Ultimate Italian Penicillin Soup is a comforting hug in a bowl that blends the zest of Italy with soothing flavors. Think golden chicken broth, a touch of lemon, garlic, and a little kick just like the classic cocktail this soup is named after. It’s hearty but light, with a lovely brightness from fresh herbs and a bit of warmth from pepper and honey.
I love making this soup when I need something that feels both cozy and fresh. The way the garlic and lemon come together reminds me of visiting a little trattoria in Italy where the food tastes like it’s made with a big smile. It’s one of those recipes that’s simple but feels special with every spoonful.
My favorite way to enjoy this soup is with crusty bread to soak up all the tasty broth. It’s perfect for chilly evenings or whenever you want a bowl that’s soothing but still lively. If you’re looking for a warm meal that’s a little different, this soup is a great pick and always leaves me feeling cared for.
Key Ingredients & Substitutions
Olive Oil: This is your base flavor and helps soften the veggies. Use extra virgin for the best taste. If you don’t have olive oil, a mild vegetable oil works fine.
Onion, Garlic, Carrots, and Celery: The classic soffritto mix builds deep flavor here. If you’re short on time, frozen diced versions work well.
Chicken Broth: Homemade is ideal for rich flavor, but low sodium store-bought broth is a handy substitute. For a vegetarian option, try vegetable broth.
Small Pasta: Elbow macaroni or ditalini are perfect for this soup’s texture. If you prefer gluten-free, brown rice pasta can be a good swap.
Lemon Juice & Honey: Lemon brightens the soup with fresh acidity, while honey adds mild sweetness to balance the flavors. Use fresh lemon juice for the best zing.
Herbs & Spices: Dried oregano and thyme add classic Italian earthiness, while black pepper brings gentle heat. Fresh herbs like parsley or basil at the end add a fresh finish.
Parmesan Cheese: A sprinkle of Parmesan adds umami and creaminess. If dairy-free, try a sprinkle of nutritional yeast or skip it altogether.
How Do I Balance Acidity and Sweetness Perfectly in This Soup?
Balancing lemon’s sharpness with honey’s sweetness is key for a smooth, inviting flavor. Here’s how I do it:
- Add lemon juice a little at a time after cooking, tasting as you go.
- Stir in honey slowly to soften lemon’s brightness without making it sweet.
- Taste often — if the soup feels too tart, add a tiny bit more honey; if too sweet, add a dash more lemon or broth.
- This balancing act helps make the soup lively but gentle, keeping it cozy and fresh.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for sautéing veggies and simmering the soup evenly.
- Wooden spoon – great for stirring gently without scratching your pot.
- Chef’s knife – sharp and reliable for chopping onions, garlic, and veggies quickly.
- Citrus juicer or reamer – helps you get every drop of fresh lemon juice without seeds.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Add cooked shredded chicken for extra protein and heartiness; it pairs well with the bright lemon flavor.
- Stir in spinach or kale near the end to boost nutrition and add a pop of green.
- Try swapping Parmesan for Pecorino Romano for a saltier, sharper cheese flavor.
- Include a pinch of red pepper flakes if you like a little heat to balance the lemon and honey.
How to Make Ultimate Italian Penicillin Soup
Ingredients You’ll Need:
Vegetables & Base:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
Broth & Pasta:
- 6 cups chicken broth (homemade or low sodium preferred)
- 1 cup small pasta (like elbow macaroni or ditalini)
Herbs & Seasonings:
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- ½ tsp crushed black pepper
- Salt, to taste
Brighteners & Toppings:
- Juice of 1 lemon (about 2 tbsp)
- 1 tsp honey
- Fresh parsley or basil, chopped (for garnish)
- Freshly grated Parmesan cheese (for topping)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare the vegetables and ingredients, 20 minutes of cooking time, and a few minutes to finish and garnish. So, plan for approximately 30 to 35 minutes total before you can enjoy your warm bowl!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Warm 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, garlic, diced carrots, and celery. Cook gently, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5 to 7 minutes.
2. Add Broth and Herbs:
Pour in 6 cups of chicken broth and bring the mixture to a boil. Once boiling, add the small pasta, dried oregano, dried thyme, bay leaf, crushed black pepper, and a pinch of salt. Lower the heat to a simmer.
3. Cook Pasta and Finish Soup:
Let the soup simmer until the pasta is tender, about 8 to 10 minutes. Remove the bay leaf. Stir in the fresh lemon juice and honey, tasting as you go to balance the brightness and sweetness. Adjust salt and pepper if needed.
4. Serve and Garnish:
Ladle the soup into bowls. Sprinkle chopped fresh parsley or basil on top and generously add freshly grated Parmesan cheese. For the perfect finish, serve with crusty bread to soak up the delicious broth.
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, you can! Vegetable broth works well for a vegetarian version and still provides a flavorful base. Just make sure to taste and adjust the seasoning as needed since vegetable broth can vary in saltiness.
What Pasta Can I Substitute?
Small pasta shapes like elbow macaroni or ditalini are ideal, but you can also use small shells, orzo, or even gluten-free pasta. Just watch the cooking time as different pastas may cook faster or slower.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes great reheated. Store it in an airtight container in the fridge for up to 3 days. Keep any added fresh herbs and Parmesan separate until serving to maintain their freshness.
How Do I Adjust the Lemon and Honey Balance?
Start by adding lemon juice and honey gradually after cooking, tasting as you go. This helps you achieve that perfect balance of tangy brightness and gentle sweetness without overpowering the soup.
