On long, chilly evenings when you need a hug in a bowl, Italian Penicillin Soup offers gentle comfort with nourishing broth and tender vegetables. Stirring in the tiny pastina makes it heartier, creating a soothing meal that feels restorative. Whether you’re fighting off a cold or simply craving something warm, this recipe is a timeless choice for an easy, wholesome dinner.
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Ingredients for Italian Penicillin Soup
For the soup
- Whole Chicken – A 3 to 4 pound bird is perfect for this. It’s the star of the show!
- Olive Oil – Just enough to get those veggies going.
- Yellow Onion – Finely chopped for sweet, savory depth.
- Celery – Thinly sliced for a bit of crunch and freshness.
- Carrots – Peeled and sliced into half-moons for a touch of sweetness.
- Garlic – Minced, because garlic makes everything better.
- Cold Water – The base of your broth—this is where the magic happens.
- Kosher Salt – Essential for seasoning; adjust to taste.
- Whole Black Peppercorns – Adds a subtle warmth.
- Bay Leaves – Don’t skip these—they bring such depth of flavor.
For finishing
- Ditalini Pasta – A classic choice that’s just the right size.
- Fresh Parsley – Finely chopped for a pop of color and freshness.
- Fresh Lemon Juice – Brightens everything up with a zesty finish.
Cook Time for Healing Italian Penicillin Soup
If your kitchen smells like a slow-cooked garlic and bay leaf broth, you’re doing it right! This is my kind of cooking therapy. I love that this version of Italian Penicillin Soup takes its time to build a deeply comforting broth.
It’s almost two hours from start to finish, but most of that is hands-off simmering while you put your feet up. For more weeknight-friendly inspiration, check out our collection of chicken soup recipes that come together even faster.
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
How to Make Traditional Italian Penicillin Soup
Step 1: Sauté the Aromatics
In a large stockpot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped yellow onion, 3 thinly sliced celery stalks, and 3 sliced carrots. Cook for 5–7 minutes, stirring occasionally with a wooden spoon, until the vegetables soften slightly and become aromatic.
Step 2: Build the Broth Base
Add 4 minced garlic cloves to the pot and cook for 1 minute, stirring constantly, until the garlic becomes fragrant but does not brown.
Step 3: Simmer to Perfection
Place a 3 to 4-pound whole chicken into the pot and pour in 12 cups of cold water. Add 1 tablespoon of kosher salt, 1 teaspoon of whole black peppercorns, and 2 bay leaves. Bring the liquid to a boil over high heat, stirring occasionally.
Once boiling, reduce the heat to low to maintain a gentle simmer. Partially cover the pot with a lid, leaving it slightly ajar. Simmer for 1 hour and 15 minutes, or until the chicken is fully cooked, tender, and easily pulls away from the bone.
Step 4: Shred and Finish
Carefully remove the chicken from the pot using tongs and transfer it to a cutting board. Use two forks to shred the meat, discarding the skin and bones. Return the shredded chicken to the pot.
Increase the heat to medium-high and bring the soup back to a boil. Add 1 cup of ditalini pasta and cook for 8–10 minutes, stirring occasionally, until the pasta is tender but still firm to the bite (al dente).
Remove the pot from the heat. Stir in 2 tablespoons of finely chopped fresh parsley and 2 tablespoons of fresh lemon juice. Taste the soup and adjust the seasoning with additional salt if needed before serving.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks to make this healing Italian penicillin soup even more special. It’s a forgiving recipe, so don’t be afraid to make it your own!
- Flavor Swap: If you’re out of ditalini, try orzo or even broken angel hair pasta for your steaming hot pasta in broth. It’s a lovely change of texture!
- Diet Tweak: For a lighter version, you can easily use skinless chicken thighs. They still make a wonderfully rich and savory lemon parsley chicken soup.
- Prep Fix: Short on time? Use pre-shredded rotisserie chicken. Just simmer your simmered chicken and vegetable broth for 30 minutes without the chicken, then stir in the meat at the end.
- Storage Tip: Store leftovers in the fridge for up to 4 days. The pasta will soak up the broth, so you may need to add a splash of water or more homemade chicken soup broth when reheating. It freezes beautifully without the pasta, too!
Italian Penicillin Soup
Ingredients
- 1 3 to 4 pound whole chicken
- 2 tbsp olive oil
- 1 large yellow onion finely chopped
- 3 celery stalks thinly sliced
- 3 carrots peeled and sliced into half-moons
- 4 garlic cloves minced
- 12 cups cold water
- 1 tbsp kosher salt plus more to taste
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 cup ditalini pasta
- 2 tbsp fresh parsley finely chopped
- 2 tbsp fresh lemon juice
Method
- In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots and cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for 1 more minute, stirring constantly, until the garlic becomes fragrant.
