Italian Penicillin Soup
This Italian Penicillin Soup is the kind of meal you make when someone in the house is under the weather, when it’s cold and gray outside, or when you just need something gentle, warm, and comforting.
It’s simple, brothy, and nourishing in the best way. Soft vegetables, shredded chicken, tiny pasta, and a rich parmesan-infused broth that tastes like it’s been simmering all day even though it hasn’t. This is the soup Italian grandmas swear by, and once you make it, you’ll understand why.
It’s cozy without being heavy, flavorful without being complicated, and one of those recipes that feels like a hug in a bowl.
Table of contents
Why You’ll Love This Italian Penicillin Soup
- Light but satisfying
- Gentle, easy-to-digest ingredients
- Cozy and comforting
- Great for sick days or cold nights
- One pot and simple prep
- Family friendly
If chicken noodle soup is your usual go-to, this is its softer, more comforting cousin.
What Is Italian Penicillin Soup?
Italian Penicillin Soup is a classic comfort soup made with chicken broth, vegetables, shredded chicken, and tiny pasta called pastina. It gets its nickname because it’s what Italian families make when someone is sick, tired, or just needs nourishment.
The broth is the star. The pastina gives it body, the parmesan rind adds richness, and the lemon at the end brightens everything without overpowering. It’s simple, but deeply comforting.
Key Ingredients That Make This Soup Work
Olive oil, onion, carrot, and celery create a gentle soffritto base that builds flavor without heaviness.
Garlic adds warmth and depth, but only needs a quick cook so it doesn’t turn bitter.
Chicken broth is the foundation of this soup, so using a good-quality broth really matters.
Parmesan rind slowly melts into the broth and adds savory richness without cream.
Pastina is the tiny pasta traditionally used here. It softens into the broth and gives the soup that comforting, slightly thickened texture.
Shredded chicken adds protein and makes the soup filling while staying light.
Lemon juice and grated parmesan at the end balance everything and make the flavors pop.
What the Soup Should Look Like
This soup should be brothy but slightly thickened.
- The vegetables should be soft, not mushy
- The broth should look golden and lightly silky
- The pastina should be tender and suspended throughout
If it looks too thick, add a splash of broth. If it looks too thin, let it simmer another minute or two.
Common Mistakes to Avoid
Skipping the parmesan rind
It adds depth you can’t replicate with grated cheese alone.
Overcooking the garlic
Garlic only needs about 30 seconds. Longer can make it bitter.
Adding lemon too early
Always finish with lemon so it stays bright.
Boiling too aggressively
A gentle simmer keeps the broth clean and flavorful.
How to Make This Soup Foolproof
This soup is all about layering gently.
- Build flavor slowly with the vegetables
- Keep the simmer gentle
- Taste at the end and adjust salt and lemon
It’s meant to be calming, not stressful.
Ingredient Swaps & Variations
- Use rotisserie chicken to save time
- Swap dried herbs for fresh if you have them
- Add a handful of spinach at the end for extra greens
- No parmesan rind? Add extra grated parmesan when serving
- Want it thicker? Add a little more pastina
This soup adapts easily to what you have on hand.
Why This Soup Is Great for Meal Prep
Italian Penicillin Soup reheats beautifully.
- Flavors deepen overnight
- Easy to portion
- Gentle on the stomach
- Perfect for lunches or quick dinners
If it thickens too much after chilling, just add broth when reheating.
Storage & Reheating
Store in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or in the microwave. Add a splash of broth if needed.
This soup can be frozen, but the pastina will soften more after thawing.
Frequently Asked Questions
Pastina is very small pasta traditionally used in Italian soups. It cooks quickly and gives the soup its comforting texture.
Yes. You can substitute orzo or another small pasta, but pastina gives the most classic result.
Yes. It’s warm, gentle, and easy to digest, which is why it’s often called Italian penicillin soup.
Yes. Use vegetable broth and omit the chicken.
It softens and infuses flavor. Remove it before serving.
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Italian Penicillin Soup
Ingredients
Base
- 2 tbsp olive oil
- 1 small onion diced
- 2 carrots sliced
- 2 celery stalks chopped
- 4 cloves garlic
- ½ tsp salt
- ½ tsp black pepper
Soup
- 6 cups chicken broth
- 1 parmesan rind
- 1 bay leaf
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ cup pastina or stelline pasta
Finish
- 1½ cups shredded chicken
- Juice of ½ lemon
- ¼ cup finely grated parmesan
- Fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5–7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth. Add parmesan rind, bay leaf, oregano, and thyme. Bring to a gentle simmer and cook for 20 minutes.
- Stir in shredded chicken and simmer for 5 more minutes.
- Pour in your pasta and simmer for 6-8 minutes.
- Remove from heat. Add lemon juice, grated parmesan, and fresh parsley.
- Remove the parmesan rind and bay leaf before serving. Taste and adjust seasoning as needed.
Notes
- Use good-quality broth for best flavor
- Keep the soup at a gentle simmer
- Finish with lemon for brightness
- Add extra broth when reheating if needed
- Parmesan rind adds richness without cream
I made this for my daughter when she was sick and we all loved it! So comforting and delicious!
I made this amazing soup this week and it was just what the family needed with the cold weather. So nourishing and cozy!
We had this last week after I saw your post. It was much needed for a house full of sickies. We all thought it was so good and the leftovers were awesome.
Easy & delicious dinner! Made over the weekend and had leftovers during the week. The whole fam enjoyed it!