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Italian Penicillin Soup (Comfort Broth with Pastina)

Close-up of a white bowl filled with bright yellow penicillin soup, featuring Israeli couscous, chopped carrots, and fresh parsley garnish.
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A simple, warm Italian soup made with homemade broth, vegetables, garlic, lemon, and small pasta, designed to be soothing when you feel unwell.

Ingredients

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  • 8 cups quality chicken broth or homemade stock
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 1 cup pastina (or other small pasta like orzo)
  • 1/2 cup shredded cooked chicken (optional, omit for vegetarian)
  • 1/4 cup fresh lemon juice
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant. Do not let the garlic brown.
  4. Pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.
  5. Add the pastina and the optional cooked chicken. Cook according to the pasta package directions, usually 7 to 10 minutes, until the pasta is tender.
  6. Remove the pot from the heat. Stir in the fresh lemon juice.
  7. Season the soup with salt and pepper to your taste.
  8. Ladle the soup into bowls and garnish each serving with fresh chopped parsley.

Notes

  • For a vegetarian version, use high-quality vegetable broth and omit the shredded chicken.
  • If you do not have homemade broth, use low-sodium store-bought broth.
  • You can add a pinch of red pepper flakes during step 3 for a slight warmth.

Nutrition

Find it online: https://cookifyme.com/penicillin-soup-italian-recipe-for-colds/