken soup, and this Italian-inspired version makes it even more satisfying with tender chicken, vegetables, tiny pasta, Parmesan, and a bright touch of lemon.
It’s simple enough for a busy weeknight, yet cozy enough to become a family favorite. Keep the ingredients flexible, use whatever small pasta and vegetables you have on hand, and make a big pot—you’ll be glad to have leftovers the next day.
