Italian Penicillin Soup

This Italian Penicillin Soup is a cozy, bright bowl of chicken soup with an Italian twist. Tender chicken simmers with onion, carrots, celery, garlic and tomatoes in a marjoram and thyme seasoned broth, then gets finished with small pasta, baby spinach, a squeeze of lemon, parsley and Parmesan. It is the kind of comforting soup people make on chilly evenings and share with family. If you love Italian-style soups, try this chicken pastina soup or this classic Italian-style chicken noodle soup.

Why You’ll Love This Italian Penicillin Soup

• One pot: everything simmers together in a single pot.
• Bright and savory: lemon, tomatoes and herbs balance the rich chicken broth.
• Simple ingredients: pantry staples and everyday vegetables.
• Ready in about 50 minutes: easy enough for a weeknight.
• Family favorite: mild, cozy and easy to customize.

Ingredients for Italian Penicillin Soup

For the soup base

• 1 1/2 pounds boneless skinless chicken breasts or thighs
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 8 cups chicken broth

Seasonings

• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• Kosher salt, to taste
• Black pepper, to taste

To finish

• 1 cup small pasta, such as ditalini, orzo or pastina
• 2 cups baby spinach
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Optional extras

• A Parmesan rind simmered in the broth for extra depth
• A drizzle of olive oil on each bowl
• Lemon wedges for serving

Ingredient Notes

• Chicken: thighs stay extra tender; breasts give a leaner soup. Both shred easily.
• Pasta: small shapes cook quickly and fit on a spoon. Cook them separately if you plan to have leftovers.
• Marjoram: it has a gentle, sweet herb flavor. Oregano can be used, but use a little less.
• Lemon juice: add it at the end so it stays fresh and bright.
• Broth: low-sodium broth lets you control the salt.

How to Make Italian Penicillin Soup

1. Saute the vegetables: heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 7 minutes until softened.
2. Add the garlic: stir in the garlic and cook for 30 seconds until fragrant.
3. Build the broth: add the diced tomatoes with their juices, chicken broth, marjoram, thyme, red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
4. Simmer the chicken: add the whole chicken pieces, bring to a boil, then reduce to a gentle simmer. Cover and cook for 18 to 22 minutes, until the chicken reaches 165F.
5. Shred the chicken: move the chicken to a board, shred it with two forks and return it to the pot.
6. Cook the pasta: stir in the pasta and simmer for 8 to 10 minutes, until tender.
7. Add the spinach: stir in the baby spinach and cook for 1 to 2 minutes until wilted.
8. Finish: turn off the heat and stir in the lemon juice and parsley. Taste and adjust salt and pepper.
9. Serve: ladle into bowls and top with grated Parmesan.

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 6

Tips for the Best Italian Penicillin Soup

• Keep it at a gentle simmer: a hard boil can make the chicken tough.
• Check the chicken: use a thermometer to make sure it reaches 165F, as shown in this safe cooking temperature guide.
• Watch the pasta: small pasta keeps soaking up broth, so add a splash more broth if the soup gets thick.
• Add lemon last: stirring it in off the heat keeps the flavor fresh.

Serving Ideas

Serve this soup with crusty bread, garlic toast or a simple green salad. For more cozy bowls, try this marry me chicken soup, this creamy lemon chicken tortellini soup, or this hearty chicken vegetable soup.

Variations

• Tortellini: swap the small pasta for cheese tortellini.
• Kale: use chopped kale instead of spinach and simmer a few minutes longer.
• White beans: stir in a can of drained cannellini beans with the pasta.
• Rotisserie chicken: add 4 cups shredded cooked chicken with the pasta and skip the simmering step.

Storage

Cool the soup and refrigerate it in airtight containers within 2 hours. It keeps for 3 to 4 days. The pasta will soften and absorb broth, so add a little extra broth when reheating. For freezing, leave out the pasta and freeze the soup for up to 3 months, then cook fresh pasta when serving. For more on safe storage, see this FDA food storage guide.

FAQ

Why is it called Italian Penicillin Soup?

It is just a playful nickname for a cozy, comforting chicken soup with Italian flavors. It is a home-cooked meal, not a remedy.

Can I use chicken thighs?

Yes. Boneless skinless thighs work well and stay very tender. Simmer until they reach 165F, then shred.

What pasta works best?

Ditalini, orzo, pastina, small shells or acini di pepe all work well.

Can I make it in a slow cooker?

Yes. Cook everything except the pasta, spinach, lemon, parsley and Parmesan on low for 6 hours, shred the chicken, then add the pasta and cook on high until tender before finishing.

How do I keep the pasta from getting mushy?

Cook the pasta separately and add it to each bowl, especially if you expect leftovers.