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Classic Italian Penicillin Soup: Quick Comfort for Colds

Close-up of a white bowl filled with bright yellow Italian penicillin soup, featuring carrots and sprinkled with pepper.
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Make this Italian Penicillin Soup when you need a restorative meal. This recipe uses simple ingredients to create a soothing, flavorful broth with small pasta, ready fast for when you feel under the weather.

Ingredients

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  • 6 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 cup pastina pasta (or orzo)
  • 1 tablespoon butter
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon fresh lemon juice (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften.
  2. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to maintain a simmer.
  3. Stir in the pastina pasta. Cook for about 7 to 8 minutes, stirring often to prevent the pasta from sticking to the bottom of the pot. Cook until the pasta is tender.
  4. Turn off the heat. Stir in the butter and Parmesan cheese until they melt into the broth.
  5. If using, stir in the lemon zest and lemon juice now. Season the soup with salt and pepper to your taste.
  6. Ladle the soup into bowls. Garnish each serving with fresh parsley and extra Parmesan cheese if you like.

Notes

  • For a gluten-free soup option, substitute the pastina with gluten-free pastina or use rice instead.
  • If you are making this for someone who is sick, adding the lemon juice right before serving brightens the flavor significantly.
  • This soup freezes well; cool completely before storing in airtight containers for up to three months.

Nutrition

Find it online: https://fooddexterity.com/italian-penicillin-soup-recipe/