Name: Classic Italian Penicillin Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 3 Tbsp olive oil; 3 large carrots ((peeled and roughly chopped)); 1 yellow onion ((quartered)); 3-4 cloves garlic ((peeled)); 3 ribs celery ((roughly chopped)); ¼ tsp salt; ¼ tsp black pepper; ¼-½ cup parmesan ((shredded)); 8 cups chicken broth; 1¼ cups orzo ((or other small pasta shape)); juice of 1 lemon ((more as desired)); chopped parsley ((optional))

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Cozy up with our delicious Italian Penicillin Soup! It’s filled with hearty vegetables and orzo, making it the perfect comfort meal for those busy or under-the-weather kind of days. You’ll love how it warms your soul!

Classic Italian Penicillin Soup in a blue pot and in a small blue bowl on the white counter.

Serves: 6-8
Prep Time: 10 minutes
Cook Time: 40-45 minutes

Ingredients:

3 Tbsp olive oil
3 large carrots, peeled and roughly chopped
1 yellow onion, quartered
3-4 cloves garlic, peeled
3 ribs celery, roughly chopped
¼ tsp salt
¼ tsp black pepper
parmesan shredded
8 cups chicken or vegetable broth
½ cup orzo, or other small pasta shape
juice of 1 lemon, more as desired
chopped parsley, optional

Bottle of olive oil, a whole onion, whole garlic, shredded Parmesan and silver bowl small orzo pasta in a silver bowl and a white small bowl is chicken broth, a sliced in half full lemon salt and pepper and parchment paper, raw carrots and raw celery, ribs, almond brown tray on the white countertop.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Drizzle olive oil in a large pot and warm it over medium heat. Toss in your veggies, along with a pinch of salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until they’re browned.

Adding salt and pepper to the pot of rock cut veggies. On the counter.

Pouring the olive oil over top of the raw veggies in a pot on the counter.

Step 2: Add the broth. Cover, and turn the heat high until the broth reaches a gentle boil. Turn the heat down to medium-low and continue to simmer, covered, for 25-30 minutes or until the vegetables are very soft. Stir occasionally.

Using a wooden spoon to stir the cooked veggies and then pouring broth over top.

Step 3: Use your immersion blender to puree the vegetables until smooth. If you don’t have an immersion blender, spoon all the cooked vegetables into a regular, heat-safe blender. Blend until smooth and add back to your pot.

Cooked vegetables with broth and a large blue pot on the white counter with a yellow orange and white mitten in the background all in the white counter.

Using an immersion blender to purée the vegetables in a large blue pot on the counter.

Step 4: Add your orzo or small pasta to the simmering soup. Cook for 8-10 minutes or until cooked al dente, stirring occasionally. Then, turn off the heat. If you plan to store leftovers, cook pasta separately and combine with broth right before serving.

Pouring orzo pasta into the pureed vegetable soup. In a large blue pot on the counter.

Step 5: Stir in the juice of a whole lemon. If desired, stir in more broth for a thinner soup. Add soup to serving bowls and garnish with parmesan, black pepper, and parsley. Enjoy!

Classic Italian Penicillin Soup in a blue bowl on a brown tray on the counter.

Tips:

Feel free to toss in some store-bought rotisserie chicken into your soup for an easy and tasty upgrade!
Vegetable broth can be substituted for chicken broth.

Classic Italian Penicillin Soup

Cozy up with our delicious Italian Penicillin Soup! It's filled with hearty vegetables and orzo, making it the perfect comfort meal for those busy days. You'll love how it warms your soul!

Tara

Prep Time 10

Cook Time 40

Total Time 50

Servings

Equipment

large pot
Immersion blender

Ingredients

3 Tbsp olive oil
3 large carrots (peeled and roughly chopped)
1 yellow onion (quartered)
3-4 cloves garlic (peeled)
3 ribs celery (roughly chopped)
¼ tsp salt
¼ tsp black pepper
¼-½ cup parmesan (shredded)
8 cups chicken broth
1¼ cups orzo (or other small pasta shape)
juice of 1 lemon (more as desired)
chopped parsley (optional)

Instructions

Drizzle olive oil in a large pot and warm it over medium heat. Toss in your veggies, along with a pinch of salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until they’re browned.
Add the broth. Cover, and turn the heat high until the broth reaches a gentle boil. Turn the heat down to medium-low and continue to simmer, covered, for 25-30 minutes or until the vegetables are very soft. Stir occasionally.
Use your immersion blender to puree the vegetables until smooth. If you don’t have an immersion blender, spoon all the cooked vegetables into a regular, heat-safe blender. Blend until smooth and add back to your pot.
Add your orzo or small pasta to the simmering soup. Cook for 8-10 minutes or until cooked al dente, stirring occasionally. Then, turn off the heat. If you plan to store leftovers, cook pasta separately and combine with broth right before serving.
Stir in the juice of a whole lemon. If desired, stir in more broth for a thinner soup. Add soup to serving bowls and garnish with parmesan, black pepper, and parsley. Enjoy!