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The Ultimate Italian Penicillin Soup: A Velvety, Lemon-Kissed Comfort Dish

Close-up of a white bowl filled with steaming Italian penicillin soup featuring small, ridged pasta shapes in a creamy yellow broth.
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You need this recipe when you feel under the weather. This Italian Penicillin Soup uses simple vegetables and broth to create a smooth, comforting bowl, finished with bright lemon and small pasta. It is the best soup for colds.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups high-quality chicken broth (or vegetable broth for a vegan option)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 cup small pasta, such as pastina or ditalini
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • Salt and black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  2. Add the minced garlic, oregano, and basil to the pot. Cook for 1 minute until fragrant.
  3. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the carrots are very tender.
  4. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth and velvety. Return the pureed soup to the pot if necessary.
  5. Bring the smooth soup back to a gentle simmer. Add the small pasta and cook according to package directions, usually 6 to 8 minutes, until the pasta is tender.
  6. Remove the pot from the heat. Stir in the fresh lemon juice. Season generously with salt and pepper to your taste.
  7. Serve immediately. Offer grated Parmesan cheese at the table for topping if you are not making this soup vegan.

Notes

  • For a richer flavor, use homemade chicken stock instead of store-bought broth.
  • If you want a thicker soup, you can blend in one small cooked potato with the vegetables before adding the broth.
  • This soup freezes well without the pasta; cook the pasta separately and add it when reheating individual portions.

Nutrition

Find it online: https://yumdrizzle.com/italian-penicillin-soup-recipe-comfort-food/