Sometimes, you just need a little comfort food magic — something that feels like a big hug in a bowl. That’s exactly what this Italian Penicillin Soup is. If you’ve ever curled up under a blanket on a chilly day, wishing for a warm, healing meal that feeds your body and soul, this is it. It’s not just soup—it’s a remedy, a memory, and a moment of peace all stirred together.

This recipe came to life on one of those long, rainy afternoons when nothing sounded good except something homemade and hearty. You know the kind of day I’m talking about — when your socks are soggy, the wind is howling, and all you want is your mom’s cooking. I didn’t have her chicken soup recipe on hand, but I had a chicken, a few veggies, some pasta… and a whole lot of love to pour into a pot.

The result? A rich, savory broth full of tender chicken, bright veggies, and little bites of pasta that somehow make everything right again. It’s a bit like classic chicken soup’s more flavorful, slightly rustic Italian cousin—and once you taste it, you might never go back.

Alright, let’s get cozy and start with the first steps to making your own pot of comfort!

Making the Broth: The Heart of the Soup

The secret to this soup is all in the broth. You’re building flavor right from the very beginning—and trust me, it’s worth the little bit of extra time.

Here’s what you’ll need for the broth:

1 whole chicken (about 3–4 pounds, cleaned and rinsed)
10 cups water
1 onion, quartered
3 garlic cloves, smashed
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste

Step 1: Build the Flavor Base

In a large stockpot, place your whole chicken and pour in 10 cups of water. Add your quartered onion, smashed garlic, roughly chopped celery and carrots, and that fragrant bay leaf. Sprinkle in the dried oregano, basil, and a good pinch of salt and black pepper.

Bring the pot to a gentle boil over medium-high heat. As it comes to a boil, you’ll notice some foam rise to the top—that’s normal. Just skim it off with a spoon to keep your broth clear and clean.

Once boiling, lower the heat and let everything simmer gently for about 1 to 1.5 hours. I know it smells amazing already, but try to resist the urge to lift the lid too much. Let the magic happen.

Step 2: Shred the Chicken

When your chicken is cooked through and tender (it should practically fall apart), carefully remove it from the pot and set it aside to cool slightly. Now it’s time to get that broth ready for soup-making!

Grab a fine-mesh sieve and strain the broth into a large bowl or another clean pot. Discard all the solids (onion, garlic, carrots, bay leaf) — they’ve given all they had, and the broth now holds all their best flavors.

Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat into bite-sized pieces. This part always feels a little bit like a labor of love, pulling tender pieces apart with your hands. Set the shredded chicken aside—we’ll be calling it back in just a little bit.

Step 3: Build the Soup

In a large soup pot (you can use the same one you made the broth in—just give it a quick rinse), heat the olive oil over medium heat. Add the finely chopped onion, diced carrots, and diced celery.

Let them sauté for about 5–7 minutes, stirring occasionally, until everything softens and smells sweet and fragrant. This is your flavor base, and it’s what’s going to make the broth even richer and the soup feel heartier.

Adding the Zucchini and Tomatoes:
If you’re using zucchini—and I really recommend it for that extra burst of freshness—stir it in now along with the can of diced tomatoes (juices and all). Cook everything together for another 3 minutes, letting all those flavors start to mingle.

Then, pour in your gorgeous, homemade broth and bring the whole pot to a gentle simmer. I always take a moment here to give the soup a little taste and adjust the seasoning if needed—sometimes just a pinch more salt or pepper makes all the difference.

Step 4: Cook the Pasta

Once the soup is simmering happily, it’s time to add the pasta. Pick a small pasta like orzo, ditalini, or little shells—something that’ll fit perfectly on a spoon with a little broth, a little veggie, and maybe a tender bite of chicken.

Stir the pasta into the simmering broth and cook according to the package instructions until al dente. Be sure to stir occasionally so the pasta doesn’t stick to the bottom of the pot.

Adding the Chicken and Greens:
After the pasta is cooked, stir the shredded chicken back into the pot along with the fresh spinach. It only takes another 2–3 minutes for the spinach to wilt and the chicken to warm through.

If you’re using kale instead of spinach, you might want to give it a couple extra minutes to get nice and tender.

Step 5: Finish and Serve

Now comes the best part—ladling up big, steaming bowls of your homemade Italian Penicillin Soup.

