There’s something deeply comforting about a bowl of warm, nourishing soup on a chilly evening—and that’s exactly what the Italian Penicillin Soup delivers. Inspired by the classic “Penicillin” cocktail known for its soothing blend of smoky, sweet, and spicy notes, this soup brings those elements together in a way that feels like a gentle hug. Growing up in southern England, I often found solace in hearty, flavourful soups cooked slowly at home, and this recipe hits that same spot. Whether you’re nursing a cold or simply craving something cozy, this Italian Penicillin Soup is an invitation to slow down and savor every spoonful.
Table of Contents
Why You’ll Love This Italian Penicillin Soup
This soup is a celebration of bold, balanced flavors that come together effortlessly. First, it’s uniquely comforting—the smoky undertones of smoked paprika and a touch of honey create a soothing warmth that feels healing, much like the original cocktail it’s inspired by. I remember making this for my family during a cold snap, and even my ketchup-loving toddler was intrigued by the rich aroma. Second, it’s incredibly easy to make, perfect for busy weeknights when you want something nourishing without fuss. Lastly, it’s versatile—packed with fresh ingredients and pantry staples, it adapts well to what you have on hand, making it a reliable go-to recipe.
Ingredients You’ll Need for This Italian Penicillin Soup
The magic of this soup starts with choosing quality ingredients that bring out its distinctive flavour. From my years working in restaurant kitchens, I’ve learned that simple, fresh produce and good-quality stock make all the difference. Don’t be tempted to skip the smoked paprika—it’s the heart of the soup’s smoky character. If you don’t have fresh lemon juice, bottled works in a pinch, but fresh always brightens the dish beautifully.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 4 cups chicken or vegetable stock
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large potato, peeled and cubed
- Juice of 1 lemon
- 1 tablespoon honey (substitute maple syrup for vegan option)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Nutrition Facts
- Calories: Approximately 180 per serving
- Protein: 4g
- Fat: 7g (mostly from olive oil)
- Carbohydrates: 25g
- Fiber: 4g
- Sugar: 6g (natural sugars from vegetables and honey)
- Sodium: 600mg (adjust if using low-sodium stock)
Discover the Healing Flavors of Italian Penicillin Soup
Learn how to make delicious Italian Penicillin Soup. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The magic of this soup starts with choosing quality ingredients that bring out its distinctive flavour. From my years working in restaurant kitchens, I’ve learned that simple, fresh produce and good-quality stock make all the difference. Don’t be tempted to skip the smoked paprika—it’s the heart of the soup’s smoky character. If you don’t have fresh lemon juice, bottled works in a pinch, but fresh always brightens the dish beautifully.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 4 cups chicken or vegetable stock
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large potato, peeled and cubed
- Juice of 1 lemon
- 1 tablespoon honey (substitute maple syrup for vegan option)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and sauté for about 5 minutes, until translucent and fragrant.
- Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes, letting the spices bloom without burning.
- Pour in the stock, then add the diced carrots, celery, and potatoes. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 25-30 minutes until the vegetables are tender.
- Using an immersion blender, carefully puree the soup until smooth, or leave it slightly chunky if you prefer texture.
- Stir in the lemon juice and honey, then season with salt and pepper to taste. Adjust the heat with more red pepper flakes if you like a kick.
- Simmer for an additional 5 minutes to meld the flavors before serving.
- Ladle into bowls and garnish with fresh parsley or basil for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Italian Penicillin Soup
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and sauté for about 5 minutes, until translucent and fragrant.
- Stir in the minced garlic, smoked paprika, and red pepper flakes. Cook for another 1-2 minutes, letting the spices bloom without burning.
- Pour in the stock, then add the diced carrots, celery, and potatoes. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover, and simmer for 25-30 minutes until the vegetables are tender.
- Using an immersion blender, carefully puree the soup until smooth, or leave it slightly chunky if you prefer texture.
- Stir in the lemon juice and honey, then season with salt and pepper to taste. Adjust the heat with more red pepper flakes if you like a kick.
- Simmer for an additional 5 minutes to meld the flavors before serving.
- Ladle into bowls and garnish with fresh parsley or basil for a pop of color and freshness.
Tips for Making the Best Italian Penicillin Soup
Getting this soup just right is all about layering flavors and paying attention to the cooking process. From my kitchen adventures, I’ve found that even simple dishes benefit hugely from these small details.
- Use fresh garlic and onions for the base—pre-chopped or powdered versions won’t give the same depth.
- Don’t rush the sautéing of spices; letting smoked paprika and red pepper flakes bloom in oil releases their full aroma and flavor.
- Simmer vegetables until tender but not mushy to retain some texture, especially if you’re not fully pureeing the soup.
- Adjust the lemon juice and honey balance to your taste—this interplay of sweet and sour is what makes the soup so comforting.
- If you want to add protein, shredded cooked chicken or cannellini beans work beautifully without overpowering the flavors.
- When blending, leave a small portion of the soup chunky for a bit of rustic texture—my kids love that little surprise in each spoonful.
With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: Easy Chicken Taco Soup Recipe for a Cozy Weeknight Meal
Serving Suggestions and Pairings
This soup is a versatile star that shines at both casual family dinners and when entertaining. I often serve it when the weather cools down or when one of us needs a little extra comfort after a busy day. It pairs beautifully with simple sides that complement rather than compete with its bold flavors.
- Crusty Italian bread or garlic focaccia for dipping
- A crisp green salad with a lemon vinaigrette to echo the soup’s brightness
- Light white wine such as Pinot Grigio or a sparkling water with a twist of lemon to refresh the palate
- For a heartier meal, add a side of roasted vegetables or a small cheese plate
Whether it’s a quick weeknight meal or a relaxing weekend lunch, this soup always feels like a special treat at our table.
Storage and Reheating Tips
Proper storage is key to keeping this soup tasting fresh and delicious the next day. From my experience juggling family meals, having leftovers that reheat well is a real lifesaver.
- Store in an airtight container in the fridge for up to 3 days.
- To reheat, warm gently on the stove over low heat to avoid breaking the soup’s texture.
- Add a splash of stock or water if the soup has thickened too much after refrigeration.
- For longer storage, freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
Frequently Asked Questions
What are the main ingredients for Italian Penicillin Soup?
The main ingredients for Italian Penicillin Soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Italian Penicillin Soup?
The total time to make Italian Penicillin Soup includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Italian Penicillin Soup ahead of time?
Yes, Italian Penicillin Soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Italian Penicillin Soup?
Italian Penicillin Soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Italian Penicillin Soup suitable for special diets?
Depending on the ingredients used, Italian Penicillin Soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
If you’re looking for a soup that combines warmth, flavor, and a touch of something special, this Italian Penicillin Soup is a wonderful choice. It’s simple enough for weeknights but delicious enough to feel like a treat. I’d love to hear how you make it your own, so please share your thoughts and tweaks. Welcome to my kitchen—where every spoonful connects us through the art of easy cooking.
