Italian Penicillin Soup: Recipe & Tips

It all started on a particularly blustery autumn evening. The kind where the wind howls like a hungry wolf and the rain pelts against the windows. My youngest, Leo, came down with the sniffles, and his usual boundless energy was replaced with a quiet cough. That’s when I knew I needed to whip up a batch of what we affectionately call Italian Penicillin Soup. It’s more than just a recipe; it’s a family tradition, a hug in a bowl, and a testament to the healing power of simple, wholesome ingredients.

This isn’t your average chicken soup. This Italian Penicillin Soup sings with the bright flavors of lemon, the richness of Parmesan, and the comforting warmth of chicken broth. It’s a dish that creates a real family connection through authentic flavors, a culinary tale woven with love and passed down through generations.

My own journey with Italian Penicillin Soup began years ago, when I was first learning my way around the kitchen. I was intimidated by fancy recipes and complex techniques. But this soup? This was different. It was straightforward, honest, and nourishing.

And as I learned to tweak and personalize it to my family’s tastes, Italian Penicillin Soup became a staple in our household. It’s the kind of meal that brings everyone to the table, not just because it tastes amazing, but because it holds a special place in our hearts.

If you’re a fellow home cook looking for a genuine, flavorful meal that warms the body and soul, then you’ve come to the right place. Let’s get started on this delicious journey together! This Italian Penicillin Soup is sure to become your new family favorite.

INGREDIENTS You’ll Need:

• 8 cups chicken broth: I prefer homemade for the deepest flavor, but a high-quality store-bought option works beautifully too.
• 2 boneless, skinless chicken breasts: About 1 pound, cut into bite-sized pieces.
• 1 cup acini di pepe pasta: These tiny pasta pearls are perfect for this soup, but you could also use ditalini or orzo.
• 2 large eggs: Free-range eggs add a richer color and flavor to the soup.
• 1/2 cup grated Parmesan cheese: Freshly grated is key for the best taste and texture.
• 1/4 cup chopped fresh parsley: Adds a burst of freshness and color.
• 2 tablespoons lemon juice: Brightens the flavors and adds a touch of tang.
• 1 clove garlic: Mined for added health benefits and bold flavor.
• Salt and pepper: To taste, of course!

For the best flavor in your Italian Penicillin Soup, I recommend sourcing your Parmesan cheese from a local Italian deli if possible. The quality makes a huge difference!

You’ll find the freshest parsley for this Italian Penicillin Soup at your local farmer’s market. The vibrant green color and intense flavor will elevate the dish.

This Italian Penicillin Soup proves that authentic flavor comes from thoughtful ingredient choices. Trust me, it’s worth the extra effort! My family loves when I add a pinch of red pepper flakes to our Italian Penicillin Soup for a touch of heat. It’s a small addition, but it makes a big impact! For added health benefits, consider adding a small amount of fresh ginger.

Let’s Create This Together!

1. Bring the chicken broth to a boil: In a large pot, bring the chicken broth to a rolling boil over medium-high heat. Perfect time to appreciate the aromatic transformation!
2. Add the chicken: Gently add the bite-sized pieces of chicken to the boiling broth. This is where your flavorful Italian Penicillin Soup will start coming together.
3. Cook the pasta: Stir in the acini di pepe pasta and cook according to package directions, usually about 8-10 minutes, or until the pasta is tender. While your Italian Penicillin Soup is developing these flavors, take a moment to appreciate creating something special for your family!
4. Whisk the eggs and cheese: In a separate bowl, whisk together the eggs and Parmesan cheese until well combined. This mixture will create the signature “stracciatella” effect in the soup. Don’t be surprised if your family loves this Italian Penicillin Soup so much!
5. Temper the egg mixture: Slowly drizzle a few tablespoons of the hot broth into the egg mixture, whisking constantly. This step tempers the eggs, preventing them from scrambling when added to the soup. Here’s where I used to miss a key step with my Italian Penicillin Soup – learn from my experience!
6. Create the stracciatella: Slowly pour the tempered egg mixture into the pot of boiling broth, stirring constantly with a fork. The eggs will cook instantly, forming delicate, ribbon-like strands. This is the “magic” that transforms this soup into the best Italian Penicillin Soup.
7. Add the finishing touches: Remove the pot from the heat and stir in the chopped parsley and lemon juice. Season with salt and pepper to taste. Your Italian Penicillin Soup should fill the kitchen with amazing aromas by now!
8. Serve immediately: Ladle the soup into bowls and serve hot. Garnish with extra Parmesan cheese and a sprig of parsley, if desired. In my kitchen, this flavorful Italian Penicillin Soup typically takes about 30 minutes from start to finish. Enjoy the process and the delicious results!

How We Love to Enjoy This!

The family gathers quickly when this aromatic Italian Penicillin Soup appears with a side of crusty bread for dipping. There’s something incredibly comforting about dunking a piece of warm bread into the savory broth.

We also love to serve this soup with a simple green salad dressed with a light vinaigrette. The crisp, refreshing salad complements the richness of the soup perfectly. This Italian Penicillin Soup is perfect for those evenings when we want something truly satisfying!