Sprinkle each serving with a generous handful of fresh chopped parsley and as much grated Parmesan as your heart desires (which, in my case, is a lot). Serve it with warm, crusty Italian bread, and you’ve officially created the ultimate comfort meal.

I can’t even tell you how many times I’ve made a big batch of this soup and watched it disappear in a single evening. It’s one of those dishes that tastes like it was made with a whole lot of love—because, honestly, it was.

Frequently Asked Questions

1. Can I make this soup ahead of time?

Absolutely! In fact, the flavors get even better after a day in the fridge. Just store it in an airtight container and reheat gently on the stove. You might need to add a little extra broth when reheating since the pasta will absorb some of the liquid.

2. Can I freeze Italian Penicillin Soup?

Yes, with a small tweak! If you plan to freeze it, I recommend leaving out the pasta and spinach. Freeze the broth, chicken, and vegetables together, then add fresh pasta and greens when you reheat it. Pasta can get a little mushy if frozen.

3. What’s the best pasta to use?

Small pasta shapes like orzo, ditalini, or tiny shells work best because they fit perfectly on a spoon. You want every bite to have a little bit of everything!

4. Can I use store-bought broth instead of making my own?

You can, but making the broth from scratch with a whole chicken really takes this soup to the next level. It adds a richness and depth of flavor that’s hard to match. If you’re short on time, though, a good quality low-sodium chicken broth will still give you a delicious soup.

5. How can I make this soup even more hearty?

If you want to make it a bit more filling, you can add a can of drained and rinsed cannellini beans, some extra vegetables like peas or green beans, or even a few small meatballs for a fun twist.

6. Can I make this soup vegetarian?

Definitely! Skip the chicken and use vegetable broth instead. Load up the soup with extra veggies and maybe add some chickpeas or white beans for protein. It will still be every bit as comforting and delicious.

7. How do I keep the pasta from getting overcooked when storing leftovers?

If you know you’ll have leftovers, you can cook the pasta separately and add it to individual bowls when serving. That way, the pasta stays perfectly tender and doesn’t get soggy.

Wrapping It Up: A New Comfort Food Classic

There’s something almost magical about a pot of homemade soup simmering away on the stove. It fills your home with warmth, fills your belly with comfort, and somehow makes even the toughest days a little bit better.

This Italian Penicillin Soup has quickly become one of those recipes that I reach for again and again, whether someone in the house is feeling under the weather or we’re just craving a nourishing, hearty meal. It’s simple, honest, and packed with love—and honestly, what more could you ask for?

If you give this recipe a try (and I hope you do!), I’d love to hear how it turns out for you. Feel free to drop a comment below and let me know if you made any fun twists or added your own special touches. Cooking should always feel a little personal, after all.

Here’s to cozy bowls, homemade hugs, and meals that make everything feel just a little bit brighter.

ITALIAN PENICILLIN SOUP

Author: Mark's Recipe
Total Time: 2 hours 5 minutes

Print Recipe

Description

This heartwarming soup is the ultimate comfort food, perfect for when you need a cozy, nourishing meal. It’s packed with tender chicken, fresh veggies, pasta, and a flavorful homemade broth—like a big hug in a bowl!

Instructions

1️⃣ Make the Broth:
In a large stockpot, add the whole chicken, water, onion, garlic, celery, carrots, bay leaf, oregano, basil, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1–1.5 hours, skimming off any foam that rises to the surface.

2️⃣ Shred the Chicken:
Remove the chicken from the pot and let it cool slightly. Strain the broth through a fine-mesh sieve and set it aside. Discard the solids. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set aside.

3️⃣ Build the Soup:
In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in the zucchini (if using) and the diced tomatoes with their juices. Cook for another 3 minutes. Pour in the reserved broth and bring it to a simmer.

4️⃣ Cook the Pasta:
Add the small pasta to the simmering soup and cook according to package instructions until al dente. Stir in the shredded chicken and fresh spinach. Cook for another 2–3 minutes until the spinach is wilted and the chicken is heated through.

5️⃣ Serve:
Ladle the soup into bowls. Garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese. Serve hot with crusty Italian bread for the perfect, hearty meal.

Notes

Broth Tip: You can make the broth a day ahead for even deeper flavor!
Veggie Boost: Add peas, green beans, or extra spinach for a more veggie-packed version.
Freezer Friendly: This soup freezes beautifully—just freeze without the pasta and add freshly cooked pasta when reheating.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes

Nutrition

Serving Size: 6–8

Mark's recipes