This soup is comfort in a bowl. Think of it like the Italian version of chicken noodle soup—but with rich herbs, garlic, lemon, and Parmesan. When someone in my family starts sniffling or says they feel “blah,” this is the first thing I make. It’s warm, brothy, garlicky, and feels like a hug from the inside out.
What You’ll Need
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 2 cups baby spinach
- Juice of 1 lemon
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Optional: crushed red pepper flakes, extra lemon wedges for serving
Why I Love This Recipe
I’ve made this soup dozens of times—sometimes when I’m sick, sometimes when I just need something cozy. It’s simple, fresh, and so soothing.
- You don’t need fancy ingredients
- It comes together in one pot
- It tastes even better the next day
- You can make it in under 30 minutes
- It feels like a reset for your body
Servings and Cook Time
Makes: 4 servings
Total Time: 30 minutes
Macros (per serving, approx)
- Calories: 280
- Protein: 28g
- Carbs: 12g
- Fat: 13g
- Fiber: 2g
- Sugar: 4g
Why This Recipe Works (Quick Science)
The mix of garlic, lemon, and chicken broth isn’t just tasty—it helps your immune system. Garlic has allicin, which has antimicrobial properties. Lemon brings vitamin C, and warm broth helps hydrate and soothe. The Parmesan adds umami (the savory “depth”) that makes this feel extra satisfying.
Common Mistakes
- Overcooking the veggies: Keep a slight bite so the soup doesn’t go mushy.
- Too much lemon: Stick to 1 lemon unless you really love tang.
- Salting before tasting: Parmesan and broth can both be salty, so season at the end if needed.
- Using raw chicken: This soup is quick—use pre-cooked or leftover chicken to keep it easy.
What to Serve With
- Crusty bread or garlic toast
- Simple side salad with vinaigrette
- Grilled cheese sandwich
- Roasted Brussels sprouts or green beans
Tools You’ll Need
- Medium soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Citrus juicer (optional)
- Ladle
Substitutions and Variations
- Spinach: Use kale or Swiss chard instead
- Chicken: Turkey or even chickpeas for vegetarian
- Parmesan: Nutritional yeast for dairy-free
- Broth: Veggie broth for a vegetarian twist
- Lemon: Add a splash of apple cider vinegar if you’re out
Make Ahead Tips
- You can prep all the chopped veggies and shredded chicken the night before.
- Soup keeps great in the fridge up to 4 days or freeze for 3 months.
- Leave out the spinach until ready to serve—it wilts fast.
How to Make Italian Penicillin Soup
Step 1: Sauté the onion, garlic, carrot, and celery
Heat 1 tablespoon olive oil in a medium soup pot over medium heat. Add 1 small diced yellow onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook for 5-6 minutes until the veggies are softened and fragrant.
Step 2: Season the veggies
Sprinkle in 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon dried oregano. Stir to coat the veggies and toast the herbs for about 30 seconds.
Step 3: Add the chicken broth and shredded chicken
Pour in 6 cups low-sodium chicken broth and stir in 2 cups shredded cooked chicken. Bring to a gentle simmer for 10 minutes.
Step 4: Stir in the spinach and lemon juice
Add 2 cups baby spinach and juice of 1 lemon. Stir gently until the spinach wilts, about 1 minute.
Step 5: Add Parmesan and finish
Stir in ¼ cup grated Parmesan cheese until melted and smooth. Taste and adjust seasoning if needed. Ladle into bowls and top with fresh chopped parsley and optional crushed red pepper flakes.
Step 6: Serve and enjoy
Ladle the soup into bowls and garnish with extra Parmesan, lemon wedges, and parsley if you’d like. Serve warm.
Leftovers and Storage
- Store in the fridge up to 4 days
- Reheat gently on the stove or in the microwave
- Freeze for up to 3 months—just leave out the spinach until reheating
- Add a splash of broth or water if it thickens
Conclusion
This Italian Penicillin Soup is the kind of recipe you’ll want to keep in your back pocket. It’s simple, full of flavor, and makes you feel instantly better. I hope it becomes one of your go-to comfort recipes too. If you try it, leave a comment and let me know how it turned out or if you have any questions!
