Italian Penicillin Soup Recipe for 2025 – A Comforting Cure in a Bowl

Name: Italian Penicillin Soup Recipe for 2025 – A Comforting Cure in a Bowl
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 whole chicken or 6-8 bone-in thighs/drumsticks; 8-10 garlic cloves, smashed (skins on); 2 tablespoons olive oil (plus more for finishing); 1 large onion, diced; 3 carrots, diced; 3 celery stalks, diced; 8 cups chicken broth; 1 bundle fresh rosemary, thyme, and oregano (or 1 tsp dried each); Salt, to taste; Lemon zest and juice (optional); Ditalini pasta or white rice (optional, cooked separately); Red pepper flakes (optional)

Posted on October 16, 2025 By Sabella Sachi

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They call it “Jewish Penicillin” for a reason, but have you ever tried the Italian version? 🍲 Let me tell ya—this soup is a game-changer. With garlic, fresh herbs, rich chicken broth, and a Mediterranean twist, Italian Penicillin Soup isn’t just a remedy—it’s a full-body hug in a bowl.

I first stumbled onto this recipe after a wicked cold had me down for the count. My nonna used to swear by this dish. “No medicine, just soup!” she’d say, waving a wooden spoon. And dang, she was right. With immune-boosting ingredients like garlic, rosemary, and oregano, it’s like nature’s antibiotic—with extra flavor. This article will walk you through how to make it, why it works, and some tricks I’ve learned along the way.

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What is Italian Penicillin Soup?

I used to think chicken soup was just… chicken soup. You know, something warm Mom threw together when you were sick—toss in some noodles, broth, call it good. But then, one fall, I caught the worst sinus infection of my life, and my Italian neighbor, Lucia, dropped off a container of what she called “Italian Penicillin.” One spoonful, and I swear, I felt like I could run a marathon. (Okay, maybe a brisk walk.)

This isn’t your average canned stuff. Italian Penicillin Soup is rooted in old-school traditions. Think bone-in chicken simmered for hours, whole garlic cloves, tons of fresh rosemary and thyme, and veggies so flavorful they don’t even need salt. It’s got that “Nonna knows best” kind of vibe. Where Jewish Penicillin relies on dill and matzo balls, the Italian version leans hard into garlic and herbs—nature’s antibiotics, baby.

The “Penicillin” Part

So why the name? Well, garlic is the real MVP here. It’s antibacterial, antiviral, anti-everything-bad. Rosemary and oregano? Anti-inflammatory and immune-boosting. Olive oil? Heart-healthy and loaded with antioxidants. My Nonna used to say, “If garlic can’t fix it, wine will.” 😄 And honestly, she wasn’t wrong.

This soup has been passed down through generations. In Southern Italy, it’s a staple during flu season. They’d simmer it low and slow, sometimes with a Parmesan rind tossed in for depth. And it’s not just physical healing—it’s emotional too. You feel cared for with every bite.

Why It’s More Than Just Soup

It’s not about perfection. I’ve burned the garlic. Forgotten the carrots. Used dried herbs when fresh wasn’t around. And it still worked. Because this soup isn’t fussy. It’s forgiving. Kinda like your Nonna when you show up late for Sunday dinner.

I swear, once I learned how to make this, I never looked back. It’s now my go-to whenever anyone in my house even sneezes. Honestly, I’d take a bowl of this over cough syrup any day.

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Essential Ingredients for the Perfect Italian Healing Soup

Let me just say—Italian Penicillin Soup is only as good as the stuff you put in it. I learned that the hard way. One winter, I tried shortcutting with some pre-made broth and sad-looking garlic from the back of my pantry. Big mistake. The soup came out… meh. Not terrible, but definitely not magic.

Since then, I’ve built my “non-negotiable” list of go-to ingredients. Every time I make it, I go full-on Italian grandma mode at the farmer’s market, sniffing herbs and squeezing lemons like I actually know what I’m doing. 😅

🐔 Chicken, Bone-In or Bust

First up—chicken with bones. Trust me on this. Boneless thighs just won’t cut it. The bones give the broth that rich, silky body you can’t fake. I usually go with thighs and drumsticks. If you’ve got a whole chicken, even better. I throw it all in.

🧄 Garlic… Lots of It

Garlic is the star of this show. I’m talking 6-10 cloves, minimum. Don’t be shy. I usually smash ‘em with the side of a knife and toss them in whole—skin and all. They mellow out while cooking and basically turn into soft, garlicky gold.

🌿 Fresh Herbs Over Dried (If You Can Swing It)

Fresh rosemary, thyme, and oregano give this soup that “Italian garden in your face” kind of flavor. Dried works in a pinch, but if you’ve got fresh, use it. I tie a little herb bundle with kitchen twine and toss it in like a mini bouquet.

