Boost Immunity: Italian Penicillin Soup – Beef Noodle Delight

Italian Penicillin Soup, a heartwarming embrace in a bowl, is precisely what you need when you’re seeking comfort, healing, or just a truly delicious meal. I’m excited to share this incredible recipe with you today, one that has become a beloved staple in my own kitchen and countless others for its ability to soothe the soul and nourish the body. While not a centuries-old term from traditional Italian culinary texts, the name ‘Italian Penicillin Soup’ has affectionately been coined by those who discover its remarkable restorative powers, much like a comforting grandmother’s remedy. It embodies the essence of Italian home cooking: simple, fresh ingredients expertly combined to create something profoundly satisfying and deeply flavorful.

People universally adore this dish for its exquisite blend of aromatic herbs, tender pasta, and a rich, savory broth that feels like a warm hug from the inside out. The subtle notes of garlic and fresh parsley, combined with hearty chicken or vegetables, create a symphony of flavors and textures that is both invigorating and deeply comforting. It’s not just a meal; it’s an experience, especially on chilly evenings or when you’re feeling under the weather. This Italian Penicillin Soup is incredibly easy to prepare, making it a perfect weeknight dinner solution or a thoughtful gesture for a loved one in need of a pick-me-up. Join me as we explore how to bring this magical, healing soup into your home.

this Recipe

Ingredients:

• For the Chicken and Broth:
  • 2.5-3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or a whole small chicken cut into pieces)
  • 12 cups (approximately 3 quarts) high-quality chicken broth, low sodium is preferred so you can control the seasoning
  • 2 tablespoons olive oil
  • 1 large yellow onion, quartered
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • Kosher salt and freshly ground black pepper to taste
• For the Aromatic Base (Soffritto) and Vegetables:
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 carrots, peeled and finely diced
  • 3 celery stalks, finely diced
  • 6 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Pinch of red pepper flakes (optional, for a subtle kick)
• For the Pasta and Finishing:
  • 1 cup small pasta (ditalini, orzo, or small shells work wonderfully for our “Italian Penicillin Soup”)
  • 5 ounces fresh baby spinach, roughly chopped or left whole
  • 1/2 cup fresh Italian parsley, finely chopped
  • Zest of 1 large lemon
  • Juice of 1 large lemon (about 3-4 tablespoons)
  • Freshly grated Parmesan cheese, for serving
  • Crusty bread, for serving (optional)

Preparing the Hearty Chicken Broth Base

1. Sear the Chicken: To begin our journey to the most comforting “Italian Penicillin Soup,” place a large (at least 8-quart) heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of olive oil. Once shimmering, carefully add the bone-in, skin-on chicken pieces to the pot, skin-side down. You might need to do this in batches to avoid overcrowding. Sear the chicken for about 5-7 minutes per side, until the skin is beautifully golden brown and crispy. This step is crucial for developing a deep, rich flavor in our broth. Remove the chicken from the pot and set it aside on a plate.
2. Build the Broth Aromatics: In the same pot, with all the lovely chicken drippings remaining, add the quartered onion, roughly chopped carrots, and roughly chopped celery. Sauté these vegetables over medium heat for about 5-7 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon. This process, known as deglazing, incorporates all those delicious caramelized flavors into our soup base.
3. Combine and Simmer: Return the seared chicken to the pot. Pour in the 12 cups of chicken broth, ensuring the chicken is mostly submerged. Add the fresh parsley sprigs, fresh thyme sprigs, bay leaves, and whole black peppercorns. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 1.5 to 2 hours. The longer it simmers, the more flavor will infuse into your broth, which is the very essence of a great “Italian Penicillin Soup.” Skim off any foam or impurities that rise to the surface occasionally to maintain a clear broth.
4. Remove Chicken and Strain: Once the chicken is incredibly tender and practically falling off the bone, carefully remove all the chicken pieces from the pot and place them on a clean plate. Let them cool slightly. Using a fine-mesh sieve or colander lined with cheesecloth, carefully strain the broth into a large clean bowl or another pot, discarding all the cooked vegetables, herbs, and peppercorns. You now have a magnificent, golden, and incredibly flavorful chicken broth ready for the next phase of our “Italian Penicillin Soup.”
5. Shred the Chicken: Once the chicken is cool enough to handle, remove the skin and bones. Shred the cooked chicken meat into bite-sized pieces using two forks or your fingers. Set the shredded chicken aside; it will be added back into the soup later.

