A Warm Welcome to Italian Penicillin Soup
This simple soup soothes the body and the mind. It uses basic vegetables, broth, a squeeze of lemon, and leafy greens. It cooks fast and feels like a hug in a bowl. If you want a quick, healthy meal, this is a great pick. For another take on this soup, you can see this Italian penicillin page for ideas and notes.
What Makes This Recipe Worth Trying
You’ll love it because it is light, bright, and forgiving. It needs small work up front (chop and sauté), then it gently simmers. The lemon adds fresh lift and the greens add color and vitamins. It’s good when you want something easy and comforting. If you like anti-inflammatory options, compare flavors with an anti-inflammatory turmeric chicken soup for variety.
Step-by-Step: How to Make Italian Penicillin Soup
Ingredients:
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup spinach or kale, chopped
- Juice of 1 lemon
Directions:
- In a large pot, heat a little olive oil over medium heat. Add the onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the garlic, thyme, and oregano, cooking for an additional minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for about 15 minutes.
- Add the spinach or kale and simmer for 5 more minutes until wilted.
- Stir in the lemon juice and season with salt and pepper to taste.
- Serve warm.
How to Serve Italian Penicillin Soup So It Shines
Serve it hot in shallow bowls so the aroma rises. Add a drizzle of olive oil, or a few grinds of black pepper. A slice of crusty bread or a plain roll works well to soak up the broth. For a heartier meal, add cooked pasta or shredded chicken just before serving.
Best Ways to Keep This Soup Fresh
Cool the soup to room temperature within two hours, then store in airtight containers. Refrigerate for up to 4 days. You can freeze the soup for up to 3 months—leave out the lemon and fresh greens if freezing, then add them when reheating. Reheat gently on the stove until warmed through.
Helpful Tips for a Better Soup
- Chop vegetables to similar sizes so they cook evenly.
- Use low-sodium broth if you want more control over salt.
- Add lemon juice at the end for a fresh, bright flavor.
- If you like texture, hold back half the greens and add them just before serving.
- For more recipe inspiration and soup tips, check this autumn wild rice soup post for different ideas.
Small Ways to Change This Recipe
- Add cooked small pasta (pastina) or rice to make it more filling.
- Use chicken broth and shredded chicken for a non-vegetarian version.
- Swap lemon for a splash of white wine vinegar for a different tang.
- Stir in a spoonful of pesto at the end for herb-forward flavor.
Nutrition Snapshot
Estimate per serving (makes about 4 servings):
- Calories: ~120–160
- Protein: 3–5 g
- Carbohydrates: 15–20 g
- Fat: 4–6 g
- Fiber: 3–5 g
Values will change if you add pasta, chicken, or more oil.
Family-Friendly Serving Ideas
- Serve with buttered toast or garlic bread for kids.
- Add small pasta shapes to please picky eaters.
- Offer grated cheese at the table so each person can add what they like.
What to Pair With This Soup
- Crusty bread or focaccia.
- A light salad (mixed greens with lemon vinaigrette).
- A simple sandwich: grilled cheese or turkey on whole grain bread.
- A glass of white wine or sparkling water with lemon.
Conclusion
If you want other versions or detailed recipes, try these helpful resources: Italian Penicillin Soup Recipe for a classic guide, Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup) for a noodle-forward family version, and Italian Penicillin Soup – PlantYou for a plant-based take and extra tips.
Frequently Asked Questions
Q: Can I make this soup without garlic?
A: Yes. You can skip garlic or use garlic powder for a milder flavor.
Q: Can I use frozen vegetables?
A: Yes. Frozen carrots and celery work fine. Add frozen greens near the end so they don’t overcook.
Q: How do I keep the soup bright and fresh?
A: Add lemon juice at the end and don’t overcook the greens—add them in the last few minutes.
Q: Is this soup good for kids?
A: Yes. It is mild and easy to adapt—add small pasta or blend part of it for a smoother texture.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the onion, carrot, and celery first, then add everything to the slow cooker and cook on low for 4–6 hours. Add greens and lemon near the end.
Italian Penicillin Soup
Ingredients
Vegetable Base
- 4 cups vegetable broth Use low-sodium broth for more control over salt.
- 1 cup carrots, diced Chop to similar sizes for even cooking.
- 1 cup celery, diced Chop to similar sizes for even cooking.
- 1 cup onion, diced
- 2 cloves garlic, minced Can be skipped or replaced with garlic powder.
Herbs & Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste Adjust according to preference.
Greens & Lemon
- 1 cup spinach or kale, chopped Add half for texture, if desired.
- 1 juiced lemon Add at the end for a fresh flavor.
Instructions
Preparation
- In a large pot, heat a little olive oil over medium heat.
- Add the onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the garlic, thyme, and oregano, cooking for an additional minute until fragrant.
Cooking
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for about 15 minutes.
- Add the spinach or kale and simmer for 5 more minutes until wilted.
- Stir in the lemon juice and season with salt and pepper to taste.
- Serve warm.