🥕 Classic Mirepoix

Don’t skip the onions, carrots, and celery. These three are the flavor base. I always dice them kinda chunky. They soak up the broth and become little flavor bombs by the time it’s done.

🍋 Optional But Magical Add-Ins

If I’m feeling extra, I’ll grate in some lemon zest right at the end. It brightens everything up. I’ve also added a dash of turmeric for color and even more anti-inflammatory goodness. And a pinch of red pepper flakes? Game-changer for clearing sinuses.

🍜 Pasta or Rice?

Totally up to you. I grew up with ditalini pasta, but my husband swears by white rice. Either one works. Just cook it separately and stir it in when serving, so it doesn’t soak up all the broth while sitting.

🫒 Olive Oil – Use the Good Stuff

I finish my bowl with a drizzle of extra virgin olive oil—the kind that makes your tongue tingle. It adds that peppery kick and a little healthy fat.

Every ingredient plays its part, like a good Italian choir. Skip one, and the harmony’s off. Use cheap stuff, and the soup’ll taste flat. But take your time, pick your herbs, crush that garlic with love—and I swear, you’ll have a pot of pure comfort ready to heal whatever ails you.

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Step-by-Step Italian Penicillin Soup Recipe

I’ll be honest—I used to hate making soup from scratch. It felt like a “too many pots, not enough time” kinda deal. But once I nailed down this Italian Penicillin Soup process, everything clicked. It’s actually super chill. One pot. Big flavor. And enough leftovers to feed your soul for days.

Here’s exactly how I do it—mistakes, shortcuts, and all.

🔪 Step 1: Prep the Veg

Start with your onion, carrots, and celery. This trio’s the heartbeat of the whole dish. I dice everything medium-sized. If I’m in a rush (or sick as a dog), I toss them in a food processor and give it a quick pulse. Don’t worry about perfection—rustic is the goal.

🔥 Step 2: Sear the Chicken

Heat a bit of olive oil in a big ol’ soup pot. I use a Dutch oven. Sear your bone-in chicken pieces skin-side down until golden. This part adds major flavor—like, flavor you can’t buy in a box.

I’ve skipped this step before and regretted it. Searing = depth. Searing = soup that tastes like someone’s grandma made it from scratch. Which is the goal, right?

🧅 Step 3: Add Garlic and Mirepoix

Once the chicken’s got some color, toss in your smashed garlic (skins on is fine) and your veggie trio. Stir it around so everything picks up those golden bits from the bottom. Smells amazing already, doesn’t it?

💦 Step 4: Pour In Broth and Simmer

Now, pour in enough chicken broth to cover everything—usually about 8 cups for me. Toss in your herb bundle (rosemary, thyme, oregano tied with twine), and bring it to a boil. Then drop the heat low and simmer it for 45-60 minutes. The longer, the better. Low and slow heals the soul.

🍋 Step 5: Taste and Adjust

After simmering, taste your broth. Add salt if needed. Sometimes I throw in a splash of lemon juice or a little more garlic if it’s not singing yet. The soup should be herby, garlicky, and rich without being heavy.

🍚 Step 6: Add Pasta or Rice (Optional)

If you’re using ditalini pasta or rice, cook it separately. I used to throw it in the soup pot, but it soaked up all the broth. Big mistake. Stir in just before serving.

✨ Step 7: Finish with Olive Oil

Right before serving, drizzle some good extra virgin olive oil over each bowl. It’s that finishing touch that makes it feel fancy—even if you’re in pajamas and nursing a stuffy nose.

Honestly? The first time I made this soup right, I cried a little. Not because I was sick, but because it tasted like someone cared. And in a weird way—I guess that someone was me.

Want to dive into the health benefits behind all this goodness? Let’s roll into the next section.

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Health Benefits – Why It’s Called “Italian Penicillin”

Okay, so let’s talk about the why behind this soup. I used to think calling it “penicillin” was just a cute nickname. You know, like “Grandma’s magic.” But after digging into what’s actually in this stuff—and feeling it kick a cold’s butt firsthand—I totally get it. This soup’s got legit healing powers.

🧄 Garlic: Nature’s OG Antibiotic

Let’s start with garlic. Italian Penicillin Soup is loaded with it—and for good reason. Garlic has been used for centuries to fight infections. It’s got compounds like allicin, which basically work like nature’s antibiotics. No lie, when I was sick last winter, I upped the garlic in my batch to like 12 cloves. Cleared me right up. And yeah, I smelled like an Italian deli for a week, but worth it.