Crafting the Aromatic Soffritto and Adding Fresh Vegetables

6. Prepare the Soffritto: While your broth is simmering or after it’s strained, take another large, clean pot or Dutch oven (or wash out the one you just used for the broth). Add 2 tablespoons of extra virgin olive oil and heat it over medium-low heat. Add the finely diced onion, carrots, and celery. This trio is the foundation of many Italian dishes, and it’s essential for our “Italian Penicillin Soup.”
7. Sauté Until Tender: Sauté the vegetables gently for 10-12 minutes, stirring occasionally, until they are very soft and translucent. Don’t rush this step! Allowing the vegetables to slowly caramelize and release their natural sugars builds incredible depth of flavor. You want them tender, not browned.
8. Infuse with Garlic and Herbs: Add the minced garlic, dried oregano, dried basil, and the optional pinch of red pepper flakes to the softened vegetables. Continue to sauté for another 1-2 minutes, just until the garlic becomes fragrant. Be careful not to burn the garlic, as this can make it bitter. The aromas filling your kitchen right now are simply heavenly, promising a truly comforting “Italian Penicillin Soup.”

Bringing the “Italian Penicillin Soup” Together

9. Combine Broth and Soffritto: Pour your beautiful, strained chicken broth directly into the pot with the sautéed soffritto. Bring the mixture to a gentle simmer over medium heat. Season the soup with kosher salt and freshly ground black pepper to taste. Remember, if you used low-sodium broth, you’ll likely need to add a bit more salt here. Taste and adjust as needed. This is the stage where the magic really starts to happen for our “Italian Penicillin Soup.”
10. Add the Pasta: Once the soup is simmering, add the 1 cup of small pasta. Cook according to the package directions, or until the pasta is al dente. This typically takes about 8-10 minutes, but always refer to your pasta packaging for the most accurate cooking time. Stir occasionally to prevent the pasta from sticking to the bottom of the pot or to itself.
11. Return Chicken and Wilt Spinach: Once the pasta is nearly cooked (about 1-2 minutes before it’s fully al dente), stir in the shredded chicken you prepared earlier. Add the fresh baby spinach to the pot. Stir gently and cook for just 1-2 minutes, until the spinach wilts down and becomes tender. You want the spinach to retain its vibrant green color and some texture.
12. Finishing Touches with Lemon and Parsley: Remove the pot from the heat. Stir in the finely chopped fresh Italian parsley, the lemon zest, and the fresh lemon juice. The lemon juice and zest are absolutely key here, providing that bright, fresh lift that elevates this soup from good to truly exceptional, making it a powerful “Italian Penicillin Soup” indeed. Taste the soup one last time and adjust any seasonings – more salt, pepper, or even a tiny splash more lemon juice if you desire.

Serving Your Comforting “Italian Penicillin Soup”

13. Serve Immediately: Ladle generous portions of the hot “Italian Penicillin Soup” into bowls. The aroma alone is enough to make anyone feel better!
14. Garnish and Enjoy: Garnish each bowl generously with freshly grated Parmesan cheese. A drizzle of extra virgin olive oil can also be a lovely addition. Serve with crusty bread on the side for dipping, if you like. This soup is best enjoyed fresh, but leftovers are still wonderfully comforting.
15. Storage Tip: If you anticipate having leftovers and prefer your pasta al dente, you can cook the pasta separately and add it to individual bowls just before serving. This prevents the pasta from soaking up too much broth and becoming mushy when stored. However, for many, the charm of this “Italian Penicillin Soup” lies in the slightly softer, comforting pasta that has absorbed all the delicious flavors.

A Note on Why This is Your Go-To Comfort Food:

This “Italian Penicillin Soup” isn’t just a meal; it’s a warm hug in a bowl. The slow-cooked chicken broth, infused with aromatic vegetables and herbs, forms a deeply nourishing base. The vibrant soffritto adds layers of sweetness and savory depth, while the lemon and fresh parsley provide a bright, invigorating finish. It’s the perfect remedy for a chilly day, a comforting balm when you’re feeling under the weather, or simply a delicious way to bring warmth and joy to your table. The combination of easy-to-digest pasta, tender chicken, and nutrient-rich vegetables makes it a powerhouse of comfort and goodness. Every spoonful is designed to soothe and satisfy, truly living up to its name as the ultimate “Italian Penicillin Soup.”

