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Italian Penicillin Soup (Comfort Broth for Recovery)

Close-up of a bowl of warm penicillin soup featuring small pasta pearls, bright orange carrot slices, and fresh parsley.
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This is a recipe for Italian Penicillin Soup, a simple, soothing broth-based soup often made with chicken, vegetables, small pasta, and lemon, traditionally served when feeling unwell or needing comfort.

Ingredients

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  • 6 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 cup shredded cooked chicken (optional, omit for vegetarian)
  • 1/2 cup pastina or small pasta shapes (like orzo or stelline)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Add minced garlic and oregano. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a boil.
  5. Add the pastina or small pasta. Cook according to package directions until tender.
  6. If using, stir in the shredded cooked chicken during the last 2 minutes of cooking.
  7. Remove the pot from the heat. Stir in the fresh lemon juice.
  8. Season with salt and pepper to your preference.
  9. Ladle the soup into bowls. Garnish with fresh parsley before serving.

Notes

  • For a vegetarian version, use high-quality vegetable broth and omit the chicken.
  • This soup is excellent for digestion when you are recovering from illness.
  • You can add a pinch of red pepper flakes for a slight warmth, if desired.
  • This soup freezes well without the pasta; add fresh pasta when reheating.

Nutrition

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