There’s something magically soothing about a pot of hot soup simmering on the stove during chilly months — and Italian Penicillin Soup is exactly that kind of comfort. Built around fragrant vegetable broth, bright lemon, and hearty greens like kale or spinach, this seasonal homemade recipe feels both restorative and deeply satisfying. It’s simple enough for a weeknight, special enough for when guests stop by, and flexible to match what’s fresh in your garden or market. If you love brothy, soothing bowls that feel like a warm hug, you might also enjoy this aromatic ginger garlic chicken noodle soup that leans into similar comforting flavors.
Ingredients & Equipment
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups vegetable broth
- 1 cup kale or spinach, chopped
- Salt and pepper to taste
- Juice of 1 lemon
Optional add-ins and swaps (notes):
- Add cooked pasta or small pastina for extra body.
- Stir in a spoonful of pesto or grated Parmesan for richness (if not keeping vegan).
- Use a splash of white wine when deglazing for extra depth.
- Swap kale for hearty chard or use baby spinach for a more delicate texture.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or heatproof spatula
- Chef’s knife and cutting board
- Measuring spoons and cups
- Ladle for serving
Helpful tools - Blender or immersion blender (optional, if you want a silky base)
- Baking tray (if you choose to roast the vegetables first)
- Thermometer (optional, for food-safety checks when reheating)
Quick notes: This recipe is intentionally flexible — the flavors develop best when you take time to sweat the aromatics, but the soup is forgiving if you’re short on time. A good-quality vegetable broth makes a big difference.
Step-by-Step Instructions (with tips)
In a large pot, heat olive oil over medium heat.
- Tip: Let the oil warm until it shimmers but doesn’t smoke. This helps release the aromatics in the onion and garlic.
Add the chopped onion and cook until translucent, about 5 minutes.
- Tip: Stir occasionally and lower the heat if the onions start to brown too quickly. You want sweet, soft onions, not caramelized ones.
Stir in the garlic, carrots, and celery. Sauté for another 5 minutes.
- Tip: Mirepoix (onion, carrot, celery) builds the soup’s backbone. If you like a deeper flavor, cook them a bit longer until they’ve slightly browned at the edges.
- Variation: For a roasted flavor, toss the carrots and celery with a little oil, roast on a baking tray at 425°F (220°C) for 20–25 minutes until caramelized, then add to the pot in step 4.
Add oregano, thyme, and vegetable broth. Bring to a boil.
- Tip: If using dried herbs, add them early so they bloom in the hot liquid. If you have fresh herbs, stir most in at the end to preserve brightness.
Reduce heat and let simmer for 15 minutes.
- Tip: A gentle simmer melds the flavors. If you want a slightly thicker texture, simmer 5–10 minutes longer with the lid off to reduce the liquid.
Add kale or spinach and cook for an additional 5 minutes.
- Tip: Kale needs a touch more time to soften; spinach wilts quickly. Chop the greens fine for easy eating. If you prefer a creamier base, scoop out a cup of the cooked vegetables and blend, then stir back into the pot.
Season with salt, pepper, and lemon juice to taste. Serve warm.
- Tip: Lemon juice adds brightness and “wakes up” the soup. Add a little at a time and taste; the acidity should balance the broth without overpowering it.
- Flavor suggestion: Finish with an extra drizzle of good olive oil, a sprinkle of red pepper flakes for heat, or a grating of fresh Parmesan if desired.
Additional variations and ideas:
- Heartier version: Add cooked beans (cannellini or butter beans) or small pasta for extra substance.
- Vegan/Gluten-free: Keep it plant-based and use gluten-free pasta or skip pasta altogether.
- Protein boost: Stir in shredded rotisserie chicken or sliced Italian sausage near the end to warm through.
- Broth swap: Use a mix of vegetable and chicken broth (if you eat meat) for a deeper flavor profile.
Note: If you’re inspired by richer, creamier soups, try combining textures — some blended base with whole vegetables left in — for maximum mouthfeel. For ideas that transform brothy soups into luscious comfort bowls, check out this cozy bacon cheddar gnocchi soup, which showcases how a few tweaks create a completely different experience.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Cool the soup to room temperature, then transfer to airtight containers. It will keep in the fridge for 3–4 days. For best texture, store soup and any pasta separately if you plan to reheat later.
- Reheating: Warm gently on the stove over low-medium heat, stirring occasionally. If the soup seems thick after refrigeration, add a splash of broth or water to loosen it.
Freezing
- Freezer-safe containers or heavy-duty freezer bags work well. Leave a 1-inch headspace if using containers to allow for expansion.
- Label containers with date and contents. Freeze for up to 3 months for best flavor.
