Italian Penicillin Soup: A Healing Comfort in a Bowl

When life hands you sniffles, chills, or just a soul-crushing cold, there’s nothing quite as comforting as a warm, fragrant bowl of Italian Penicillin Soup. This soul-soothing recipe blends the healing qualities of traditional Italian herbs, garlic, and vegetables with a rich, hearty broth that feels like a warm hug from the inside out. The soup is called “penicillin” not because it literally contains medicine, but because its ingredients—garlic, onions, and fresh herbs—have natural immune-boosting properties that help fight off colds and flu. Here’s how to make it, step by step.

Ingredients You’ll Need

2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced (the more, the better for flavor and immunity)
2 medium carrots, peeled and diced
2 celery stalks, diced
1 small leek, cleaned and thinly sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon crushed red pepper flakes (optional, for warmth)
6 cups chicken or vegetable broth
1 can (14 oz) diced tomatoes, with juice
1 cup small pasta (like ditalini or orzo)
2 cups cooked shredded chicken (optional for extra protein)
1 bay leaf
Salt and freshly ground black pepper, to taste
Juice of ½ lemon
Fresh parsley or basil, chopped, for garnish
Grated Parmesan cheese, for serving

Step-by-Step Method

Step 1: Sauté the Aromatics

In a large soup pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, celery, and leek. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent—about 5–7 minutes. This step builds the foundational flavors of your soup, releasing their natural sweetness and aroma.

Step 2: Season for Flavor

Sprinkle in the dried oregano, thyme, and crushed red pepper flakes. Stir well to coat the vegetables with the herbs. Allow them to cook for 1–2 minutes, which helps the dried spices bloom and release their essential oils, intensifying the flavor.

Step 3: Add the Broth and Tomatoes

Pour in the chicken or vegetable broth, followed by the diced tomatoes. Stir gently and add the bay leaf. Increase the heat to bring the mixture to a boil. Once boiling, reduce to a simmer and let it cook uncovered for about 15–20 minutes. This allows the flavors to meld beautifully.