Italian Penicillin Soup is a comforting bowl packed with bold flavors and soothing textures. Think smoky pancetta, sharp Parmesan, tender pasta, and a bright splash of lemon bringing everything together in a warm, hearty broth. This soup feels like a hug in a bowl, perfect for chilly days or whenever you need a little pick-me-up.
I love making this soup when I want something that’s both simple and satisfying. The smoky pancetta adds just the right touch of richness, while the Parmesan melts into the broth giving it a deliciously creamy depth without being heavy. A little squeeze of lemon at the end wakes up all the flavors and makes each spoonful feel fresh and bright.
My favorite way to enjoy this is with a big slice of crusty bread for soaking up every last drop. I’ve found that it’s a great soup to share with friends or family because it feels fancy but is super easy to prepare. Every time I make it, I look forward to that perfect combo of smoky, cheesy, and citrusy goodness that always hits the spot.
Key Ingredients & Substitutions
Chicken broth: The base of this soup. Homemade is best for rich flavor, but low-sodium store-bought works well too. For a vegetarian version, try vegetable broth.
Small pasta: Orzo or fregola are traditional, but pearl couscous is a perfect substitute and cooks quickly. Avoid large pasta that won’t fit nicely in the spoon.
Parmesan cheese: Adds depth and creaminess when melted in. If you can’t find Parmesan, Pecorino Romano is a great salty alternative.
Sage: Fresh is ideal because it adds a subtle earthy note, but dried sage works fine when fresh isn’t available. Use sparingly as it has a strong flavor.
Lemon juice: The ingredient that brightens the soup and balances richness. Fresh lemon juice is best here for that fresh, tangy kick.
How Do You Get Tender Carrots Without Overcooking Your Soup?
Cooking carrot slices just right adds sweetness and texture without turning them mushy.
- Add the carrots after the onion and garlic are softened, letting them cook for 3-4 minutes first.
- Then add the broth and pasta to cook everything together; this avoids overcooking the carrots during long simmering.
- Keep an eye on the pasta’s cooking time since you want both pasta and carrots to be tender but firm.
I like to slice carrots evenly so they cook uniformly. Also, stir occasionally to prevent sticking without breaking up the veg.
Equipment You’ll Need
- Large soup pot – I prefer a big one for making this in one batch and easy stirring.
- Cutting board and sharp knife – for chopping vegetables safely and efficiently.
- Measuring cups and spoons – to ensure the broth, lemon juice, and other ingredients are just right.
- Grater – for freshly shredding Parmesan cheese, which adds the best flavor.
- Soup ladle – makes serving easy and neat, especially with hot broth.
- Juicer or lemon squeezer – to extract the fresh lemon juice without seeds.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for different meats and flavors.
- Add a can of diced tomatoes or a splash of tomato paste for a richer, tangy broth.
- Stir in chopped spinach or kale at the end for extra greens and color.
- Sprinkle with red pepper flakes or hot sauce if you like some heat in your soup.
Italian Penicillin Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 1 stalk celery, diced (optional)
- 6 cups chicken broth (homemade or low-sodium store-bought)
- 1 cup small pasta such as orzo or fregola (or substitute with pearl couscous)
- 1 ½ cups cooked chicken breast, shredded or diced
- ½ cup freshly grated Parmesan cheese, plus extra for garnish
- 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried)
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
- Crusty bread, for serving
Time Needed
This soup takes about 10 minutes to prepare and roughly 20 minutes to cook, making it perfect for a quick and comforting meal. You can have it ready and on the table in about 30 minutes.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Stir in the sliced carrots and diced celery if using, and cook for 3-4 minutes until they start to soften.
2. Cook the Soup Base:
Pour in the chicken broth and bring the mixture to a gentle boil. Add the small pasta to the pot and cook according to the pasta package instructions, usually about 8-10 minutes, until the pasta is tender.
3. Add Chicken and Finish the Soup:
Stir in the cooked chicken and let it warm through for 2-3 minutes. Remove the pot from heat and stir in the grated Parmesan cheese and chopped sage until the cheese melts and combines into the broth. Squeeze in the lemon juice, then season the soup with salt and freshly ground black pepper to taste.
4. Serve and Garnish:
Ladle the soup into bowls. Garnish with chopped fresh parsley or basil and sprinkle extra Parmesan cheese on top if you like. Serve with crusty bread on the side to soak up the delicious broth.
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to fully thaw the chicken before adding it to the soup. Thaw in the fridge overnight or use the cold water method by sealing the chicken in a bag and submerging it in cold water, changing the water every 30 minutes.
Can I Substitute the Pasta?
Absolutely. Small pasta shapes like orzo or fregola work best, but pearl couscous or even small elbow macaroni can be great swaps. Just adjust cooking times based on the pasta used to avoid overcooking.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or microwave to prevent the pasta from becoming mushy. You can add a splash of broth or water to loosen the soup if needed.
Can I Make This Soup Ahead of Time?
Yes, this soup is perfect for making ahead! Prepare as directed but wait to add the Parmesan cheese and lemon juice until reheating to maintain their fresh flavors and texture.
