Ultimate Italian Penicillin Soup is a cozy, zesty twist on a classic Italian flavor profile, packed with comforting broth, fresh garlic, lemon zest, and a hint of spicy heat that warms you up from the inside out. It’s like a gentle hug in a bowl with soothing chicken, hearty vegetables, and fresh herbs taking center stage.
I love making this soup when I need something that feels both healing and delicious. The mix of garlic and lemon is my go-to when I want to perk up my day without feeling weighed down. I usually throw in a good amount of fresh parsley and a splash of extra lemon juice right before serving for that bright, fresh finish that everyone asks for seconds of.
Serving this soup with some crusty bread or simple garlic toast makes it a perfect meal anytime, especially when the weather gets chilly or you’re feeling a little under the weather. It’s my favorite for quiet nights at home or sharing with friends who appreciate a bowl full of warmth and flavor without fuss.
Key Ingredients & Substitutions
Fregola or Acini di Pepe Pasta: These small pasta pearls add great texture. If you can’t find them, use Israeli couscous or orzo as a simple substitute. They soak up the broth nicely without getting mushy.
Chicken Broth: Homemade broth gives the best flavor and richness, but store-bought low-sodium broth works fine too. If you want a vegetarian version, try using a quality vegetable broth instead.
Lemon (Zest and Juice): Lemon brightens the soup and adds that fresh zing essential to balance the flavors. Always add lemon juice at the end to keep its brightness intact.
Garlic and Onion: These aromatics build the soup’s base flavor. Fresh garlic is best, but garlic powder can be a shortcut in a pinch. I recommend sautéing them gently to bring out their sweetness.
Parmesan Cheese: Parmesan adds umami and richness as a finishing touch. Use freshly grated for the best melt and flavor. For a dairy-free option, you can try nutritional yeast for a similar savory effect.
Optional Pancetta or Ham: For a richer taste, diced pancetta or ham works great. Or skip it to keep things lighter and vegetarian-friendly.
How Do You Get the Perfect Texture with Fregola Pasta?
Fregola pasta is small and cooks relatively fast, but it’s important to not overcook it so it doesn’t turn mushy or gummy. Here’s how I do it:
- Add the pasta to gently boiling broth and keep the heat on a low simmer.
- Stir occasionally to prevent sticking but don’t over-stir to avoid breaking the tiny pearls.
- Start checking for doneness around 8 minutes—aim for tender but still al dente.
- Remember the pasta will continue to soften a bit even after you turn off the heat.
- Adding the zucchini towards the end keeps their delicate texture intact while ensuring everything is cooked just right.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even heat and slow simmering your soup without burning.
- Wooden spoon – great for stirring gently so you don’t break the delicate fregola pasta.
- Sharp knife and cutting board – to chop veggies and herbs precisely.
- Citrus zester or microplane – to easily get fresh lemon zest that brightens the soup.
- Ladle – makes serving warm soup neat and easy.
Flavor Variations & Add-Ins
- Add cooked shredded chicken or turkey to boost protein and keep the soup hearty.
- Swap zucchini for diced yellow squash or asparagus tips for a different fresh texture.
- Use fresh rosemary or sage instead of oregano and thyme for a woodsy, earthy note.
- Include a handful of baby spinach or kale just before serving to add color and extra nutrients.
Ultimate Italian Penicillin Soup
Ingredients You’ll Need:
Soup Base:
- 1 cup fregola or acini di pepe pasta (small Italian pasta pearls)
- 6 cups chicken broth (preferably homemade or low-sodium)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, thinly sliced
- 1 celery stalk, diced
Seasonings & Garnishes:
- 1 lemon, zested and juiced
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
- Grated Parmesan cheese, for serving
- Optional: small diced cooked pancetta or ham for added richness
- Optional: a pinch of red pepper flakes for a subtle heat
How Much Time Will You Need?
Preparing this soup takes about 10 minutes for chopping and sautéing, plus 15 minutes to simmer and cook the pasta and vegetables. Overall, plan for about 25 to 30 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften and the onion turns translucent. Add the minced garlic and stir for another minute until fragrant.
2. Add Broth and Seasonings:
Pour in the chicken broth and bring it to a gentle boil. Stir in the lemon zest, oregano, thyme, bay leaf, salt, and pepper. Lower the heat to a simmer.
3. Cook the Pasta and Vegetables:
Add the fregola pasta to the pot, stirring occasionally, and cook for about 10 minutes until tender but still slightly firm. Then, add the zucchini slices and cook for 5 minutes more until tender.
4. Finish and Serve:
Remove the bay leaf. Stir in the lemon juice and adjust salt, pepper, and red pepper flakes if desired. If using pancetta or ham, add it now to warm through. Ladle the soup into bowls, garnish with freshly chopped parsley or basil, and sprinkle Parmesan cheese on top. Serve warm with crusty bread or garlic toast.
Can I Use Frozen Vegetables in This Soup?
Yes, you can use frozen carrots, zucchini, or celery if fresh aren’t available. Just add them a little earlier in the cooking process so they have time to soften without becoming mushy.
What Can I Substitute for Fregola Pasta?
If you can’t find fregola or acini di pepe, substitute with Israeli couscous, orzo, or even small pearl pasta. Adjust cooking time accordingly, as some types may cook faster or slower.
Can I Make This Soup Ahead of Time?
Absolutely! It actually tastes better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove and add a splash of broth if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. To reheat, warm slowly on the stovetop or microwave until heated through, stirring occasionally to ensure even warming.
