There’s something magical about a steaming bowl of homemade soup—especially when it’s filled with tender chicken, fresh vegetables, and the perfect amount of comforting broth. If you’re like me, when the weather turns cold or you’re feeling a little under the weather, nothing quite beats the warmth and nourishment of a good soup. This Italian Penicillin Soup is just that—soul-soothing, rich in flavor, and packed with wholesome ingredients that not only taste amazing but will make you feel better too.

I first came across this recipe during a particularly chilly winter, when I was craving something simple but full of heart. This soup, often referred to as a variation of the classic chicken soup, is given an Italian twist with fresh herbs, pasta, and a sprinkle of Parmesan cheese. It’s the kind of dish that makes you feel like you’re wrapped in a cozy blanket, no matter the weather outside.

Why is this soup so special?

What sets this Italian Penicillin Soup apart is its rich, flavorful broth. The broth is made from scratch by simmering a whole chicken with aromatics like onions, garlic, and herbs, which results in a deeply comforting and aromatic base. Not only is the broth packed with flavor, but it’s also the kind of thing that warms you from the inside out. With the addition of vegetables, small pasta, and spinach, it transforms into a complete meal. And of course, a sprinkle of Parmesan on top just takes it to the next level.

This soup is a great go-to for any chilly evening, a sick day, or whenever you need a little extra comfort food in your life. And the best part? You can customize it with your favorite veggies or even try different kinds of pasta depending on what you have on hand. But let’s dive into the recipe so you can experience it yourself!

Step 1: Make the Broth

The first step in this Italian Penicillin Soup is to create the most flavorful broth. Trust me, this step is key to making the soup truly special.

Start by adding the whole chicken into a large stockpot, along with 10 cups of water. Now, you want to give this broth a lot of flavor, so throw in a quartered onion, smashed garlic cloves, and chopped celery and carrots. These veggies will infuse the broth with natural sweetness and depth. Toss in a couple of dried bay leaves, and add in a teaspoon each of dried oregano and basil—those Italian herbs that will give the broth that signature savory kick.

Season the broth with salt and black pepper to taste. Once everything’s in the pot, bring it to a boil over medium-high heat. As it starts to boil, reduce the heat to low and let it simmer for about 1 to 1.5 hours. Keep an eye on it, and be sure to skim off any foam or impurities that rise to the surface.

While the broth is simmering, your kitchen will start to smell amazing. That’s a good sign! After the broth has simmered for the recommended time, it’s time to take out the chicken and let it cool.

Step 2: Shred the Chicken

Once the chicken is cool enough to handle, you can remove the skin and bones. Don’t throw that chicken away—this is the star of your soup! Shred the chicken into bite-sized pieces. I like to use my hands to do this, but a fork works just as well. You’ll end up with tender, juicy pieces of chicken that will make the soup even heartier.

Set the shredded chicken aside for later.

Step 3: Strain the Broth

Now that the chicken is removed, you’re going to strain the broth through a fine-mesh sieve. This step ensures that all the aromatics, vegetables, and any leftover bits from the chicken are separated from the liquid. You’ll be left with a beautiful, clear, flavorful broth. Discard the solids, and set the broth aside to use later in the soup.

Building the Soup: A Symphony of Flavors

Now that we have our flavorful homemade broth and perfectly shredded chicken, it’s time to bring everything together into a comforting, hearty soup. The next steps are all about layering in the vegetables, pasta, and spinach to create a meal that will warm you from the inside out. With each addition, the soup becomes more and more satisfying, and trust me, you’re going to love how everything comes together. Let’s dive into the next steps!

Step 4: Build the Soup

Start by heating up the olive oil in a large soup pot over medium heat. The oil helps sauté the vegetables and adds a little extra richness to the soup. Once the oil is hot, add the finely chopped onion, diced carrots, and diced celery. Let these cook for about 5–7 minutes until they soften up. The aroma from the onions and carrots will start filling the kitchen—it’s the kind of smell that tells you something delicious is happening!

If you’re using zucchini (which is optional but adds a nice touch), now’s the time to stir it in along with the diced tomatoes and their juices. Let everything cook for another 3 minutes, allowing the tomatoes to soften and release their juices, creating a bit more depth to the soup. The vegetables should be tender but still vibrant.

Step 5: Add the Broth

Once your vegetables have softened and cooked a bit, it’s time to add that beautiful, homemade broth you’ve been working on. Pour the strained broth into the soup pot, stirring gently to combine everything. Bring the soup to a gentle simmer, letting all the flavors meld together. This will take about 5 minutes.

As the soup begins to simmer, it will start to smell absolutely wonderful. The vegetables and broth will blend together, creating a savory, comforting aroma that makes you want to dive right in. But don’t rush—it’s all about building those flavors.

Step 6: Cook the Pasta

Now for the fun part—adding the pasta! Stir in your small pasta of choice—whether it’s orzo, ditalini, or small shells. You want something that will absorb the broth and give the soup a bit more substance. Let the pasta cook in the simmering broth according to the package instructions. Typically, this will take about 8–10 minutes, but keep an eye on it to make sure it doesn’t overcook. You want the pasta to be al dente, so it still has a slight bite to it.

