As the chilly winds of autumn sweep in, I can’t help but crave the warmth of a nourishing bowl of soup. Enter the Italian Penicillin Soup, a delightful fusion of Italian and Jewish culinary traditions that’s perfect for those cozy nights in or when you’re feeling a bit under the weather. What I love most about this recipe is its versatility; it’s not just a comfort food classic but can easily adapt to a gluten-free or vegetarian diet. With just a handful of ingredients and minimal prep time, you’ll have a hearty, flavorful dish that’s perfect for meal prep or a quick warm-up. So, why not gather your ingredients and let’s make a bowl of comfort together? Your taste buds will thank you!

Why is Italian Penicillin Soup a Must-Try?

Comforting, Nothing beats the feeling of wrapping your hands around a warm bowl filled with this nourishing soup.

Versatile, Whether you’re gluten-free or vegetarian, you’ll find variations to suit your needs, making this soup a go-to for everyone.

Minimal Prep Time, Whip up a delicious meal in no time, allowing you to savor the warm flavors without hours in the kitchen.

Meal Prep Friendly, Prepare a big batch to enjoy throughout the week—perfect for busy nights or when you need a quick pick-me-up.

Irresistible Aroma, The cozy blend of herbs and savory broth creates an inviting kitchen atmosphere that will warm your soul.

This Italian Penicillin Soup is more than just a recipe; it’s a comforting embrace waiting in a bowl, much like my Chicken Noodle Soup—both sure to bring joy to your table!

Italian Penicillin Soup Ingredients

For the Soup Base
• Olive Oil – Adds healthy fats and flavor. Can use avocado oil for a different flavor.
• Onion – Provides aromatic base flavors. Shallots can be used for a milder taste.
• Carrots – Adds sweetness and texture. Substitute with parsnips for a unique sweetness.
• Celery – Contributes freshness and depth. Fennel works for a slightly different flavor.
• Garlic – Enhances depth and aroma. Always opt for fresh garlic for the best impact.
• Chicken Broth – The essence of the soup; adds richness. Substitute with vegetable broth for a vegetarian version.
• Chicken Breast – Source of lean protein and flavor. Chicken thighs can be used for a richer taste.
• Bay Leaves – Imparts depth and aroma. Essential for the flavor profile—no substitutions!
• Oregano & Thyme – These herbs provide delightful notes. Dried herbs can replace fresh at 1/3 amount.
• Red Pepper Flakes – Optional for an added kick! Use black pepper for a milder flavor if preferred.

For Heartiness
• Pasta – Adds texture and heartiness. For a gluten-free option, use rice, quinoa, or omit entirely.

For Finishing Touches
• Lemon Juice – Brightens the flavor profile remarkably. Don’t skip this step; it’s crucial!
• Parsley – Adds a fresh herbal note to finish your soup. Dried parsley can be used, but fresh is preferable.

This Italian Penicillin Soup is ready to bring comfort and joy to your table!

Step‑by‑Step Instructions for Italian Penicillin Soup

Step 1: Sauté Vegetables
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5-7 minutes until the onions become translucent and the vegetables soften. Stir in 4 minced garlic cloves and cook for an additional minute, allowing the garlic to release its aromatic fragrance.

Step 2: Simmer
Next, pour in 6 cups of chicken broth and gently place 1 pound of chicken breast into the pot. Add in 2 dried bay leaves, 1 tablespoon of oregano, 1 tablespoon of thyme, and a pinch of red pepper flakes if you desire a little heat. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 25-30 minutes, until the chicken is cooked through and the vegetables are tender.

Step 3: Shred Chicken
Carefully remove the cooked chicken breast from the pot and allow it to cool for a few minutes on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot. Stir well to combine the shredded chicken with the rich broth and vegetables, enriching the flavors of your Italian Penicillin Soup.

Step 4: Cook Pasta
Bring the soup back to a boil and add in 1 cup of your choice of pasta. Cook according to the package instructions until al dente, usually around 8-10 minutes. Keep an eye on it to ensure the pasta doesn’t overcook, maintaining a perfect texture that complements the hearty soup.

