Italian Penicillin Soup is a wonderful blend of bold flavors and soothing warmth, combining the rich taste of garlic, fresh herbs, and a hint of lemon with tender chicken and pasta. It’s like a gentle remedy for the soul with a bit of a spicy kick, thanks to the pepper. This soup brings a fresh and comforting vibe that’s perfect for chilly days or when you need a little pick-me-up.
I love making this soup when I want something hearty but not too heavy. The mix of garlic and lemon gives it a bright, lively flavor that makes every spoonful feel special. I usually add a sprinkle of parmesan cheese on top and a few fresh basil leaves—those little touches really make the soup feel like a warm hug in a bowl.
One of my favorite ways to enjoy Italian Penicillin Soup is with a crusty piece of bread to soak up all the delicious broth. It’s also great for sharing with friends or family because it’s simple to make but feels like a little celebration of good, honest food. Whenever I make it, I always find myself looking forward to the next bowl!
Key Ingredients & Substitutions
Pearl Couscous: This small, round pasta adds a lovely chewy texture. If you can’t find pearl couscous, try acini di pepe, or small pasta like orzo as a substitute.
Turmeric: It gives the soup a warm, golden color and subtle earthiness. If you don’t have turmeric, a pinch of mild curry powder can work, but keep it light to not overpower the flavors.
Leafy Greens: Spinach or kale is perfect here. Spinach wilts quickly with a tender bite, while kale adds more chewiness and nutrients. Use what you prefer or have on hand.
Lemon Juice: This brightens the soup and balances the spices. Fresh lemon juice is best, but bottled works in a pinch. You can adjust the amount depending on how tangy you like it.
How Do I Cook Pearl Couscous Perfectly in Soup?
To keep pearl couscous from turning mushy, here’s what I do:
- Toast the couscous in the pot with the veggies for 1-2 minutes before adding broth. This helps it stay firm and adds a toasty flavor.
- Simmer the soup uncovered. This prevents the pasta from soaking up too much liquid and getting gummy.
- Check the couscous towards the end of cooking. It should be tender but still hold its shape.
- If the broth reduces too much before couscous is done, add a little hot water to keep everything nice and soupy.
Equipment You’ll Need
- Large pot or Dutch oven – I like using this because it heats evenly and makes cooking the soup easy in one pot.
- Cutting board and sharp knife – for chopping vegetables quickly and safely.
- Measuring spoons and cups – to keep everything precise, especially for spices and liquids.
- Stirring spoon or ladle – makes mixing ingredients and serving the soup simple and mess-free.
Flavor Variations & Add-Ins
- Replace pearl couscous with small pasta like orzo or acini di pepe, or leave it out for a lower-carb soup.
- Add cooked shredded chicken or Italian sausage to make it more filling.
- Mix in a pinch of red pepper flakes or a dash of hot sauce for extra heat, perfect for spice lovers.
Italian Penicillin Soup
Ingredients You’ll Need:
Vegetables & Broth:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 medium potato, peeled and diced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 2 cups fresh spinach or kale, roughly chopped
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon
- Salt to taste
Grains & Spices:
- ½ cup pearl couscous (or acini di pepe pasta)
- 1 teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional, for a mild kick)
For Serving:
- Grated Parmesan cheese (optional)
- Crusty bread
How Much Time Will You Need?
This soup takes about 10 minutes for preparation and 30 minutes for cooking, so you’ll be enjoying a warm, wholesome bowl in around 40 minutes total. It’s a fairly quick and easy meal perfect for cozy nights.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 4-5 minutes. Stir in the minced garlic, sliced carrots, and celery, and cook for another 3-4 minutes until the veggies begin to soften.
2. Toast the Couscous & Add Broth:
Stir in the pearl couscous and let it toast in the pot with the vegetables for 1-2 minutes, which helps deepen the flavor. Then pour in the broth, and add the diced potato, turmeric, black pepper, red pepper flakes (if you like a little heat), and bay leaf. Mix everything well.
3. Simmer the Soup:
Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to a simmer and cook uncovered for 20-25 minutes, until the couscous and potatoes are tender.
4. Add Fresh Greens & Lemon:
Remove the bay leaf. Stir in the chopped spinach or kale and parsley. Cook for an additional 2-3 minutes until the greens are nicely wilted. Turn off the heat and stir in the fresh lemon juice. Taste and add salt or pepper as needed.
5. Serve & Enjoy:
Ladle the warm soup into bowls, sprinkle with grated Parmesan cheese if you like, and serve with slices of crusty bread on the side. This hearty, flavorful soup is perfect for lifting your spirits and warming you up on any day.
Can I Use Frozen Vegetables in This Soup?
Yes! Frozen carrots, celery, and spinach work well. Just add the frozen veggies a bit earlier during cooking to ensure they soften properly.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
What Can I Substitute for Pearl Couscous?
If you don’t have pearl couscous, you can use acini di pepe, orzo, or even small pasta shapes like ditalini. Just keep an eye on the cooking time as some pasta cook faster.
How Do I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat on the stovetop with a splash of broth or water to loosen the soup, as the pasta can absorb liquid while stored.