- Thaw overnight in the refrigerator before reheating. Alternatively, reheat slowly from frozen on the stovetop with a gentle simmer until fully warmed.
Make-ahead
- Prep the aromatics (onion, carrot, celery) and store them in the fridge for 1–2 days to save time on the day you cook.
- You can make the full soup ahead and refrigerate; when reheating, taste and re-season with lemon, salt, and pepper — flavors often need a small adjustment after chilling.
Portioning advice
- For lunches, portion into single-serving containers right away so you or family members can grab-and-reheat.
- If pantry space is tight, freeze in 2-cup portions — perfect for one generous bowl or two small sides.
Pairing storage tip: If you pack the soup with tender greens or pasta, note that textures soften further after freezing; if texture matters, add those ingredients fresh when reheating. For inspiration on legumes and bean-forward versions, you’ll find ideas in this comforting butter bean soup, which shows how beans change the character of a broth-based soup.
How to Use / Serve This Dish
Serving ideas
- Classic bowl: Serve the soup with thick slices of crusty bread or a garlic-toasted baguette to soak up the broth.
- Pasta boost: Stir in cooked pastina, small shells, or orzo just before serving for a more substantial meal.
- Sandwich pairing: This soup shines with a grilled cheese, a warm ciabatta, or an open-faced bruschetta topped with roasted tomatoes.
- Garnishes: Finish with lemon zest, chopped fresh herbs (parsley or basil), a drizzle of extra-virgin olive oil, or a scattering of toasted pine nuts for texture.
Creative variations
- Mediterranean twist: Add chopped roasted red peppers, olives, and a spoonful of pesto at the end.
- Protein-forward: Top with crispy chickpeas or pan-seared tofu cubes for extra protein and crunch.
- Brunch-friendly: Ladle the soup into shallow bowls and top with a soft-poached egg for a luxurious brunch bowl.
Beverage pairings
- Wine: A dry white like Pinot Grigio or a light, citrusy Vermentino complements the lemon and herbs.
- Non-alcoholic: Sparkling water with a lemon slice or a warm cup of herbal tea keeps the meal light and restorative.
Serving tip: Keep condiments nearby — crushed red pepper, grated cheese, and lemon wedges help guests customize their bowls.
FAQ
Q: Can I make this soup gluten-free?
A: Yes. The base recipe is naturally gluten-free as long as you use a gluten-free vegetable broth and avoid adding regular pasta. For a heartier meal, add gluten-free pasta or rice.
Q: How long will this soup last in the fridge?
A: When stored in airtight containers, the soup keeps well for about 3–4 days. Because of the fresh greens and lemon, flavors may brighten, so re-taste and adjust seasoning before serving.
Q: What can I use instead of kale or spinach?
A: Swiss chard, collard greens, beet greens, or even finely chopped cabbage work nicely. If using more delicate greens like arugula, add them at the very end to prevent overcooking.
Q: Can I make this soup creamier without dairy?
A: Absolutely. Blend a portion of the cooked vegetables and broth until smooth, then stir back into the pot. Alternatively, add a splash of canned coconut milk or a dollop of cashew cream for richness while keeping the soup dairy-free.
Conclusion
Italian Penicillin Soup is a gentle, restorative bowl that’s wonderful on cool evenings, when you’re craving something wholesome, or whenever you want a simple make-ahead dish that still feels special. Its bright lemon, aromatic herbs, and tender greens make it a seasonal favorite that’s easy to adapt to your pantry. If you’d like a recipe that leans on similar Italian comfort flavors, this Italian Penicillin Soup Recipe is a lovely reference. For a nostalgic, pasta-forward approach from another home cook’s kitchen, consider this Italian Chicken Pastina Soup (aka Italian Nonna’s Penicillin Soup) which captures that old-world warmth. If you’re exploring plant-based takes on the dish, this Italian Penicillin Soup – PlantYou offers creative vegan variations. Give it a try, adapt it to what you love, and share your version — I’d love to hear how your bowl turned out. Happy cooking!
Italian Penicillin Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups vegetable broth Use good-quality broth for best results.
- 1 cup kale or spinach, chopped Kale takes longer to soften than spinach.
- 1 Juice of 1 lemon Adds brightness to the soup.
- Salt and pepper to taste
Optional Add-ins and Swaps
- Cooked pasta or small pastina For extra body.
- Pesto or grated Parmesan For richness (if not keeping vegan).
- Splash of white wine For extra depth when deglazing.
Instructions
Cooking the Soup
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the garlic, carrots, and celery. Sauté for another 5 minutes.
- Add oregano, thyme, and vegetable broth. Bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Add kale or spinach and cook for an additional 5 minutes.
- Season with salt, pepper, and lemon juice to taste. Serve warm.
