If there’s one recipe that has comfort and soul in every spoonful, it’s Italian Penicillin Soup. This is the kind of dish you crave when you’re feeling under the weather or just need a bowl of something warm and nourishing. Inspired by the simple, healing flavors Italians have cherished for generations, this soup brings together tender vegetables, delicate pasta, and a lemony, cheesy finish that lifts the spirits. Whether you’re sharing it with loved ones or savoring a solo bowl, Italian Penicillin Soup is pure, cozy magic.
Ingredients You’ll Need
The beauty of Italian Penicillin Soup lies in its handful of humble ingredients that each play an essential role. From the sweet base of sautéed onions and carrots to the bright kick of lemon juice, every element brings something special to the table—taste, texture, or that signature golden color.
- Olive oil: A splash of good olive oil adds a fruity richness and helps soften the veggies.
- Onion (1 medium, chopped): The savory backbone, onion imparts sweetness and depth to the broth.
- Garlic (2 cloves, minced): Essential for its warm, mellow bite—don’t skip it!
- Carrots (2 medium, diced): Carrots bring color and a gentle sweetness that balances the soup.
- Celery (2 stalks, diced): Celery gives a fresh, herbal undertone and classic soup texture.
- Fresh thyme leaves (1 teaspoon) or dried thyme (1/2 teaspoon): Thyme layers in a subtle earthiness reminiscent of rustic Italian kitchens.
- Dried oregano (1/2 teaspoon): Oregano’s unmistakable aroma gives this soup its unmistakable Italian flair.
- Crushed red pepper flakes (1/4 teaspoon, optional): For a gentle heat that perks up your palate—add more or less to taste.
- Chicken or vegetable broth (6 cups): This forms the heart of the soup, so use a flavorful, good-quality broth.
- Small pasta (1 cup, such as ditalini or orzo): These little shapes soak up the broth and make each spoonful satisfying.
- Grated Parmesan cheese (1/2 cup): Adds savory richness and creamy body—try Pecorino Romano for a sharper edge.
- Salt and black pepper to taste: Essential for bringing all the flavors together—taste as you go!
- Fresh parsley (2 tablespoons, chopped): A final flurry of parsley adds color and a pop of freshness.
- Lemon juice (from 1 lemon): The secret to a bright, lively finish—don’t miss this!
How to Make Italian Penicillin Soup
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once it shimmers, toss in the chopped onion, garlic, carrots, and celery. Let them sauté together for about 5 to 7 minutes, stirring occasionally, until the vegetables are softening and the kitchen smells sweet and inviting. This is the aromatic base that gives Italian Penicillin Soup its homey character.
Step 2: Add the Herbs and Spices
Sprinkle in your thyme, oregano, and a pinch of crushed red pepper flakes if you want a gentle kick. Stir everything for about a minute, just until the herbs release their fragrance and wake up the flavors. This step infuses the oil and veggies with those distinctive Italian notes.
Step 3: Pour in the Broth
Next, pour in all the chicken or vegetable broth. Raise the heat to bring everything to a gentle boil, then lower it to a simmer. Let the soup bubble away for 10 minutes, so the vegetables become perfectly tender and the broth tastes layered and comforting.
Step 4: Cook the Pasta
Stir in your chosen pasta—ditalini or orzo are classic, but any small shape works. Cook according to the package instructions, usually about 7 to 9 minutes, until the pasta is just tender. Stir occasionally so nothing sticks to the bottom.
Step 5: Finish and Season
Once the pasta is ready, sprinkle in the grated Parmesan cheese and stir until it melts into the broth, adding body and richness. Season with salt, plenty of black pepper, and squeeze in the juice of one lemon to brighten every bite. Taste and adjust the seasoning if needed—this is your moment to make the soup your own.
Step 6: Garnish and Serve
Just before serving, ladle the hot Italian Penicillin Soup into bowls and top each with plenty of chopped fresh parsley. The green flecks look beautiful and add a fresh, herbal aroma that makes the soup truly sing.
How to Serve Italian Penicillin Soup
Garnishes
The finishing touches can make all the difference. Besides the classic sprinkle of parsley, try adding a shower of extra Parmesan or a drizzle of good olive oil. A twist of cracked black pepper or even a few red pepper flakes can personalize each serving of Italian Penicillin Soup to your taste.
