Italian Penicillin Soup is the Mediterranean answer to the classic chicken soup, often considered a healing and nourishing remedy for colds, flu, or simply a stressful day. Packed with immune-boosting ingredients like garlic, lemon, herbs, and vegetables, this soup is known for its comforting warmth and restorative flavor. While reminiscent of traditional chicken noodle soup, Italian Penicillin Soup adds a rustic Italian twist with Parmesan rind, fresh parsley, cannellini beans, or small pasta like orzo. This hearty yet light soup is ideal for cozy nights in, recovery days, or just to enjoy a wholesome homemade meal. It’s easy to prepare, makes use of pantry staples, and fills your kitchen with aromas of garlic, herbs, and simmering chicken.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 5 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried oregano
- 6 cups chicken broth (preferably homemade or low-sodium)
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1 Parmesan cheese rind (optional but recommended)
- 1 can (15 oz) cannellini beans, drained and rinsed (optional)
- 1/2 cup orzo pasta (or pastina, ditalini, or other small pasta)
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- Freshly grated Parmesan cheese for serving
Preparation
Step 1: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté until vegetables are softened, about 6–8 minutes.
Step 2: Add minced garlic, red pepper flakes, and oregano. Cook for 1–2 minutes until fragrant, stirring frequently to avoid burning the garlic.
Step 3: Pour in chicken broth and add the Parmesan rind if using. Bring to a gentle boil. Reduce heat to a simmer and cook uncovered for 15–20 minutes to let the flavors infuse.
Step 4: Stir in the shredded cooked chicken and cannellini beans. Simmer for 5 more minutes to warm the chicken through.
Step 5: Add the orzo pasta and cook until tender, about 8–10 minutes. Stir occasionally to prevent sticking. Remove Parmesan rind before serving.
Step 6: Stir in lemon juice, lemon zest, and fresh parsley. Taste and adjust seasoning with salt and black pepper. Serve hot with grated Parmesan on top.
Variation
- Use rice instead of pasta for a gluten-free version.
- Replace orzo with Israeli couscous or farro for a heartier bite.
- Add chopped kale or spinach in the last 5 minutes for a boost of greens.
- Omit beans if you prefer a lighter texture or are watching carbs.
- Add a splash of white wine after sautéing the vegetables for added depth.
- Stir in a tablespoon of pesto at the end for a herby finish.
Cooking Note
The Parmesan rind adds rich, umami flavor without adding fat, don’t skip it if available. Use good-quality broth as the base, it forms the foundation of flavor. If using uncooked chicken, add it to the pot during the broth simmering step and cook through, then shred and return to the soup. Be cautious with lemon juice, add gradually and taste to prevent it from overpowering the soup. Orzo can absorb a lot of liquid, so you may need to add extra broth if reheating leftovers.
Serving Suggestions
Italian Penicillin Soup is best served with crusty Italian bread, garlic toast, or Parmesan crisps. Pair with a light salad of arugula and lemon vinaigrette to complete the meal. Serve with a sprinkle of extra parsley and Parmesan for freshness. For a cozy meal, serve in deep bowls with a spoonful of ricotta or a poached egg on top.
Tips
- Always sauté your vegetables to build foundational flavor.
- Store-bought rotisserie chicken saves time and adds richness.
- Add more broth or water if the soup thickens too much from pasta.
- Soup stores well in the refrigerator for 4–5 days.
- Freeze without pasta for better texture; add freshly cooked pasta when serving.
- For added creaminess, stir in a splash of half-and-half before serving.
Prep Time / Cooking Time / Total Time
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information
Calories: 320 per serving
Protein: 22g
Sodium: 780mg
FAQs
Why is it called “Italian Penicillin”?
- It’s a nickname for a healing, comforting soup similar to Jewish penicillin (chicken soup), but with Italian ingredients like lemon, Parmesan, and herbs.
Can I make this vegetarian?
- Yes. Use vegetable broth, skip the chicken, and add more beans and leafy greens like kale for substance.
Can I use raw chicken?
- Yes. Add diced raw chicken when you add the broth. Simmer until cooked through (about 20 minutes), then shred.
How long does it last in the fridge?
- Store in an airtight container for up to 5 days. Reheat over low heat and add broth as needed.
Is this soup freezer-friendly?
- Yes. Freeze without pasta to prevent it from turning mushy. Add freshly cooked orzo when ready to serve.
Conclusion
Italian Penicillin Soup is the ultimate bowl of comfort, light yet filling, restorative yet flavorful. It borrows the soothing essence of traditional chicken soup and enhances it with zesty lemon, fragrant herbs, and the richness of Parmesan, creating a dish that heals both the body and soul. Whether you’re under the weather, meal prepping for the week, or simply craving something homemade and satisfying, this soup delivers every time. Make it once, and it’s sure to become a staple in your kitchen year-round.