Variations and Personal Touches:

While the classic recipe for this “Italian Penicillin Soup” is perfect as is, feel free to make it your own! For an extra boost of green, consider adding some chopped kale or escarole along with the spinach. If you prefer a slightly spicier kick, increase the red pepper flakes. You could also experiment with different small pasta shapes – pastina, stelline, or even tiny alphabet pasta are all delightful in this soup. Some people enjoy a swirl of pesto stirred in at the very end for an additional layer of herbaceous flavor. For a thicker consistency, you could mash some of the cooked vegetables before adding the pasta. The beauty of a homemade soup like this “Italian Penicillin Soup” is its versatility and how easily it can be adapted to your family’s preferences. No matter how you prepare it, the result will be a deeply satisfying and wonderfully flavorful experience that you’ll want to make again and again.

Conclusion:

And there you have it, my friends! We’ve journeyed through the simple steps to create what I truly believe will become a staple in your kitchen, a recipe you’ll return to again and again, especially when you need a little culinary hug. This isn’t just another dish; it’s an experience, a warm embrace in a bowl that promises to delight your senses and soothe your soul. I’ve poured my heart into sharing this with you, and I am genuinely excited for you to experience its magic firsthand. The beauty of this recipe lies not only in its incredible flavor profile but also in its remarkable ability to transform humble ingredients into something truly extraordinary.

Why is this recipe an absolute must-try? For starters, it’s a masterclass in comfort. Imagine a dish that wraps around you like your favorite cozy blanket on a chilly evening. That’s precisely what you get here. The rich, savory broth, infused with aromatic herbs and garlic, creates a depth of flavor that is both complex and incredibly comforting. It’s the kind of meal that makes you slow down, savor each spoonful, and simply be present in the moment. Furthermore, its ease of preparation is a huge bonus. You don’t need to be a gourmet chef to achieve spectacular results with this one. The steps are straightforward, the ingredients are accessible, and the payoff is immense. It’s perfect for a busy weeknight when you crave something wholesome and delicious, but also sophisticated enough to impress guests at a casual gathering. This dish truly embodies the spirit of home cooking at its finest – nourishing, flavorful, and made with love. It’s more than just food; it’s a feeling, a memory in the making, and a testament to how simple ingredients, thoughtfully combined, can create culinary masterpieces.

But beyond the immediate gratification, there’s a reason I’ve championed this particular creation, often affectionately calling it my go-to “feel-better” meal. This is where the magic of the Italian Penicillin Soup truly shines. It’s restorative. There’s something profoundly healing about a warm, herbaceous, and savory broth that seems to chase away the blues and invigorate the spirit. Whether you’re battling a sniffle, feeling a bit run down, or simply in need of a soul-warming pick-me-up, this soup is your delicious remedy. It offers a gentle yet powerful embrace, brimming with flavors that make you feel nourished from the inside out. I’ve personally turned to it countless times, and each time it delivers on its promise of comfort and revitalization. It’s a testament to the power of simple, wholesome ingredients working in harmony to create something truly special, something that transcends the ordinary and touches the extraordinary.

Enhance Your Experience: Serving Suggestions & Creative Variations

Now, let’s talk about taking this already fantastic dish to the next level! While it’s absolutely perfect on its own, a few additions can elevate your culinary adventure even further. I always recommend serving this with a generous slice of crusty artisan bread, perhaps a warm focaccia or a rustic sourdough, perfect for soaking up every last drop of that glorious broth. A sprinkle of freshly grated Parmesan cheese, or even a sharper Pecorino Romano, right before serving, adds an incredible salty, umami kick that complements the soup beautifully. And don’t forget a swirl of high-quality extra virgin olive oil and a scatter of fresh parsley or basil for a vibrant finish and an extra layer of aroma.

But the fun doesn’t stop there! This recipe is incredibly versatile and lends itself beautifully to experimentation. Want to add more protein? Feel free to stir in some shredded rotisserie chicken during the last few minutes of cooking, or brown some Italian sausage (sweet or spicy, your choice!) and add it back to the pot. For a vegetarian protein boost, chickpeas or cannellini beans would be a wonderful addition, bringing a creamy texture and nutty flavor. If you’re looking to pack in more greens, a handful of fresh spinach or chopped kale wilted into the hot soup just before serving is not only delicious but also adds a fantastic nutritional punch. You could also experiment with different pasta shapes – ditalini, orzo, or even small shells would work wonderfully. For those who prefer a richer, creamier texture, a splash of heavy cream or a dollop of mascarpone stirred in at the end can transform it into an even more decadent experience. Don’t be afraid to make it your own; cooking is all about creativity and personal preference!

