There’s something magical about a steaming bowl of soup when you’re feeling under the weather. Growing up in my Italian-American household, whenever someone sneezed twice in a row, my nonna would immediately head to the kitchen. “Time for Italian Penicillin Soup,” she’d announce, already tying her apron strings.
This wasn’t your standard chicken noodle soup. Italian Penicillin Soup is a robust marriage of tender chicken, hearty vegetables, aromatic herbs, and tiny pasta pearls swimming in a rich, golden broth. My grandmother swore it could cure anything from a common cold to a broken heart.
The name “Italian Penicillin” isn’t just clever marketing – it speaks to the genuinely restorative powers of this traditional remedy. Like its medicinal namesake, this soup fights off the worst of what ails you, wrapping you in comfort while providing deep nourishment.
Why You’ll Love This Italian Penicillin Soup
This isn’t just another soup recipe – it’s a ritual of healing and comfort transformed into a meal. Here’s why you’ll want to make this a staple in your kitchen:
- Deeply Nourishing: Packed with protein, vegetables, and immune-boosting ingredients
- Make-Ahead Friendly: Tastes even better the next day
- Versatile: Can be adapted based on what you have in your pantry
- One-Pot Wonder: Minimal cleanup required
- Family Approved: Appeals to picky eaters and sophisticated palates alike
- Freezes Beautifully: Make a double batch for future sick days
The beauty of Italian Penicillin Soup lies in its simplicity. Each ingredient serves a purpose, coming together to create something far greater than the sum of its parts.
Ingredients for Italian Penicillin Soup
For the Broth:
- 1 whole chicken (about 4 pounds), cut into pieces (or 2 pounds bone-in chicken thighs)
- 2 tablespoons olive oil
- 2 large carrots, roughly chopped
- 3 celery stalks, roughly chopped
- 1 large yellow onion, quartered
- 1 head of garlic, halved crosswise
- 2 bay leaves
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tablespoon whole black peppercorns
- 1 tablespoon sea salt
- 10 cups cold water
For the Soup:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 2 large carrots, diced into small cubes
- 2 celery stalks, finely sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 cup acini di pepe pasta (or orzo or stelline)
- 2 cups tuscan kale, stems removed and chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- Parmesan rind (optional, but highly recommended)
- Salt and freshly ground black pepper to taste
For Serving:
- Freshly grated Parmesan cheese
- Extra virgin olive oil for drizzling
- Fresh herbs (basil, parsley, or thyme)
- Crusty Italian bread
Step-by-Step Instructions
Making the Broth
Prepare the chicken: Rinse the chicken pieces and pat them dry with paper towels.
Brown the chicken: In a large stockpot, heat the olive oil over medium-high heat. Working in batches if necessary, brown the chicken pieces on all sides, about 3-4 minutes per side. Don’t rush this step – proper browning develops deep flavor.
Add aromatics: Add the roughly chopped carrots, celery, onion, garlic, bay leaves, thyme, rosemary, peppercorns, and salt to the pot.
Simmer: Pour in the cold water, ensuring everything is submerged. Bring to a boil, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface.
Cook low and slow: Partially cover the pot and simmer for about 1.5 hours, until the chicken is fall-off-the-bone tender.
Strain: Remove the chicken pieces and set aside to cool. Strain the broth through a fine-mesh sieve into another large pot, discarding the solids.
Prepare the chicken meat: Once cool enough to handle, remove the skin from the chicken and shred the meat, discarding the bones. Set aside.
Assembling the Soup
Sauté the vegetables: In the pot you’ll use for the final soup, heat 2 tablespoons olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
Add garlic and spices: Stir in the minced garlic, oregano, and red pepper flakes (if using). Cook until fragrant, about 30 seconds.
Build the soup: Pour in the strained broth and bring to a simmer. If using, add the Parmesan rind (this adds incredible depth of flavor).
Add tomatoes: Stir in the diced tomatoes with their juice.
Cook the pasta: Add the acini di pepe pasta to the simmering soup and cook until almost al dente, about 5-6 minutes (check package instructions and reduce by 1 minute).
Finish the soup: Add the shredded chicken, chopped kale, and parsley. Simmer until the kale is wilted and the chicken is heated through, about 2-3 minutes.
Final touches: Remove from heat, stir in the fresh lemon juice, and adjust seasoning with salt and pepper to taste. Remove the Parmesan rind if used.
Serving Your Italian Penicillin Soup
Ladle the hot soup into warmed bowls. Top each serving with a generous sprinkle of freshly grated Parmesan cheese, a drizzle of high-quality olive oil, and additional fresh herbs.
Serve with crusty Italian bread for dipping into that golden, healing broth.
Tips, Variations, and Storage
Pro Tips:
- Parmesan rind: Keep a ziplock bag in your freezer to collect Parmesan rinds – they’re soup-making gold.
- Low and slow: Never let your broth reach a rolling boil; a gentle simmer ensures clear, flavorful broth.
- Make ahead: The broth can be made up to 3 days in advance or frozen for up to 3 months.
Variations:
- Vegetarian version: Skip the chicken and use vegetable broth, adding white beans for protein.
- Extra greens: Add spinach, escarole, or chard instead of or in addition to the kale.
- Lemon lover’s version: Add some lemon zest along with the juice for a brighter flavor.
- Spicy kick: Increase the red pepper flakes or add a diced fresh chili.
Storage:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze without the pasta for up to 3 months. Add freshly cooked pasta when reheating.
- Reheating: Warm gently on the stovetop, adding a splash of water or broth if needed to thin the soup.
Nutritional Information (Approximate per serving)
- Calories: 320
- Protein: 28g
- Carbohydrates: 18g
- Fat: 14g (mostly healthy fats)
- Fiber: 3g
- Sodium: 650mg (varies based on salt added)
The True Medicine in Italian Penicillin Soup
What makes Italian Penicillin Soup truly healing isn’t just its ingredients—though the protein, vegetables, and herbs certainly help. It’s the intention behind it. When prepared with care and served with love, this soup delivers comfort that modern medicine cannot replicate.
Whether you’re fighting off a winter cold, recovering from a long week, or simply craving something deeply satisfying, this Italian Penicillin Soup answers the call. It’s food that hugs you from the inside out.
So the next time someone you love is feeling under the weather—or you need some culinary self-care—don’t reach for the medicine cabinet first. Head to the kitchen instead, and let this Italian grandmother’s cure-all work its magic. As my nonna always said: “Medicine heals the body, but soup heals the soul.”
Buon appetito!
