Italian Penicillin Soup
Italian Penicillin Soup
This Italian Penicillin Soup simmers a generous amount of garlic and a parmesan rind into a deeply savory chicken broth, finished with wilted greens, small pasta, and a bright splash of lemon juice. Saving parmesan rinds specifically for this soup is the small habit that gives the broth a depth plain chicken stock never quite reaches on its own. Ready in about 45 minutes, it is the bowl worth making the moment anyone in the house starts feeling under the weather.
Ingredients
Equipment
Method
- Sauté sliced garlic in olive oil until soft and lightly golden, not browned.
- Add broth and parmesan rind; simmer 10 minutes.
- Add pasta and cook until al dente.
- Stir in chicken and greens, simmering until just wilted.
- Remove the rind, then stir in red pepper flakes, lemon juice, salt, and pepper.
- Serve topped with parmesan and parsley alongside crusty bread.
Watch the garlic closely while it sautés; browning it too far turns the entire pot of broth bitter.
Notes
- Use the full amount of garlic called for; it is the signature flavor of this soup.
- Save parmesan rinds in the freezer specifically for building this broth.
- Add the greens at the very end so they stay bright instead of turning dull.
- A large pot or Dutch oven gives the garlic and broth enough room to simmer evenly.