Italian Penicillin Soup Recipe
Italian Penicillin Soup is a delicious mix of smoky, tangy, and comforting flavors that bring a little warmth to your day. Imagine a rich broth filled with tender chicken, sharp…
By Emily
•
•
Reading time: 5 min
Tip: save now, read later.
Italian Penicillin Soup is a delicious mix of smoky, tangy, and comforting flavors that bring a little warmth to your day. Imagine a rich broth filled with tender chicken, sharp Parmesan cheese, soothing garlic, and a hint of lemon to brighten everything up. It’s cozy yet refreshing, perfect for when you want a bit of comfort but with a twist.
I love making this soup when I’m feeling a little under the weather or just craving something easy but special. The smoky flavor usually comes from a touch of smoked cheese or bacon, which gives the soup a unique kick without being overpowering. It’s one of those recipes where all the ingredients come together in such a simple way, yet the result feels homemade and thoughtful.
My favorite way to enjoy this soup is with a slice of crusty bread on the side for dipping. It’s also lovely topped with extra Parmesan and a squeeze of fresh lemon juice right before serving. This soup always reminds me of cool evenings when I want a warm bowl that tastes like a gentle hug, and I’m sure it will be a favorite in your kitchen too!
Key Ingredients & Substitutions
Chicken Broth: Using homemade or low-sodium chicken broth lets you control the soup’s saltiness and depth. If you want a vegetarian version, vegetable broth works well too.
Pasta Pearls (Acini di Pepe or Orzo): These tiny pasta shapes cook quickly and add a lovely texture. If unavailable, tiny stars or even couscous can be great substitutes.
Parmesan Cheese: Parmesan brings a nutty umami flavor that melts into the broth. If you can’t find it, Pecorino Romano is a salty, sharper alternative.
Lemon Juice: Fresh lemon juice brightens the soup with a fresh tang that balances the rich broth and cheese. Avoid bottled lemon juice for the best taste.
Smoked Paprika or Liquid Smoke: This adds the subtle smoky note that makes this soup unique. If you prefer it milder, you can skip or reduce this ingredient.
How Do You Perfectly Cook Pasta for Soup Without It Getting Mushy?
The pasta is important because you want it tender but not mushy. Here are a few tips:
- Add pasta only when the broth is boiling and reduce to a simmer after adding it.
- Stir occasionally to prevent sticking and clumping.
- Check pasta frequently starting at 8 minutes; it should be tender but still have a slight bite.
- If making ahead, cook pasta separately and add it to each bowl just before serving to avoid sogginess.
Equipment You’ll Need
- Large soup pot – perfect for simmering the broth and cooking pasta all in one place.
- Sharp knife – makes chopping onions, garlic, and carrots quick and easy.
- Cutting board – gives you a safe space to prep your veggies.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
- Measuring cups and spoons – to get your ingredients just right, especially for the broth and spices.
Flavor Variations & Add-Ins
- Add cooked shredded chicken for extra protein and hearty texture.
- Swap Parmesan with Pecorino Romano for a sharper, saltier bite.
- Mix in fresh spinach or kale near the end for added color and nutrients.
- Sprinkle crushed red pepper flakes if you want a bit more heat and kick.
Italian Penicillin Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup small pasta pearls (acini di pepe or orzo)
- ½ cup grated Parmesan cheese, plus extra for garnish
- Juice of 1 lemon
- 1 teaspoon smoked paprika or a few drops of liquid smoke (optional for smoky note)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 20 minutes to cook, so you’ll have a warm, comforting bowl ready in about 30 minutes. It’s quick enough for a weeknight meal and easy to make!
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic. Cook, stirring often, until they are soft and fragrant, about 3 to 4 minutes. Then add the diced carrots and cook for another 3 minutes until they soften.
2. Cook the Pasta in Broth:
Pour in the chicken broth and raise the heat to bring it to a boil. Once boiling, add the pasta pearls. Lower the heat to a gentle simmer and cook the pasta until tender, about 8 to 10 minutes. Stir occasionally to keep the pasta from sticking.
3. Add Cheese, Lemon & Season:
Stir in the grated Parmesan cheese until melted and smooth. Then add the lemon juice and smoked paprika (or a few drops of liquid smoke if you like). Taste, and add salt and pepper as you prefer.
4. Serve and Garnish:
Turn off the heat and ladle the soup into bowls. Sprinkle extra Parmesan cheese and chopped parsley on top. Add a pinch of red pepper flakes if you want a little heat. Serve hot, best with crusty bread on the side for dipping.
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes! Vegetable broth works well if you want a vegetarian-friendly version. Just keep in mind the flavor will be a bit lighter, so you might want to add extra herbs or seasoning to boost the taste.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup and refrigerate it for up to 3 days. If possible, cook the pasta separately and add it when reheating to avoid it becoming mushy.
What Can I Substitute for Parmesan Cheese?
Pecorino Romano is a great substitute if you want a sharper, saltier flavor. If you’re dairy-free, nutritional yeast can add a cheesy flavor though the texture will be different.
How Do I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
