Italian Penicillin Soup is a comforting bowl full of bright flavors and soothing warmth. It usually features ingredients like lemon, garlic, fresh herbs, and sometimes a little kick of ginger or spices, making it feel like a gentle yet powerful pick-me-up. This soup feels like a hug in a bowl, perfect for when you’re feeling under the weather or just want something fresh and zesty.
I love making this soup when I want something that’s both simple and special. The way the lemon cuts through the broth gives it a fresh pop, and the garlic adds that familiar, homey flavor that makes it feel like a trusted friend. Sometimes, I like to add a handful of pasta or beans to the soup to make it a bit heartier without taking away from its light, healing vibe.
My favorite way to enjoy Italian Penicillin Soup is with a crusty slice of bread or a simple green salad on the side. It’s the kind of dish you can serve for a cozy night in or even when you’re hosting friends because it’s both warming and bright. I always find the flavors get better the next day too, so leftovers are a real treat!
Key Ingredients & Substitutions
Olive oil: This is the base for your soup flavor. Extra virgin olive oil adds a nice fruity touch, but regular olive oil works fine too.
Onion & garlic: They build a strong flavor foundation. If you’re short on fresh garlic, garlic powder can work in a pinch.
Carrots, celery & potato: These veggies add body and sweetness. You can swap potato for parsnip or sweet potato for a twist.
Chicken or vegetable broth: Use low-sodium to control salt better. Homemade broth adds extra depth but store-bought is quick and easy.
Pearl couscous: This tiny pasta gives the soup a nice texture. If you can’t find it, small pasta like orzo or even rice are good substitutes.
Peas and spinach: Freshness and color come from these green touches. Use fresh or frozen peas, and feel free to try kale instead of spinach.
Lemon juice: This brightens the whole soup. Fresh lemon juice is best; bottled works if fresh isn’t handy but tastes less vibrant.
Ginger (optional): Adds warmth and a gentle kick. If you don’t like ginger, try a pinch of ground turmeric or skip it altogether.
How Can I Get the Vegetables Perfectly Tender Without Overcooking?
Cooking the veggies just right keeps the soup balanced. Here’s how I do it easily:
- Start by sautéing onion and garlic until soft and fragrant but not browned. This keeps flavors mild and smooth.
- Add the harder veggies—carrots, celery, and potato—and cook them a few minutes before adding broth. This helps start softening them evenly.
- Once you add broth and couscous, simmer gently. Stir occasionally to prevent sticking and cook just until veggies and couscous are tender—about 10-12 minutes.
- Add quick-cooking veggies like peas and spinach last so they don’t get mushy. A couple minutes is all they need.
Following this order ensures veggies are tender but still hold their shape and fresh taste. It also keeps the soup looking colorful and inviting!
Equipment You’ll Need
- Large soup pot – I like it because it gives enough room for all the ingredients and simmering.
- Chef’s knife – makes chopping the veggies quick and safe.
- Cutting board – keeps your workspace organized and clean.
- Measuring spoons and cups – for accurately adding lemon juice, ginger, and broth.
- Wooden spoon or ladle – handy for stirring and serving the soup.
Flavor Variations & Add-Ins
- Swap pearl couscous for orzo, quinoa, or small pasta for different textures.
- Include cooked shredded chicken or sausage to make it more filling.
- Stir in chopped kale or Swiss chard instead of spinach for a hearty green.
- Add a pinch of red pepper flakes or a dash of hot sauce for some spice.
How to Make Italian Penicillin Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium potato, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1 cup pearl couscous (Israeli couscous)
- ½ cup frozen peas
- 1 cup fresh spinach leaves
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated fresh ginger (optional, for a little kick)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This delicious soup takes about 10 minutes of preparation and 20-25 minutes to cook. You’ll have a comforting, wholesome meal ready in around 30-35 minutes total!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until it becomes soft and translucent. Then stir in the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Add Root Vegetables:
Stir in the diced carrots, celery, and potato. Cook everything together for about 5 minutes, giving it a stir here and there to keep vegetables from sticking to the bottom.
3. Add Broth and Couscous:
Pour in the chicken or vegetable broth and bring the pot to a boil. Once boiling, stir in the pearl couscous, then lower the heat to let the soup simmer. Keep it uncovered and cook for 10 to 12 minutes, until the couscous and veggies are tender.
4. Finish with Greens and Seasoning:
Next, toss in the frozen peas and fresh spinach. Let them cook for 2 to 3 minutes until the peas are warmed through and the spinach has wilted. Stir in the lemon juice and the optional grated fresh ginger to give the soup a nice bright flavor. Add salt and pepper to taste.
5. Serve and Garnish:
Turn off the heat. Ladle the warm soup into bowls. Sprinkle chopped fresh parsley on top and add a little grated Parmesan cheese if you like. Enjoy your cozy bowl of Italian Penicillin Soup!
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! Vegetable broth works perfectly if you prefer a vegetarian option or want a lighter flavor. Just make sure it’s well-seasoned to keep the soup tasty.
Can I Substitute Pearl Couscous with Another Grain?
Yes, you can swap pearl couscous with orzo, quinoa, or even small pasta shapes. Cooking times may vary slightly, so keep an eye on the texture to avoid overcooking.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much.
Can I Prepare This Soup Ahead of Time?
Definitely! You can chop the vegetables and even cook the soup a day ahead. Just reheat over low heat before serving, adding fresh spinach at the last minute to keep it vibrant and tender.
