Italian Penicillin Soup is a unique twist on classic comfort food, blending hearty Italian flavors with a touch of soothing warmth. Think tender chicken, garlic, herbs, and a hint of lemon all coming together in a flavorful broth that feels just right when you’re needing a little pick-me-up. It’s like a cozy, medicinal hug in a bowl—made with ingredients that comfort and satisfy.
I love how this soup manages to be both nourishing and delicious without any fuss. The combination of garlic and lemon really brightens things up, and adding a bit of parmesan or herbs on top gives it that perfect finishing touch. Whenever I’m feeling under the weather or just want something simple but special, this is my go-to recipe. It’s easy to make and fills the kitchen with the most inviting smells.
My favorite way to enjoy this soup is with some crusty bread on the side to soak up every last drop. It’s great for a quiet night in or whenever you need a meal that feels like a little extra care. Plus, it’s the kind of dish that friends and family always ask for again because it warms both the body and the soul.
Key Ingredients & Substitutions
Olive Oil: This is your base for sautéing veggies. Extra virgin olive oil adds a nice flavor, but you can use any mild oil like avocado or grapeseed if you prefer.
Onion, Garlic, Carrots, and Celery: Classic Italian soup veggies. If you don’t have celery, add more carrots or onion. Fresh garlic is best for that punch of flavor; garlic powder works in a pinch.
Chicken Broth: Homemade broth brings great depth, but store-bought low sodium broth helps control salt levels. For a vegetarian version, use vegetable stock.
Small Pasta Pearls (Acini di Pepe or Israeli Couscous): These tiny pastas cook quickly and add nice texture. Or try orzo or small ditalini pasta for a similar effect.
Herbs (Oregano, Thyme, Bay Leaf): Dried herbs blend beautifully into the broth. Fresh herbs can be used but add them at the end to keep their bright flavors.
Lemon Juice: This is key for that fresh “penicillin” tang. Freshly squeezed is best. If you’re out of lemon, a splash of white wine vinegar or apple cider vinegar can work.
Parsley and Parmesan: Fresh parsley adds color and brightness. Parmesan adds umami and richness if you want a cheesier touch.
How Do I Get the Best Flavor from the Vegetables?
Building flavor starts with gently sautéing the onion, garlic, carrots, and celery. Here’s how:
- Heat olive oil over medium heat until shimmering but not smoking.
- Add the onion first and cook, stirring, until it turns translucent.
- Then add garlic, carrots, and celery. Cook until the vegetables soften—about 5-7 minutes total.
- This slow sauté helps release natural sweetness and makes the broth taste richer.
Patience here makes a big difference. Avoid rushing or using high heat to keep the flavors gentle and balanced.
Equipment You’ll Need
- Large soup pot – I like this size because it holds everything comfortably and allows even simmering.
- Cutting board and sharp knife – makes chopping veggies easy and quick.
- Measuring spoons and cups – keeps your seasoning balanced and ingredients accurate.
- Soup spoon or ladle – perfect for serving and stirring during cooking.
- Peeler (optional) – if you prefer to peel carrots or celery stalks for a smoother soup.
Flavor Variations & Add-Ins
- Replace chicken broth with vegetable stock for a vegetarian version—adds umami without the meat.
- Stir in cooked shredded chicken or turkey to make it heartier and more filling.
- Add spinach, kale, or zucchini towards the end of cooking for extra greens and texture.
- Sprinkle with red pepper flakes or a dash of hot sauce for some heat and spice.
Italian Penicillin Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup small pasta pearls (acini di pepe or Israeli couscous)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Juice of 1 lemon
- Optional: Grated Parmesan cheese for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your ingredients and 20 minutes to cook, so around 30 minutes total. It’s a quick, soothing meal that’s easy to whip up on any day.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook and stir for 5 to 7 minutes until vegetables are soft and fragrant.
2. Add Broth and Herbs:
Pour in the chicken broth, then add the dried oregano, dried thyme, and bay leaf. Bring everything to a boil over medium-high heat.
3. Cook the Pasta Pearls:
Once boiling, stir in the small pasta pearls. Lower heat to a gentle simmer and cook for 10 to 12 minutes until the pasta is tender but not mushy.
4. Finish and Season:
Remove the bay leaf. Stir in the fresh parsley and lemon juice. Season the soup with salt and pepper to your taste.
5. Serve Warm:
Ladle the soup into bowls. Garnish with extra parsley and a pinch of freshly ground black pepper. If you like, sprinkle grated Parmesan cheese on top for a richer finish.
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, you can substitute vegetable broth for a vegetarian version. It will still be flavorful and comforting, just check the seasoning as vegetable broth can vary in saltiness.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes better the next day as the flavors meld. Store it in the fridge in an airtight container for up to 3 days. Reheat gently on the stove or microwave.
Can I Freeze Italian Penicillin Soup?
Yes, it freezes well. Cool the soup completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly over low heat.
What If I Don’t Have Lemon Juice?
If you’re out of lemon juice, a splash of white wine vinegar or apple cider vinegar can add a similar bright acidity. Add a little at a time and taste as you go.