Step 5: Finish
Once the pasta is cooked, remove the bay leaves from the soup and stir in the juice of 1 lemon along with ¼ cup of freshly chopped parsley. Taste the soup and adjust the seasoning with salt and pepper as needed. This final touch brightens the flavors of your Italian Penicillin Soup, making it truly irresistible.

Italian Penicillin Soup Variations & Substitutions

Feel free to get creative and make this nourishing soup truly yours with these delightful twists!

Gluten-Free: Swap traditional pasta for rice or quinoa for a heartwarming gluten-free option that still packs a punch.
Vegetarian: Replace chicken with cannellini beans or chickpeas to maintain protein while enjoying a hearty vegetarian meal.
Extra Veggies: Toss in zucchini, spinach, or kale for added nutrition and color, making every bowl a delightfully vibrant experience.
Herb Alternatives: Experiment with fresh herbs like basil or dill for unique flavor twists that can redefine the classic taste of your soup.
Spicy Kick: Add more red pepper flakes or a dash of hot sauce if you crave a little heat to warm your soul even more.
Lemon Zing: Instead of lemon juice, try a splash of apple cider vinegar for a different kind of brightness that cuts through the richness beautifully.
Creamy Treat: Stir in some heavy cream or coconut milk for a silky texture that adds a new dimension to the comforting broth.
Flavor Boost: Incorporate a Parmesan rind while simmering for an extra depth of savory flavor that will elevate your soup—just remember to remove it before serving!

As you explore these variations, don’t forget to check out my One Pot Soup for another delicious twist! Enjoy the journey of making the Italian Penicillin Soup your very own!

What to Serve with Italian Penicillin Soup

Warm up your evening with a delightful meal that perfectly complements the robust flavors of this soothing soup.

Crusty Bread: Ideal for dipping, the rustic texture soaks up the broth beautifully, enhancing each spoonful.
Mixed Green Salad: A refreshing, crisp salad brightens the meal and adds a splash of color with seasonal greens and vinaigrette.
Garlic Breadsticks: Soft and buttery, these make the perfect side to pair with your soup, satisfying every craving for comfort.
Cheesy Herb Scones: Fluffy and aromatic, these scones add a delightful texture and flavor that meld seamlessly with the soup’s warmth.
Cheese Platter: A selection of cheeses enhances the dining experience. Pair with olives and nuts for a delightful contrast to the soup.
Red Wine: A glass of light red wine complements the flavors of the soup wonderfully, making your meal feel elegant and special.

Indulging in these pairings creates a full, nourishing experience, elevating your Italian Penicillin Soup into a culinary journey of warmth and comfort.

Make Ahead Options

Make your Italian Penicillin Soup ahead of time to save precious moments in your busy week! You can prepare the soup base—without pasta—up to 3 days in advance. Simply sauté the vegetables as instructed and let the soup cool before refrigerating in an airtight container. To maintain the best quality, avoid adding pasta until you’re ready to serve; cook it directly in the soup for a fresh texture. When you’re ready to enjoy this comforting dish, reheat the soup on the stove, bring it to a boil, and then stir in the pasta until al dente. You’ll have a heartwarming meal ready in no time, perfect for busy weeknights!

Storage Tips for Italian Penicillin Soup

Fridge: Store your Italian Penicillin Soup in an airtight container for up to 4 days to keep it fresh and flavorful.

Freezer: For longer storage, freeze the soup for up to 3 months; just remember to add the cooked pasta after reheating to maintain its texture.

Reheating: When you’re ready to enjoy your soup again, reheat on the stove over medium heat, stirring occasionally until warmed through. Adjust seasoning as needed for best flavor!

Container Tips: Always use glass or BPA-free containers to avoid any unwanted flavors or chemicals—keeping your delicious soup as delightful as when it was first made!

Expert Tips for Italian Penicillin Soup

• Watch the Chicken: Overcooking the chicken can lead to toughness; check it frequently to ensure tender meat.

• Timing for Pasta: Add pasta only in the final stages of cooking to prevent it from becoming mushy.

• Essential Lemon Splash: Don’t skip the fresh lemon juice at the end; it’s key for enhancing the overall flavor of the soup.

• Quality Broth Matters: For the richest taste, opt for high-quality homemade broth; it elevates the entire dish.

