Italian Penicillin Soup Recipe
A restorative, flavor-packed Italian Penicillin Soup Recipe — savory pancetta and Parmesan-rimmed chicken broth brightened with fresh ginger, honey and lemon for a comforting, balanced bowl. Perfect for cozy dinners, easy meal prep, and freezer-friendly lunches.
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 4 oz 115 g pancetta or thick-cut bacon, diced (optional — omit for vegetarian)
- 1 large yellow onion finely diced (about 1½ cups)
- 2 medium carrots peeled and diced (about 1 cup)
- 2 celery stalks diced (about 1 cup)
- 6 cloves garlic — 4 minced + 2 whole cloves unpeeled (for roasting)
- 1 –2 teaspoons freshly grated ginger start with 1 tsp
- 1 cup dry white wine optional; substitute extra stock if preferred
- 8 cups low-sodium chicken stock or broth use vegetable stock to make vegetarian
- 1 Parmesan rind or 3 tablespoons grated Parmesan
- 1 bay leaf
- 1 sprig fresh rosemary or ½ teaspoon dried rosemary
- 1 tablespoon tomato paste
- 1 cup cooked shredded chicken optional — rotisserie chicken works well
- 2 tablespoons honey adjust to taste
- Juice of 1 large lemon about 2–3 tablespoons + lemon wedges to serve
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
- Zest of ½ lemon optional
- 2 tablespoons extra-virgin olive oil to finish
- Optional: shaved Parmesan or Pecorino toasted breadcrumbs, chili flakes, or a tiny drizzle of smoky Scotch for adult bowls
Instructions
- Preheat & roast garlic — Preheat oven to 400°F (200°C). Place the two whole unpeeled garlic cloves on a small sheet of foil or a baking tray, drizzle with a little olive oil, and roast 18–22 minutes until soft and caramelized. Set aside.
- Render pancetta — In a large Dutch oven or heavy pot, heat 2 tablespoons olive oil over medium heat. Add diced pancetta and sauté until fat renders and pieces are golden-crisp, about 5–8 minutes. (For vegetarian: skip pancetta and use an extra tablespoon olive oil + 1 tsp smoked paprika.)
- Build the soffritto — Add diced onion, carrots and celery to the pancetta. Reduce heat to medium-low and sweat the vegetables, stirring occasionally, until softened and translucent, about 8–10 minutes.
- Add aromatics — Stir in the minced garlic (reserve roasted garlic) and grated ginger; cook 1–2 minutes until fragrant. Mix in the tomato paste and cook 1–2 minutes, stirring to caramelize the paste slightly.
- Deglaze — Pour in the white wine and scrape up any browned bits from the pot bottom. Let the wine reduce for 2–3 minutes until mostly evaporated.
- Simmer the soup — Add chicken stock, Parmesan rind, bay leaf, and rosemary. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 25–30 minutes. Add shredded chicken during the last 10 minutes to heat through (if using).
- Finish with the “penicillin” touch — Remove and discard the Parmesan rind and rosemary sprig. Mash the roasted garlic into a paste and add to the pot. In a small bowl, whisk together honey and lemon juice; stir into the soup gradually and taste. Adjust honey, lemon, and grated ginger to balance sweetness and brightness. Season with salt and pepper.
- Optional texture control — For a silkier mouthfeel, remove 2–3 cups of the soup and puree until smooth, then stir back in. Or pulse briefly with an immersion blender, leaving some texture.
- Plate & garnish — Ladle into warmed bowls. Finish each bowl with a drizzle of extra-virgin olive oil, lemon zest, chopped parsley, and shaved Parmesan or toasted breadcrumbs if desired. Serve with crusty bread or crostini.
Notes
- Taste for salt last: pancetta and Parmesan add saltiness, so salt near the end.
- Roasted garlic vs. raw: roasting mellows garlic and adds depth — use it if you have time.
- Ginger: fresh ginger provides lift — add in small increments to avoid overwhelming the bowl.
- Vegetarian variation: omit pancetta and chicken; use vegetable stock, sautéed mushrooms, 1 tsp smoked paprika, and 2 tbsp miso or soy sauce for umami; use vegetarian Parmesan or nutritional yeast.
- Vegan swap: use vegetable stock, maple syrup for honey, miso for savory depth, and blend toasted cashews + nutritional yeast for creaminess.
- Make-ahead: soup often tastes better the next day — refrigerate up to 4 days in airtight containers. Reheat gently over low heat.
- Freezing: cool and freeze (without dairy finishes) for up to 3 months. Thaw overnight in fridge and reheat gently, adding a splash of stock if needed.
- To thicken: add ¾ cup orzo or small pasta for the last 8–10 minutes, or blend part of the soup for creaminess.
- Troubleshooting: if too salty, dilute with unsalted stock and rebalance with lemon; if too sweet, add a touch more lemon or vinegar.