Italian Penicillin Soup is a comforting bowl that combines the soothing qualities of chicken broth with the bright flavors of lemon, garlic, and a hint of herbs that make it feel extra special. It’s a bit like a warm hug in soup form, with tender pieces of chicken and a zesty twist that wakes up your taste buds without being too heavy.
I’ve found this soup to be perfect when you’re feeling a little under the weather or just need something cozy on a chilly day. The garlic and lemon work together in a way that feels fresh but also calming. I like to add a sprinkle of fresh parsley on top to brighten it even more, and it always gets compliments from anyone I share it with.
One thing I love about Italian Penicillin Soup is how easy it is to make with simple ingredients that you might already have in your kitchen. I usually serve it with some crusty bread to soak up all the flavorful broth. It’s a straightforward recipe that feels special, and it always brings a bit of warmth and comfort to the table.
Key Ingredients & Substitutions
Pearl Couscous: This tiny pasta adds a nice chewy texture. If you can’t find pearl couscous, small pasta like orzo or even small grains like Israeli couscous work well.
Chicken Broth: A rich broth is the base of this soup. Homemade gives best flavor, but store-bought low-sodium broth saves time and lets you control salt.
Turmeric: This ingredient brings warmth and a lovely yellow color. If you don’t have turmeric, a pinch of saffron or curry powder can be interesting substitutes.
Lemon: Both zest and juice brighten the soup. Fresh lemon juice is best, but bottled lemon juice can work in a pinch. Adjust to taste for brightness.
Greens: Baby spinach or kale add freshness at the end. You can swap them for chard or even fresh basil for a different green note.
How Do You Get the Best Flavor and Texture in Italian Penicillin Soup?
Cooking the soup slowly and layering flavors is key.
- Start by gently sautéing onions and garlic until soft—this builds a sweet, aromatic base.
- Add carrots and celery next to soften them but keep some bite.
- Coat the couscous in the oil and veggies before adding broth to help each pearl absorb flavor.
- Simmer gently so the potatoes and couscous cook evenly without mushiness.
- Add lemon and greens at the end for freshness and a bright finish.
Patience and gentle heat will give you a comforting soup with a nice balance of textures and uplifting flavors.
Equipment You’ll Need
- Large soup pot – I like using a big pot so everything can simmer evenly and you don’t spill when stirring.
- Sharp knife – makes chopping vegetables quick and safe.
- Cutting board – keeps your workspace tidy and protected.
- Measuring spoons and cups – help keep ingredients just right.
- Soup spoon – for stirring and serving hot bowls easily.
- Juicer or lemon squeezer – makes zesting and juicing the lemon simpler and mess-free.
Flavor Variations & Add-Ins
- Swap pearl couscous for small pasta like orzo or even rice for different textures.
- Use cooked shredded chicken or turkey for extra protein.
- Throw in a handful of chopped herbs like basil, oregano, or thyme to change up the flavor profile.
- Add a pinch of crushed red pepper flakes or cayenne for a bit of heat.
How to Make Italian Penicillin Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 2 stalks celery, sliced
- 1 cup pearl couscous (or small pasta pearls)
- 6 cups chicken broth (preferably homemade or low sodium)
- 2 medium potatoes, peeled and diced
- 1 teaspoon turmeric (for color and health benefits)
- ½ teaspoon ground black pepper
- Salt, to taste
- Zest and juice of 1 lemon
- 1 cup fresh spinach or baby kale leaves
- 2 tablespoons fresh parsley, chopped
- Optional: pinch of red pepper flakes for a mild kick
Time Needed
This soup takes about 10 minutes of prep time and 25 minutes of cooking time. So, you’ll have a comforting bowl of soup ready in around 35 minutes!
Step-by-Step Instructions:
1. Sauté Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onions and minced garlic. Cook, stirring often, until they are soft and fragrant, about 3 to 4 minutes.
2. Add Carrots and Celery:
Stir in the sliced carrots and celery. Keep cooking for another 5 minutes, allowing the vegetables to soften a little but still keep their shape.
3. Add Couscous and Broth:
Mix in the pearl couscous, stirring well to coat it with the oil and vegetables. Then, pour in the chicken broth. Add the diced potatoes, turmeric, salt, and pepper. Stir to combine.
4. Cook Until Tender:
Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and let everything cook for 15 to 20 minutes, or until the potatoes and couscous are nice and tender.
5. Add Lemon and Greens:
Stir in the lemon zest and juice, along with the fresh spinach or kale and chopped parsley. Let the greens wilt for 2 to 3 minutes.
6. Season and Serve:
Taste your soup and add more salt, pepper, or a pinch of red pepper flakes if you like a little heat. Serve it hot, with some crusty bread on the side for dipping.
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes! Vegetable broth works well if you want a vegetarian version. Just choose a flavorful broth to keep the soup rich and comforting.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup and refrigerate it for up to 3 days. Reheat gently on the stove and add a little extra broth if it thickens too much.
How Can I Thicken the Soup?
If you prefer a thicker soup, mash some of the potatoes before adding the greens, or cook the soup uncovered for a few minutes to reduce the liquid.
Can I Freeze Italian Penicillin Soup?
Yes, but spinach or kale may lose some texture after freezing. To avoid this, store the greens separately and add them fresh when reheating.
