Ultimate Italian Penicillin Soup is a comforting bowl packed with bold flavors and hearty ingredients. Think of a rich broth infused with garlic, herbs like rosemary and thyme, a splash of lemon for brightness, and a touch of spicy pepper to wake up your taste buds. It’s like a warm hug in soup form, perfect for when you need something soothing yet flavorful.
I love making this soup when I feel under the weather or just need a little pick-me-up. The combination of lemon and garlic helps clear the sinuses, and the pepper adds just enough kick to keep things interesting. I usually add some tender chicken or Italian sausage for extra protein, which makes it both filling and satisfying. Plus, it’s such an easy soup to whip up on busy days or when you want something homemade without fuss.
One of my favorite ways to enjoy this soup is with a slice of crusty bread on the side, perfect for dipping into the flavorful broth. It’s great for cozy dinners or even lunch when you want something simple but delicious. Whenever I make this, it always feels like a little act of self-care, and everyone who tries it ends up asking for seconds!
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing and adds a rich, fruity flavor. Extra virgin olive oil works best, but regular olive oil is fine too.
Onions, Carrots & Celery: Classic flavor builders for this soup. If you don’t have celery, add more carrots or a pinch of celery salt for that fresh flavor.
Garlic & Crushed Red Pepper Flakes: Garlic gives that Italian warmth, and the pepper flakes add a gentle heat. Adjust the pepper to your spice preference or omit if you want milder soup.
Chicken Broth & White Wine: Homemade broth adds depth, but store-bought works well too. Dry white wine brings acidity and flavor—you can swap with chicken broth or vermouth if desired.
Herbs (Rosemary, Thyme, Bay Leaf): Fresh herbs are best for a fragrant broth, but dried can be used—use about one-third the amount of fresh.
Lemon Juice: This brightens everything and lifts the soup. Fresh lemon is ideal but bottled lemon juice can substitute in a pinch.
Italian Sausage or Chicken: Optional protein to make the soup heartier. You can also use tofu or beans for a vegetarian version.
Fresh Tortellini: Adds satisfying texture and flavor. Cheese-filled is traditional, but meat-filled works too. If you can’t find fresh, frozen tortellini or small pasta shapes like gnocchi are great alternatives.
Spinach: Adds color and nutrients at the end. Kale or Swiss chard are good substitutes.
Parmesan Cheese: A sprinkle on top melts into the warm soup, adding richness. Pecorino Romano can also be used, or nutritional yeast for a dairy-free option.
How Do I Get the Perfect Flavor from Fresh Herbs and Lemon?
Fresh herbs and lemon juice are key to making this soup bright and flavorful.
- Use fresh herbs whole: Add sprigs of rosemary, thyme, and bay leaf early so their flavors infuse the broth slowly during simmering.
- Remove herbs before serving: Pull out the sprigs and bay leaf before adding tortellini to avoid tough bits in your soup.
- Add lemon juice at the end: Stir in fresh lemon juice just before serving to keep its bright, zesty flavor fresh and lively.
- Adjust acidity: Taste your soup after adding lemon and add more if you want a stronger pop.
These simple steps bring balance between savory broth and fresh brightness, making the soup deliciously satisfying every time.
Equipment You’ll Need
- Large soup pot – perfect for sautéing ingredients and simmering the broth all in one place.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping onions, garlic, and veggies quick and easy.
- Citrus juicer or reamer – helps you get every drop of fresh lemon juice with no seeds.
- Ladle – to serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap Italian sausage for cooked shredded chicken for a lighter protein option that’s still hearty.
- Use kale instead of spinach for a sturdier green that adds a bit more texture.
- Add some sliced mushrooms when sautéing veggies for extra earthy flavor.
- Stir in a pinch of smoked paprika or a dash of hot sauce for an added smoky or spicy kick.
Ultimate Italian Penicillin Soup
Ingredients You’ll Need:
For The Soup:
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 cup dry white wine
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Juice of 1 lemon (plus extra wedges for serving)
- 2 cups cooked Italian sausage or shredded cooked chicken (optional)
- 1 package (9 oz) fresh tortellini (cheese or meat-filled)
- 2 cups fresh spinach leaves
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes for prep and around 30 minutes to cook. You’ll sauté the veggies, simmer the broth with herbs, then cook the tortellini and add fresh greens. Altogether, about 40 minutes from start to table.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, carrot, and celery. Cook, stirring now and then, until the veggies soften—about 5 minutes.
2. Add Garlic and Spice:
Stir in the minced garlic and crushed red pepper flakes. Cook for 1–2 minutes until you smell their aroma but be careful not to let the garlic brown and get bitter.
3. Pour in the Wine:
Pour the dry white wine into the pot. Let it simmer gently for 2–3 minutes so the alcohol cooks off and the flavor concentrates.
4. Simmer with Broth and Herbs:
Add the chicken broth, fresh rosemary, thyme, and bay leaf. Bring everything to a gentle boil, then lower the heat and let it simmer uncovered for 20 minutes. This step lets all those flavors mingle beautifully.
5. Add Lemon and Protein:
Remove the herb sprigs and bay leaf from the pot. Stir in the lemon juice and your choice of cooked Italian sausage or shredded chicken, if you’re using meat.
6. Cook the Tortellini:
Drop the fresh tortellini into the soup. Follow the package instructions, usually about 3–5 minutes, until tender and cooked through.
7. Wilt the Spinach:
Right before serving, stir fresh spinach leaves into the hot soup. Cook just until wilted, about 1–2 minutes.
8. Season and Serve:
Add salt and freshly ground black pepper to taste. Ladle the soup into bowls, sprinkle with plenty of grated Parmesan cheese, and offer lemon wedges on the side for anyone wanting a bit more brightness.
Equipment You’ll Need
- Large soup pot for cooking everything in one place
- Wooden spoon for gentle stirring
- Sharp knife and chopping board
- Citrus juicer or reamer for fresh lemon juice
- Ladle for serving
Flavor Variations & Add-Ins
- Swap Italian sausage with shredded chicken for a lighter touch.
- Use kale or Swiss chard instead of spinach for a deeper green and thicker texture.
- Add sliced mushrooms when sautéing vegetables for an earthy note.
- Try a pinch of smoked paprika or a dash of hot sauce for a smoky or spicy twist.
- For a vegetarian version, skip the meat and use vegetable broth.
Can I Use Frozen Tortellini in This Soup?
Yes, frozen tortellini works great! Just add a minute or two to the cooking time and make sure it’s fully thawed or cooked before serving.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding tortellini and spinach, then cool and refrigerate. When ready to eat, reheat gently and add tortellini and spinach fresh.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium-low heat, stirring occasionally, and add a splash of broth if needed.
What Can I Substitute for Italian Sausage?
You can use shredded cooked chicken, turkey sausage, or for a vegetarian option, add beans or tofu to keep it hearty and nutritious.
