Italian Penicillin Soup
A comforting and flavorful Italian-inspired soup that combines the soothing qualities of classic penicillin ingredients with hearty vegetables and pasta. This soup features garlic, ginger, lemon, and a touch of honey to create a warm, healing meal perfect for cold days or when you need a boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cups low-sodium chicken broth
2 cups water
1 cup small pasta (such as ditalini or orzo)
1 lemon, zested and juiced
1 tablespoon honey
1 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 5 minutes until translucent.
Add the minced garlic and grated ginger; cook for 1 minute until fragrant.
Stir in the diced carrots and celery; cook for 5 minutes, stirring occasionally.
Pour in the chicken broth and water; bring the mixture to a boil.
Add the pasta and dried thyme; reduce heat to a simmer and cook for 10-12 minutes until the pasta and vegetables are tender.
Stir in the lemon zest, lemon juice, and honey.
Season with salt and freshly ground black pepper to taste.
Remove from heat and stir in the chopped fresh parsley.
Ladle the soup into bowls and serve warm.