Instructions
. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes, until softened and fragrant.
. Add the Potatoes and Herbs
Stir in the diced potato, thyme, rosemary, and bay leaf. Cook for 2–3 minutes to release the herbs’ flavor.
. Pour in the Broth
Add broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, until potatoes and carrots are tender.
. Add the Greens and Zucchini
Stir in zucchini and kale (or spinach). Simmer another 5–7 minutes, just until greens are wilted.
. Finish with Lemon and Seasoning
Remove the bay leaf. Add lemon juice, salt, and pepper to taste.
. Serve and Garnish
Ladle into bowls, top with fresh parsley, and sprinkle with Parmesan if desired. Serve warm and enjoy the soothing aroma filling your kitchen.
Why It’s Called “Penicillin Soup”
This comforting Italian classic gets its nickname from the immune-boosting ingredients that make it feel like natural penicillin. Garlic and onions fight off bacteria, lemon helps with vitamin absorption, and nutrient-packed greens restore energy. It’s the ultimate feel-better food — flavorful, wholesome, and healing.
Tips for the Perfect Soup
Use fresh herbs: Fresh rosemary and thyme make the broth extra aromatic.
Don’t overcook greens: Add them at the end to keep their color and nutrients.
Choose your broth: Vegetable for a lighter, vegetarian option; chicken for a heartier flavor.
Make ahead: This soup tastes even better the next day!
Serving Ideas
Serve with crusty bread or garlic toast.
Top with Parmesan, a drizzle of olive oil, or red pepper flakes for a little kick.
Pair with a glass of white wine for a cozy Italian dinner experience.
Storage
Refrigerate: Store in an airtight container up to 4 days.
Freeze: Freeze for up to 2 months. Reheat gently over medium heat.
A cozy, immune-boosting Italian classic packed with garlic, herbs, and fresh vegetables.
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Italian Penicillin Soup
A cozy, immune-boosting Italian classic packed with garlic, herbs, and fresh vegetables.
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IngredientsEquipmentMethodNotes
Ingredients
3 tbsp olive oil
1 onion chopped
4 cloves garlic minced
2 carrots diced
2 celery stalks diced
1 potato diced
1 zucchini diced
1 cup kale or spinach chopped
6 cups broth vegetable or chicken
1 tsp thyme
1 tsp rosemary
1 bay leaf
Salt & pepper to taste
Juice of 1 lemon
Fresh parsley for garnish
Parmesan optional
Equipment
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Ladle
Method
Heat olive oil and sauté onion, garlic, carrots, and celery until tender.
Add potatoes, herbs, and bay leaf; cook 2–3 minutes.
Pour in broth and simmer 15–20 minutes until tender.
Add zucchini and greens; simmer 5–7 minutes more.
Remove bay leaf; stir in lemon juice, salt, and pepper.
Garnish with parsley and Parmesan. Serve warm.
Notes
Storage: Refrigerate up to 4 days or freeze for 2 months.
