Italian Penicillin Soup is a cozy, flavorful twist on a classic favorite. It combines the heartiness of Italian ingredients like garlic, herbs, and parmesan with a soothing broth that feels just right on a chilly day. The soup has a nice balance of zing and comfort, thanks to a little touch of lemon and lots of cozy, familiar flavors.
I love making this soup whenever I feel like something that warms me up from the inside out but also feels fresh and inviting. The garlic and herbs give it a nice kick, while the parmesan adds just enough creaminess without being heavy. It’s like a gentle hug in a bowl! Plus, it’s super simple to whip up, which makes it an easy favorite on a busy weeknight.
My favorite way to serve Italian Penicillin Soup is with crusty bread on the side for dunking. It’s perfect for sharing around the table, especially when you want something that feels both special and homey. Whenever I bring this soup to a meal, I’m always asked for the recipe—everyone just loves the comforting, bright flavors!
Key Ingredients & Substitutions
Chicken Broth: Using homemade or low-sodium broth lets you control the salt and flavor. If vegetarian, try vegetable broth instead—it still gives a rich base.
Tortellini: Cheese-filled tortellini adds a creamy, filling touch. You can swap in any stuffed pasta or even small pasta shapes like shells or ditalini.
Quinoa: This is optional for texture and extra protein. If you don’t have quinoa, tiny pasta or rice work well too for a similar effect.
Parmesan Cheese: Adds salty, nutty flavor and a gentle creaminess. If you need dairy-free, nutritional yeast can add a cheesy note.
Lemon Juice: This brightens the soup at the end, balancing the richness. Fresh lemon juice works best, but bottled is okay in a pinch.
How Can I Cook Vegetables to Keep Their Bright Color and Flavor?
For this soup, you want the vegetables tender but still colorful and fresh-tasting. Here’s how:
- Sauté garlic and onions first; the gentle cooking releases sweetness without burning.
- Add carrots early to soften them well as they take longer to cook.
- Cook spinach and peas near the end to avoid overcooking and losing their vibrant green color.
- Keep broth at a gentle simmer instead of a rolling boil to help maintain veggies’ shape and flavor.
Using these tips keeps your soup lively and fresh, making every bite enjoyable and comforting.
Equipment You’ll Need
- Large soup pot – I recommend this because it lets you cook all ingredients together easily and makes cleanup simpler.
- Wooden spoon – perfect for stirring without scratching your pot and blending flavors evenly.
- Measuring cups and spoons – keep things precise, especially for broth and seasonings.
- Grater – use it to grate fresh Parmesan cheese for the best flavor and texture.
- Knife and cutting board – essential for chopping garlic, onions, and carrots quickly and safely.
Flavor Variations & Add-Ins
- Swap tortellini for small pasta shapes like ditalini or shells to change up the texture.
- Add cooked shredded chicken or meatballs for extra protein and heartiness.
- Mix in different greens like kale or Swiss chard for a variety of flavors and nutrients.
- Try different herbs like fresh basil or oregano for a fresh flavor twist.
How to Make Italian Penicillin Soup?
Ingredients You’ll Need:
- 6 cups chicken broth (preferably homemade or low-sodium)
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 medium carrots, sliced
- 1 cup fresh spinach leaves
- 1/2 cup green peas (fresh or frozen)
- 1 cup tortellini pasta (cheese-filled)
- 1/2 cup grated Parmesan cheese
- 1/4 cup quinoa, rinsed (optional for added texture and nutrition)
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
- Juice of half a lemon
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25 minutes to cook. Overall, you’ll spend roughly 35 minutes creating this hearty, comforting soup that’s full of tasty veggies and flavors.
Step-by-Step Instructions:
1. Sauté Garlic and Onion:
Heat the olive oil in a large soup pot over medium heat. Add the minced garlic and chopped onion. Cook and stir until they become soft, fragrant, and translucent, about 3-4 minutes.
2. Cook Carrots:
Add the sliced carrots to the pot and continue cooking for about 3 more minutes, stirring occasionally so they soften slightly.
3. Add Broth and Quinoa:
Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, add the rinsed quinoa to the pot. Reduce the heat to a simmer and let it cook for about 10 minutes, allowing the quinoa and carrots to soften.
4. Cook Tortellini:
Add the cheese-filled tortellini to the simmering soup. Cook for 3-5 minutes, or according to package instructions, until the pasta is tender and cooked through.
5. Add Peas and Spinach:
Stir in the green peas and fresh spinach leaves. Let cook for 2-3 minutes until the spinach wilts and the peas are heated through.
6. Finish the Soup:
Remove the pot from heat. Stir in the grated Parmesan cheese and lemon juice. Season with dried Italian herbs, salt, and freshly ground black pepper to your taste.
7. Serve and Garnish:
Ladle the soup into bowls and garnish with chopped fresh parsley and a little extra black pepper if you like. Enjoy your warm bowl of Italian Penicillin Soup, perfect with crusty bread for dipping.
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen peas work perfectly, and you can substitute frozen spinach too—just add them a little earlier to ensure they cook through and soften nicely.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding tortellini and spinach. Store in the fridge for up to 2 days, then reheat and add these fresh ingredients just before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove to preserve the texture of tortellini and veggies.
What Can I Use Instead of Tortellini?
If you don’t have tortellini, try small pasta shapes like shells or ditalini, or even cooked rice or quinoa alone to keep the soup hearty and satisfying.
