🟢

Anti-Inflammatory Approved Ingredients shown to reduce inflammation

📊 Nutrition per Serving

300

Calories

Full nutrition details in the recipe card below ↓

Joe Rooney Founder & Recipe Developer

Every recipe on FoodNearMe is tested to be anti-inflammatory, satisfying, and actually delicious — real food, real results, no shortcuts.

More about Joe →

Jump to Recipe Print Recipe

ITALIAN PENICILLIN SOUP RECIPE centered hero view, clean and uncluttered

Yesica Andrews

Italian Penicillin Soup Recipe: Irresistible Comfort

Experience the heartwarming taste of Nonna’s Chicken Soup with this Italian Penicillin Soup Recipe. This Italian Comfort Soup combines wholesome ingredients and soothing flavors, making it a perfect healing soup recipe for any time you need cozy nourishment. Enjoy an easy Italian soup that warms the soul and satisfies the appetite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Calories: 300

Ingredients Method Notes

Ingredients

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
Extra virgin olive oil for drizzling
Crusty Italian bread for serving

Method

Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, cooking for about 5-7 minutes until the vegetables soften and the onion is translucent.
Stir in minced garlic and cook for another minute, being careful not to brown it.
Pour in 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 a simmer. Cover partially and cook for 25-30 minutes until the chicken is cooked through and shreds easily.
Remove chicken and set aside to cool. Season broth with salt and pepper.
Shred the chicken, discarding skin and bones. Return shredded chicken to the pot.
Bring soup back to a gentle boil and add pasta. Cook according to package directions until al dente.
Remove bay leaves and stir in fresh lemon juice and chopped parsley. Adjust seasoning as needed.
Serve topped with freshly grated Parmigiano-Reggiano cheese and a drizzle of extra virgin olive oil with crusty Italian bread on the side.

Notes

For gluten-free diets, replace pasta with rice or omit entirely. Vegetarians can skip chicken and use vegetable broth with white beans for protein. To avoid dairy, skip cheese or use nutritional yeast instead. Soup can be made up to three days ahead and reheated gently.