Ultimate Italian Penicillin Soup combines the comforting warmth of classic Italian flavors with a gentle, soothing twist similar to the famous penicillin cocktail. This soup is all about bright garlic, fresh herbs, lemon zest, and a touch of spicy honey that makes every spoonful feel like a cozy hug. It’s rich, flavorful, and just a little different from your usual tomato-based soups.
I love making this soup when I’m craving something healing and satisfying, especially on chilly days or when I need a little extra comfort. The combination of fresh garlic and lemon gives it a nice kick, while the honey smooths everything out perfectly. It’s like your favorite Italian grandmother’s remedy, just in a bowl. I usually add plenty of fresh parsley to keep it lively and fresh!
For serving, I like to enjoy it with crusty bread to soak up all the tasty juices, or even a sprinkle of Parmesan cheese on top if I’m feeling cheesy. It’s a great dish to share because it feels special but is simple enough to make for a weeknight dinner. Trust me, this soup has quickly become one of my go-to recipes when I want something both comforting and a little fun.
Key Ingredients & Substitutions
Olive Oil: Use good-quality extra virgin olive oil for a fresh, fruity flavor. If you need a neutral oil, avocado oil works well, but olive oil brings the authentic Italian taste.
Ditalini Pasta: This small tubular pasta works perfectly to soak up the broth. If you can’t find ditalini, small elbow macaroni or orzo pasta make great substitutes.
Lemon: Both zest and juice brighten the soup with fresh acidity. If fresh lemons aren’t available, use bottled lemon juice sparingly and add a little lemon zest powder if you have it.
Herbs: Fresh thyme and rosemary add aromatic depth. If you only have dried herbs, use half the amount since dried herbs are more concentrated.
Honey: Adds a gentle sweetness that balances the lemon and herbs. You can swap it with maple syrup or agave nectar if you prefer a vegan option.
Parmesan Cheese: Provides savory umami and richness. Use a good-quality Parmigiano-Reggiano if possible. Nutritional yeast works as a vegan substitute but changes the flavor slightly.
How Do I Cook Pasta Directly in the Soup Without It Getting Mushy?
Cooking pasta right in the soup broth adds texture and flavor but can be tricky to get just right. Here’s my advice to nail it every time:
- Add the pasta only once the soup is at a gentle boil, not just warm.
- Keep the heat simmering steady to avoid overcooking or mushy pasta.
- Start checking pasta at the minimum cook time suggested on the package.
- Use a little less pasta if you plan to store leftovers—the pasta will soak up more liquid and get softer over time.
- If you expect leftovers, consider cooking pasta separately and adding it to each bowl when serving to keep it firm.
With a bit of timing, your soup’s pasta will remain tender but firm, soaking up all those comforting flavors without getting gummy.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for even heating and simmering the soup without burning.
- Wooden spoon – gentle on your pot and great for stirring the soup ingredients.
- Measuring cups and spoons – helps you get the right amount of broth, herbs, and honey.
- Microplane or fine grater – ideal for zesting lemons to add fresh citrus flavor.
- Ladle – makes serving the soup easy and mess-free.
- Chef’s knife and cutting board – for dicing veggies and herbs precisely.
Flavor Variations & Add-Ins
- Add cooked shredded chicken or pancetta for a protein boost and richer flavor.
- Swap ditalini pasta with orzo or small shells to change up the pasta texture easily.
- Mix in sautéed mushrooms or spinach for extra veggies and earthiness.
- Try a sprinkle of red pepper flakes or a dash of smoked paprika for a hint of heat and smokiness.
Ultimate Italian Penicillin Soup
Ingredients You’ll Need:
For The Soup:
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup ditalini or small pasta (like pasta in the photo)
- 1 lemon, zested and juiced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep your vegetables and ingredients, 20 minutes to cook everything, so plan for about 30 minutes total from start to enjoying your cozy bowl of soup.
Step-by-Step Instructions:
1. Prepare The Veggies and Sauté:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook them gently, stirring often, until they’re soft and fragrant—about 5 to 7 minutes. This builds the tasty base of your soup.
2. Add Garlic and Herbs:
Stir in the minced garlic and cook just for a minute more until you catch that warm, yummy garlic smell. Then pour in the chicken broth and add the fresh thyme and rosemary. Stir everything together and bring it up to a gentle boil.
3. Cook Pasta in The Broth:
Once boiling, add the ditalini pasta. Cook according to the package, usually 8 to 10 minutes, until just tender but still firm (al dente). This way the pasta soaks up the flavorful broth without getting mushy.
4. Add Bright Flavors and Season:
Turn off the heat and stir in the lemon zest, freshly squeezed lemon juice, and honey to give that hint of sweetness and acidity that’s so comforting. Taste the soup and add salt and pepper as you like.
5. Finish With Cheese and Serve:
Finally, mix in the grated Parmesan cheese. This adds a lovely creamy richness. Ladle your soup into bowls and sprinkle a little extra Parmesan and fresh parsley on top. Serve warm, with crusty bread if you want to soak up every last drop!
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes, vegetable broth works perfectly for a vegetarian version of this soup. Just use the same amount and adjust seasoning as needed since vegetable broths vary in saltiness.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup as directed and let it cool before refrigerating. It keeps well for up to 3 days. If the pasta absorbs too much liquid overnight, add a splash of broth or water when reheating.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for 3 days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly. Avoid freezing pasta in the soup as it may become mushy upon thawing.
Can I Substitute the Pasta for Rice or Gluten-Free Options?
Yes! Small rice shapes or gluten-free pasta work well. Just keep an eye on cooking times since different grains may cook faster or slower than ditalini pasta.