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Italian Penicillin Soup: The Ultimate Comfort for Colds

A close-up of a bowl of vibrant yellow Italian penicillin soup, featuring small pasta shapes and topped with bright lemon zest.
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When you need a healing hug in a bowl, make this classic Italian Penicillin Soup. This recipe features tender chicken, bright lemon, and pastina pasta in a soothing broth, ready fast for sick day relief.

Ingredients

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  • 6 cups chicken broth (or vegetable broth for a vegetarian option)
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 to 1.25 lb boneless, skinless chicken breasts or thighs, diced (omit for vegetarian)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup pastina pasta (or orzo)
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • Salt and black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables soften.
  2. Add the diced chicken (if using) to the pot. Cook until lightly browned on all sides, about 5 minutes.
  3. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to blend.
  5. Remove the bay leaf. Increase the heat to medium-low and stir in the pastina pasta. Cook according to package directions, usually 7 to 9 minutes, stirring often to prevent sticking.
  6. Turn off the heat. Stir in the lemon zest and fresh lemon juice. Season generously with salt and pepper to your taste.
  7. Ladle the soup into bowls. If desired, stir 1 teaspoon of Parmesan cheese into each serving and garnish with fresh parsley. Serve this restorative broth recipe immediately.

Notes

  • For a gluten-free sick day soup, use gluten-free pastina or substitute with white rice.
  • To make this a vegan Italian penicillin soup, use vegetable broth and omit the chicken and Parmesan cheese. Add a tablespoon of nutritional yeast for a savory depth.
  • This soup freezes well. Cool completely before storing in airtight containers for up to three months.
  • Adding a small squeeze of fresh lemon juice right before serving brightens the entire dish.

Nutrition

Find it online: https://cookincorner.com/italian-penicillin-soup-recipe-comfort-healing/