Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 cups vegetable broth; 1 cup diced carrots; 1 cup diced celery; 1 cup diced onions; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; 1 cup chopped spinach or kale; Juice of 1 lemon

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There’s something about a bowl of Italian Penicillin Soup that feels like a warm conversation on a chilly evening. The aroma of sautéed onions, carrots, and celery mingling with garlic and herbs fills the kitchen, and the bright squeeze of lemon at the end wakes up the whole pot. Italian Penicillin Soup tastes comforting and lively at the same time — like a hug with a little pep — and it’s the kind of recipe I reach for when I want to nurse a cold, calm a busy weeknight, or impress someone with minimal fuss.

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I love how the flavors in Italian Penicillin Soup unfold: first the mellow sweetness from the vegetables, then the herb notes that make the broth sing, and finally the fresh, citrus finish that lifts everything. If you enjoy soups that feel restorative but not heavy, this is the one to keep in your rotation. For another hearty Italian-style bowl, you might also enjoy a similar Tuscan white bean soup that leans on beans for substance and big, rustic flavor (Tuscan white bean soup).

Why you’ll love this recipe

It’s simple enough for a weeknight but cozy enough for a chilly weekend.
The texture stays light and brothy, so it never feels heavy.
A quick lemon finish keeps it bright and refreshing.
You can adapt it with leftover greens or whatever you have on hand.
It heals like a classic remedy but tastes totally Italian and homemade.

How to make Italian Penicillin Soup

First, gather your vegetables and aromatics. Chop the carrots, celery, and onions into even dice so they cook at the same rate. Heat a splash of oil in a large pot over medium heat, because a little fat helps the vegetables soften beautifully and releases their scent into the air — this is when your kitchen starts to smell amazing.

Next, sweat the mirepoix (that’s the carrots, celery, and onions) until the pieces turn tender and the edges show the slightest hint of golden color. Add minced garlic and dried herbs, letting them bloom in the pan for a minute so their fragrance opens up. Then pour in the vegetable broth and bring the soup to a gentle simmer; this melds all the flavors together without losing the broth’s clarity.

Once your broth simmers, season it, add the greens, and let them wilt into the soup. The final step calls for a bright hit of lemon juice — stir it in right before serving to keep the flavor crisp. Don’t worry if the pot looks simple; Italian Penicillin Soup builds its depth through small, careful steps.

Ingredients

4 cups vegetable broth
1 cup diced carrots
1 cup diced celery
1 cup diced onions
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1 cup chopped spinach or kale
Juice of 1 lemon

Each ingredient here plays an easy but important role. The vegetable broth makes the base — choose a low-sodium option if you prefer to control the saltiness. Carrots, celery, and onions create the classic Italian flavor foundation; their sweetness and texture give the soup body. Garlic, oregano, and thyme add the aromatic backbone that makes the soup unmistakably Mediterranean.

Spinach or kale brings a fresh, green note and a little bit of chew; spinach wilts faster and keeps the soup lighter, while kale gives a heartier texture. The lemon brightens everything at the end and keeps the broth lively, so don’t skip it. If you need substitutes: use chicken broth instead of vegetable broth for a non-vegetarian version, or swap in Swiss chard for kale if that’s what you have.

If you like exploring bold colors and different vegetable profiles, consider a beet-forward bowl as a creative side idea — a vibrant beetroot red soup offers a totally different take on warming bowls (beetroot red soup).

Directions

Start by heating a little oil in a large pot over medium heat. Add the diced onions, carrots, and celery and let them cook until they soften and release their aromas, about 5–7 minutes; you’ll notice the edges turn slightly translucent and the kitchen fills with that savory, comforting smell.

Next, toss in the minced garlic along with the oregano and thyme, stirring for another minute so the spices wake up and become fragrant. Pour the vegetable broth into the pot and bring everything to a simmer; this is where the flavors marry and the broth takes on a gentle, satisfying depth.

Season the soup with salt and pepper to taste, then add the chopped spinach or kale and let it cook down for another 5 minutes until tender. Stir in the juice of one lemon right before serving to brighten the whole pot — give it a quick taste to check the balance, and enjoy warm. This simple rhythm of sauté, simmer, and finish keeps the soup clear, fresh, and full of layered flavor.

