There’s something about a bowl of warm soup that just settles the soul, especially when you’re feeling under the weather. This Italian Penicillin Soup is exactly that kind of comfort—rich with garlic and ginger’s gentle heat, brightened by fresh lemon, and filled with tender vegetables and pasta. It’s like a cozy blanket in a bowl, inviting you to slow down and savor each spoonful.
One evening last winter, after a long day battling a nagging cold, I poured myself a generous bowl of this soup. The kitchen smelled of garlic and herbs, and the steam rising from the bowl warmed my face even before the first sip. The subtle zing of ginger and lemon woke up my senses while the tender pasta and kale made it hearty enough to feel like a real meal. It wasn’t just food—it was a moment of calm in the storm of sniffles and congestion.
- Combines soothing ingredients like garlic, ginger, and lemon known for their comforting properties
- Hearty vegetables and pasta make it a satisfying, nourishing meal
- Simple enough to prepare any night but special enough to feel indulgent
- Bright lemon zest adds freshness that lifts the whole dish
- Perfect for sharing or enjoying solo when you need a little TLC
If you’re worried about prep time, don’t be. This soup comes together easily and simmers gently, filling your home with inviting aromas that make waiting worthwhile.
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Italian Penicillin Soup
- Total Time: 55 minutes
- Yield: 4
Description
A comforting and flavorful Italian-inspired soup combining soothing ingredients like garlic, ginger, and lemon with hearty vegetables and pasta to help ease colds and provide warmth.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium potato, peeled and diced
4 cups low-sodium chicken broth
2 cups water
1 cup small pasta (such as ditalini or small shells)
1 cup kale, stems removed and chopped
1 lemon, zested and juiced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons grated Parmesan cheese
Fresh parsley, chopped (for garnish)
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 an additional 2 minutes until fragrant.
Stir in the diced carrots, celery, and potato, cooking for 5 minutes while stirring occasionally.
Pour in the chicken broth and water, then add the dried oregano and thyme.
Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes until the vegetables are tender.
Add the small pasta and chopped kale to the pot, cooking for another 10 minutes until the pasta is al dente and kale is wilted.
Stir in the lemon zest and lemon juice, then season with salt and freshly ground black pepper to taste.
Remove the pot from heat and ladle soup into bowls.
Sprinkle each serving with grated Parmesan cheese and chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
FAQ
Can I make this soup vegetarian? Absolutely. Swap the chicken broth for a rich vegetable broth, and it still delivers plenty of comforting flavor.
Is the pasta necessary? While pasta adds heartiness, you can leave it out or substitute with rice or quinoa if you prefer.
Can I freeze leftovers? It’s best to freeze the soup without the pasta to keep texture intact. Add fresh pasta when reheating for best results.
How can I adjust the flavors? Feel free to add more lemon zest or ginger for extra brightness and spice, or sprinkle extra Parmesan for a savory finish.
When you’re ready to invite warmth back into your day, this Italian Penicillin Soup is waiting. Save this recipe, print it out, and make a batch for those moments when comfort is non-negotiable.