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
Scale
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