• Separate Storage: If making ahead, store the soup and pasta separately to maintain the pasta’s firm texture upon reheating.

Italian Penicillin Soup Recipe FAQs

What is the best way to select ripe vegetables for this soup?
Absolutely! When selecting vegetables like carrots and celery, look for ones that are firm and vibrant in color. Carrots should be smooth without dark spots, while celery should have crisp, green stalks. Avoid any that appear wilted or have dark spots all over.

How should I store leftover Italian Penicillin Soup?
To keep your soup fresh, store it in an airtight container in the fridge for up to 4 days. If you want to save some for later, let it cool completely before transferring it to a container and place it in the freezer for up to 3 months. Label the container with the date for easy tracking!

Can I freeze Italian Penicillin Soup?
Yes, you can freeze this soup! When freezing, it’s best to leave out the pasta. Allow the soup to cool, then pour it into a freezer-safe container, leaving some space at the top for expansion. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat on the stove. After it’s warmed through, you can add the cooked pasta for the best texture.

What if I accidentally overcooked the chicken?
Don’t worry! If you find that the chicken has become tough, try shredding it into smaller pieces and mixing it into the soup. The broth can help rehydrate the chicken a bit. In the future, keep an eye on the cooking time; chicken should only be cooked until it’s just done—typically around 25-30 minutes in the broth.

Is this recipe suitable for certain dietary restrictions?
Very! This Italian Penicillin Soup is versatile and can easily be made gluten-free by substituting the pasta with rice or quinoa. If you’re vegetarian, you can use vegetable broth and swap out the chicken for cannellini beans or chickpeas. Always check for any allergies related to ingredients like garlic or chicken broth before serving!

Can I make this soup ahead of time?
Absolutely! You can prepare the Italian Penicillin Soup up to 3 days in advance without the pasta. Store it in the fridge in an airtight container and just add the pasta during reheating for a fresh and hearty meal ready when you need it!

Comforting Italian Penicillin Soup to Warm Your Soul

Enjoy this nourishing Italian Penicillin Soup, a perfect blend of comfort and flavor, ideal for chilly nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Soup

Cuisine: Italian, Jewish

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive Oil Can use avocado oil for a different flavor.
1 medium Onion Can use shallots for milder taste.
2 medium Carrots Substitute with parsnips for unique sweetness.
2 stalks Celery Fennel works for a slightly different flavor.
4 cloves Garlic Always opt for fresh garlic for best impact.
6 cups Chicken Broth Substitute with vegetable broth for vegetarian version.
1 pound Chicken Breast Chicken thighs can be used for richer taste.
2 leaves Bay Leaves Essential for flavor profile—no substitutions!
1 tablespoon Oregano Dried herbs can replace fresh at 1/3 amount.
1 tablespoon Thyme Dried herbs can replace fresh at 1/3 amount.
1 pinch Red Pepper Flakes Use black pepper for a milder flavor if preferred.

For Heartiness

1 cup Pasta For gluten-free option, use rice or quinoa.

For Finishing Touches

1 tablespoon Lemon Juice It's crucial for flavor.
¼ cup Parsley Fresh is preferable, but dried can be used.

Equipment

large pot

Method

Step-by-Step Instructions

Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for 5-7 minutes until the onions become translucent.
Stir in 4 minced garlic cloves and cook for an additional minute, allowing the garlic to release its aromatic fragrance.
Pour in 6 cups of chicken broth and gently place 1 pound of chicken breast into the pot. Add in 2 dried bay leaves, 1 tablespoon of oregano, 1 tablespoon of thyme, and a pinch of red pepper flakes if desired. Bring to a boil, then reduce the heat and let simmer uncovered for 25-30 minutes.
Carefully remove the cooked chicken breast from the pot and allow it to cool for a few minutes. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.
Bring the soup back to a boil and add in 1 cup of your choice of pasta. Cook according to package instructions until al dente, usually around 8-10 minutes.
Once the pasta is cooked, remove the bay leaves and stir in the juice of 1 lemon along with ¼ cup of freshly chopped parsley. Adjust seasoning with salt and pepper as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Store your Italian Penicillin Soup in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months. Add cooked pasta after reheating to maintain texture.

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