Italian Penicillin Soup Recipe lovers, brace yourselves — this bowl is about to become your new comfort-food obsession. If you’ve been feeling run-down, sniffly, dramatic, or just craving something warm and ridiculously cozy, this soup shows up like the hero you didn’t know you needed. It’s lemony, garlicky, healing, and tastes like an Italian nonna personally tucked you into bed and whispered, “Eat this, you’ll feel better.” And honestly? She’s right.

This soup has been blowing up on Pinterest and food blogs for good reason — it’s easy, bold, nourishing, and the definition of comfort food with personality. You know those recipes that make you stop mid-spoonful and think, “Why don’t I make this all the time?” Yeah, this is one of those soups.

So grab your pot, grab your lemon, take a deep breath, and let’s bring some Italian magic into your kitchen.

How to Make Italian Penicillin Soup

This soup comes together in one pot, which already makes it a 10/10 in my book. You sauté, simmer, stir, and boom — you’re suddenly eating something that tastes like an Italian grandmother has adopted you and is insisting you eat two bowls “for strength.”

The beauty of this recipe is that it’s beginner-friendly and totally unfussy. I’ll walk you through every step and give real-life tips along the way so your soup turns out rich, bright, and ridiculously comforting.

Ingredients You Need for This Italian Penicillin Soup Recipe

Here’s everything you’ll need to bring this cozy masterpiece to life:

• Olive oil – Use the good stuff if you’re feeling extra, but any works.
• 1 medium onion, diced – The start of every “wow that smells good” moment.
• 3–4 cloves garlic, minced – Add more if your heart tells you to.
• 2–3 carrots, chopped – Sweetness and color.
• 2 celery stalks, chopped – Brings the classic soup flavor.
• 4 cups chicken broth – Homemade? Fantastic. Store-bought? Still delicious.
• 2 cups shredded cooked chicken – Rotisserie chicken saves lives.
• 1 cup orzo or ditalini – Small pasta = best pasta for soup.
• 1–2 lemons, juiced – The secret ingredient that makes everything sing.
• Parmesan rind (optional but amazing) – Adds richness and depth.
• Fresh parsley or basil – Color + freshness = a must.
• Salt & pepper – Season boldly.
• Red pepper flakes (optional) – For a little kick.
• Grated parmesan for serving – Never skip this part.

See? Nothing complicated. Just ingredients that love each other and love you.

Step-by-Step Instructions

Below is the full process, with friendly real-world tips so you don’t end up crying over mushy pasta or bland broth. (This soup deserves better. YOU deserve better.)

1. Heat the pot and sauté your veggies.

Get your Dutch oven or favorite big pot on medium heat. Drizzle in olive oil and add your onion, carrots, and celery. Stir them around until they soften and smell like the start of something amazing. This takes about 5–7 minutes.

Pro tip: If you rush this step, your soup will taste flat. Browning = flavor. Let the veggies sweat. Let them chat.

2. Add your garlic and let it bloom.

Drop in your minced garlic and cook for about 30 seconds. You want it fragrant, not burnt. That delicious wave of garlic aroma? That’s how you know the magic has begun.

If your garlic burns, start over. Burnt garlic is drama you do NOT need today.

If you love cozy winter vibes, pair this cooking moment with a warm drink like my Christmas Chai Latte — the combo is chef’s kiss.

3. Pour in the broth and add your Parmesan rind.

Add your chicken broth and toss in the parmesan rind if you’ve got one. Let everything come to a gentle simmer.

For even more on why chicken broth feels so “healing,” Harvard’s nutrition experts explain how warm soups can support hydration and comfort

The rind melts slowly and infuses the broth with rich, savory flavor. You’ll never skip this step again after trying it once.

4. Add pasta and cook until al dente.

Add your orzo or ditalini and cook it right in the broth. This makes the soup creamy and flavorful without adding cream.

Taste your pasta as it cooks. Do not let it turn to mush unless that’s your personality. Mine is “firm pasta or nothing.”

5. Add shredded chicken and stir.

Add your chicken and let it warm through. If you’re using rotisserie chicken, congratulations — that was a smart shortcut.

At this point your soup will start smelling like it could cure heartbreak, not just colds.

6. Brighten it up with lemon.

Add lemon juice, little by little, until the flavor pops. Trust your tastebuds. Some people like it subtle, others want it zesty.

