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Italian penicillin soup in bowl
TahiraJaved

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 People
Course: Soup
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 2 tbsp olive oil
  • 10 garlic cloves thinly sliced
  • 8 cups chicken broth
  • 1 parmesan rind
  • 1 cup small pasta such as ditalini or orzo
  • 2 cups shredded cooked chicken
  • 4 cups chopped escarole or baby spinach
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • Salt and black pepper to taste
For Serving:
  • Grated parmesan cheese
  • Fresh parsley chopped
  • Crusty bread

Equipment

  • 1 Large pot or Dutch oven simmers the garlic, broth, and parmesan rind together
  • 1 Knife for thinly slicing the garlic
  • 1 Ladle for serving the finished soup into bowls
  • 1 Tongs or a fork for removing the parmesan rind before serving

Method
 

  1. Sauté sliced garlic in olive oil until soft and lightly golden, not browned.
  2. Add broth and parmesan rind; simmer 10 minutes.
  3. Add pasta and cook until al dente.
  4. Stir in chicken and greens, simmering until just wilted.
  5. Remove the rind, then stir in red pepper flakes, lemon juice, salt, and pepper.
  6. Serve topped with parmesan and parsley alongside crusty bread.
    7. 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.
STORAGE: Refrigerate up to 4 days, ideally with pasta stored separately, or freeze broth and chicken up to 3 months.
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