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Bowl of Italian Penicillin Soup with fresh herbs and ingredients.

Italian Penicillin Soup

A warm and comforting bowl of Italian Penicillin Soup, perfect for cold days and family gatherings. This quick, creamy soup comes together in one pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, diced (about 1 cup)
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 whole chicken breast, bone-in and skin-on (about 1 pound)
  • 2 leaves bay leaves
  • 1 cup small pasta (ditalini, orzo, or small shells)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
For Serving
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Freshly grated Parmigiano-Reggiano cheese for serving
  • Extra virgin olive oil for drizzling
  • Crusty Italian bread for serving

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the veggies soften and the onion becomes translucent.
  2. Stir in the minced garlic and cook for another minute until fragrant.
Cooking
  1. Pour in the chicken broth and nestle the chicken breast into the pot. Add bay leaves, oregano, thyme, and red pepper flakes if using. Bring to a gentle boil, then reduce heat to maintain a steady simmer.
  2. Cover partially and simmer for 25-30 minutes, or until the chicken is cooked through.
  3. Remove the chicken breast and set aside to cool slightly.
  4. Shred the chicken after removing the skin and bones, and return it to the pot.
  5. Season with salt and pepper to taste.
  6. Bring the soup to a gentle boil again. Add the pasta and cook according to package directions until al dente.
  7. Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed.
  8. Serve with grated Parmigiano-Reggiano and a drizzle of olive oil, along with crusty Italian bread.

Notes

Timing is everything: Add the pasta in the last 10 minutes to prevent it from getting mushy. For a creamy twist, blend a portion of the soup before adding the pasta.