How to serve Italian Penicillin Soup

Serve Italian Penicillin Soup steaming hot in shallow bowls so the aroma reaches everyone at the table. It’s perfect as a starter for a rustic Italian meal, as a light lunch with a crusty piece of bread, or as a soothing late-night bowl. Garnish with a little extra lemon zest or a drizzle of good olive oil for a glossy finish.

Visually, the soup looks cheerful: the golden broth, flecks of green from the spinach or kale, and the orange of the carrots make it a colorful, inviting dish. Pair it with a simple salad or grilled cheese for a comforting combo, or serve it alongside roasted vegetables for a more substantial spread.

How to store Italian Penicillin Soup

Cool leftovers quickly before refrigerating to keep the flavors bright. Store the soup in an airtight container in the refrigerator for up to 3–4 days. If you want to freeze it, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the fridge before reheating.

Reheat gently on the stove over low heat so the greens don’t overcook and the broth doesn’t reduce too quickly. A quick microwave warm-up works fine for single servings, but if you want a little texture back, reheat in a saucepan and finish with a fresh squeeze of lemon.

Tips for perfect Italian Penicillin Soup

Use even dice for the vegetables so they soften evenly and look pretty in the bowl.
Don’t rush the initial sauté — those first minutes build the scent and depth of the soup.
Adjust salt gradually and taste as you go; a little goes a long way in a clear broth.
Add lemon at the end to preserve its bright flavor; cooking lemon too long dulls the effect.
If the soup tastes flat, add a splash of acid (vinegar or more lemon) instead of more salt.

These small habits make a consistent, tasty Italian Penicillin Soup every time. After a few batches you’ll know exactly how bright you like the lemon or how tender you prefer the greens.

Variations

Rustic White Bean Boost: Stir in a cup of cooked white beans for extra protein and a creamier texture. This variation makes the Italian Penicillin Soup heartier and more filling, perfect for a chilly evening.
Tomato-Pepper Twist: Add a can of roasted red peppers and a bit of tomato for a sweeter, more robust base. If you like smoky-sweet flavors, this mirrors ideas from a roasted red pepper and tomato soup for a richer variation (roasted red pepper and tomato soup).
Dairy-Free Coconut Lift: Finish with a splash of canned coconut milk instead of lemon for a creamier, silky bowl that still feels comforting but with a subtle tropical twist.
Kale-and-Garlic Olive Oil: For a rustic Italian touch, toss the cooked soup with thinly sliced garlic confit and a spoonful of good olive oil before serving. This version highlights classic olive oil flavors and makes the greens sing.

FAQs

Q: Can I make Italian Penicillin Soup ahead of time? A: Yes — you can prepare the base and refrigerate it for up to 24 hours before finishing with the greens and lemon. Add the spinach or kale and the lemon juice just before serving to keep the textures and bright flavors fresh.

Q: Can I use frozen vegetables instead of fresh? A: Frozen diced carrots, celery, and onions work fine in a pinch; they’ll release more water, so simmer a little longer to concentrate the broth. Frozen spinach is great and wilts quickly, while frozen kale takes a bit more time to soften.

Q: Is Italian Penicillin Soup suitable for kids? A: Absolutely. The flavors are mild and comforting, and you can tune the herbs and lemon to suit young palates. If kids prefer less texture, pulse the soup lightly with an immersion blender for a smoother consistency.

Q: How can I make the soup more filling without changing the flavor too much? A: Stirring in cooked white beans, farro, or small pasta shapes will bulk up the soup while keeping the original profile intact. Add these after the broth simmers so they heat through without overcooking.

Q: Can I use fresh herbs instead of dried oregano and thyme? A: Yes — use about three times the amount of fresh herbs if you swap them for dried. Add fresh herbs toward the end of cooking to preserve their brightness and aromatic oils.

Conclusion

Italian Penicillin Soup is the kind of recipe that becomes a little ritual: the slow sauté, the gentle simmer, and that bright lemon finish that makes everything sing. It’s approachable, flexible, and reliably comforting whether you’re chasing away a sniffle or simply craving a soothing bowl. If you love this Italian Penicillin Soup, save it for later or share it with someone who’d enjoy it too — I have a feeling it’ll become a favorite in your kitchen.

Italian Penicillin Soup: Comfort Food With Bright, Fresh Flavor