- Place the whole chicken and cold water into the pot. Add the kosher salt, peppercorns, and bay leaves. Bring the liquid to a boil over high heat. Once boiling, immediately reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar. Simmer for 1 hour and 15 minutes, or until the chicken is completely cooked through and tender.
- Carefully remove the chicken from the pot and place it on a cutting board. Use two forks to shred all the meat, discarding the skin and bones. Return the shredded chicken meat to the pot.
- Increase the heat to medium-high and bring the soup back to a boil. Add the ditalini pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente.
- Remove the pot from the heat. Stir in the fresh parsley and lemon juice. Taste and season with additional salt if needed before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
This healing Italian penicillin soup isn’t just comfort food—it’s nourishment in a bowl. I’ve always believed that food should heal both body and soul, and this recipe delivers on both fronts.
The simmered chicken and vegetable broth provides essential nutrients while being gentle on the stomach. For more inspiration on wholesome meals, explore our collection of healthy soup recipes that nourish from within.
According to Harvard’s research on homemade soup benefits, broths like this one can support hydration and provide easily digestible nutrients. The garlic and vegetables contribute antioxidants, while the chicken offers lean protein for recovery.
When I’m feeling under the weather, this traditional Italian penicillin soup becomes my go-to remedy. The steaming hot pasta in broth makes it satisfying enough for a full meal, yet gentle enough for sensitive stomachs.
For those chilly days when you need extra warmth, try pairing it with our favorite fall soup recipes that celebrate seasonal produce.
A Lighter Version of Italian Penicillin Soup
Sometimes you want all the comfort with a little less richness, and this recipe adapts beautifully. I’ve made this lighter version for friends watching their intake, and they always ask for seconds!
Instead of a whole chicken, try using skinless chicken breasts or thighs. They still create a wonderfully savory lemon parsley chicken soup but with less fat. The healing broth with ditalini pasta remains just as satisfying.
For those avoiding gluten, swap the ditalini for your favorite gluten-free pasta—I’ve found small rice pasta works beautifully. The texture stays perfect in that slow-cooked garlic and bay leaf broth we all love.
If you’re exploring other light chicken options, our simple chicken soup variations offer plenty of inspiration. You might also enjoy our Thai-inspired tom kha gai soup for another light yet flavorful option.
Thoughtful Tips for Special Diets
I’ve shared this Italian penicillin soup with friends following various dietary needs, and we’ve discovered some wonderful adaptations along the way. Whether you’re sugar-conscious or managing specific health goals, small tweaks can make this recipe work for you.
For diabetic-friendly versions, I sometimes reduce the pasta slightly and add extra vegetables like zucchini or spinach. The ditalini pasta already has a relatively low glycemic impact compared to larger pasta shapes, making it a good choice for blood sugar management.
If you’re avoiding added sugars, you’ll be pleased to know this recipe contains none naturally. The carrots provide just a touch of sweetness, but if you prefer even less, simply reduce the carrot quantity slightly.
For those monitoring sodium, you can control the salt level completely by using low-sodium broth or adjusting the seasoning to your preference. The bay leaves and peppercorns provide so much flavor that you might find you need less salt than expected!
How to Serve Italian Penicillin Soup
I’ll never forget the first time I served this soup to my grandmother during a particularly harsh winter. She wrapped her hands around the warm bowl, breathed in the steam, and smiled before even taking a sip. “This,” she said, “is exactly what I needed.” That moment cemented this recipe as more than just food—it became our family’s comfort ritual.
I love serving this healing Italian penicillin soup in wide, shallow bowls that show off all the beautiful ingredients. The steam rising from the bowl is part of the experience—it’s like getting a warm hug before the first spoonful.
For a complete comfort meal, pair it with crusty bread for dipping into that glorious broth. If you’re feeling fancy, try our butternut squash soup as a starter for a cozy dinner party. For something equally comforting but different, our creamy tortellini soup makes another wonderful option for chilly evenings.
In our home, we often enjoy this soup with a simple green salad on the side—the freshness balances the richness perfectly. For drinks, I prefer herbal tea or water with lemon, but sometimes a crisp white wine makes it feel like a special occasion.
However you choose to serve it, take a moment to appreciate the steam, the aroma, and the comfort you’ve created. That’s the real magic of this traditional Italian penicillin soup.
Mistakes to Avoid
Over the years, I’ve learned that even the simplest recipes have pitfalls. Here are the common mistakes I’ve seen with this Italian penicillin soup and how to avoid them so your healing broth turns out perfectly every time.
First, don’t rush the simmering process. That slow-cooked garlic and bay leaf broth needs time to develop its full flavor. I learned this the hard way when I tried to hurry dinner for unexpected guests—the soup tasted thin and lacked depth.
