Ultimate Italian Penicillin Soup is a comforting bowl full of bold flavors and cozy vibes. It brings together hearty Italian ingredients like garlic, herbs, and a touch of spicy heat, all simmered into a rich, soothing broth. This soup feels like a warm hug on a chilly day, blending the healing charm of traditional remedies with the deliciousness of classic Italian cooking.
I love making this soup when I need something both tasty and comforting. The garlic and fresh herbs give it such a nice punch, while the little bit of spice wakes up your taste buds just right. I usually let it simmer slowly so all the flavors can blend perfectly—this is key to getting that deep, satisfying taste that makes it so special.
My favorite way to enjoy this soup is with some crusty bread on the side to soak up every last drop. It’s the kind of meal that feels just right whether you’re winding down from a long day or need a little pick-me-up. I find it’s great for sharing with friends or family because everyone loves how warming and flavorful it is. This soup really shows how a few simple ingredients can come together to make something amazing and comforting.
Key Ingredients & Substitutions
Chicken Broth: Homemade broth gives the best flavor, but store-bought works fine too. For a vegetarian option, use vegetable broth instead.
Acini di Pepe Pasta: This tiny pasta cooks quickly and adds great texture. If you can’t find it, small pastas like orzo or fine ditalini are good substitutes.
Fresh Spinach: Adds color and nutrients. You can swap it with baby kale or Swiss chard for a heartier green.
Garlic and Herbs: Garlic is key for that warming flavor. Fresh thyme and oregano are best, but dried herbs bring solid taste and are easier to keep on hand.
Lemon Juice: Just a squeeze at the end brightens the soup. If fresh lemons aren’t available, a splash of white wine vinegar works too.
How Do I Get Perfectly Tender Pasta Without Overcooking the Soup?
Cooking the pasta right in the soup can be tricky—too soft and the texture suffers. Here’s my method:
- Add the tiny pasta once the soup has simmered and flavors have melded.
- Cook the pasta just until al dente, usually 7–8 minutes, stirring occasionally to prevent sticking.
- In the last 2 minutes, toss in the spinach so it wilts gently without losing its bright color.
- If you’re unsure, cook the pasta separately and add it to each bowl when serving to keep it firm.
This way, the pasta stays tender and the soup stays beautifully balanced—perfect every time.
Equipment You’ll Need
- Large soup pot – big enough to hold all your ingredients and let the soup simmer evenly.
- Sharp knife – for chopping onions, garlic, carrots, and celery cleanly and quickly.
- Cutting board – a sturdy surface makes prep safer and easier.
- Wooden spoon – perfect for stirring the soup gently without scratching your pot.
- Ladle – helps you serve the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Swap chicken broth for vegetable broth to make it vegetarian-friendly while still flavorful.
- Add cooked Italian sausage for a heartier, meaty version that packs more protein.
- Stir in a handful of chopped fresh basil or parsley at the end for extra herbal brightness.
- Include a pinch of red pepper flakes if you like a little kick to warm you up even more.
Ultimate Italian Penicillin Soup
Ingredients You’ll Need:
- 8 cups high-quality chicken broth (preferably homemade)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, thinly sliced
- 2 celery stalks, finely chopped
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup acini di pepe pasta (small pearl-shaped pasta)
- 4 cups fresh spinach leaves, roughly chopped
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese, for garnish
- Optional: small pinch of crushed red pepper flakes (for slight heat)
- Fresh lemon juice (from 1/2 lemon)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 30 minutes to cook, making a total of 40 minutes from start to finish. It’s quick enough for a weeknight dinner but special enough to feel like a cozy treat.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and smells wonderful, about 5 minutes. Then, add the minced garlic along with the thinly sliced carrots and chopped celery. Stir and cook these for another 3 to 4 minutes, until the veggies start to soften.
2. Simmer With Herbs and Broth:
Pour in the chicken broth and add the bay leaf, oregano, and thyme. Bring everything to a boil, then lower the heat and let it gently simmer for 15 minutes. This lets the flavors mix nicely and makes your soup taste rich and welcoming.
3. Cook the Pasta and Spinach:
Add the acini di pepe pasta to the simmering soup and cook for about 7 to 8 minutes, or until the pasta is tender but still has a little bite. In the last 2 minutes, stir in the fresh spinach until it wilts down and adds a lovely green touch.
4. Final Seasoning and Serve:
Take out the bay leaf and season your soup with salt, black pepper, and, if you like, a pinch of crushed red pepper flakes for a gentle spicy kick. Squeeze fresh lemon juice in just before serving to brighten everything. Ladle the soup into bowls, sprinkle Parmesan on top, and enjoy with some crusty Italian bread for dipping.
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just thaw it completely and squeeze out excess water before adding it in the last few minutes of cooking to avoid watering down the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding pasta and spinach, then cool and refrigerate. When ready to eat, reheat gently and add pasta and spinach fresh to keep their texture.
What Can I Substitute for Acini di Pepe Pasta?
If you can’t find acini di pepe, small pastas like orzo, ditalini, or even small elbow macaroni work great as alternatives.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of broth or water to loosen the soup if it’s thickened.
