When you're under the weather—or just need a bowl of soul-soothing comfort—there’s nothing quite like Italian Penicillin Soup. Also known as "Zuppa dei Santi" (Soup of the Saints) in some Italian households, this vibrant, herb-infused chicken soup is packed with lemony brightness, garlic, greens, and tender pasta—all swimming in a rich, golden broth that feels like a warm embrace from your Italian grandmother.
Despite its nickname, this soup isn’t medicine—it’s food as healing, the kind of dish that clears your sinuses, lifts your spirits, and reminds you that care can be served in a bowl.
And the best part? It’s ready in under 30 minutes, uses one pot, and proves that simple ingredients, treated with love, are the true cure-all.
Why This Soup Earns Its Name
- ✅ Lemon + garlic + greens = immune-boosting trio
- ✅ Light yet deeply nourishing—perfect when you’re feeling “meh”
- ✅ One pot, 25 minutes—minimal effort, maximum comfort
- ✅ Naturally gluten-free adaptable
- ✅ Better than chicken noodle soup (we said it!)
Ingredients You’ll Need
- 8 cups good-quality chicken broth (low-sodium recommended)
- 2 bone-in, skin-on chicken thighs (or 1 breast; adds richness—remove bones after cooking)
- 3 cloves garlic, smashed
- 1 Parmesan rind (optional but highly recommended—adds umami depth)
- 1½ cups ditalini, orzo, or small shells (use GF pasta if needed)
- 4 cups baby spinach or chopped kale
- Zest and juice of 1 large lemon (about 3 tbsp juice)
- 2 tbsp extra-virgin olive oil
- ½ tsp red pepper flakes (optional)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan (for serving)
🍋 Lemon tip: Add juice off-heat—cooking it makes it bitter.
Step-by-Step Instructions
