If you are craving a soul-warming dish that combines comfort with a burst of fresh Italian flavors, this Italian Penicillin Soup Recipe is exactly what you need. It’s a luscious blend of tender chicken, bright lemon, cheesy Parmesan, and vibrant greens, all wrapped in a smooth, savory broth that feels like a big, cozy hug in a bowl. Whether you’re fighting off a cold or just want a hearty meal that’s both nourishing and irresistibly tasty, this soup captures everything that makes Italian cooking so beloved.
Ingredients You’ll Need
The magic of this Italian Penicillin Soup Recipe lies in its simple, wholesome ingredients. Each one plays a key role in layering flavors, adding texture, and delivering the comforting vibe that makes this soup unforgettable.
- 1 tablespoon olive oil: Adds a fruity, rich base for sautéing the vegetables.
- 1 tablespoon butter: Brings a silky depth and helps soften the veggies beautifully.
- 1 medium onion (chopped): Provides subtle sweetness and aromatic warmth.
- 3 medium carrots (sliced): Offers a natural sweetness and lovely color contrast.
- 2 stalks celery (sliced): Gives a fresh crunch and classic soup flavor foundation.
- 6 cloves garlic (minced): Packs a punch of sharp, savory aroma that wakes up your palate.
- 8 cups chicken broth (low-sodium): The comforting liquid gold that carries the flavors.
- 1 pound boneless skinless chicken thighs (or breasts): Tender, juicy protein that steeps into the broth.
- 1 teaspoon Italian seasoning: A fragrant mix of herbs to infuse that unmistakable Italian essence.
- ½ teaspoon red pepper flakes (optional): Adds a gentle kick to brighten the soup if you like a bit of heat.
- 1 cup ditalini pasta (uncooked, or orzo): Small pasta that cooks perfectly in the broth, adding bite and substance.
- Juice of 1 lemon: Injects a fresh, zesty brightness to balance the richness.
- ½ cup Parmesan cheese (freshly grated): Provides a salty, nutty finish that melts into the soup.
- 2 cups fresh baby spinach (or chopped kale or escarole): Adds vibrant color, nutrients, and a touch of earthiness.
- Salt and freshly ground black pepper (to taste): Essential seasonings to perfect the flavor.
- 2 tablespoons fresh parsley (chopped, or basil, for garnish): Brings a lovely herbal freshness and beautiful presentation.
How to Make Italian Penicillin Soup Recipe
Step 1: Sauté the veggies
Start by heating olive oil and butter together in a large soup pot. When the butter melts and becomes fragrant, toss in chopped onions, sliced carrots, and celery. Let them cook gently for about 5 to 6 minutes until the veggies soften and release their natural sweetness. Then add the minced garlic, cooking just for 30 more seconds to wake up that irresistible aroma without burning it.
Step 2: Add the chicken and broth
Pour in the chicken broth, then add the chicken thighs or breasts right into the pot along with Italian seasoning and optional red pepper flakes if you love a little heat. Bring everything up to a boil before lowering to a simmer. Let it gently bubble away for 20 minutes, allowing the chicken to cook through and the flavors to mingle deeply with the mellow vegetables.
Step 3: Blend for body
This trick is where the soup gets its signature velvety richness. Remove the chicken, then scoop out about half of the cooked vegetables and some broth into a blender. Blend until smooth and creamy, then return the purée to the pot. This step creates a thick, silky base that truly sets this Italian Penicillin Soup Recipe apart.
Step 4: Shred the chicken
While the soup simmers, shred the chicken with two forks until tender, then stir it back into the pot. Its juicy, shredded texture adds heartiness, making every spoonful satisfying and protein-packed.
Step 5: Add the pasta
Next up, stir in the ditalini pasta and let it cook for 8 to 10 minutes until perfectly al dente. The pasta brings lovely texture and helps soak up all that flavorful broth.
Step 6: Finish with flavor
Right at the end, stir in fresh lemon juice, grated Parmesan, and baby spinach to give the soup a fresh, tangy brightness and cheesy depth. Finally, season with salt and freshly ground pepper to taste, adjusting it to your liking for the perfect bowl of cozy, vibrant soup.
Step 7: Serve and enjoy
Ladle the soup into bowls and sprinkle with chopped parsley or basil and an extra dusting of Parmesan if you’re feeling fancy. Now, dive in and savor each tender, comforting bite!
How to Serve Italian Penicillin Soup Recipe
Garnishes
Fresh herbs like parsley or basil are a simple but impactful garnish for this soup. They add a pop of color and herbal brightness that complements the savory broth. An extra sprinkle of Parmesan cheese on top just melts into the hot soup, giving a luscious, comforting finish.
