There’s something almost magical about a steaming bowl of soup when you’re feeling under the weather. While chicken soup might be known as “Jewish penicillin,” I’d like to introduce you to its Italian cousin – what I lovingly call Italian Penicillin Soup. This light, easy, and comforting soup is my go-to remedy when sickness strikes.
I first discovered this recipe during a particularly nasty winter cold while studying in Florence. My host mother, Sophia, noticed my red nose and scratchy voice at breakfast and simply said, “Stai a casa oggi. Ti preparo qualcosa.” (Stay home today. I’ll prepare something for you.) By midday, the apartment filled with an aromatic blend of herbs, garlic, and simmering broth that seemed to clear my sinuses before I’d taken a single spoonful.
This Italian Penicillin Soup combines the healing powers of garlic, herbs, and a light broth with small pasta, vegetables, and a touch of Parmesan. It’s gentle on the stomach but packed with immune-boosting ingredients that genuinely make you feel better – whether that’s through actual medicinal properties or the simple comfort of something warm and homemade.
Why You’ll Love This Recipe
This soup isn’t just for sick days – though it certainly shines then. Here’s why this Italian Penicillin Soup deserves a spot in your regular recipe rotation:
- Truly simple ingredients – nothing fancy required, just pantry staples
- Ready in under 30 minutes – perfect when you don’t have energy to spare
- Customizable – easily adapted to what you have on hand
- Gentle on the stomach – but still flavorful and satisfying
- Packed with immune-supporting ingredients – garlic, herbs, and vegetables
- Freezes beautifully – make a double batch for future sick days
- Tastes even better the next day – as all good soups do
The beauty of this Italian Penicillin Soup is its simplicity. When you’re feeling unwell, the last thing you want is a complicated recipe with dozens of ingredients. This soup delivers maximum comfort with minimal effort.
Ingredients
For the soup base:
- 8 cups low-sodium chicken broth (vegetable broth works too)
- 6 cloves garlic, minced
- 1 medium onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tablespoons extra virgin olive oil
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
For the soup:
- ¾ cup small pasta (ditalini, stelline, orzo, or broken spaghetti)
- 2 cups fresh spinach or escarole, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- Grated Parmesan cheese for serving
Step-by-Step Instructions
Prepare the Base
Heat the olive oil in a large pot over medium heat. When it shimmers, add the diced onion and cook for 3-4 minutes until translucent.
Add the garlic and cook for another 30 seconds until fragrant. Don’t let it brown – you want its medicinal properties intact.
Add the carrots and celery to the pot and cook for 5 minutes, stirring occasionally, until they begin to soften.
Pour in the broth and add the bay leaf, dried oregano, dried thyme, and red pepper flakes (if using). Season with a pinch of salt and freshly ground black pepper.
Bring to a gentle boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
Complete the Soup
Add the pasta to the simmering broth and cook according to package directions until al dente. Remember that the pasta will continue to absorb liquid as it sits, so err on the side of slightly firmer.
Stir in the spinach or escarole and cook just until wilted, about 1-2 minutes.
Remove from heat and stir in the fresh parsley and lemon juice.
Taste and adjust seasoning as needed with additional salt and pepper.
Serve hot with a sprinkle of freshly grated Parmesan cheese on top.
Tips, Variations, and Serving Suggestions
Make-Ahead Tips
This Italian Penicillin Soup is perfect for preparing in advance. In fact, the flavors improve after a day in the refrigerator. If making ahead, consider these tips:
- Cook the pasta separately and add it to individual portions when serving to prevent it from absorbing too much broth.
- The soup (without pasta) can be refrigerated for up to 3 days or frozen for up to 3 months.
- When reheating, you may need to add a splash of additional broth as the vegetables and pasta will have absorbed some liquid.
Variations
When you’re sick, use whatever you have on hand. Here are some easy variations:
- Protein boost: Add shredded rotisserie chicken or small chicken meatballs
- Vegan version: Use vegetable broth and skip the Parmesan (or use a plant-based alternative)
- Extra greens: Add kale, Swiss chard, or any leafy greens in place of spinach
- Grain alternative: Substitute cooked farro, barley, or rice for the pasta
- Lemon lover’s version: Add the zest of one lemon along with the juice
- Immunity boost: Add 1-2 teaspoons of grated fresh ginger with the garlic
Serving Suggestions
This soup is a complete meal on its own, but you might enjoy it with:
- A slice of crusty Italian bread, lightly toasted
- A simple side salad dressed with lemon and olive oil
- A drizzle of high-quality extra virgin olive oil on top
- Fresh herbs (basil, parsley, or thyme) sprinkled over each serving
- A squeeze of fresh lemon just before eating
Nutritional Information
Per serving (based on 6 servings):
- Calories: Approximately 180
- Protein: 7g
- Carbohydrates: 25g
- Fat: 6g
- Fiber: 3g
- Sodium: 650mg (varies based on broth used)
This Italian Penicillin Soup is relatively low in calories while providing essential nutrients from the vegetables, herbs, and broth. The garlic and herbs contain compounds that may support immune function, while the warm broth can help soothe a sore throat and provide hydration.
The Italian Remedy You Need
There’s a reason Italian grandmothers have been making variations of this soup for generations. In its simplicity lies its power – genuine ingredients coming together to create something greater than the sum of its parts. This Italian Penicillin Soup isn’t just food; it’s care in a bowl.
The next time you feel a cold coming on or simply need a comforting meal, remember this recipe. It takes little effort but offers abundant comfort. Even when you’re feeling perfectly healthy, this soup makes a wonderful light lunch or dinner starter.
As my Italian host mother would say, “La medicina più potente è fatta con amore nella cucina” – the most powerful medicine is made with love in the kitchen. I hope this Italian Penicillin Soup brings you the comfort and healing it has brought to my family for years.
Buon appetito e buona salute! (Good appetite and good health!)
