Italian Penicillin Soup is a delightful twist on the classic drink that’s packed with fresh flavors and a little zing. This soup brings together lemon, ginger, and a touch of honey with a soothing broth that feels both light and comforting. It’s like a warm hug, with a bit of a spicy kick that wakes up your taste buds.
I love making this soup on chilly days when I need something simple but special to lift my spirits. The ginger and lemon really brighten things up, and the honey adds just enough sweetness to balance everything out. It’s one of those recipes that feels fancy but is actually super easy to put together.
My favorite way to enjoy it is with some crusty bread on the side to soak up the broth. It’s perfect for a cozy dinner or when you’re feeling under the weather and need a gentle pick-me-up. Whenever I make this soup, it never lasts long – everyone keeps coming back for more!
Key Ingredients & Substitutions
Fresh Ginger: This gives the soup its warm, zesty flavor. If you can’t find fresh, ground ginger works but use less—about 1/4 teaspoon—as it’s more concentrated.
Lemon Juice: Freshly squeezed lemon juice brightens the soup. Bottled lemon juice is a fine substitute, but fresh always tastes brighter.
Israeli Couscous: These little pearls add nice texture. You can swap with regular small pasta like acini di pepe or orzo if needed.
Chicken Broth: Makes the base rich and flavorful. Use vegetable broth for a vegetarian version or homemade broth for extra depth.
Honey: Adds gentle sweetness to balance the tart lemon and spicy ginger. Maple syrup can work in a pinch.
How Do I Get the Best Flavor When Sautéing Vegetables?
Sautéing the onion, garlic, carrots, and celery slowly helps build flavor. Here’s how:
- Use medium heat so the veggies soften without burning.
- Stir often, cooking about 5-7 minutes till tender and fragrant.
- Add the grated ginger last and cook just a minute to keep its bright flavor.
Taking time in this step lets the soup develop a nice base without needing extra fat or salt.
Equipment You’ll Need
- Large soup pot – I love it because it gives plenty of room for all the ingredients to cook evenly.
- Cutting board and sharp knife – helps you chop the vegetables quickly and safely.
- Measuring spoons and cups – keeps the flavors balanced and makes cooking easier.
- Juicer or citrus reamer – makes squeezing fresh lemon juice quick and mess-free.
- Wooden spoon or soup ladle – perfect for stirring and serving the soup smoothly.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked sausage or ham for a different protein kick.
- Add a handful of spinach or kale at the end for extra greens and nutrients.
- Use a dash of smoked paprika or cumin to warm up the flavor profile.
- For a creamier soup, stir in a splash of coconut milk or a dollop of sour cream before serving.
Italian Penicillin Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 teaspoon fresh ginger, grated
- 6 cups chicken broth (or vegetable broth for vegetarian option)
- ½ cup Israeli couscous (pearl couscous)
- 1 cup cooked shredded chicken (optional)
- 1 lemon, juiced
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and about 20 minutes to cook, so you’ll have a warm, soothing bowl ready in around 30 minutes. It’s a perfect quick meal when you want comfort without a long wait.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large soup pot over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant—about 5 to 7 minutes.
2. Add the Ginger:
Mix in the grated ginger and cook for another minute to unlock its fresh, spicy flavor.
3. Add Broth and Couscous:
Pour in the chicken broth and bring it to a boil. Then add the Israeli couscous, reduce heat to a simmer, and cook until the couscous is tender, about 10 minutes.
4. Add Chicken and Final Flavors:
If you’re using shredded chicken, stir it into the pot to warm through. Next, mix in the lemon juice and honey. Taste your soup and adjust the salt and pepper as needed.
5. Serve and Garnish:
Ladle the soup into bowls and sprinkle with fresh chopped parsley. Enjoy it right away with some crusty bread on the side for dipping.
Can I Use Vegetable Broth Instead of Chicken Broth?
Yes! Vegetable broth is a great substitute if you want to make this soup vegetarian or simply prefer a lighter flavor. Just use the same amount and cook as directed.
Can I Make This Soup Ahead of Time?
Absolutely. You can prepare the soup up to the point of adding lemon juice and honey, then refrigerate it. Add the lemon juice and honey fresh when reheating to keep their bright flavors intact.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally. If the couscous absorbs too much broth, add a splash of water or broth to loosen it up.
Can I Freeze Italian Penicillin Soup?
You can freeze it, but couscous may become mushy after thawing. To preserve texture, freeze the broth and veggies separately from the couscous, then combine when reheating.
