When the chill creeps in and the world feels a bit slower, I reach for this Italian Penicillin Soup. It’s one of those recipes that instantly changes the atmosphere—like wrapping yourself in a soft blanket by the fire. The aroma of garlic and herbs fills the kitchen, promising something more than just dinner. It’s a gentle reminder that food can heal, comfort, and bring joy all at once.
One evening last winter, after a long day, I ladled this soup into my favorite bowl. The warmth radiated through my hands as I took the first sip. The blend of savory Parmesan with a hint of lemon created a bright but soothing flavor. The smooth texture, mingled with tender carrots and celery, made each bite a little celebration. It wasn’t just about filling up—it was about slowing down, savoring the moment, and feeling cared for.
- Rich, creamy texture with a delicate balance of herbs and spices
- Hearty and nourishing, perfect for chilly days or when you need comfort
- Combines familiar pantry ingredients into something unexpectedly soothing
- Easy to prepare in under an hour, making it a great weeknight option
- Brightened by fresh lemon juice for a subtle, uplifting twist
If you’re worried about complexity, this soup is surprisingly straightforward to make. It blends the rustic charm of Italian cooking with the healing qualities we often crave when we’re feeling under the weather or simply in need of a soothing meal.
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Italian Penicillin Soup
- Total Time: 45 minutes
- Yield: 4
Description
A comforting and flavorful Italian-inspired soup that combines the soothing qualities of traditional penicillin remedies with hearty ingredients like garlic, onion, and Parmesan cheese. Perfect for chilly days or when you need a warm, healing bowl.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
6 cups low-sodium chicken broth
1 cup whole milk
1/2 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 7-8 minutes until the vegetables are softened.
Stir in the dried oregano, dried thyme, and crushed red pepper flakes. Cook for 1 minute until fragrant.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low and simmer uncovered for 20 minutes until the vegetables are tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in the whole milk, grated Parmesan cheese, and fresh lemon juice. Heat gently over low heat until warmed through, about 3-5 minutes. Do not boil.
Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
FAQ
Can I make this soup vegetarian? Absolutely. Swap the chicken broth for a rich vegetable broth to keep it hearty and flavorful.
How do I store leftovers? Keep the soup in an airtight container in the fridge for up to three days. Reheat gently on the stove without boiling to maintain its creamy texture.
Can I freeze this soup? Yes, freezing works well. Just thaw in the fridge overnight and warm gently before serving.
Is it spicy? It has a mild kick from the crushed red pepper flakes, but you can adjust the amount to suit your taste.
Ready to bring a bowl of cozy comfort to your table? This Italian Penicillin Soup is waiting to be your next go-to for warmth and flavor.