I love this recipe because it’s the ultimate comfort food that still feels light and nourishing. It’s packed with vegetables, making it hearty yet healthy, and the lemon zest gives it a bright, refreshing finish. The herbs—oregano, thyme, and bay leaf—infuse the broth with rich, savory depth, while the pasta makes it filling enough for a full meal. Whether I’m feeling under the weather or just craving something cozy, this soup always hits the spot.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil 1 large onion, diced 3 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 1 medium potato, cubed 1 cup green peas (fresh or frozen) 6 cups vegetable broth 1 can (14 ounces) diced tomatoes, with juices 1 teaspoon dried oregano 1 teaspoon dried thyme 1 bay leaf Salt and pepper to taste 1 cup cooked pasta (such as ditalini or orzo) 2 cups fresh spinach or kale, chopped Zest of 1 lemon Fresh parsley, chopped for garnish
Directions
I start by heating olive oil in a large pot over medium heat. I add the diced onion and cook it for about 5 minutes, until it turns translucent and fragrant. Then I stir in the minced garlic, carrots, and celery, letting them cook for another 3–4 minutes until they begin to soften. Next, I add the cubed potato, green peas, vegetable broth, diced tomatoes with their juices, oregano, thyme, and bay leaf. I bring everything to a boil, then reduce the heat and let it simmer gently for 25–30 minutes, or until the potatoes are tender. Once the vegetables are cooked, I remove the bay leaf and season the soup with salt, pepper, and lemon zest. Then I stir in the cooked pasta and the chopped spinach or kale, letting the greens wilt for about 5 minutes. When it’s ready, I taste and adjust the seasoning, then ladle the soup into bowls and sprinkle chopped parsley on top for a bright, fresh finish.
Servings and Timing
This recipe makes 6 servings. Prep Time: 15 minutes Total Time: 55 minutes
Variations
When I want to make the soup heartier, I sometimes add shredded rotisserie chicken or cooked Italian sausage. For a creamier version, I stir in a splash of coconut milk or a spoonful of Parmesan cheese. If I’m out of spinach, I use kale, chard, or even escarole. I also like to add a pinch of red pepper flakes for a gentle heat or swap the pasta for rice or quinoa to change things up.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop over low heat or in the microwave. If the pasta absorbs too much liquid, I just add a bit of water or broth to loosen it up. For longer storage, I freeze the soup (without the pasta) for up to 3 months and add freshly cooked pasta when reheating.
FAQs
Why is it called “Italian Penicillin Soup”?
It’s called that because it’s known for its healing, comforting qualities—much like traditional chicken soup, but with Italian flavors and ingredients.
Can I use chicken broth instead of vegetable broth?
Yes, I often use chicken broth for a richer flavor, especially when I’m craving something more traditional and hearty.
What type of pasta works best?
I like using small shapes like ditalini, orzo, or small shells—they hold up well and make every bite balanced.
Can I make this soup gluten-free?
Yes, I simply use gluten-free pasta or replace it with rice or lentils.
How do I make it more protein-rich?
I add shredded chicken, turkey, or even a can of white beans for extra protein.
Can I make it in advance?
Absolutely. The flavors deepen beautifully overnight, making it even better the next day.
What greens work best in this soup?
Spinach and kale are my favorites, but Swiss chard or escarole work perfectly too.
How can I thicken the soup?
I mash a few potatoes or blend a small portion of the soup, then stir it back in for a thicker texture.
Can I skip the lemon zest?
I wouldn’t—it adds brightness and balances the savory flavors, but if I don’t have any, a splash of lemon juice works fine.
What can I serve with this soup?
I love serving it with crusty bread, garlic toast, or a sprinkle of grated Parmesan on top.
Conclusion
This Italian Penicillin Soup is a bowl full of comfort, flavor, and goodness. I love how the combination of herbs, vegetables, and lemon brings both warmth and freshness. Whether I make it as a cozy weeknight dinner or a soothing remedy on a chilly day, it always feels like the perfect cure for body and soul.
A cozy and nourishing Italian-inspired vegetable soup packed with hearty vegetables, tender pasta, and fragrant herbs. Brightened with lemon zest and leafy greens, this Italian Penicillin Soup is the perfect comfort food for any season.
Ingredients
1 tablespoon Olive oil
1 large Onion, diced
3 cloves Garlic, minced
2 medium Carrots, diced
2 Celery stalks, diced
1 medium Potato, cubed
1 cup Green peas (fresh or frozen)
6 cups Vegetable broth
1 can (14 ounces) Diced tomatoes, with juices
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 Bay leaf
Salt and pepper, to taste
1 cup Cooked pasta (such as ditalini or orzo)
2 cups Fresh spinach or kale, chopped
Zest of 1 lemon
Fresh parsley, chopped for garnish
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, until translucent and fragrant.
Stir in the minced garlic, carrots, and celery, and cook for another 3–4 minutes until slightly softened.
Add the cubed potato, green peas, vegetable broth, diced tomatoes with their juices, oregano, thyme, and bay leaf. Stir well and bring to a boil.
Reduce the heat to low and let the soup simmer for 25–30 minutes, until the potatoes are tender.
Remove the bay leaf and season with salt, pepper, and lemon zest.
Stir in the cooked pasta and chopped spinach or kale, letting the greens wilt for about 5 minutes.
Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Add shredded rotisserie chicken or Italian sausage for extra protein and heartiness.
Use gluten-free pasta, rice, or quinoa to make it gluten-free.
For a creamier texture, stir in coconut milk or a spoonful of Parmesan cheese.
Store leftovers in the fridge for up to 4 days or freeze (without pasta) for up to 3 months.
Add a pinch of red pepper flakes for a hint of spice or serve with crusty bread for dipping.
