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Italian Penicillin Soup Recipe
Marigold Voss

Italian Penicillin Soup Recipe

A soothing Italian-style “penicillin soup” made with a light broth, vegetables, garlic, and herbs. This comforting soup is perfect when you’re feeling under the weather or need a warm, nourishing meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course, Soup
Cuisine: Italian
Calories: 290
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin
  • 1 cup Onion finely chopped
  • 2 cloves Garlic minced
  • 1 cup Carrots sliced
  • 1 cup Celery chopped
  • 6 cups Chicken broth low sodium
  • ½ cup Small pasta acini di pepe or orzo
  • 1 tsp Italian seasoning dried
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 1 tbsp Lemon juice fresh
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large soup pot Heavy-bottom
  • 1 Wooden spoon For stirring
  • 1 Cutting board Vegetable prep
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large soup pot over medium heat.
  2. Add chopped onion, carrots, and celery and sauté until softened.
  3. Stir in minced garlic and cook until fragrant.
  4. Pour in chicken broth and bring to a gentle boil.
  5. Add Italian seasoning, salt, and black pepper.
  6. Reduce heat and simmer for 20 minutes.
  7. Add pasta and cook until tender.
  8. Stir in fresh lemon juice.
  9. Taste and adjust seasoning as needed.
  10. Remove from heat and garnish with parsley before serving.

Video

Notes

  • Use homemade broth for best flavor and soothing benefits.
  • Add shredded chicken if extra protein is desired.
  • Replace pasta with rice for a gluten-free option.
  • Best served hot and fresh.