This simple Italian Penicillin Soup warms you and clears the head. It uses common pantry items and a bright lemon finish. If you like bold, homey food, pair it with a light side like a vegan Italian stuffed peppers dish for a full meal. The recipe moves fast and uses fresh flavors.
why make this recipe
Make this soup when you want comfort, easy prep, and a clear, bright broth. It works when you feel under the weather or when you want a light dinner. You can make it with what you have at home and serve it with toast or a simple salad. For other quick, cozy meals, try the vegan Italian stuffed peppers idea as a side.
how to make Italian Penicillin Soup
This soup cooks in one pot and keeps things simple. Start by softening the base vegetables, add herbs, then simmer in broth. Finish with greens and lemon for a fresh touch. If you want to change texture, stir in cooked small pasta or shredded chicken. See a similar warm recipe idea at vegan Italian stuffed peppers to plan a full week of easy meals.
Ingredients :
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1 cup spinach or kale, chopped
- Juice of 1 lemon
Directions :
- In a large pot, heat a small amount of olive oil over medium heat.
- Add the diced onions, carrots, and celery, sautéing until softened.
- Stir in the minced garlic, thyme, oregano, and cook for another minute.
- Pour in the vegetable broth, add the bay leaf, and bring to a simmer.
- Simmer for 20-30 minutes, until the vegetables are tender.
- Add the chopped spinach or kale and cook until wilted, about 5 minutes.
- Remove the bay leaf, season with salt and pepper, and stir in the lemon juice before serving.
how to serve Italian Penicillin Soup
Serve this soup hot in deep bowls. Add a twist of olive oil or a grind of black pepper on top. Offer crusty bread or toast to soak the broth. For a fuller plate, serve alongside a vegan Italian stuffed peppers recipe or a simple side salad.
how to store Italian Penicillin Soup
Cool the soup to room temperature, then store it in an airtight container. Keep it in the fridge for up to 4 days. Reheat on the stove over low heat until hot. If you freeze it, use freezer-safe containers and thaw overnight in the fridge before reheating.
tips to make Italian Penicillin Soup
- Use fresh lemon juice at the end for the best bright flavor. See a meal pairing idea with vegan Italian stuffed peppers.
- Taste and add salt only after simmering, since broth can be salty.
- Swap kale or spinach freely; both wilt quickly and add color and nutrients.
- If you want protein, add cooked shredded chicken or white beans at the end.
variation (if any)
- Add small pasta like pastina or ditalini for a heartier soup.
- Stir in cooked white beans for a vegetarian protein boost.
- Use chicken broth and shredded chicken for a non-vegetarian version.
FAQs
Q: Can I make this soup vegan?
A: Yes. Use vegetable broth and skip any animal add-ins. The recipe above is vegan if you keep it plant-based.
Q: How long does this soup take to cook?
A: It takes about 30 to 40 minutes total, including the time to sauté the vegetables and simmer until tender.
Q: Can I freeze this soup?
A: Yes. Freeze in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat on the stove.
Q: Can I use fresh herbs instead of dried?
A: Yes. Use three times the amount of fresh herbs to replace dried ones and add them later in cooking for best flavor.
Q: Is this soup good for colds?
A: The warm broth and garlic can soothe the throat and help you feel better, while lemon adds vitamin C and a fresh taste.
Conclusion
For another take on this classic, see the full Italian Penicillin Soup Recipe on Allrecipes for extra ideas and variations. If you like a version with pastina and a nonna-style touch, check the Italian Chicken Pastina Soup guide for more family-style comfort.
Italian Penicillin Soup
Ingredients
Base Ingredients
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
Herbs and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- Salt and pepper to taste Add after simmering to control saltiness.
Finishing Ingredients
- 1 cup spinach or kale, chopped Both wilt quickly and add nutrients.
- 1 Juice of 1 lemon Use fresh lemon juice for the best flavor.
Instructions
Preparation
- In a large pot, heat a small amount of olive oil over medium heat.
- Add the diced onions, carrots, and celery, sautéing until softened.
- Stir in the minced garlic, thyme, oregano, and cook for another minute.
- Pour in the vegetable broth, add the bay leaf, and bring to a simmer.
Cooking
- Simmer for 20-30 minutes, until the vegetables are tender.
- Add the chopped spinach or kale and cook until wilted, about 5 minutes.
- Remove the bay leaf, season with salt and pepper, and stir in the lemon juice before serving.