A comforting one-pot soup that combines chicken, vegetables, and pasta in a flavorful broth, perfect for cozy nights.

Be warned, this soup vanishes fast whenever I bring a pot to the table. One minute the kitchen smells like sizzling onions and garlic, the next minute someone has stolen the biggest ladle and is standing at the counter with a grin.

There is something very comforting about olive oil warm in a pot, onions turning glossy, and carrots giving off that sweet, root-veggie perfume. When you add chicken broth and lemon at the end, the whole room brightens. This is a bowl that hugs you from the inside out, and it makes rainy afternoons feel like a story you can taste. If you love honest, homey soups, this recipe will fit right into the rotation alongside a favorite creamy bowl like creamy Italian sausage soup, which is another of my weeknight go-tos.

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Why Italian Penicillin Soup Is Worth Turning on the Oven For

This soup is the kind that grandma would have called medicine and everyone would have politely argued with her about taking more. It is simple, robust, and kind to a tired soul. You can make it for a sniffly child, a friend who needs comfort, or a dinner that feels like a small celebration without fuss.

People love this soup because it is honest. It does not try to be fancy. It relies on good broth, fresh lemon, and a little pasta to turn a few ingredients into something comforting and complete. Make it on a cold night and the house will smell like care. Make it after a long day and you get instant calm.

This is a family favorite because it is forgiving. You can swap in vegetable broth to make it vegetarian, use pastina for the littlest eaters, or bump up the herbs if you want a more aromatic bowl. It travels well to potlucks and makes excellent leftovers. There is a reason we keep making Italian Penicillin Soup again and again: it tastes like a warm memory and it is wildly simple to prepare.

How to Make Italian Penicillin Soup

“If your kitchen smells like butter and brown sugar, you’re doing it right.”

Before we dive into the step-by-step part, let me paint the picture. You will start with a shimmer of olive oil and a pot full of soft, sweet veg. Garlic adds a quick hit of warmth, then broth arrives and the scent deepens. The chicken simmers until it gives way to a fork. When the pasta cooks in the same pot, it steals flavor and makes the broth feel cozy and thick, but not heavy.

This is not a fussy soup. It is a one-pot small miracle that turns everyday pantry items into something you will want to make on repeat. Notice the broth as it simmers: it should feel gentle and layered, not frantic. The final squeeze of lemon and a handful of parsley pull it together, and a shower of Parm becomes the finishing kiss.

The Sweet Line-Up

2 tablespoons extra virgin olive oil
1 large onion, diced (about 1 cup)
3 medium carrots, sliced into rounds
3 celery stalks, chopped
4 garlic cloves, 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 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
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)

Friendly notes: use good olive oil for the best flavor and brightness. Don’t skip the pinch of salt; it makes everything pop and rounds the flavors. If you want to make this vegetarian, the broth swap is an easy and satisfying change. Also, the bone-in chicken breast gives the broth more body; if you only have boneless, you will still be fine. Sprinkle Parm at the table so everyone can choose how cheesy they want their bowl.

If you are in the mood for pairing this with a sweet finish, try a light Italian pastry like sfogliatelle after the soup for a complete, nostalgic meal; it reminds me of old bakery mornings and cozy kitchen chatter and you can find inspiration in an authentic sfogliatelle recipe when you feel indulgent.

Step-by-Step Directions

Heat olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until softened.
Tip: watch the onions so they sweat rather than brown, we want sweetness, not toast.
Stir in the minced garlic and cook for 1 minute until fragrant.
Keep it moving so garlic does not stick; it only needs a quick bloom to shine.
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.
Cover partially and simmer for 25-30 minutes, or until the chicken is cooked through and can be shredded easily.
The chicken should be tender and the broth slightly more concentrated after simmering.
Remove the chicken breast and let it cool slightly, keeping the pot simmering.
Keep the broth at a low simmer so it stays hot for when the chicken returns.
Once cooled, shred the chicken and return it to the pot.
Season the broth with salt and pepper to taste.
Mini tip: taste as you go. Small adjustments make a big difference.
Add the pasta and cook according to package directions until al dente.
Stir often so the pasta does not clump and so it absorbs the broth evenly.
Remove bay leaves and stir in fresh lemon juice and chopped parsley.
The lemon brightens the whole bowl and parsley adds a fresh note.
Serve with grated Parmigiano-Reggiano, a drizzle of olive oil, and crusty Italian bread.
Adjust seasoning and offer lemon wedges on the side.
Don’t forget to ladle the hot broth first, then pile on chicken and pasta.

Mini baking tip for the impatient cook: if your pasta tends to absorb too much broth overnight, undercook it slightly so leftovers reheat with better texture. This method keeps each bowl fresh the next day.

Serving Italian Penicillin Soup With Love

Serve this soup in deep bowls so the aroma gathers and each spoonful is warm and comforting. I love to set a small dish of Parm at the center of the table with a tiny spoon so folks can add as much as they like.

Pair it with thick slices of crusty Italian bread or a simple green salad for contrast. For casual family nights, I place lemon wedges on a small plate and let everyone squeeze to their taste. For a special touch, drizzle a little extra virgin olive oil over each bowl right before serving; it adds a silky, peppery finish.

