There’s a certain magic in a bowl of soup that feels like a warm hug after a long day. Italian Penicillin Soup captures that feeling effortlessly. It’s the kind of dish that wraps you in comfort, with every spoonful releasing soothing aromas of garlic and ginger, mingled with the subtle tang of lemon and a touch of honey’s sweetness.
One chilly evening, I curled up on the couch, the soft glow of the kitchen light spilling into the living room. As I took my first sip, the flavors unfolded slowly—earthy herbs, gentle warmth from the broth, and a brightness that lifted the spirit. The steam carried promises of healing and calm, and the tender vegetables added a pleasant bite that made each mouthful satisfying. It was more than just soup; it was a moment of pause and care in a busy world.
- Rich, comforting broth layered with fresh herbs and subtle sweetness
- Ginger and garlic combine for a natural boost that feels nurturing
- Bright lemon juice adds a fresh zing, balancing the flavors
- Hearty vegetables make it satisfying without heaviness
- Simple enough for a weeknight meal but special enough to savor slowly
If you ever worry that a homemade soup might feel too complicated or time-consuming, this one proves otherwise. It’s straightforward, approachable, and the kind of recipe that rewards you with warmth and wellness in every bowl.
Print
Italian Penicillin Soup
- Total Time: 45 minutes
- Yield: 4
Description
A soothing and flavorful Italian-inspired soup combining the healing qualities of garlic and ginger with comforting chicken broth, lemon, and honey. This Penicillin Soup is perfect for chilly days or when you need a warm, restorative meal.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
4 cups chicken broth
1 cup water
1 large carrot, peeled and diced
2 stalks celery, diced
1 medium potato, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
2 tablespoons fresh lemon juice
1 tablespoon honey
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Pour in the chicken broth and water, then add the diced carrot, celery, and potato.
Stir in the dried thyme and oregano, then season with salt and black pepper to taste.
Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes until the vegetables are tender.
Remove the pot from heat and stir in the fresh lemon juice and honey until well combined.
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?
While the original uses chicken broth for depth, you can substitute vegetable broth and still enjoy the comforting flavors.
How long does this soup keep?
Store leftovers in the fridge for up to 3 days. Reheat gently to preserve the texture and flavor.
Is it spicy?
The ginger adds a gentle warmth but not heat — perfect for soothing without overwhelming.
Can I prepare it ahead?
Yes, prepping the vegetables in advance makes cooking fast and easy on busy days.
When the evening turns cool and the world slows down, a bowl of Italian Penicillin Soup is just what you need. Save the recipe, print it out, and keep it close. Your next cozy night in is waiting.