There’s something incredibly grounding about settling in with a warm bowl of soup when the sky is heavy with clouds and the rain taps gently on the windowpane. Italian Penicillin Soup is one of those recipes that feels like a hug in a bowl — rich, creamy, and infused with herbs and Parmesan that swirl together into a soul-soothing blend. It’s not just about nourishment; it’s about a moment of calm, a pause from the rush of the day.
I remember one particularly cold afternoon when the wind howled outside and I was wrapped in my favorite sweater, the kitchen smelling like garlic and fresh herbs. As I ladled the soup into bowls, the steam rose, carrying the inviting scent of oregano and thyme. Each spoonful was velvety and warm, the Parmesan adding a subtle but satisfying depth. It was the kind of meal that made me slow down, savoring every bite, feeling comfort spread from my hands to my heart. It was exactly what I needed — simple, flavorful, and utterly comforting.
- Combines the richness of Parmesan with fresh Italian herbs for a deep, layered flavor.
- Comforting and creamy, perfect for chilly or rainy days when you want something soothing.
- Easy to prepare in under an hour, making it ideal for a cozy lunch or dinner.
- Uses familiar ingredients to create a unique, soulful twist on classic soup.
- Offers a warmth that feels nurturing, like a little culinary medicine for the soul.
If you’re worried about whipping up something complicated, this soup is surprisingly straightforward but feels special. It’s one of those recipes that stays with you, the kind you’ll want to make again and again when you crave something both rich and light.
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Italian Penicillin Soup
- Total Time: 45 minutes
- Yield: 4 1x
Description
A comforting and flavorful Italian-inspired soup featuring a blend of garlic, herbs, and Parmesan cheese, perfect for soothing the soul and warming up on chilly days.
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cups low-sodium chicken broth
1 cup whole milk
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 7-8 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, dried oregano, dried thyme, and crushed red pepper flakes to the pot. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 15 minutes to allow the flavors to meld.
Stir in the whole milk and grated Parmesan cheese until the cheese is melted and the soup is creamy.
Season with salt and freshly ground black pepper to taste.
Remove the soup from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
FAQ
Can I make this soup vegetarian?
Yes, swap the chicken broth for vegetable broth to keep the flavors intact while making it vegetarian-friendly.
How should I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to three days. Reheat gently to maintain its creamy texture.
Is it possible to freeze this soup?
Due to the milk and cheese, freezing isn’t recommended as the texture may separate upon thawing.
Can I adjust the spice level?
Absolutely. You can reduce or omit the crushed red pepper flakes if you prefer a milder flavor.
When the weather nudges you to slow down, reach for this Italian Penicillin Soup. It’s more than just a meal; it’s a moment of warmth and calm in your busy day. Give it a try and let the cozy flavors carry you through.