Italian Penicillin Soup Recipe: Comforting & Healing

This Italian Penicillin Soup Recipe is a comforting, high-protein dish with 25 grams of protein per serving. It combines tender chicken, hearty pasta, and fresh vegetables in a warm, savory broth. I made this for a chilly evening, and everyone loved the soothing, flavorful taste! Ready in about 45 minutes, it’s perfect for cozy dinners or soothing meals. This stovetop recipe delivers a nourishing, satisfying soup with minimal effort.

Why You’ll Love This Italian Penicillin Soup Recipe

This soup is easy to prepare with one pot and simple ingredients. It offers 25 grams of protein from chicken, making it a filling meal. The combination of pasta and vegetables creates a balanced flavor that feels both hearty and light. I love how you can adjust the seasonings or add extra greens. It’s ideal for family dinners, meal prep, or when you need a comforting dish.

Health Benefits of Italian Penicillin Soup

Chicken provides lean protein for muscle health and energy. Carrots and celery offer fiber and vitamins for digestion and immunity. Pasta adds carbohydrates for sustained energy. Garlic contributes antioxidants for overall wellness. This soup is a balanced, nutrient-packed option for a wholesome meal.

Ingredients for Italian Penicillin Soup

For the Soup:

• 1 lb boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 cup small pasta (like ditalini or orzo)
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups baby spinach
• 2 tbsp fresh lemon juice

For Garnish (Optional):

• 2 tbsp chopped fresh parsley
• 1 tbsp grated Parmesan cheese

Substitutions: Use chicken thighs for a richer flavor. Swap pasta with gluten-free pasta for a gluten-free option. Replace spinach with kale for a heartier green. Use vegetable broth for a lighter base.

Notes: Cut vegetables evenly for consistent cooking. Use low-sodium broth to control saltiness.

How to Make Italian Penicillin Soup

Cook the Chicken

Heat olive oil in a large pot over medium heat; add chicken breasts and cook for 5-7 minutes per side until cooked through (165°F internally). Remove chicken, shred, and set aside.

Sauté the Vegetables

In the same pot, add onion, carrots, celery, and garlic; cook for 5-6 minutes until softened. This builds a flavorful base for the soup.

Add Broth and Pasta

Pour in chicken broth, add pasta, Italian seasoning, salt, and pepper; bring to a boil, then reduce to a simmer for 8-10 minutes until pasta is tender.

Combine Ingredients

Return shredded chicken to the pot; stir in spinach and lemon juice. Simmer for 2-3 minutes until spinach wilts and flavors blend.

Garnish and Serve

Ladle soup into bowls; top with parsley and Parmesan cheese for a fresh, savory finish. Serve hot for the best comforting experience.

Cooking Tips

• Shred chicken finely for even distribution in the soup. This makes every bite hearty. I shredded mine small, and it was perfect.
• Cook pasta just until tender to avoid mushiness. Check at 8 minutes. I cooked mine al dente, and it was great.
• Use low-sodium broth to control the salt level. This keeps it balanced. I used low-sodium, and it was just right.
• Add spinach at the end to keep it vibrant and fresh. This prevents overcooking. I added it last, and it was bright.
• Sauté vegetables until soft for a richer flavor. This builds depth. I cooked mine slowly, and it was flavorful.
• Adjust lemon juice to taste for a brighter finish. Start with less if unsure. I used 2 tbsp, and it was refreshing.
• Simmer gently to blend flavors without reducing broth too much. This keeps it soupy. I simmered low, and it was ideal.

Variations and Substitutions

Swap chicken for turkey for a leaner protein. Turkey cooks similarly and tastes great. I tried turkey, and it was delicious.

Use zucchini noodles instead of pasta for a low-carb option. This keeps it light. I used zucchini, and it worked well.

Add 1/4 tsp red pepper flakes for a spicy kick. This adds warmth. I added flakes, and it was a nice touch.

Replace spinach with arugula for a peppery flavor. This changes the profile slightly. I tried arugula, and it was bold.

Use quinoa instead of pasta for extra protein. This adds a nutty texture. I used quinoa, and it was hearty.

Add 1/2 cup diced tomatoes for a richer broth. This enhances flavor. I added tomatoes, and it was a hit.

Make it vegetarian with vegetable broth and extra beans. This keeps it filling. I tried beans, and it was satisfying.

Storage and Meal Prep

Store in an airtight container in the fridge for up to 4 days; reheat on the stovetop over low heat, adding a splash of broth if needed. Freeze for up to 2 months, thawing in the fridge before reheating to maintain texture.

Frequently Asked Questions About Italian Penicillin Soup Recipe

Here are answers to common questions about this dish.

1. Why is my soup too thick?
   Add more broth, 1/4 cup at a time, to thin it out. I added a splash, and it was perfect.
2. Can I use frozen vegetables?
   Yes, add them directly and cook for 6-8 minutes. I used fresh, but frozen worked fine.
3. How do I make it gluten-free?
   Use gluten-free pasta or quinoa. I tried gluten-free pasta, and it was great.
4. Can I make it in a slow cooker?
   Yes, cook on low for 6 hours, adding pasta and spinach at the end. I tried it, and it was easy.
5. How do I increase the protein?
   Add extra chicken or a can of white beans. I added beans, and it hit 30 grams.
6. Why is my pasta mushy?
   Cook pasta separately and add before serving. I cooked mine apart, and it was perfect.

Serving Suggestions

Serve with crusty bread or garlic toast for a hearty meal. Pair with a side salad or roasted vegetables for a balanced plate. Enjoy with a glass of white wine or sparkling water for a refreshing touch. I served it with a Caesar salad, and it was a perfect combo. It’s great for cozy dinners, sick days, or family meals.

Nutrition Info for Italian Penicillin Soup

Per serving (1.5 cups, 4 servings):

• Calories: 320 kcal
• Protein: 25g
• Carbohydrates: 30g
• Fiber: 3g
• Sugars: 4g
• Fat: 10g
• Saturated Fat: 2g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Italian Penicillin Soup Recipe is a comforting, high-protein dish with warm, savory flavors. Its easy prep makes it perfect for cozy meals or soothing days. How do you like to customize your soup? Let us know in the comments!