Ultimate Italian Penicillin Soup

There’s something magical about a bowl of soup that warms you from the inside out, especially when it’s packed with flavors that remind you of home. For me, the Ultimate Italian Penicillin Soup is more than just a recipe—it’s a remedy for the soul. Whether you’re feeling under the weather or just craving a comforting meal, this soup is my go-to. It’s a hearty, flavorful blend of Italian-inspired ingredients that come together to create a dish that feels like a warm hug in a bowl.

This soup is my twist on the classic chicken noodle soup, but with an Italian flair. It’s loaded with tender chicken, wholesome vegetables, and aromatic herbs that make every spoonful a delight. The name “Italian Penicillin” comes from its healing properties—both for the body and the spirit. It’s a dish that’s as nourishing as it is delicious, and I can’t wait to share it with you.

What You Need To Make This Recipe

Chicken thighs: Chicken thighs are the star of this soup. They’re juicier and more flavorful than chicken breasts, and they hold up beautifully during the simmering process. The dark meat adds a richness that makes the soup deeply satisfying.

Carrots: Carrots bring a natural sweetness and a vibrant color to the soup. They’re also packed with vitamins, making this dish as nutritious as it is tasty.

Celery: Celery adds a subtle earthy flavor and a satisfying crunch. It’s a classic soup ingredient that pairs perfectly with the other vegetables.

Onion: Onion is the flavor foundation of this soup. When sautéed, it becomes sweet and aromatic, enhancing the overall taste of the dish.

Garlic: Garlic is a must in any Italian-inspired recipe. It adds a punch of flavor and has immune-boosting properties, making it perfect for a healing soup.

Fresh herbs (thyme, rosemary, and parsley): Fresh herbs elevate the soup with their bright, aromatic flavors. Thyme and rosemary add depth, while parsley brings a fresh, finishing touch.

Chicken broth: A good-quality chicken broth is essential for building the base of the soup. It’s what ties all the ingredients together and creates a rich, flavorful liquid.

Ditalini pasta: Ditalini pasta is a small, tube-shaped pasta that’s perfect for soups. It cooks quickly and holds up well in the broth, making every bite satisfying.

Parmesan rind: This is my secret ingredient! Adding a Parmesan rind to the soup infuses it with a savory, umami flavor that takes it to the next level.

Olive oil: Olive oil is used for sautéing the vegetables and adds a touch of richness to the soup.

Salt and pepper: These are the essential seasonings that bring out the flavors of all the ingredients.

Ingredients List

1 lb chicken thighs, boneless and skinless
2 large carrots, peeled and diced
2 celery stalks, diced
1 medium onion, diced
4 garlic cloves, minced
1 tbsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1/4 cup fresh parsley, chopped
6 cups chicken broth
1 cup ditalini pasta
1 Parmesan rind
2 tbsp olive oil
Salt and pepper to taste

How to Make Ultimate Italian Penicillin Soup

Step 1: Prepare the Ingredients

Start by dicing the carrots, celery, and onion. Mince the garlic and chop the fresh herbs. Having everything prepped and ready will make the cooking process smooth and enjoyable.

Step 2: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until they begin to soften, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 3: Cook the Chicken

Push the vegetables to one side of the pot and add the chicken thighs. Season with salt and pepper, and cook until the chicken is browned on both sides, about 4-5 minutes per side.

Step 4: Add the Broth and Herbs

Pour in the chicken broth and add the thyme, rosemary, and Parmesan rind. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes.

Step 5: Shred the Chicken

Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the pot.

Step 6: Cook the Pasta

Add the ditalini pasta to the soup and cook according to the package instructions, usually about 8-10 minutes, or until al dente.

Step 7: Finish with Fresh Parsley

Stir in the chopped parsley and season the soup with additional salt and pepper if needed. Remove the Parmesan rind before serving.

Tips for Making this Recipe

Use homemade chicken broth if possible—it makes a world of difference in flavor.
Don’t skip the Parmesan rind! It adds a rich, savory depth to the soup.
If you prefer a lighter soup, you can use chicken breasts instead of thighs.
For a gluten-free version, substitute the ditalini pasta with your favorite gluten-free pasta.
Let the soup sit for 10-15 minutes before serving to allow the flavors to meld together.
Store leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it sits, so you may need to add a little broth when reheating.

FAQs

Can I use a different type of pasta?
Absolutely! While ditalini is traditional, you can use any small pasta like orzo, small shells, or even broken spaghetti.

Can I make this soup in advance?
Yes, this soup tastes even better the next day as the flavors have more time to develop. Just store it in the fridge and reheat gently on the stove.

Is it freezer-friendly?
Yes, you can freeze this soup for up to 3 months. However, I recommend cooking the pasta separately and adding it when reheating to prevent it from becoming mushy.

Can I add other vegetables?
Of course! Feel free to add zucchini, spinach, or kale for extra nutrition and flavor.

What can I use instead of a Parmesan rind?
If you don’t have a Parmesan rind, you can add a tablespoon of grated Parmesan cheese at the end for a similar flavor boost.

Enjoy making and savoring this Ultimate Italian Penicillin Soup—it’s a dish that’s sure to become a favorite in your kitchen!