Side Dishes
This soup pairs beautifully with crisp Italian bread or garlic crostini that you can dunk into the broth. A light side salad with a tangy vinaigrette also balances the richness of the soup, making the meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve the soup in small bread bowls for a rustic, charming touch that enhances the cozy vibe. You can also top each bowl with a drizzle of high-quality extra virgin olive oil or a sprinkle of chili flakes for those who want a little extra zing.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days. The flavors actually deepen over time, making leftovers even tastier.
Freezing
This Italian Penicillin Soup Recipe freezes wonderfully. To freeze, cool the soup, then pack it into freezer-safe containers or heavy-duty freezer bags. It’s best to store the pasta separately or add extra broth when reheating to prevent it from becoming too soft. Frozen soup lasts for up to 3 months.
Reheating
Warm the soup gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened too much or the pasta absorbed too much broth, add a splash of water or chicken broth to loosen it up. Reheat until steaming hot and enjoy just like fresh.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine in this Italian Penicillin Soup Recipe; just be sure not to overcook them to keep the meat tender and juicy.
Is it necessary to puree half the vegetables?
Yes, blending part of the vegetables creates that signature creamy texture and rich body that makes the soup extra comforting and velvety. It’s a simple step that makes a big difference.
Can I substitute ditalini pasta with another pasta?
You can swap ditalini for orzo, small macaroni, or any small-shaped pasta. Just adjust cooking time to avoid mushiness, especially if you plan to store leftovers.
What if I don’t have Italian seasoning?
Mix dried basil, oregano, thyme, and rosemary if you don’t have pre-made Italian seasoning. This gives the soup its lovely herbaceous flavor.
How spicy is this soup with red pepper flakes?
The red pepper flakes add just a mild heat, perfect for warming you up without overwhelming the other flavors. Feel free to leave them out or adjust based on your spice preference.
Final Thoughts
This Italian Penicillin Soup Recipe is one of those rare finds that feels like a warm embrace from a dear friend—comforting, nourishing, and utterly delicious. Easy to make with straightforward ingredients but incredibly rewarding in flavor, this soup belongs in your weeknight rotation. I can’t wait for you to try it and discover just how magical this soothing bowl of Italian goodness really is!
PrintItalian Penicillin Soup Recipe
This Italian Penicillin Soup is a comforting and hearty dish featuring tender chicken, vegetables, and ditalini pasta in a flavorful chicken broth enriched with Parmesan and fresh spinach. The soup incorporates a unique step of blending some cooked vegetables and broth to create a velvety texture, balanced with a touch of lemon juice and Italian seasoning, making it perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 6 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless skinless chicken thighs or breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 cup ditalini pasta (uncooked) or orzo
- juice of 1 lemon
- ½ cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach (or chopped kale or escarole)
- salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley (chopped) or basil, for garnish
Instructions
- Sauté the veggies: In a large soup pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until the vegetables begin to soften. Then, add the minced garlic cloves and cook for an additional 30 seconds until fragrant.
- Add the chicken and broth: Pour in 8 cups of low-sodium chicken broth. Add the boneless skinless chicken thighs or breasts, Italian seasoning, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the chicken and vegetables are fully tender.
- Blend for body: Remove the chicken from the pot and set it aside. Use a slotted spoon to scoop out about half of the cooked vegetables and place them into a blender along with 1 to 2 cups of the hot broth. Blend until smooth to create a velvety, rich broth base. Pour this puréed mixture back into the soup pot.
- Shred the chicken: Using two forks, shred the cooked chicken into bite-sized pieces, then return it to the pot with the soup.
- Add the pasta: Stir in 1 cup of ditalini pasta and cook for 8 to 10 minutes, until the pasta is al dente.
- Finish with flavor: Stir in the juice of 1 lemon, freshly grated Parmesan cheese, and the fresh baby spinach. Season to taste with salt and freshly ground black pepper.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or basil and an extra dusting of Parmesan cheese if desired. Enjoy warm.
Notes
- This soup can be made with either chicken thighs or breasts, depending on your preference.
- For a creamier texture, blending some of the cooked vegetables and broth is key.
- Spinach can be substituted with kale or escarole for different leafy greens.
- Adjust red pepper flakes to control the spiciness level or omit completely for a milder soup.
- If you prefer quicker cooking, orzo pasta may be used instead of ditalini.
- Use low-sodium chicken broth to better control the salt content.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove.
