This Creamy Italian Penicillin Soup is like a big warm hug in a bowl. Think of it as the Italian cousin to classic chicken soup—with garlic, herbs, parmesan, and a splash of cream to bring it all together.
It’s cozy, full of flavor, and just what you want when you’re feeling under the weather—or just craving something warm and healing.
Why I Love This Recipe
I first made this when I was feeling rundown and wanted something more comforting than just broth—but still easy on the stomach. Now I make it even when I’m feeling great. It’s rich and creamy but still light and fresh with all those herbs and garlic.
- Comfort food that feels healing
- Great for using leftover chicken
- One pot, simple ingredients
- Ready in under an hour
- Tastes even better the next day
What You’ll Need
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 1 cup ditalini pasta (or small pasta of choice)
- 3 cups cooked shredded chicken
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- Optional: chopped fresh parsley + extra parmesan for topping
Pro Tips
- Use rotisserie chicken to save time
- Stir pasta often so it doesn’t stick to the bottom
- Don’t skip the parmesan—it adds salty, rich flavor
- Add the cream at the end so it doesn’t curdle
- Let the soup sit 10 minutes before serving—it thickens up beautifully
Tools You’ll Need
- Large soup pot or Dutch oven
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Ladle
- Small grater (for parmesan)
Substitutions and Variations
- Use small shells or orzo instead of ditalini
- Swap cream for half-and-half or milk
- Add chopped spinach at the end for extra greens
- Use leftover turkey instead of chicken
- Try a squeeze of lemon at the end for brightness
Make Ahead Tips
- Cook and shred chicken ahead of time
- Chop all veggies and store in the fridge for 2 days
- Make the full soup and reheat—it holds up well
- If storing, cook the pasta separately to avoid mushiness
How to Make Creamy Italian Penicillin Soup
Step 1: Sauté Onion, Garlic, and Carrots
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large pot over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 2 sliced carrots. Cook for 5–6 minutes until softened.
Step 2: Add Seasonings
Stir in 1 teaspoon Italian seasoning, ½ teaspoon thyme, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon red pepper flakes (if using). Cook for 1 minute to bloom the spices.
Step 3: Pour in Chicken Broth
Add 6 cups chicken broth to the pot. Stir and bring to a boil.
Step 4: Add Pasta and Simmer
Stir in 1 cup ditalini pasta. Lower heat and simmer uncovered for 10–12 minutes, until pasta is tender.
Step 5: Add Chicken
Add 3 cups shredded cooked chicken and stir gently. Let simmer 5 more minutes to heat through.
Step 6: Add Cream and Parmesan
Turn off the heat. Stir in ½ cup heavy cream and ½ cup grated parmesan. Stir until smooth and creamy.
Step 7: Garnish and Serve
Ladle soup into bowls and top with extra parmesan and chopped fresh parsley, if desired.
Leftovers & Storage
- Store in the fridge up to 4 days
- Reheat on the stove over low heat
- Add a splash of broth when reheating to loosen it up
- Freeze before adding the cream if storing long-term
Macros (per serving, based on 6 servings)
- Calories: 410
- Protein: 28g
- Carbs: 29g
- Fat: 21g
- Fiber: 3g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The combination of starch from the pasta and the fat from the cream creates a naturally velvety texture. Parmesan brings in umami and saltiness that deepens the flavor. Cooking the pasta in the broth means more flavor stays in the pot, making every bite rich and well-rounded.
Common Mistakes
- Adding cream too early: Wait until the end or it might curdle
- Overcooking pasta: Ditalini gets mushy fast, so keep an eye on it
- Using low-sodium broth without adjusting salt: Taste and season as you go
- Skipping the parmesan: It really pulls everything together
What to Serve With
- Crusty Italian bread or garlic toast
- Caesar salad or arugula salad
- Roasted zucchini or green beans
- A glass of sparkling water or white wine
FAQ
Can I use milk instead of cream?
Yes, but the soup will be thinner. Add a little extra parmesan to help thicken it.
Can I make it vegetarian?
Swap in veggie broth and use white beans instead of chicken.
What’s the best pasta to use?
Ditalini is perfect, but orzo, small shells, or elbow pasta all work well.
Can I cook the pasta separately?
Yes, especially if you’re making the soup ahead to prevent it from getting mushy.
Final Thoughts
This Creamy Italian Penicillin Soup is everything you want when you need something warm, cozy, and healing—but still crave flavor. It’s creamy, savory, and packed with goodness. Make it once and you’ll find yourself coming back to it anytime you need a bowl of comfort. Let me know how it turned out for you—I’d love to hear!