Ultimate Italian Penicillin Soup is a comforting and flavorful twist on classic Italian flavors packed into a warm, soothing bowl. Think of tender pasta, fragrant herbs, hearty broth, and just the right hint of garlic and cheese coming together to chase away any chill or bad day vibes. This soup feels like a big, cozy Italian hug on a plate.
I love making this soup when I want something easy but still impressive, and it never disappoints. The mix of fresh herbs and a splash of lemon juice gives it brightness, while the pasta and Parmesan bring that familiar, satisfying taste that everyone in the family enjoys. I usually toss in some extra garlic because, well, nothing beats garlic for a little natural comfort!
My favorite way to serve this soup is with crusty bread on the side for dunking. It’s perfect for a chilly evening or when someone needs a little pick-me-up. I always find myself making a second bowl and feeling thankful for simple meals that warm you from the inside out.
Key Ingredients & Substitutions
Olive Oil: This is the base flavor for sautéing your veggies. Extra virgin olive oil adds a fruity note, but a light olive oil or even avocado oil can work if you prefer a milder taste.
Onion, Garlic, Carrots & Celery: These classic soffritto veggies build the soup’s flavor foundation. If you need a quick fix, frozen mixed mirepoix works well too. I like to add a bit more garlic for extra warmth.
Chicken Broth: Homemade broth is best, but store-bought low sodium broth is a fine shortcut. Vegetable broth can be swapped for a vegetarian version—just add more herbs for depth.
Pasta: Ditalini or small elbow macaroni hold up nicely in soups without getting mushy fast. If you don’t have these, orzo or small shells are good alternatives. Add pasta near the end to keep the perfect bite.
Herbs & Spices: Dried oregano and thyme give that Italian flavor. If you have fresh, use double the amount for even fresher notes. Red pepper flakes are optional, but I love the gentle heat they add.
Chicken: Adding shredded cooked chicken makes the soup more filling. Rotisserie chicken is a great shortcut here, or you can leave it out for a lighter version.
Lemon Juice & Parsley: Both add brightness and lift the whole soup just before serving. Always add lemon juice last to keep its fresh zing.
Parmesan Cheese: Sprinkle at the table for rich umami flavor. If you want a twist, try Pecorino Romano instead for a sharper edge.
How Do You Get the Perfect Texture and Flavor in Italian Penicillin Soup?
The key is layering flavors and managing cooking times carefully:
- Sauté the veggies: Cook onion, garlic, carrots, and celery gently until soft and fragrant. This releases their sweetness, forming a tasty base.
- Simmer the broth: Bring your broth to a boil, then simmer with herbs to draw out their aroma and infuse the soup.
- Add pasta last: Stir in the pasta when the broth is hot and cook just until al dente. Overcooked pasta can make the soup gummy.
- Add chicken at the end: Pre-cooked chicken just needs warming through, so add it near the finish to keep it tender.
- Finish with fresh ingredients: Stir in parsley and lemon juice off the heat to brighten flavors without cooking away their fresh taste.
Also, taste as you go and adjust salt or pepper gradually. Serving with Parmesan cheese adds richness and ties all the ingredients together beautifully. These steps keep your soup both flavorful and comforting.
Equipment You’ll Need
- Large soup pot – perfect for cooking all the ingredients evenly and simmering the broth.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping the veggies finely and quickly.
- Cutting board – a safe, stable surface to chop your carrots, celery, and onion.
- Ladle – helps you serve the soup into bowls without spilling.
Flavor Variations & Add-Ins
- Add cooked Italian sausage instead of chicken for a richer, meaty flavor.
- Swap Parmesan cheese with Pecorino Romano for a sharper, saltier finish.
- Include chopped kale or spinach near the end for extra greens and nutrients.
- Use white beans instead of pasta for a heartier, gluten-free option.
Ultimate Italian Penicillin Soup
Ingredients You’ll Need:
Soup Base:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably homemade or low sodium)
Pasta and Seasonings:
- 1 cup ditalini or small elbow macaroni pasta
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes (optional, for a slight kick)
- Salt and freshly ground black pepper, to taste
Extras:
- 1 cup shredded cooked chicken (optional for more protein)
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Grated Parmesan cheese, for serving
Time Needed
This soup takes around 20–25 minutes to prepare and cook. Most of the time is for sautéing veggies and simmering pasta in broth. It’s a quick and satisfying meal you can get on the table on a busy day.
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables soften and the onion becomes translucent.
2. Add Broth and Boil:
Pour in the chicken broth and raise the heat to bring it to a boil.
3. Add Pasta and Herbs:
Add the ditalini pasta, dried oregano, thyme, and red pepper flakes if using. Lower the heat and simmer until the pasta is tender, about 8–10 minutes.
4. Add Chicken (Optional):
Stir in the shredded cooked chicken and cook just until warmed through.
5. Season and Finish:
Season the soup with salt and freshly ground pepper to your taste. Remove from heat and stir in fresh parsley and lemon juice to brighten the flavor.
6. Serve:
Ladle soup into bowls and top with grated Parmesan cheese. Serve hot with crusty bread for dipping.
Can I Use Frozen Vegetables in This Soup?
Absolutely! Frozen diced onions, carrots, and celery work well. Just add them directly to the pot and cook a little longer until they’re tender.
Can I Make This Soup Vegetarian?
Yes, simply swap chicken broth for vegetable broth and skip the chicken. Add extra herbs or beans for more flavor and protein.
How Do I Store Leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
Can I Freeze This Soup?
Yes, but cook the pasta separately and add it when reheating to avoid mushy pasta. Freeze the soup base in an airtight container for up to 3 months.
