Italian Penicillin Soup Recipe

Italian Penicillin Soup Recipe brings a bright, garlicky chicken broth with lemon, pastina, and parmesan that tastes cozy and clean. You will love it when sniffles hit or you crave a light but satisfying bowl, and it takes about 45 minutes start to finish. I grew up in New Jersey with Sunday sauce, yet this simple pot is what my family begs for when cold season knocks.

Why You Should Try This Italian Penicillin Soup Recipe

Italian Penicillin Soup Recipe packs soothing chicken broth, loads of garlic, lemon, and tiny pasta into one comforting bowl. The parmesan rind and herbs give the broth depth, while lemon lifts every spoonful. You get a quick weeknight win that still tastes like you simmered it all afternoon.

I keep this one in rotation because it fits picky eaters and spice lovers. You can keep it mild or add a pinch of red pepper. You can also fold in stracciatella for extra richness without turning the soup heavy.

Ingredients You’ll Need

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 celery ribs, diced
• 6 cloves garlic, thinly sliced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1 pound boneless skinless chicken thighs, cut in bite-size pieces, or 3 cups shredded rotisserie chicken for a shortcut
• 8 cups low-sodium chicken broth, plus 1 cup water
  • Brand note: I like Kitchen Basics Unsalted or Pacific, and Better Than Bouillon Reduced Sodium works in a pinch
• 1 parmesan rind, about 2 inches, optional but flavorful
• 2 sprigs fresh rosemary or 1 teaspoon dried
• 4 sprigs fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 1 cup pastina, stelline, acini di pepe, or orzo
  • Swap with cooked white rice for gluten-free
• Zest of 1 lemon and 2 to 3 tablespoons fresh lemon juice
• 2 large eggs, room temp, optional for stracciatella
• 1 cup finely grated parmesan, plus more for serving
• 1/4 cup chopped fresh parsley
• Extra olive oil for finishing, optional

Pantry shortcuts and subs:

• Use frozen mirepoix to skip chopping.
• Use rotisserie chicken when time runs tight.
• Toss in a handful of baby spinach at the end for greens.
• No rind on hand, stir in an extra 1/4 cup grated parmesan.

Equipment:

• 5 to 6 quart Dutch oven or soup pot
• Cutting board and knife
• Wooden spoon, ladle, tongs
• Microplane or zester
• Small bowl and whisk for the egg step

How to Make Italian Penicillin Soup

Prep 10 minutes, Cook 35 minutes, Total 45 minutes

1. Warm the pot: Heat olive oil over medium. Add onion, carrots, and celery, then sauté until the veggies soften, about 6 to 8 minutes.
2. Build the base: Stir in garlic, salt, black pepper, and red pepper flakes. Cook 1 minute until the garlic smells fragrant.
3. Cook the chicken: If using raw thighs, add them now and stir until the pieces turn opaque on the outside, about 3 minutes. If using rotisserie, hold it for later.
4. Add liquid and aromatics: Pour in broth and water. Add parmesan rind, rosemary, thyme, and bay leaf, then bring the pot to a gentle simmer.
5. Simmer: Keep the soup bubbling gently for 15 to 20 minutes. Taste and adjust salt so the broth tastes savory but not too salty.
6. Add the pasta: Stir in pastina or orzo and simmer until just tender, usually 6 to 8 minutes. Stir often so the pasta does not stick on the bottom.
7. Add chicken if using rotisserie: Stir in shredded rotisserie chicken and warm it through for 2 to 3 minutes. Pull out the herb stems and bay leaf.
8. Brighten it up: Stir in lemon zest and lemon juice. Taste and add more lemon or salt to balance.
9. Optional stracciatella finish: Whisk eggs with 1 cup grated parmesan in a small bowl. Ladle in a half cup hot broth to loosen, then slowly stream the egg mixture into the pot while you stir the soup in circles to form silky ribbons.
10. Finish: Stir in parsley and a drizzle of olive oil. Ladle the soup into bowls and top with extra parmesan.

Tips & Tricks

• Salt in layers so the broth lands balanced, not flat.
• Cook the pasta in a separate pot when you plan for leftovers, then add as you reheat.
• Use a parmesan rind for depth, and save rinds in the freezer for soup duty.
• Zest the lemon before you cut it, then juice it.
• Add spinach in the last minute for extra color and nutrients.
• Skim a little fat from the top if the broth tastes heavy.
• Keep the soup at a gentle simmer after adding eggs so the ribbons stay tender.
• Go gluten-free with rice or chickpea pasta, and cook either just until tender.
• Short on time, use frozen diced onion and carrots to speed prep.

What to Serve with Italian Penicillin Soup

Crusty bread or warm focaccia soaks up the garlicky lemon broth like a champ. Pair the soup with a simple arugula salad, shaved fennel, and a squeeze of lemon. I also like roasted broccoli or blistered green beans on the side when I want more veg. A crisp white wine or sparkling water with a lemon wedge finishes the bowl nicely.

Make-Ahead and Storage

Chill leftovers in airtight containers for up to 4 days in the fridge. Freeze the soup without pasta for 2 to 3 months, then add fresh-cooked pasta when you reheat. Warm the soup on the stovetop over medium heat, stir often, and stop before it boils if you added the egg finish. If you freeze with pasta anyway, thin the soup with broth as you reheat since the pasta will drink some liquid.

Nutrition Information

Per serving, about 1.5 cups with pastina and without the egg finish:

• Calories: ~290
• Protein: ~24 g
• Carbs: ~28 g
• Fat: ~9 g
• Fiber: ~2 g
• Sodium: ~740 mg

These numbers estimate typical values, and brands, pasta shape, and salt level change the totals. Use rotisserie chicken and the egg finish, and the calories and protein will climb slightly.

Ally Sanders

Italian Penicillin Soup Recipe

A comforting Italian-inspired soup reminiscent of the soothing qualities of a Penicillin cocktail, combining smoky, spicy, and citrus flavors.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: American

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 piece fresh ginger, grated
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 4 cups chicken broth
• 1 cup lemon juice freshly squeezed
• 1/4 cup honey
• 1/4 cup whiskey
• to taste salt and pepper

Instructions

 

1. Heat olive oil in a pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic, grated ginger, smoked paprika, and red pepper flakes; cook for 1 minute.
4. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add lemon juice, honey, and whiskey to the soup; stir well and simmer for another 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy a warming, flavorful soup inspired by the Penicillin cocktail.

Notes

Adjust the amount of whiskey and honey to balance the flavor according to your taste. Use fresh lemon juice for the best citrus flavor.