Second, avoid overcooking the ditalini pasta. It continues softening in the hot broth even after you turn off the heat. I now cook it just until al dente, which keeps that comforting texture we all love without turning mushy.
Third, don’t skip skimming the broth. Those little impurities that rise to the surface can make your homemade chicken soup cloudy. Taking those few extra minutes makes all the difference in clarity and flavor.
According to nutritional research on soup preparation, proper technique preserves more nutrients too. For more guidance on perfect soup-making, check out our essential chicken soup guide and healthy soup techniques.
Remember, good food takes patience—but the results are always worth those extra moments of care.
How to Store Italian Penicillin Soup
My grandmother always made double batches of this traditional Italian penicillin soup, claiming it tasted even better the next day. She’d ladle the extra into old mason jars, their glass fogging with steam as she sealed them tight. To this day, that memory lingers every time I store my own leftovers.
For refrigeration, let the soup cool completely before transferring to airtight containers. The healing broth with ditalini pasta will keep beautifully for 3-4 days in the fridge. I find the flavors actually meld and deepen overnight.
Freezing works wonderfully too—just omit the pasta if possible, as it can become soft when thawed. Freeze the base broth with chicken and vegetables, then add fresh pasta when reheating. This keeps that perfect texture we all love in our comforting broth recipes.
When reheating, gently warm it on the stove rather than microwaving, which can make the chicken rubbery. If the broth has thickened in the fridge, just add a splash of water or additional broth to bring it back to perfection.
For more storage tips and ideas, explore our chicken soup storage guide and fall soup preparation tips. Nothing beats having this healing meal ready when you need comfort most.
Try This Italian Penicillin Soup Yourself
I still remember the first time I made this Italian penicillin soup for my daughter when she came home from college with a terrible cold. As she sat wrapped in blankets, sipping that steaming hot pasta in broth, she looked at me and said, “Mom, you really can taste the love in this.” That’s the magic I hope you experience too.
This isn’t just another recipe—it’s a bowl of comfort that has healed my family through winters, colds, and tough days. That simmered chicken and vegetable broth carries generations of tradition in every spoonful.
I encourage you to make this savory lemon parsley chicken soup your own. Share it with someone who needs comfort, or simply savor it quietly on a chilly evening. However you enjoy it, you’re continuing a beautiful tradition of nourishment and care.
If you love this healing Italian penicillin soup, you might also enjoy our creamy tortellini soup for another comforting option, or try our tom kha gai soup for something with Thai inspiration. For heartier meals, don’t miss our crockpot cheeseburger soup or chicken taco soup.
Vegetable lovers should try our butternut squash soup and classic tomato soup, while those seeking healthier options might enjoy our carrot lentil soup and green chicken enchilada soup.
However you continue your soup journey, remember that the best meals are made with both good ingredients and good intentions.
Frequently Asked Questions
What’s in Italian penicillin soup?
Traditional Italian penicillin soup features chicken, vegetables like carrots and celery, healing herbs like garlic and bay leaves, and small pasta like ditalini. The combination creates a nourishing broth that’s both comforting and restorative. It’s simpler than you might think but incredibly effective.
Does Italian penicillin soup work?
While not medically proven to cure illnesses, this soup provides genuine comfort and hydration when you’re feeling unwell. The steam helps clear sinuses, the broth offers easy-to-digest nutrients, and the warmth provides physical comfort. Many find it helps them feel better during colds or recovery.
Why do they call it penicillin soup?
The name comes from the folk belief that this soup has healing properties similar to medicine. Like many traditional remedies passed through generations, it earned the “penicillin” nickname for its reputation of helping people feel better when sick. It’s more about comfort than actual medical treatment.
What is the Italian soup that cures sickness?
This Italian penicillin soup is the traditional remedy many families rely on during illness. While it doesn’t actually cure sickness, its combination of hydration, nutrients, and comfort makes it ideal for recovery. For more comforting options, check our collection of healthy soup recipes that support wellness.
More Comforting Soup Recipes You’ll Love
If this Italian penicillin soup warmed your heart, here are more bowlfuls of comfort waiting for you.
- Creamy Tortellini Soup – Rich, cheesy comfort in every spoonful with pillowy pasta and vibrant spinach.
- Butternut Squash Soup – Silky smooth sweetness that feels like an autumn hug in a bowl.
- Tom Kha Gai Soup – Thai-inspired coconut broth with tangy lime and aromatic herbs that awaken the senses.
- Chicken Taco Soup – All your favorite taco flavors simmered into one hearty, customizable bowl.
- Carrot Lentil Soup – Earthy, nutrient-packed comfort that satisfies both health and hunger.
- Green Chicken Enchilada Soup – Zesty verde broth with tender chicken that brings fiesta flavors to your table.