Side Dishes
This soup pairs beautifully with rustic bread—think crusty sourdough or warm focaccia for dipping. Add a simple green salad tossed in a lemony vinaigrette, and you’ve got a meal that’s light yet deeply satisfying. For a heartier meal, serve with a side of roasted vegetables or a platter of marinated olives.
Creative Ways to Present
For a dinner party, serve Italian Penicillin Soup in small cups as a warming starter. You can also ladle it over cooked, shredded chicken for extra protein or stir in a handful of baby spinach just before serving for added greens. For a family-style meal, set out bowls of garnishes and let everyone build their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Let any leftover Italian Penicillin Soup cool to room temperature, then transfer it to airtight containers. It will keep in the refrigerator for up to 4 days. The flavors meld and deepen, making tomorrow’s bowl even more delicious.
Freezing
This soup freezes well, though the pasta may soften a bit upon thawing. For best results, freeze the soup before adding the pasta, then add freshly cooked pasta when reheating. Store in airtight containers or freezer bags for up to 2 months.
Reheating
To reheat, simply pour the soup into a pot and warm gently over medium heat, stirring occasionally. If the soup has thickened, add a splash of broth or water to loosen it up. For individual servings, the microwave works well—just cover and heat in short bursts, stirring in between.
FAQs
Can I make Italian Penicillin Soup vegetarian?
Absolutely! Just use a flavorful vegetable broth and either omit the Parmesan or use a vegetarian-friendly version. The soup is still wonderfully rich and satisfying.
Can I add chicken to make it heartier?
Yes! Shredded cooked chicken is a fantastic addition, stirring it in at the end to warm through. It transforms Italian Penicillin Soup into a more substantial meal, perfect for chilly days.
What’s the best pasta shape to use?
Small shapes like ditalini or orzo work beautifully because they soak up the broth and are easy to eat. Feel free to experiment with other tiny pastas you love or have on hand.
Is this soup gluten-free?
It can be! Simply use your favorite gluten-free small pasta. All the other ingredients in Italian Penicillin Soup are naturally gluten-free, so it’s easy to adapt without sacrificing flavor.
How can I make the soup more lemony?
If you love a bright, citrusy note, add extra lemon juice or even a bit of lemon zest at the end. Taste as you go to keep the balance just right for your palate.
Final Thoughts
If you’re searching for a bowl of pure comfort and nourishment, give Italian Penicillin Soup a try. It’s easy to make, endlessly adaptable, and guaranteed to warm you from the inside out. I hope this recipe becomes a staple in your kitchen, ready to soothe and delight whenever you need it most!
Print
Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Italian Penicillin Soup is a comforting and flavorful pasta soup inspired by classic Italian ingredients. Combining sautéed vegetables, aromatic herbs, tender pasta, and a zesty lemon finish, this soup provides a soothing, hearty meal perfect for chilly days or when you need a gentle pick-me-up.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 cup small pasta (such as ditalini or orzo)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Heat the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 5–7 minutes until the vegetables begin to soften and become fragrant.
- Add herbs and spices: Stir in fresh thyme leaves (or dried), dried oregano, and crushed red pepper flakes if using. Cook for about 1 minute until the herbs release their aroma.
- Add broth and simmer: Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes to allow flavors to meld.
- Cook the pasta: Add the small pasta to the simmering soup and cook according to package instructions until tender, usually about 8–10 minutes.
- Finish with cheese and seasoning: Stir in the grated Parmesan cheese until melted and incorporated. Season the soup with salt, black pepper, and the juice of one lemon to brighten the flavors.
- Garnish and serve: Sprinkle the chopped fresh parsley over each bowl before serving for a fresh herbal touch.
Notes
- This soup is inspired by classic Italian flavors and is perfect for soothing colds.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper taste.
- For a heartier meal, add shredded cooked chicken to the soup.
- Use gluten-free pasta and vegetable broth to make this recipe gluten-free and vegetarian.
- The lemon juice adds a citrusy brightness that balances the richness of the cheese and broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