Step 7: Add the Shredded Chicken and Spinach

Once the pasta is al dente, it’s time to add in your shredded chicken and fresh spinach (or kale, if you prefer). Stir these ingredients into the soup and let them cook for another 2–3 minutes. The spinach will wilt down, adding a burst of green color and extra nutrition to the dish. The chicken will heat through, making it nice and tender in the soup.

This is when the soup really starts to come to life. You’ve got the pasta, the chicken, the spinach—each bite is a perfect mix of flavors and textures. And as the soup simmers, everything just blends together into a bowl of pure comfort.

Step 8: Serve and Garnish

It’s almost time to eat! Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and flavor. Then, sprinkle a generous amount of grated Parmesan cheese over the top. This cheesy finish adds the perfect amount of richness and saltiness, which brings everything together beautifully.

For the ultimate Italian experience, serve this soup with a slice of warm, crusty Italian bread on the side. You’ll want to dip that bread into the broth—it’s the perfect complement to this hearty soup.

And just like that, you’ve got a bowl of Italian Penicillin Soup that’s sure to lift your spirits and keep you cozy.

FAQ: Everything You Need to Know About Italian Penicillin Soup

Before we wrap things up, let’s take a look at some common questions you might have about making Italian Penicillin Soup. Whether you’re wondering about ingredient substitutions or how to store leftovers, I’ve got you covered. Here are a few frequently asked questions that can help make this recipe even easier and more enjoyable for you!

1. Can I use chicken breasts or thighs instead of a whole chicken?

Absolutely! While a whole chicken does give the broth a rich and deep flavor, you can use chicken breasts or thighs if that’s what you have on hand. If you choose chicken breasts, keep in mind that they may dry out a little faster than a whole chicken, so be sure to monitor the cooking time. For thighs, you’ll get a slightly richer flavor, and they’ll stay tender even as they cook.

2. Can I make this soup ahead of time?

Yes! This soup actually gets better the longer it sits, so it’s a great make-ahead meal. If you plan to make it ahead of time, just be sure to store the soup in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to eat, just reheat it on the stove. The flavors will have melded together beautifully, and the soup will be even more comforting!

3. Can I freeze the soup for later?

Yes, you can freeze Italian Penicillin Soup! However, I recommend undercooking the pasta just a little bit if you plan on freezing it. Pasta tends to absorb a lot of liquid and become soft when frozen and reheated, so this is a good way to preserve the soup’s texture. Once cooled, transfer the soup to an airtight container and freeze for up to 3 months. When you’re ready to eat, simply thaw and reheat it on the stove. You may want to add a little extra broth if the soup thickens too much during freezing.

4. Can I substitute the spinach with another leafy green?

Definitely! Spinach is a great choice because it wilts down quickly and adds a pop of color, but you can absolutely swap it out for other leafy greens. Kale works wonderfully in this soup and holds up a little better than spinach, giving you a slightly heartier texture. You could also try Swiss chard or even arugula for a different flavor profile. Use whatever greens you like or have available!

5. What kind of pasta should I use for this soup?

The beauty of this soup is that you can use just about any small pasta you like. Orzo, ditalini, or small shells are all great options, but feel free to experiment. Just keep in mind that you want a pasta that will absorb some of the broth without getting too soggy. If you have gluten-free pasta, that can work as well, just be sure to cook it according to the package instructions and monitor it closely to avoid overcooking.

6. Can I make the broth in a slow cooker or pressure cooker?

Yes, both options work great for making the broth! If you have a slow cooker, add all the ingredients for the broth (the whole chicken, vegetables, herbs, and water) and cook on low for 6-8 hours. This will allow the flavors to fully develop. If you have a pressure cooker or Instant Pot, you can cut the cooking time down significantly—just cook the broth for about 45 minutes on high pressure. Afterward, remove the chicken, strain the broth, and proceed with the rest of the recipe as directed.

7. Can I add other vegetables to the soup?

Of course! This soup is quite flexible, and you can add in other vegetables to suit your tastes or what you have on hand. Green beans, peas, or even small potatoes would make great additions. You can throw them in along with the carrots and celery at the beginning when you sauté them, or add them later as the soup simmers. Feel free to get creative with the veggies!

Conclusion: A Bowl of Warmth and Comfort

Italian Penicillin Soup is truly a hug in a bowl. It’s everything you need on a cold day, when you’re feeling sick, or simply when you want something that brings comfort and joy. The slow-simmered broth, the tender chicken, the vegetables, and the little bit of pasta all come together to create a dish that’s as nourishing as it is flavorful. Don’t forget the Parmesan and fresh parsley to top it all off—it makes the soup feel like a special treat, even though it’s simple and easy to prepare.

So, what are you waiting for? Give this soup a try, and I promise it’ll be a new go-to in your kitchen. And don’t forget to share your variations or any tips you’ve found that make this recipe your own. I’d love to hear how it turns out for you!

Italian Penicillin Soup