This heartwarming Italian Penicillin Soup is a nutritious and comforting dish that combines aromatic vegetables, tender pasta, and savory broth to create the perfect remedy for cold days or when you’re feeling under the weather. With its robust flavors and simple preparation, this soup delivers both comfort and nourishment in every spoonful.
Why You’ll Love This Recipe
This Italian Penicillin Soup earns its nickname honestly—it’s the perfect comfort food when you’re feeling under the weather or simply need a warming meal. The combination of aromatic vegetables, flavorful broth, and tender pasta creates a satisfying meal that comes together in just 30 minutes. It’s economical, using simple pantry ingredients, and can be easily customized to your preferences. The subtle heat from red pepper flakes adds just enough warmth without overwhelming the delicate flavors, while the herbs provide an authentic Italian touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil is the foundation of many Italian dishes, providing a smooth start for sautéing vegetables and adding a subtle fruity note to the finished soup.
Onions create the aromatic base of this soup, releasing their natural sweetness as they cook and providing depth of flavor to the broth.
Garlic adds essential pungency and immune-boosting properties, making it a key ingredient in this “penicillin” soup.
Carrots contribute natural sweetness, vibrant color, and a boost of vitamins while maintaining their pleasant texture even after cooking.
Celery provides a savory, herbaceous note and pleasant crunch that balances the softer textures in the soup.
Chicken broth forms the soul of this soup, providing rich flavor and a protein boost—homemade is ideal, but a good quality store-bought broth works perfectly too.
Diced tomatoes offer acidity to balance the soup’s flavors, along with a pleasant texture and lycopene-rich nutritional profile.
Dried oregano brings authentic Italian flavor with its earthy, slightly minty profile that blends beautifully with tomatoes and garlic.
Red pepper flakes deliver a gentle heat that can help clear sinuses—precisely why this soup earns its “penicillin” nickname.
Pasta, particularly small shapes like ditalini, absorbs the flavorful broth while adding satisfying texture and making the soup more substantial.
Fresh parsley brightens the finished soup with color and a fresh, herbaceous finish that elevates all the other flavors.
Directions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking for 5 minutes until softened.
- Add chicken broth, diced tomatoes, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
- Stir in pasta and cook for 10-12 minutes, or until pasta is tender.
- Garnish with fresh parsley before serving.
Servings and Timing
This recipe yields 4 hearty servings at approximately 240 calories per serving. The total preparation time is a convenient 30 minutes—10 minutes for prep and 20 minutes for cooking. This makes it perfect for weeknight dinners or when you need a quick, nourishing meal without spending hours in the kitchen.
Variations
Protein Boost: Add 2 cups of shredded rotisserie chicken or 1 pound of Italian sausage (browned before adding other ingredients) for a heartier version.
Vegetarian Option: Replace chicken broth with vegetable broth and add a can of drained and rinsed white beans for protein.
Greens Addition: Stir in 2 cups of chopped kale, spinach, or escarole during the last 5 minutes of cooking for added nutrition.
Parmesan Finish: Top each serving with freshly grated Parmesan cheese for an authentic Italian touch.
Gluten-Free Version: Substitute the regular pasta with gluten-free pasta or cooked rice, adjusting cooking time accordingly.
Storage/Reheating
Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Note that the pasta will continue to absorb liquid, so the soup may thicken considerably when chilled.
Freezing: For best results, if planning to freeze, prepare the soup without pasta and add freshly cooked pasta when reheating. If freezing with pasta included, expect a softer texture upon thawing. Freeze in airtight containers or heavy-duty freezer bags for up to 3 months.
Reheating: Warm refrigerated soup over medium-low heat on the stovetop, stirring occasionally and adding a splash of broth if it’s too thick. Microwave individual portions in 1-minute intervals, stirring between each interval until heated through.
Make-Ahead Tip: Prepare the soup through step 2, refrigerate, and add the pasta when reheating to serve for the best texture.
FAQs
Why is this soup called “Italian Penicillin”?
This soup earned its nickname because, like classic chicken soup (often called “Jewish penicillin”), it combines immune-supporting ingredients like garlic, herbs, and vegetables in a warming broth that’s especially comforting when you’re feeling under the weather. The Italian version features tomatoes, herbs, and pasta for a Mediterranean twist.
Can I use fresh herbs instead of dried oregano?
Absolutely! Fresh herbs add wonderful flavor. Replace the dried oregano with 1 tablespoon of fresh oregano. You could also add fresh basil or rosemary—about 1-2 tablespoons, chopped, added just before serving for the brightest flavor.
My pasta absorbed all the broth! What happened?
Pasta continues to absorb liquid even after cooking. If you’re not serving the soup immediately, consider cooking the pasta separately and adding it to individual bowls when serving, or add extra broth when reheating.
Is this soup spicy?
The soup has a mild warmth from the red pepper flakes. For a milder version, reduce to ¼ teaspoon or omit entirely. If you enjoy heat, feel free to increase the amount to your preference.
Can I make this in a slow cooker?
Yes! Sauté the vegetables as directed, then transfer everything except the pasta and parsley to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 30 minutes of cooking time.
What can I substitute for ditalini pasta?
Any small pasta shape works well—try orzo, stelline (little stars), small shells, or even broken spaghetti. For a grain alternative, try pearl barley or farro, but note these will require longer cooking times.
Can I add meat to this soup?
Definitely! Italian sausage, shredded chicken, or mini meatballs make excellent additions. Brown sausage or meatballs before adding other ingredients, or add pre-cooked shredded chicken when you add the broth.
How can I make this soup more substantial for a main dish?
Add a can of drained and rinsed white beans, increase the pasta to 1½ cups, or incorporate meat as suggested above. Serving with crusty bread or a side salad also creates a more filling meal.
Is this soup healthy?
Yes! This soup is packed with vegetables, relatively low in calories (about 240 per serving), and contains a good balance of carbohydrates and nutrients. It’s especially beneficial when you’re feeling under the weather, as the warm broth and garlic can be soothing.
Can I use vegetable broth instead of chicken broth?
Absolutely. Vegetable broth makes this soup completely vegetarian while still providing a flavorful base. For a deeper flavor in vegetarian versions, consider adding a tablespoon of nutritional yeast or a parmesan rind while simmering.
Conclusion
Italian Penicillin Soup lives up to its name as a nourishing, comforting dish that’s perfect for any day but especially welcome when you need a boost. The beauty of this recipe lies in its simplicity and versatility—it comes together quickly with everyday ingredients while offering numerous opportunities for customization. Whether you’re cooking for your family on a busy weeknight or soothing a winter cold, this soup delivers warmth, flavor, and nourishment in every spoonful. With its perfect balance of vegetables, herbs, and pasta swimming in a flavorful broth, this Italian classic proves that sometimes the simplest foods are truly the most satisfying.
Print
Italian Penicillin Soup
A comforting and aromatic Italian-inspired soup filled with vegetables, pasta, and flavorful herbs
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
6 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 cup pasta (such as ditalini)
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking for 5 minutes until softened.
- Add chicken broth, diced tomatoes, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
- Stir in pasta and cook for 10-12 minutes, or until pasta is tender.
- Garnish with fresh parsley before serving.
Notes
- You can use a different type of small-sized pasta if ditalini is unavailable.
- Adjust the spices to suit your taste preference.
- For a vegetarian version, swap chicken broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