🌿 Herbs That Heal

Then there’s rosemary, thyme, and oregano—not just for taste. These herbs are anti-inflammatory, antimicrobial, and antioxidant-rich. Seriously, I looked it up. Oregano even fights certain bacteria strains. I mean, who needs a pharmacy when you’ve got a herb garden?

I’ve started growing my own thyme on the windowsill. Doesn’t always make it (I forget to water, oops), but when it does, that fresh burst in soup is everything.

🐓 Bone Broth = Liquid Gold

Let’s not forget the chicken broth, especially when it’s homemade. I simmer mine for a solid hour, letting those bones do their thing. Bone broth is packed with collagen, amino acids, and minerals. Good for your gut, joints, skin—heck, even your mood.

I swear, after a bowl of this stuff, my joints stop creaking and my brain feels sharper. Coincidence? Maybe. But I’ll take it.

🫒 Olive Oil = Heart Love

Topping it off with extra virgin olive oil isn’t just for flavor—it’s for your heart. Full of healthy fats and antioxidants. My doctor actually told me to start using more of it. When food tastes this good and happens to be good for you too? Total win.

🥣 Comfort = Healing

Here’s the kicker: sometimes healing isn’t just physical. This soup’s got that emotional comfort factor too. There’s something about holding a warm bowl, steam in your face, knowing you made something with love—it just hits different. It’s the food equivalent of a weighted blanket and a forehead kiss.

So yeah, maybe it’s not actual penicillin. But between the garlic, herbs, broth, and love stirred in, Italian Penicillin Soup might just be better. It’s soup that makes you feel seen, warm, and whole again.

Next up: Want to learn how to tweak it to fit any diet or prep it for later? Let’s get into the tips and tricks.

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Tips, Tricks & Substitutions

Look—I love a traditional Italian Penicillin Soup, but sometimes life throws you a curveball. No fresh herbs? Got a gluten-free guest? Soup froze into a weird block of sadness in the freezer? Been there. A bunch of times.

So here are all my best swaps, hacks, and “I’m-too-tired-for-this” fixes I’ve figured out over the years.

🥖 Gluten-Free? No Problem.

Use gluten-free pasta or skip the pasta altogether and stir in white rice or quinoa. I’ve done both when my sister-in-law (who’s celiac) comes over. Just cook them separately and stir into individual bowls—prevents them from soaking up all the broth.

Also, watch your chicken broth labels—some store-bought ones sneak gluten in there. Weird, right?

🥬 Want It Dairy-Free? Easy Peasy.

There’s no cream or cheese in the base recipe, so you’re mostly good. BUT if you’re tempted to toss in a Parmesan rind (which I sometimes do for flavor), just skip it for dairy-free folks. It’s still delish.

🌱 Going Vegan? Yes, You Can!

Swap the chicken for sliced mushrooms (shiitake or portobello add great umami), use vegetable broth, and load up on garlic and herbs. You won’t get the collagen benefits, but you’ll still feel that cozy, herbal magic.

I’ve made a mushroom version during Lent and honestly—it still slapped.

🧊 Freezing It? Here’s How

Don’t freeze with pasta or rice in it. Just… don’t. It turns into a weird mushy blob. Instead, freeze the broth and veggie/chicken mix, then add fresh pasta or rice when you reheat.

I use mason jars or freezer-safe soup bags. Label them, trust me. They all look the same after a few weeks.

💡 More Quick Tips:

Add a Parmesan rind while it simmers if you want a creamy, salty background flavor (just fish it out later).
No fresh herbs? Use 1 tsp dried per tablespoon of fresh.
Add a pinch of crushed red pepper flakes if you need sinus-clearing power.
Want to stretch it for more people? Add a can of white beans. Bonus protein and fiber.

At this point, I’ve made this soup a dozen different ways—depending on who’s coming over, what’s in my fridge, or how gross I feel. And every single time, it still delivers. Because the magic’s in the method, not perfection.

Now you’ve got all the tools. Whether you’re fighting a cold or just need a big ol’ bowl of love, Italian Penicillin Soup has your back.

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Let’s be real—Italian Penicillin Soup isn’t just soup. It’s a whole experience. It’s that warm kitchen smell that hits you when you walk in from the cold. It’s the love you taste in every spoonful. Whether you’re under the weather or just emotionally wiped, this soup has your back.

We’ve talked ingredients, healing power, and even how to make it work for every kind of eater. What started as a humble peasant dish has become one of my favorite home remedies—and comfort foods—of all time. Garlic, herbs, chicken broth, and a little patience? That’s the stuff of legends.

So next time someone’s feeling crummy—or even just cranky—pull out this recipe. Make a pot. Sip slowly. Feel better.

And hey, if this post helped you or made you smile, share it on Pinterest. Spread the comfort, one pin at a time. Because everybody deserves a bowl of something that makes them feel better.