Italian Penicillin Soup is a warm, comforting dish packed with flavors that remind me of a cozy kitchen on a chilly evening. With a mix of tender chicken, garlic, lemon, and a hint of ginger, it’s a soothing bowl that feels like a gentle boost for your body and soul. The soup combines the fresh, zesty qualities you’d expect from Italian cooking with a touch of healing warmth, making it stand out from the usual chicken soup.
I love making this soup when I feel like I need something nurturing but still light enough to enjoy anytime. The lemon really brightens things up, and the ginger adds just enough spice without being overpowering. One of my favorite tips is to serve it with a sprinkle of fresh parmesan or a little crusty bread on the side—it makes the whole experience feel special without much fuss. It often becomes my go-to when I want something that’s both tasty and kind to my tummy.
Whenever I make Italian Penicillin Soup, it reminds me of those simple family dinners where everyone passes the bread, shares stories, and savors every spoonful. It’s the kind of soup that fills you up and makes you feel cared for, even on the coldest days. I hope you find it as comforting and easy to love as I do!
Key Ingredients & Substitutions
Chicken broth: Using homemade or low-sodium broth gives you control over the soup’s richness and saltiness. If you don’t have chicken broth, vegetable broth works well for a vegetarian option.
Fresh ginger & garlic: These fresh aromatics add a subtle warmth and depth. Ground ginger can substitute, but fresh is best for a brighter taste. Garlic powder could replace fresh garlic but use sparingly.
Lemon juice and zest: Lemon brightens the soup and adds a fresh tang. If lemons aren’t available, a splash of white wine vinegar or a little lime juice can work in a pinch.
Pasta: Small shapes like orzo or ditalini cook quickly and blend nicely, but you could swap for small elbow macaroni or even quinoa for a gluten-free choice.
Baby spinach: Spinach adds color and softness at the end. You can swap it for kale or Swiss chard, just add them a bit earlier as they take longer to wilt.
How Do You Make the Soup Flavorful Without Overcooking the Veggies?
Keeping the carrots and celery tender but not mushy is key. Here’s how I do it:
- Sauté onions, garlic, and ginger first to release their flavors gently without burning.
- Add carrots and celery next, cooking them until slightly softened but still with some bite.
- Simmer in broth so the vegetables continue to cook slowly, absorbing flavor without losing texture.
- Add pasta and cooked chicken last to avoid overcooking and breaking apart the meat.
- Finally, stir in fresh spinach just before serving so it wilts but keeps its bright color and nutrients.
This layering of ingredients and timing helps the soup stay fresh-tasting and comforting every time.
Equipment You’ll Need
- Large soup pot – I like this size because it cooks everything evenly and makes stirring easy.
- Wooden spoon – perfect for stirring the veggies and broth without scratching your pot.
- Measuring cups and spoons – keep your ingredients accurate for the best flavor.
- Knife and cutting board – for chopping onions, carrots, celery, and garlic; a sharp knife makes it quicker.
- Grater or zesting tool – used to get fresh lemon zest; I prefer a microplane for fine zesting.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or thinly sliced sausage for a different protein twist.
- Add a splash of red wine or a teaspoon of smoked paprika for a smoky flavor.
- Mix in additional veggies like zucchini, bell peppers, or kale to boost nutrition.
- Finish with a dollop of Greek yogurt or a sprinkle of crumbled feta for extra creaminess and flavor.
Italian Penicillin Soup
Ingredients You’ll Need:
Soup Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup cooked shredded chicken breast
- ½ cup small pasta (such as orzo or ditalini)
- 2 bay leaves
- 1 teaspoon dried thyme
- Juice and zest of 1 lemon
- 2 cups baby spinach leaves
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes, to taste (optional)
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Time Needed:
This soup takes about 10 minutes of prep time and about 30 minutes to cook, making it a quick and nourishing meal for any day you need a little boost.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Then add the minced garlic and ginger, cooking for another 1-2 minutes until you can smell their wonderful aromas.
2. Cook the Veggies:
Add the sliced carrots and chopped celery to the pot. Stir and cook them for about 5 minutes, allowing them to soften just a bit.
3. Simmer the Soup Base:
Pour in the chicken broth, add the bay leaves and dried thyme. Bring everything to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the carrots are tender.
4. Add Chicken and Pasta:
Mix in the cooked shredded chicken and small pasta. Continue to simmer until the pasta is just tender (al dente), about 8-10 minutes.
5. Finish with Fresh Ingredients and Season:
Remove the soup from the heat. Stir in the fresh lemon juice, lemon zest, and baby spinach leaves, letting the spinach wilt gently. Season with salt, black pepper, and crushed red pepper flakes if you like a bit of heat.
6. Serve Warm and Garnished:
Take out the bay leaves. Ladle the soup into bowls, sprinkle with fresh parsley and, if you like, a little grated Parmesan cheese. Serve it warm with some crusty bread on the side for a cozy meal.
Can I Use Frozen Chicken in This Soup?
Yes, you can use frozen cooked chicken, but be sure to thaw it completely in the fridge before adding it to the soup. This helps it heat evenly without making the soup cool down too much.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
Can I Substitute the Pasta?
Yes! You can swap the orzo or ditalini for other small pasta shapes, rice, or even quinoa for a gluten-free option. Just adjust the cooking time accordingly.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally to ensure even heat.
