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Italian Penicillin Soup

Close-up of a white bowl filled with Italian penicillin soup, featuring small pasta, sliced carrots, and topped with Parmesan cheese and parsley.
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A simple, soothing Italian-style soup featuring lemon and small pasta, perfect for comfort or when you feel unwell.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 cup shredded cooked chicken (optional, omit for vegetarian)
  • 1/2 cup pastina or small pasta (like acini di pepe)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic and oregano. Cook for 1 minute until fragrant.
  4. Pour in the broth. Bring the mixture to a boil.
  5. Add the pastina and the shredded chicken, if using. Reduce heat and simmer according to the pasta package directions, usually 8 to 10 minutes, until the pasta is tender.
  6. Remove the pot from the heat. Stir in the fresh lemon juice.
  7. Season with salt and pepper to your taste.
  8. Ladle the soup into bowls. Garnish with fresh parsley and Parmesan cheese, if desired.

Notes

  • For a vegetarian version, use vegetable broth and omit the chicken. You can add white beans or lentils for extra protein.
  • If you prefer a creamier texture, remove about 1 cup of the cooked soup (vegetables and broth only, no pasta) before adding the lemon, puree it, and stir it back into the pot.
  • This soup tastes better the next day, making it good for meal prep.

Nutrition

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