Italian Penicillin Soup is a cozy and comforting bowl that brings together the warmth of Italian flavors with a little kick to soothe your soul. It’s packed with hearty ingredients like garlic, herbs, lemon, and a touch of spice, making it both refreshing and healing in a tasty way.
I love this soup because it feels like a hug in a bowl, perfect for chilly days or when you’re feeling under the weather. The lemon adds a bright, zesty note that wakes up all the other ingredients, while the garlic and herbs make everything taste so fresh and homey. I usually make a big pot so there’s plenty to share—or save for later when you need a little pick-me-up.
My favorite way to serve Italian Penicillin Soup is with some crusty bread on the side, great for dipping and soaking up every last bit of broth. It’s a simple meal that manages to feel special and satisfying, and it always brings a smile to everyone’s face at the table. Whether you’re sneezing or just need something comforting, this soup is a wonderful choice to have on hand.
Key Ingredients & Substitutions
Olive oil: Use a good-quality extra virgin olive oil for a mellow, fruity flavor. If unavailable, vegetable or avocado oil can work fine.
Pearl couscous: This adds lovely texture but you can swap it with orzo pasta, rice, or leave it out for a gluten-free version.
Chicken broth: For a vegetarian soup, vegetable broth is a great substitute. Homemade broth always gives extra depth of flavor.
Fresh spinach: Baby spinach works best as it wilts quickly. If you don’t have spinach, kale or Swiss chard are good alternatives but may need longer cooking.
Lemon: Both zest and juice brighten the soup wonderfully. If fresh lemons aren’t available, bottled lemon juice works, but fresh zest really lifts the flavor.
How Can You Make the Vegetables Soft but Still Tasty?
Soft vegetables add heartiness but keeping their flavor is key. Here’s how to do it right:
- Sauté onion first until translucent to bring out sweetness.
- Add garlic, carrots, and celery and cook gently so they start to soften but don’t brown.
- Simmer in broth rather than boil vigorously—it keeps veggies tender, not mushy.
- Add quick-cooking ingredients like peas, spinach, and tomatoes near the end to keep their freshness.
Taking your time and stirring occasionally makes the soup well-balanced and satisfying!
Equipment You’ll Need
- Large soup pot – I like this because it heats evenly and makes handling the whole soup easier.
- Wooden spoon – perfect for stirring without scratching the pot and for gentle mixing.
- Measuring cups and spoons – to keep everything precise, especially with spices and broth.
- Grater or zester – essential for getting fresh lemon zest and ginger easily.
- Knife and chopping board – for dicing vegetables and chopping herbs quickly and safely.
Flavor Variations & Add-Ins
- Use cooked turkey or shrimp instead of chicken for different protein options.
- Add a sprinkle of grated Parmesan or Pecorino cheese for extra richness.
- Stir in cooked beans or chickpeas for added fiber and heartiness.
- Spice it up with extra red pepper flakes or a dash of hot sauce if you like more heat.
How to Make Italian Penicillin Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 cup cherry tomatoes, halved
- 1 cup green peas (fresh or frozen)
- ½ cup pearl couscous or small pasta (optional)
- 6 cups chicken broth or vegetable broth
- 1 cup cooked chicken breast, shredded or diced
- 1 lemon (zest and juice)
- 1 teaspoon turmeric powder
- 1 teaspoon freshly grated ginger
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 cups fresh spinach leaves
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This soup takes about 10 minutes of prep and around 25 minutes of cooking time, totaling about 35 minutes from start to finish. It’s a quick recipe perfect for a comforting weeknight dinner or when you need a warm, soothing meal.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Then stir in the minced garlic, sliced carrots, and chopped celery. Cook these together for another 5 minutes, stirring now and then, so the veggies soften gently.
2. Add Spices and Broth:
Mix in the turmeric, grated ginger, and red pepper flakes, stirring constantly for about one minute so the spices release their flavor. Pour in the chicken or vegetable broth, then bring it up to a boil.
3. Cook the Pasta and Vegetables:
Add the pearl couscous or small pasta if you’re using it. Let it cook following the package instructions—usually about 8-10 minutes—until tender. Then stir in the halved cherry tomatoes, green peas, and cooked chicken. Let everything simmer for 5 more minutes so the flavors come together.
4. Finish the Soup:
Stir in fresh spinach leaves, cooking until they wilt, roughly 2 minutes. Remove the pot from heat, then add the fresh lemon zest and juice. Season with salt and pepper to your liking.
5. Serve and Enjoy:
Ladle the soup into bowls, garnish with fresh basil leaves, and sprinkle with grated Parmesan if you like. Serve hot, with crusty bread on the side to dip and enjoy every comforting spoonful.
Can I Use Frozen Vegetables in This Soup?
Yes! Frozen peas and spinach work well—just add them a little earlier to ensure they have time to cook through. No need to thaw beforehand.
How Do I Store Leftovers?
Keep any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Vegetarian?
Absolutely! Use vegetable broth and omit the chicken or substitute with cooked beans for added protein.
What Can I Substitute for Pearl Couscous?
Orzo, small pasta shapes, or rice are great alternatives. Just adjust cooking times accordingly to ensure they become tender.
