Italian Penicillin Soup Recipe – Healing Chicken Pastina Soup with Herbs & Lemon

Introduction to Italian Penicillin Soup

Welcome to the comforting embrace of Italian Penicillin Soup—a bowl of warmth, healing, and tradition. This soul-soothing dish is often nicknamed “Italian Penicillin” for its reputation as a go-to remedy for colds, flu, or simply a rough day. It’s the kind of soup that feels like a hug from Nonna herself.

Made with tender chicken, tiny pasta, aromatic vegetables, and a bright splash of lemon, this soup is nourishing, flavorful, and deeply satisfying. The addition of Parmesan adds richness, while fresh herbs bring a touch of brightness.

Perfect for sick days, chilly nights, or family dinners, Italian Penicillin Soup is easy to make and endlessly comforting. Whether you’re under the weather or just craving something cozy, this soup delivers warmth and wellness in every spoonful.

What Is Italian Penicillin Soup?

Italian Penicillin Soup is a variation of chicken pastina soup, a beloved comfort food in Italian-American households. It features shredded chicken, a medley of aromatic vegetables, tiny pasta like pastina or acini di pepe, and a flavorful broth finished with lemon juice and Parmesan cheese.

Compared to traditional chicken noodle soup, this version is more delicate and refined. The pasta is smaller, the broth is lighter yet deeply savory, and the lemon adds a bright, restorative touch. It’s less about bold seasoning and more about balance and warmth.

The soup is often served to soothe colds, warm up winter nights, or simply offer a taste of home. Its simplicity is part of its charm—each ingredient plays a role in creating a bowl that’s both healing and delicious.

Whether you grew up with it or are discovering it for the first time, Italian Penicillin Soup is a timeless classic worth savoring.

Origins & Cultural Significance

Italian Penicillin Soup has deep Italian-American roots, often passed down through generations as a cure-all comfort food. It’s affectionately linked to the “Nonna effect”—the idea that anything made by grandma, especially soup, has magical healing powers.

Traditionally made with pastina (tiny pasta stars), chicken, and broth, this soup became a staple in family kitchens across the U.S. and Italy. Its reputation as a restorative dish stems from its nourishing ingredients and soothing warmth, making it a go-to for colds, flu, and emotional pick-me-ups.

In recent years, it’s gained popularity on social media, with home cooks sharing their own versions and stories. Whether it’s a TikTok trend or a cherished family recipe, Italian Penicillin Soup continues to resonate for its simplicity, comfort, and cultural connection.

It’s more than just a meal—it’s a symbol of care, tradition, and the healing power of homemade food.

Choosing the Right Ingredients

Chicken: Bone-in cuts like thighs or drumsticks add richness to the broth. White meat (breasts) is leaner and shreds easily, while dark meat offers deeper flavor. You can use a mix or stick to your preference. Remove skin for a cleaner broth.

Broth: Homemade chicken broth is ideal for depth and freshness. Simmer bones with aromatics for a few hours. If short on time, use low-sodium store-bought broth and enhance it with herbs and a Parmesan rind.

Pasta: Pastina is traditional, but orzo, acini di pepe, or ditalini work well. These small shapes cook quickly and absorb flavor beautifully.

Aromatics: Start with a base of garlic, onion, celery, and carrots. Sautéing them adds depth and sweetness to the broth.

Flavor Boosters:

• Parmesan rind: adds umami richness
• Lemon juice: brightens and balances
• Fresh parsley or thyme: adds herbal freshness
• Grated Parmesan: for serving

Choosing quality ingredients and layering flavors ensures your soup is both comforting and complex. It’s a simple dish, but each component matters.

Step-by-Step Cooking Instructions

1. Sauté Aromatics In a large pot, heat 1–2 tbsp olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes until softened. Add minced garlic and cook for 1 minute more.

2. Simmer Chicken and Broth Add 6 cups of chicken broth, 1–2 lbs of bone-in chicken (thighs or breasts), and a Parmesan rind if using. Bring to a boil, then reduce to a gentle simmer. Cook for 30–40 minutes until chicken is tender and cooked through.

3. Shred Chicken and Add Pasta Remove chicken and shred with forks. Return to pot. Add ¾ cup pastina or other small pasta. Simmer for 5–8 minutes until pasta is tender. Stir occasionally to prevent sticking.

4. Finish with Flavor Add juice of ½–1 lemon, chopped parsley, and salt and pepper to taste. Remove Parmesan rind. Stir in grated Parmesan if desired.

5. Serve and Enjoy Ladle into bowls and top with extra Parmesan and herbs. Serve with crusty bread or crackers. For best texture, serve immediately—pastina absorbs broth quickly.

This soup is best enjoyed fresh, but leftovers can be stored and reheated with a splash of extra broth. It’s cozy, nourishing, and perfect for any season.

Common Mistakes to Avoid

Overcooking the pastina is a common misstep—it absorbs broth quickly and can turn mushy. Add it near the end and monitor closely.

Skipping the lemon robs the soup of its signature brightness. Just a splash transforms the flavor and lifts the richness of the broth.

Not seasoning in layers can result in a flat taste. Season the aromatics, broth, and final soup separately to build depth.

Also, avoid overcrowding the pot with too much pasta or chicken—balance is key. With care and attention, your Italian Penicillin Soup will be healing, flavorful, and unforgettable.