Mom's Best Recipes
Recipe

Italian Penicillin Soup

Cozy chicken soup, but with Italian-inspired energy: garlic, lemon, herbs, tender chicken, and tiny pasta in a brothy bowl that feels like a reset button.

Author By Matt Campbell
4.8
A steaming bowl of Italian penicillin soup with shredded chicken, tiny pasta, and chopped parsley, set on a simple wooden table with a spoon beside it
Jump to Recipe

When you need a soup that feels like it’s doing the most without asking the most of you, this is the one. Italian Penicillin Soup is my go-to for chilly nights, sniffly days, and those weeks when dinner has to be comforting and dependable.

Think chicken soup, but brighter and a little more chatty: lots of garlic, a squeeze of lemon, herbs that smell like you actually planned ahead, and a handful of tiny pasta that turns broth into dinner. It’s warm, restorative, and forgiving if you’re a little chaotic in the kitchen. I support that.

Also, quick note: the name is a nickname that’s made its way around the internet. The soup itself is very much Italian-inspired and very much something you’ll want on repeat.

A kitchen counter with raw chicken thighs, carrots, celery, onion, garlic, lemons, parsley, parmesan rind, and small pasta measured and ready for soup

Why It Works

  • Big flavor, simple method: a quick sauté builds a savory base, then the soup does the rest on a gentle simmer.
  • Bright finish: lemon juice added at the end keeps the broth lively instead of flat.
  • Weeknight friendly: uses accessible ingredients and one pot, with optional shortcuts if you’re using rotisserie chicken.
  • Leftovers that work: easy to store, and I’ll show you how to keep the pasta from soaking up all the broth.

Pairs Well With

Recommended

Classic Minestrone Soup

Classic Minestrone Soup

A comforting bowl of classic Italian minestrone packed with vegetables, beans, tender pasta, and herbs. Simple to make, meal-prep friendly, and satisfying.

Chicken Pot Pie Soup

Chicken Pot Pie Soup

This creamy Chicken Pot Pie Soup delivers all the cozy flavors of classic pot pie—tender chicken, hearty veggies, and a rich, velvety broth in every spoonful.

Navy Bean Soup

Navy Bean Soup

A warm, practical Navy Bean Soup that tastes like it simmered all day. Tender beans, savory aromatics, and easy options for ham or vegetarian.

Tuscan White Bean Soup with Sausage and Kale

Tuscan White Bean Soup with Sausage and Kale

Warm up with Tuscan white bean soup loaded with savory sausage and tender kale. This hearty, comforting one-pot recipe is easy, filling, and weeknight-friendly.

Storage Tips

Refrigerator: Store cooled soup in an airtight container for up to 4 days.

Best leftover move: If you can, store the pasta separately from the broth so it doesn’t swell and turn the soup into chicken noodle risotto. If it’s already mixed, no stress. Just add a splash of broth or water when reheating.

Freezer: Freeze the soup base (broth plus chicken and veggies) for up to 3 months. Freeze without pasta for best texture. Thaw overnight in the fridge and simmer, then cook pasta fresh and add it right before serving.

Reheat: Warm gently on the stovetop over medium-low until steaming. Taste and re-season, then add a fresh squeeze of lemon to wake everything up.

Common Questions

Why is it called Italian penicillin soup?

It’s a modern nickname for an Italian-inspired, garlic-forward chicken soup that people swear by when they feel run down. There’s no actual medicine in it. It’s just the classic combo of hot broth, aromatics, and a bright finish that makes you feel more human.

Can I use rotisserie chicken?

Yes, and it’s a great shortcut. Skip the raw chicken simmer step: sauté your veggies, add broth, simmer until tender, then stir in 2 to 3 cups shredded rotisserie chicken and heat through before adding pasta and lemon.

What pasta works best?

Small shapes like ditalini, acini di pepe, orzo, stelline, or small shells. Small pasta gives you a little something in every spoonful without turning the soup into a noodle pile.

How do I keep the soup from tasting bland?

Season in layers: salt the veggie base, use a good broth, and finish with lemon juice and Parmesan. Also, don’t be shy with garlic. This soup likes confidence. If you use a Parmesan rind, taste before adding extra salt at the end since broth brands and cheese vary a lot.

Can I make it dairy free?

Absolutely. Skip the Parmesan and use extra lemon and herbs at the end. You can also add a drizzle of olive oil for richness.

How do I know the chicken is done?

The easiest way is an instant-read thermometer. Cook chicken until the thickest part hits 165°F (74°C). Thighs are forgiving. If you use breasts, pull them as soon as they reach temp so they stay juicy.

The first time I made a version of this soup, it was one of those days where you open the fridge and everything feels like a suggestion, not a plan. I had chicken, a lemon that looked a little tired, and enough garlic to scare off any bad vibes. An hour later, the kitchen smelled like someone who really knows their way around garlic and broth had taken over, and the broth had that bright, savory punch that makes you sit up a little straighter. Now I keep the ingredients on rotation because honestly, some weeks need a reliable bowl more than they need a complicated recipe.