This soup is perfect for nights when you want to feel cozy without fuss. It also plays well with other hearty recipes, like an autumn pasta bowl, so if you are making a bigger meal for guests you might add a rich side or a bright salad and let the soup be the warm welcome. If you like seasonal twists, imagine serving it alongside an autumn tortellini soup with sausage for a fall gathering.

How to Store and Enjoy Later

Leftovers are a real gift here. Let the soup cool to room temperature, then move it into an airtight container and refrigerate for up to 4 days. If you plan to keep it longer, freeze in meal-sized portions and it will hold for 2-3 months.

Reheating tip: thaw in the fridge overnight if frozen, then warm gently on the stove. Add a splash of broth or water if the pasta has soaked up too much liquid. Heat slowly over low to medium heat so the chicken stays tender and the lemon does not become bitter.

If you love to meal prep, cook the soup fully but hold the pasta separately. Store pasta in another container and add it to bowls when reheating. This preserves texture and keeps the broth slurpable and bright.

One quick fix: if your leftovers feel a touch flat after a day or two, a fresh squeeze of lemon and a sprinkle of parsley will revive everything. A small drizzle of olive oil at the end never hurts either. It brings back that fresh-from-the-pot glow.

Tips, Tricks, and Sweet Secrets

Use bone-in chicken for deeper flavor. The marrow and skin help the broth feel richer without any effort. If you only have boneless, no worries. The lemon and herbs will still do the heavy lifting.
Taste and season late. Broth can condense as it cooks, so season gradually and finish with salt and pepper to taste. Add lemon last to keep it bright.
Swap pastina for orzo for smaller, cozier bites. If you are cooking for little ones, pastina is a tiny comfort. For adults who like texture, try ditalini or small shells.
Add a little heat carefully. A pinch of red pepper flakes early on gives a gentle warmth. If you want a bolder kick, sprinkle crushed red pepper at the table instead.
Make it vegetarian easily. Use vegetable broth and a firm white bean or extra mushrooms for substance. Add a handful of spinach at the end for color and nutrients.

Personal note: when my kids were small, I would double the recipe and freeze half in little containers labeled with stickers we made together. Nothing says love like a ready-to-warm bowl on a rough day, and the stickers made them giggle.

Delicious Variations

Lemon-Herb Glow: Increase parsley to 1/2 cup and add a tablespoon of chopped fresh basil at the end. Finish with lemon zest for a fragrant note.
Autumn Harvest: Stir in cubed butternut squash and a pinch of sage at the beginning. Roast the squash separately for caramelized sweetness and add it to the soup just before serving.
Italian Nonna Twist: Use pastina and a slow-simmered whole chicken, shredding it by hand. Finish with a drizzle of high-quality olive oil and a generous shaving of Parm for a meal that tastes like Sunday.
Spicy Tomato Touch: Add a ladle of crushed tomatoes when you add the broth and increase oregano. The tomato brightens and makes the soup deeper, which is lovely on colder nights.
Quick Weeknight Boost: Use leftover rotisserie chicken, reduce simmer time, and add frozen peas with the pasta for a fast, satisfying version.

Let your pantry and mood guide you. The base is forgiving and loves small, personal tweaks. Add a few toasted pine nuts at the end for crunch or swirl in mashed white beans for creaminess without cream.

FAQs About Italian Penicillin Soup

Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the vegetables first, then add everything to the slow cooker and cook on low for 4-6 hours. Add pasta near the end so it does not overcook.

Q: What if I don’t have fresh lemon?
A: Use about 1 tablespoon of bottled lemon juice in a pinch, but fresh gives the best bright finish. A little lemon zest can help if you have it.

Q: Can I skip the chicken skin?
A: You can. Skin-on gives more flavor to the broth, but boneless, skinless breast is fine. Consider adding a hint of olive oil and extra herbs to boost flavor.

Q: Is this soup freezer-friendly?
A: Yes, freeze before adding pasta for best texture. Defrost overnight in the fridge and cook pasta fresh when reheating.

Q: How can I make this more kid-friendly?
A: Use smaller pasta shapes like pastina and cut vegetables small. Reduce pepper flakes and let kids add Parm at the table.

A Few More Notes From My Kitchen

I like to keep a small jar of grated Parm by the stove for last-second showers of cheesy goodness. A few leaves of parsley in a glass on the counter make the kitchen feel like you planned festivities, even when you did not.

If you are making this for someone feeling under the weather, make an extra pot. It freezes in single serves that feel like a warm hug on a sore day. The lemon and garlic are like culinary comfort, but the parsley and olive oil keep it fresh and lively.

Now for the fun part: invite a friend over, pour the soup into bowls, and watch how quickly smiles appear. This is the kind of dish that turns a quiet night into a memory.

Conclusion

Bake this into your routine in the colder months and it will become the dish people expect when the leaves turn and the nose starts to run. For an authentic take and little variations you might enjoy, check out this Italian Penicillin Soup Recipe – Allrecipes which has helpful notes and reader tips. If you want a version that celebrates the tiny pastina pearls and classic Nonna touches, take a look at this lovely Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup) for ideas and inspiration.

Cook it once and it will likely become one of those things your family feels sure you make every time they need comfort. Smile, stir, and share.