Bold tip: Taste between each squeeze. Lemon can go from “yum” to “yikes” fast.

7. Season to perfection.

Add salt, pepper, and red pepper flakes. This is the moment your soup becomes your soup. Don’t underseason — broth needs help.

8. Garnish dramatically and serve.

Top with grated parmesan, fresh herbs, and an extra lemon squeeze if you’re bold. Grab a huge spoon and take the most satisfying first bite ever.

(Photography note for Pinterest: Shoot it in natural light, top-down or at 45°, sprinkle parmesan right before the pic for that irresistible cozy soup vibe.)

Storage Tips for Italian Penicillin Soup Recipe

This soup is a champion at meal prep and leftovers. Here’s how to keep it fresh and fabulous:

• Store in the fridge:
Keeps 3–4 days in an airtight container. Add a splash of broth when reheating if it thickens — pasta absorbs liquid like it’s its job.

• Freeze (but smartly):
Freeze without pasta or it will dissolve into weird starchy goo. Add fresh pasta when reheating the broth.

• Reheat gently:
Heat on low so the lemon stays bright and the chicken stays tender.

• Meal-prep tip:
Make a big batch of broth + chicken mixture, then add cooked pasta to each portion separately. It stays perfect every time.

Common Mistakes (Don’t Make These, Bestie)

Let’s talk about the things that will ruin your soup so you can avoid them like expired yogurt:

• Adding pasta too early. It swells, absorbs broth, and suddenly your soup becomes pasta porridge. Delicious… but not the goal.
• Skipping lemon. That’s like skipping the climax of a movie. Don’t do it.
• Using giant pasta shapes. This is soup, not an obstacle course.
• Under-seasoning. Broth always needs more salt than you think.
• Ignoring the parmesan rind trick. If you have one, USE IT. Your tastebuds will cry tears of joy.
• Burning the garlic. This will turn all your hard work into bitterness and regret.

Speaking of mistakes — if you’ve ever overbaked cookies, you’ll love redemption through my White Chocolate Peppermint Cookies — they come out perfect every time.

Alternatives & Substitutions

Customize it like the fearless home chef you are:

• No chicken?
  Swap in turkey, tofu, chickpeas, or skip protein entirely for a lighter bowl.
• Want it creamier?
  Add a splash of heavy cream or stir in a spoonful of Greek yogurt at the end.
• No orzo?
  Try rice, quinoa, couscous, farro, or even cauliflower rice.
• No parmesan rind?
  Add extra grated parmesan at the end, or stir in pecorino for more bite.
• Gluten-free version?
  Use gluten-free pasta or rice. Easy win.
• More veggies?
  Spinach, kale, zucchini, peas — all are welcome.

This soup is flexible. Think of it as the chill friend who says “whatever works for you.”

Frequently Asked Questions

1. Does this actually help when I’m sick?

Let’s be honest: soup won’t magically fix your immune system, but this one definitely makes you feel better. Warm broth + lemon + garlic = comfort activated.

2. Can I double the recipe?

Should you? Absolutely. Future you will thank you when you remember you have leftovers waiting like a reward.

3. Can I freeze it with the pasta?

I mean… you can. But you’ll regret it. Add pasta fresh each time for a perfect texture.

4. Is this kid-friendly?

Kids love it! Just ease up on the lemon and red pepper flakes if you have picky eaters.

5. Can I make it vegetarian?

Yes! Use vegetable broth and chickpeas. Still cozy, still fabulous.

6. What’s the best pasta for this soup?

Orzo and ditalini are the top choices. They stay cute and spoon-friendly.

7. Can I use leftover roast chicken or turkey?

Absolutely — this is the perfect “use what you’ve got” soup.

Final Thoughts

If comfort food had a personality, this soup would be the warm, caring friend who brings you snacks and tells you to drink water. It’s cozy, bright, flavorful, and weirdly healing — whether you’re sick, stressed, tired, or just craving something soothing.

Make it once and it’ll become part of your regular rotation. Make it twice and your friends will start saying, “Hey, can you make that soup again?”

Now go grab your pot, zest up your day, and enjoy a big bowl of Italian Penicillin Soup.
And if you’re posting it on Pinterest (which you definitely should!), tag it with all the cozy keywords — people love seeing warm comfort food during every season.