This soup is also a lifesaver when someone in the family is feeling under the weather. The warm broth, the protein from the chicken, and the bright flavors of lemon and parsley all work together to soothe and nourish.

For a heartier meal, I sometimes add a can of drained and rinsed cannellini beans to the soup. The beans add extra fiber and protein, making it even more filling.

Leftover Italian Penicillin Soup is just as delicious the next day. Store it in an airtight container in the refrigerator and simply reheat it on the stovetop or in the microwave. I’ve even frozen it for later enjoyment.

In the summer, I like to add some fresh basil to the soup for a more summery flavor. In the winter, I might add a pinch of red pepper flakes for a touch of warmth.

My guests always rave about this soup, especially when I tell them it’s my family’s secret weapon against colds and sniffles. This Italian Penicillin Soup truly embodies the spirit of home cooking: simple, nourishing, and made with love. You can pair it with potato soup with crispy bacon bits for a potato appetizer.

FAQs: Your Questions Answered

Does this Italian Penicillin Soup really satisfy hearty appetites?

Absolutely! The combination of chicken, pasta, and Parmesan cheese makes it a surprisingly filling meal. You can also add beans or vegetables to make it even heartier.

What if someone in my family prefers milder flavors in their Italian Penicillin Soup?

No problem! Simply reduce the amount of lemon juice or omit the red pepper flakes. You can also add a dollop of ricotta cheese to each bowl for a creamier, milder flavor.

How can I prepare this Italian Penicillin Soup ahead for busy weeks?

You can easily make the soup ahead of time and store it in the refrigerator for up to 3 days. Just wait to add the pasta until you’re ready to serve it, as it can become mushy if it sits in the broth for too long. It’s also a great soup option when you aren’t feeling your best.

Can I use different types of pasta in this Italian Penicillin Soup?

Yes, feel free to experiment with different pasta shapes! Ditalini, orzo, or even small shells would work well in this soup.

Is there a vegetarian version of this Italian Penicillin Soup?

While this is traditionally a chicken soup, you could try making a vegetarian version using vegetable broth and adding some white beans or chickpeas for protein.

My Italian Penicillin Soup isn’t as flavorful as I’d like. What can I do?

Make sure you’re using high-quality chicken broth and freshly grated Parmesan cheese. You can also add a pinch of salt, pepper, or garlic powder to enhance the flavors.

Can I freeze this Italian Penicillin Soup?

Yes, you can freeze this soup, but the pasta may become a bit soft when thawed. To minimize this, cook the pasta al dente before adding it to the soup, and freeze it in individual portions. This recipe can be seen at Italian Penicillin Soup Recipe

Final Kitchen Wisdom:

This Italian Penicillin Soup is more than just a recipe; it’s a symbol of warmth, comfort, and family connection. It’s a reminder that sometimes the simplest meals are the most satisfying. I hope this soup brings as much joy to your family as it has to mine.

My Italian Penicillin Soup Flavor Secrets:

1. High-quality ingredients are key. Don’t skimp on the Parmesan cheese or the chicken broth. They make a huge difference in the overall flavor.
2. Don’t overcook the pasta. Cook it al dente so it doesn’t become mushy in the soup.
3. Taste and adjust the seasonings. Salt, pepper, and lemon juice are your friends! Don’t be afraid to experiment and find the perfect balance of flavors for your family.

Family-Tested Italian Penicillin Soup Variations:

• Spicy Italian Penicillin Soup: Add a pinch of red pepper flakes or a dash of hot sauce.
• Creamy Italian Penicillin Soup: Stir in a dollop of ricotta cheese or a splash of heavy cream.
• Vegetable-Packed Italian Penicillin Soup: Add chopped carrots, celery, or zucchini.

My husband loves the spicy version, while my kids prefer the creamy version. And I love them all!

I encourage you to make this Italian Penicillin Soup your own. Tweak it, experiment with different flavors, and create a version that your family will love for years to come. Your family will thank you, especially in times of sickness, like in Homemade Chicken Soup with Kale for Sickness.

Happy cooking, fellow flavor seekers! May your kitchen be filled with warmth, love, and the aroma of delicious Italian Penicillin Soup. This flavorful soup is in the same family of flavors of Copycat Panera’s Potato Soup. Now, go forth and create this satisfying Italian Penicillin Soup! I have full confidence that it’ll be a win in your kitchen. This Italian Penicillin Soup will quickly be a family favorite!

Italian Penicillin Soup

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This comforting Italian Penicillin Soup is packed with flavor and nutrients, perfect for soothing a cold or flu. It’s a delicious and healthy way to boost your immune system.

• Author: Savannah Rose
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Soup
• Cuisine: Italian

Ingredients

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• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup cooked chicken, shredded
• 1 cup small pasta (ditalini or acini di pepe)
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges, for serving

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add garlic and cook for 1 minute more, until fragrant.
3. Pour in chicken broth and diced tomatoes. Stir in oregano, thyme, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add shredded chicken and pasta to the pot. Continue to simmer until pasta is cooked through, about 8-10 minutes.
5. Stir in fresh parsley. Season with salt and pepper to taste.
6. Serve hot with lemon wedges.

Notes

For an extra boost, add a knob of fresh ginger while the soup simmers. Serve with crusty bread for dipping.