When it comes to comfort food, few things can rival the healing power of a steaming bowl of chicken soup. Known in Jewish tradition as “Jewish Penicillin,” chicken soup has long been cherished for its restorative qualities, especially when fighting off a cold or in need of warm comfort. Italy has its own spin on this classic, known as Italian Penicillin Soup—a hearty, soul-soothing dish that blends the wholesome goodness of chicken broth with vibrant Italian flavors like garlic, herbs, and Parmesan. This rustic soup nourishes both body and spirit, making it a beloved staple in many Italian households.
Unlike its simpler counterparts, Italian Penicillin Soup takes things a step further by infusing the broth with bold aromatics, fresh vegetables, and pasta. Some variations also add Parmesan rinds to the simmering pot, which lend a nutty, umami depth that elevates the entire dish. Think of it as chicken soup on a Mediterranean holiday—familiar yet irresistibly flavorful. Whether you are under the weather or simply craving a cozy, nourishing meal, this recipe is sure to bring warmth to your table.
Ingredients
For the Broth:
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2 tablespoons extra virgin olive oil
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1 medium onion, finely diced
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3 garlic cloves, minced
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2 medium carrots, sliced into rounds
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2 celery stalks, diced
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1 bay leaf
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8 cups chicken stock (preferably homemade or low sodium)
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1 small Parmesan rind (optional but highly recommended)
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2 sprigs fresh thyme or 1 teaspoon dried thyme
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1 sprig fresh rosemary or ½ teaspoon dried rosemary
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Salt and freshly ground black pepper, to taste
For the Soup Base:
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2 cups cooked, shredded chicken (rotisserie chicken works beautifully)
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1 ½ cups small pasta (orzo, ditalini, or acini di pepe)
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1 cup baby spinach or chopped kale
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Juice of ½ lemon (optional for brightness)
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2 tablespoons freshly grated Parmesan cheese
For Garnish:
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Fresh parsley, chopped
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Extra Parmesan cheese, for sprinkling
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A drizzle of olive oil
Instructions
Step 1: Building the Flavor Base
In a large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery—the classic Italian soffritto base. Sauté for about 6–7 minutes until the vegetables begin to soften and the onion turns translucent. Add the minced garlic and cook for another minute, stirring constantly to avoid burning. This stage creates the foundation of flavor for your soup.
Step 2: Creating the Broth
Pour in the chicken stock, and add the bay leaf, thyme, rosemary, and Parmesan rind if using. The Parmesan rind is a secret weapon in Italian soups, imparting richness and depth that cannot be replicated with seasonings alone. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for 20–25 minutes so the flavors meld beautifully. During this time, skim off any foam or impurities that rise to the surface.
Step 3: Adding the Chicken and Pasta
Once the broth has developed its flavor, stir in the shredded chicken. If you’re using leftover rotisserie chicken, it’s best to add it at this stage so it doesn’t dry out. Next, add your pasta of choice. Orzo and ditalini are traditional choices that cook quickly and soak up the broth without overwhelming it. Simmer until the pasta is tender, about 8–10 minutes.
Step 4: Finishing Touches
When the pasta is nearly done, add the spinach or kale. The greens should wilt gently into the soup without becoming mushy. For a burst of brightness, squeeze in the juice of half a lemon. Taste the broth and adjust with salt and pepper as needed. Finally, stir in a couple of tablespoons of freshly grated Parmesan cheese, which melts into the soup and enhances its creamy, savory profile.
Step 5: Serving
Ladle the soup into bowls and garnish with a sprinkle of fresh parsley, a touch more Parmesan, and a drizzle of olive oil. Serve with warm, crusty bread on the side for dipping.
Tips for Success
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Homemade Broth Makes the Difference – If possible, simmer a whole chicken with aromatics for a few hours to create a deeply flavorful broth. The extra effort pays off in richness.
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Don’t Skip the Parmesan Rind – It adds a subtle nuttiness that elevates the soup. If you don’t have one, add a spoonful of grated Parmesan while simmering.
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Add Pasta Separately for Leftovers – If you expect leftovers, cook the pasta separately and add it to bowls before ladling in the soup. This prevents it from soaking up too much broth overnight.
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Customize the Greens – While spinach is most common, kale or Swiss chard adds a rustic, hearty touch.
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Extra Flavor Boost – A pinch of red pepper flakes can give your soup a gentle kick of heat, very characteristic of southern Italian cooking.
Why It’s Called “Italian Penicillin”
Just like its Jewish counterpart, Italian Penicillin Soup has long been considered a healing food. The hot broth helps soothe sore throats, the chicken provides lean protein for recovery, and the vegetables deliver essential vitamins. Meanwhile, garlic and herbs lend antibacterial and anti-inflammatory benefits, making this dish both delicious and medicinal. It’s the kind of recipe that Italian grandmothers swear by—one bowl to restore energy, two to cure the blues.
Final Thoughts
Italian Penicillin Soup is more than just a meal—it’s a warm embrace in a bowl. Combining the restorative power of chicken broth with the lively flavors of Italy, this dish strikes the perfect balance between comfort and nutrition. Whether enjoyed on a cold winter evening, as a remedy for the sniffles, or simply as a wholesome family dinner, this soup will quickly become a staple in your kitchen. So next time you’re craving something that soothes both the body and the soul, turn to this Italian classic and let its comforting aroma work its magic.
