Hey, Pull Up a Chair – Let’s Talk Soup
You know how some days just call for a big, steamy bowl of soup—like, when you wake up sounding like a frog, or maybe after you accidentally walked home in that sideways rain? That’s when I reach for this Italian Penicillin Soup recipe. My grandmother used to say it could fix just about anything except a bad haircut. The first time I made it solo, I accidentally doubled the garlic (wasn’t mad about it), and even now, there’s just something comforting about the way the kitchen smells while it gently simmers. Makes you believe in miracles…or at least better days!
Why You’ll End Up Loving This Too
I make this when anyone in the house so much as sneezes—or also when nobody does and I’m just craving some TLC in a bowl. My family goes absolutely bonkers for it, probably because it’s hearty but not fussy (and, weirdly, the kale is everyone’s favorite part, go figure). You don’t need chef skills; just a big pot and a willingness to let your hair smell like garlic for the rest of the day.
What You’ll Need (But Substitutions, Too!)
- 2 tablespoons olive oil (sometimes I slip in a knob of butter for luck)
- 1 large yellow onion, chopped – white works, but yellow is a tad sweeter
- 4 cloves garlic, minced (add more if you want to keep vampires or exes away)
- 3 medium carrots, sliced (honestly, I just use what I have—parsnips work, too)
- 2 celery stalks, diced (once used fennel by mistake, which was…interesting)
- 1 teaspoon dried thyme (or a handful of fresh if feeling fancy)
- 1 teaspoon dried oregano
- 1 bay leaf (don’t leave it in—no one likes biting into a bay leaf, trust me)
- 8 cups chicken broth (yes, veggie broth is totally fine, I’ve done it a million times)
- 2 cups cooked shredded chicken (rotisserie chicken saves my bacon on busy nights, but turkey is grand, too)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 packed cups chopped kale (spinach wilts down nicely if you don’t want to chew as much)
- Juice of 1 lemon – sometimes I just give it a good squirt and call it even
- Salt and black pepper to taste (I’m generous but you do you)
- Freshly grated Parmigiano-Reggiano for serving (my grandmother swore by Locatelli, but I’ve used Parmesan in a pinch, don’t tell her)
Okay, Let’s Build This Bowl of Goodness
- Heat olive oil (and butter if using) in your biggest pot over medium heat. Add chopped onions, toss them around, and let them get all soft and translucent—about 5 minutes if you remember to stir. Garlic goes in next (take a breath, it smells amazing already). Sauté for about a minute—don’t let it brown. (This is where I usually sneak a taste of something, though not the raw onion. Learned that the hard way.)
- Stir in carrots and celery. Cook another 3-4 minutes; don’t stress, it’s not an exact science. Add in thyme, oregano, and bay leaf. If you have fresh, just throw in a small handful and fish them out later.
- Pour in the chicken broth—slowly, and try not to splash, but if you do, welcome to my club. Bring it to a gentle simmer. If any foam forms, skim it off or don’t. No big whoop.
- Add the shredded chicken and drained beans. Let everything simmer on low for about 15 minutes. If you wander off, just set a timer—learned that the hard way!
- Stir in the chopped kale and go ahead and squeeze in that lemon juice. Season with a generous pinch of salt and black pepper; taste and adjust, since sometimes the broth is pretty salty on its own.
- Let it cook another 5-ish minutes, until the kale is tender but still vibrant. (Don’t boil the heck out of it; I did that once and it turned army-green and sad looking.)
- Fish out the bay leaf, then ladle your Italian Penicillin Soup into big bowls. Shower with grated cheese and maybe a glug of olive oil if you’re feeling bold. Grab a spoon and dig in!
Notes That Didn’t Make the Cookbook
- Once I tried adding tiny pasta—ended up too gloopy. Maybe just bread on the side?
- If your soup stands around too long, the kale might get a little dim, but the flavor? Even better the next day, in my humble opinion.
- I used to stress about finely chopping the veggies. Honestly, rustic chunks = more homey!
Fun (and Not-So-Fun) Variations
- Now and then, I swap out the beans for chickpeas. My youngest says they’re “like little treasures” and who am I to argue?
