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Authentic Italian Penicillin Soup: A Soothing, Quick Comfort Meal

A close-up of a bowl of comforting italian penicillin soup featuring small pasta, shredded chicken, carrots, and lemon zest.
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This Italian Penicillin Soup recipe provides a warm, restorative bowl perfect for when you feel under the weather. It combines bright lemon, aromatic herbs, tender chicken, and small pasta in a rich broth for quick, homemade cold remedy food.

Ingredients

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  • 6 cups high-quality chicken broth (or vegetable broth for a vegetarian option)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, sliced or diced
  • 2 celery stalks, sliced
  • 1 cup boneless, skinless chicken breast or thigh, cut into small pieces (optional)
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup pastina pasta (or orzo)
  • Zest of 1 whole lemon
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese (optional, for serving)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften.
  2. If using chicken, add the pieces to the pot and cook until lightly browned on all sides, about 3 minutes.
  3. Pour in the chicken broth and add the Italian seasoning. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.
  4. Add the pastina pasta to the simmering broth. Cook according to package directions, usually 7 to 10 minutes, stirring occasionally to prevent sticking.
  5. Once the pasta is tender, remove the pot from the heat. Stir in the lemon zest and fresh lemon juice. This brightens the soup considerably.
  6. Season the soup with salt and pepper to your preference.
  7. Ladle the soup into bowls. Top each serving with grated Parmesan cheese, if desired, and a sprinkle of fresh parsley. Serve immediately for a warm bowl of comfort food.

Notes

  • For a gluten-free version, use gluten-free pastina or substitute with white rice, adjusting cooking time as needed.
  • To make this a vegetarian healing soup, substitute the chicken broth with vegetable broth and omit the chicken. Add 1 cup of white beans or chickpeas during the last 10 minutes of simmering for added substance.
  • This soup freezes well. Cool completely before storing in airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • For deeper flavor, use homemade chicken stock instead of store-bought broth.

Nutrition

Find it online: https://daisyrecipe.com/italian-penicillin-soup-recipe/