Your Turn to Create and Share!

So, what are you waiting for? I sincerely hope you feel inspired and ready to head into your kitchen to whip up a batch of this truly special soup. I promise you, the aroma alone will be enough to win you over, and the first spoonful will solidify its place in your heart. This isn’t just a recipe; it’s an invitation to create, to nourish, and to share. I genuinely believe that food tastes better when shared, and even better when it’s made with a little love and intention. Once you’ve had the pleasure of tasting this incredible dish, I would absolutely love to hear about your experience. Did you add any unique twists? What was your favorite part? Did it provide that much-needed comfort I’ve been talking about? Please, don’t hesitate to share your thoughts, your photos, or even your own clever variations in the comments below. Your feedback and creativity inspire me and our entire cooking community. Let’s build a culinary conversation around this wonderful, comforting creation. Happy cooking, and may your bowls always be full of warmth and flavor!

Italian Penicillin Soup

A heartwarming and restorative Italian-inspired chicken noodle soup, affectionately known for its healing and comforting qualities. Easy to prepare, this soup features a rich, slow-simmered broth, tender shredded chicken, aromatic vegetables, small pasta, and a bright lemon and fresh herb finish.

Prep Time
45 Minutes

Cook Time
30 Minutes

Total Time
15 Minutes

Servings
8 servings

Ingredients

• 2.5-3 lbs bone-in, skin-on chicken pieces
• 12 cups high-quality low-sodium chicken broth
• 4 tbsp olive oil (divided)
• 2 large yellow onions (1 quartered, 1 finely diced)
• 5 carrots (2 roughly chopped, 3 finely diced)
• 5 celery stalks (2 roughly chopped, 3 finely diced)
• 4 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tsp whole black peppercorns
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Pinch red pepper flakes (optional)
• 1 cup small pasta (ditalini, orzo, or small shells)
• 5 oz fresh baby spinach
• 1/2 cup fresh Italian parsley, finely chopped
• Zest of 1 large lemon
• Juice of 1 large lemon (3-4 tbsp)
• Freshly grated Parmesan cheese, for serving
• Crusty bread, for serving (optional)

Instructions

1. Step 1
   Sear 2.5-3 lbs bone-in chicken in 2 tbsp olive oil until golden. Remove chicken. In the same pot, sauté 1 quartered onion, 2 roughly chopped carrots, and 2 roughly chopped celery for 5-7 min. Return chicken, add 12 cups chicken broth, 4 sprigs parsley, 2 sprigs thyme, 2 bay leaves, and 1 tsp peppercorns. Bring to a boil, then simmer covered for 1.5-2 hours, skimming impurities.
2. Step 2
   Remove chicken from pot; let cool. Strain broth into a clean pot, discarding solids. Shred cooled chicken meat into bite-sized pieces, discarding skin and bones.
3. Step 3
   In another large pot, heat 2 tbsp olive oil over medium-low. Sauté 1 finely diced onion, 3 finely diced carrots, and 3 finely diced celery for 10-12 min until soft. Add 6 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp dried basil, and optional red pepper flakes; sauté 1-2 min until fragrant.
4. Step 4
   Pour the strained chicken broth into the soffritto pot. Bring to a gentle simmer. Season with kosher salt and freshly ground black pepper. Add 1 cup small pasta; cook according to package directions until al dente (approx. 8-10 min), stirring occasionally.
5. Step 5
   Once pasta is nearly al dente, stir in the shredded chicken and 5 oz baby spinach. Cook for 1-2 min until spinach wilts. Remove from heat. Stir in 1/2 cup finely chopped fresh Italian parsley, zest of 1 large lemon, and 3-4 tbsp fresh lemon juice. Taste and adjust seasonings.
6. Step 6
   Ladle hot soup into bowls. Garnish generously with freshly grated Parmesan cheese. Serve immediately, optionally with crusty bread. For best leftover pasta texture, cook pasta separately and add to individual servings.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.