Ultimate Italian Penicillin Soup is a clever twist that combines the comforting warmth of classic Italian flavors with a punchy, healing vibe inspired by the famous cocktail. Think rich broth simmered with garlic, herbs, and a touch of fresh lemon, all working together like a soothing hug for the soul.
I love making this soup when I need something cozy but also lively—like when you want to feel better fast but don’t want to sacrifice flavor. Adding a bit of ginger and a hint of smoky honey gives it a little zing that keeps it interesting and full of personality. It always makes me feel like I’m treating myself, even when I’m stuck at home feeling under the weather.
My favorite way to enjoy this soup is with a big slice of crusty bread for dipping and a sprinkle of fresh parsley on top. It’s great for chilly nights or anytime you need a boost. Plus, it’s a fun recipe to share with friends who appreciate a good, hearty meal with a little twist—they never expect that playful nod to the classic Penicillin cocktail but love it just the same.
Key Ingredients & Substitutions
Olive oil: Extra virgin olive oil gives a rich base with a subtle fruity flavor. You can swap it for avocado oil if you want a milder taste.
Ginger: Fresh ginger adds warmth and a slight zing, inspired by the Penicillin cocktail. If you don’t have fresh ginger, a pinch of ground ginger works in a pinch but won’t be as vibrant.
White wine: This helps deepen the flavor and give a subtle tang. If you prefer non-alcoholic, use more chicken broth with a splash of white grape juice or apple cider vinegar.
Smoked honey: The smoky sweetness is key here. If you don’t have smoked honey, mix regular honey with a small pinch of smoked paprika for a similar effect.
Small pasta: Tiny pastas like acini di pepe or stelline are traditional and add nice texture. Or substitute with small stars, orzo, or even tiny elbow macaroni.
How Do You Build Rich Flavor Without Overcooking the Vegetables?
Sautéing the vegetables just until soft is important to keep their fresh flavor and texture:
- Heat oil over medium, add onion, carrot, celery.
- Stir often so they cook evenly, but don’t brown.
- Once translucent and tender (about 7-8 minutes), add garlic and ginger for 1-2 minutes to release their aroma without burning.
- Deglaze with wine to lift any flavorful bits without frying.
This gentle cooking step creates a fragrant base while preserving brightness and freshness, making the soup feel light but full of taste.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for sautéing veggies and simmering the broth evenly.
- Wooden spoon – helps you stir the soup gently without scratching your pot.
- Fine grater or microplane – great for zesting lemon and grating fresh ginger finely into the soup.
- Measuring cups and spoons – they keep your recipe balanced and flavors just right.
- Small ladle – makes serving the hot soup clean and easy.
Flavor Variations & Add-Ins
- Swap chicken broth for vegetable broth to make a vegetarian version that’s still rich and tasty.
- Add shredded cooked chicken or pancetta for extra protein and savory depth.
- Use fresh thyme or rosemary instead of parsley for a woodsy, Italian herb twist.
- Stir in a spoonful of grated Parmesan just before serving for added creaminess and umami.
Ultimate Italian Penicillin Soup
Ingredients You’ll Need:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1-inch piece fresh ginger, grated
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup dry white wine
- 1 lemon, zested and juiced
- 1 teaspoon smoked honey or a drizzle of honey with a tiny pinch of smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup small pasta (like acini di pepe or stelline)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh flat-leaf parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 30 minutes of cooking time. You’ll be sautéing vegetables, simmering broth with warming spices and flavors, then cooking pasta right in the soup. It’s a quick but flavorful meal you can enjoy any day!
Step-by-Step Instructions:
1. Sauté Vegetables
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, and celery, stirring often. Cook for about 7-8 minutes, until the vegetables are soft and translucent.
2. Add Garlic and Ginger
Mix in the minced garlic and grated ginger, cooking for another 1-2 minutes until you can smell their lovely aroma.
3. Deglaze with Wine
Pour in the dry white wine to deglaze the pot, scraping the bottom gently to lift any tasty bits. Let this simmer for 2-3 minutes to slightly reduce.
4. Add Broth and Flavorings
Pour in the chicken broth, add lemon zest, smoked honey (or honey mixed with smoked paprika), and crushed red pepper flakes if using. Stir and bring everything to a boil.
5. Simmer the Soup
Lower the heat and let the soup gently simmer for 15 minutes so the flavors can meld beautifully.
6. Cook the Pasta
Add your small pasta to the pot and cook according to the package instructions, typically 6-8 minutes, until al dente.
7. Finish with Lemon Juice and Seasoning
Stir in fresh lemon juice, then season the soup with salt and freshly ground black pepper to your taste.
8. Serve
Remove from heat, sprinkle chopped flat-leaf parsley on top, and serve hot. This soup is fantastic with some crusty Italian bread on the side for dipping.
Can I Use Frozen Vegetables for This Soup?
Yes, you can! Just thaw and drain frozen vegetables before adding them to avoid extra water diluting the broth. Sauté as usual to build flavor.
What Can I Substitute for White Wine?
If you prefer no alcohol, replace white wine with an equal amount of chicken broth plus a splash of white grape juice or apple cider vinegar to keep some brightness.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Make This Soup Vegetarian?
Absolutely! Swap chicken broth for vegetable broth and skip any meat add-ins. The ginger, lemon, and smoked honey keep it flavorful and satisfying.