- Did mushrooms once instead of chicken for my veggie friend. Texture is a bit different—not bad but not my favorite.
- Tried adding zucchini late in summer—made the soup a bit watery. Not a huge win, but live and learn!
Equipment – Or, What If You Don’t Have That?
A big soup pot is ideal. Don’t have one? I’ve seriously doubled up smaller saucepans (had to split the batch and rotate) and it still worked out. Wooden spoon is nice but anything will do, even a spatula.
Stashing Leftovers (Honestly, Not That Common Here)
Store in an airtight container, in the fridge, for up to 3 days. It should freeze fine, but honestly, in my house, there’s never any left after 24 hours. They descend like locusts!
How I Like to Serve It at Home
Giant bowls with crusty bread for dunking—sometimes sourdough, sometimes just whatever’s on the countertop. My uncle dunks grilled cheese in his (bit odd but you do you). Sometimes a glass of red, especially if it’s Tuesday. Or any day, actually.
Stuff I’ve Learned the Hard Way (AKA Pro Tips)
- Don’t rush the sauté stage. I tried cranking the heat once—just ended up with weirdly caramelized onions. Low and slow wins.
- Bottle lemon juice is a shortcut, but the real deal brightens the whole pot. I mean, it’s worth the squeeze.
- Actually, if you overdo the cheese at serving (I know, impossible, but still), it can clump if the soup’s not steaming hot. So sprinkle as you go.
Questions Folks Actually Ask Me
- Can this be made vegetarian? Oh, absolutely – just use veggie broth and maybe bulk it up with extra beans or even diced potato. Tastes wonderful. Might even be my favorite version on some days.
- Does it freeze well? Sure does, but just let it cool fully before you stick it in the freezer. And, if you used kale, it can go a little limp, but I don’t mind. Eat within a month or two.
- Can I use rotisserie chicken? I almost always do, especially when I forgot to thaw anything. Shred it right into the soup. So easy.
- What if I hate kale? No shame, swap it for spinach or just leave it out. The soup police won’t come for you (yet).
- Can I make this in the slow cooker? Probably, though to be honest, I’ve only tried it once and the texture was different. Keep an eye on the veggies if you try it!
Oh, quick digression—ever notice how soup always tastes better after you take a walk in chilly weather? Maybe that’s just me. Anyway, I hope you try this Italian Penicillin Soup. Send a pic if you do (or just let me know how many sneezes it cured)!
Ingredients
- 2 tablespoons olive oil (sometimes I slip in a knob of butter for luck)
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 packed cups chopped kale
- Juice of 1 lemon
- Salt and black pepper to taste
- Freshly grated Parmigiano-Reggiano for serving
Instructions
-
1Heat olive oil (and butter if using) in your biggest pot over medium heat. Add chopped onions, toss them around, and let them get all soft and translucent—about 5 minutes if you remember to stir. Garlic goes in next (take a breath, it smells amazing already). Sauté for about a minute—don’t let it brown. (This is where I usually sneak a taste of something, though not the raw onion. Learned that the hard way.)
-
2Stir in carrots and celery. Cook another 3-4 minutes; don’t stress, it’s not an exact science. Add in thyme, oregano, and bay leaf. If you have fresh, just throw in a small handful and fish them out later.
-
3Pour in the chicken broth—slowly, and try not to splash, but if you do, welcome to my club. Bring it to a gentle simmer. If any foam forms, skim it off or don’t. No big whoop.
-
4Add the shredded chicken and drained beans. Let everything simmer on low for about 15 minutes. If you wander off, just set a timer—learned that the hard way!
-
5Stir in the chopped kale and go ahead and squeeze in that lemon juice. Season with a generous pinch of salt and black pepper; taste and adjust, since sometimes the broth is pretty salty on its own.
-
6Let it cook another 5-ish minutes, until the kale is tender but still vibrant. (Don’t boil the heck out of it; I did that once and it turned army-green and sad looking.)
-
7Fish out the bay leaf, then ladle your Italian Penicillin Soup into big bowls. Shower with grated cheese and maybe a glug of olive oil if you’re feeling bold. Grab a spoon and dig in!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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