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Italian Penicillin Soup

Close-up of hot italian penicillin soup with ditalini pasta, carrots, celery, and lemon zest in a metal pot.
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A restorative and flavorful Italian broth soup designed for comfort and cold relief, featuring lemon, herbs, and small pasta.

Ingredients

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  • 6 cups high-quality chicken broth
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 cup small pasta (pastina or orzo)
  • 1/2 cup shredded cooked chicken (optional, omit for vegetarian)
  • 1/4 cup fresh parsley, chopped
  • 1 large lemon, zested and juiced
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, oregano, and thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  5. Add the small pasta and the shredded chicken, if using. Cook according to the pasta package directions, usually 5 to 8 minutes, until tender.
  6. Remove the pot from the heat. Stir in the fresh lemon zest and lemon juice.
  7. Season with salt and pepper to your preference.
  8. Ladle the soup into bowls and garnish each serving with fresh parsley.

Notes

  • For a vegetarian version, use vegetable broth and omit the chicken. Add 1 cup of white beans during the last 10 minutes of simmering for substance.
  • You can freeze this soup for up to three months. Cool completely before transferring to an airtight container.
  • Use fresh lemon juice for the best bright flavor.

Nutrition

Find it online: https://spoonfulsnap.com/italian-penicillin-soup-recipe/