This Italian Penicillin Soup is the essence of comfort in a bowl, a simple, soul-warming remedy for chilly days or when you’re feeling under the weather. It’s a wonderfully creamy and savory soup, brimming with tender rice and vegetables, that comes together in one pot.
Whenever I was home with a cold, Mom Eva believed this soup was the only cure. The gentle aroma of vegetables softening on the stove was the first promise of comfort. That steaming bowl, brought to me with a quiet smile, was her simple, loving remedy for everything.
A Few Reasons This Soup is So Special
- One-Pot Wonder: Everything comes together in a single pot, making cleanup incredibly simple.
- Ready in 40 Minutes: A deeply flavorful and satisfying meal that’s perfect for a weeknight.
- Comfort Food Classic: The ultimate remedy for a cold day or when you need a little extra comfort.
- Naturally Creamy: Arborio rice releases its starches as it cooks, creating a rich, creamy texture without any heavy cream.
Gathering Your Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup arborio rice (or other short-grain rice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
My Trusted Kitchen Tools for This Soup
My Favorite Dutch Oven
A heavy-bottomed pot like a Dutch oven is my go-to for this recipe because it holds heat so evenly, ensuring the vegetables soften perfectly without browning too quickly.
A Simple Wooden Spoon
There’s something so comforting about stirring a pot of soup with a simple wooden spoon; it just feels right and it won’t scratch the bottom of your pot.
Let’s Make This Soup, Step by Step
First, Building a Foundation of Flavor
Heat your olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook them for 6–7 minutes until they’re lovely and soft. I always take a deep breath here, this is the smell that starts every good soup in my kitchen.
Next, Adding the Fragrant Garlic
Stir in the minced garlic and let it cook for just one more minute. You’ll know it’s ready when that wonderful, fragrant garlic aroma fills the air. Be careful not to let it brown, as it can turn bitter.
Now, Letting It Simmer to Perfection
Pour in your broth and bring it to a gentle boil. Now, stir in the arborio rice, thyme, oregano, salt, and pepper. Reduce the heat to a simmer and let it cook for 20–25 minutes. Give it a gentle stir every now and then to make sure the rice isn’t sticking. This is a good time to relax with a cup of tea while the flavors meld together.
The Final Flourishes of Cheese and Lemon
Once the rice is tender, stir in the grated Parmesan cheese and the fresh lemon juice. The cheese will melt beautifully into the soup, making it extra rich, and the lemon juice really brightens up all the flavors. Always taste it at this point and add a little more salt or pepper if you think it needs it.
Finally, Ladle and Garnish with Love
Ladle the hot soup into your favorite bowls. I love to finish it with a sprinkle of fresh parsley for a bit of color and an extra grating of Parmesan cheese, just like Mom always did.
A Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. This calculation is for a single serving of the recipe, which makes approximately 6 servings.
A Few Simple, Healthy Swaps
- Whole Grain Goodness: For a boost of fiber, you can substitute the arborio rice with brown rice or farro. You may need to adjust the cooking time and add a little extra broth, as whole grains take longer to cook.
- Lower the Sodium: Opt for a low-sodium chicken or vegetable broth to better control the salt content in the soup.
- Add Lean Protein: To make it an even heartier meal, stir in some shredded rotisserie chicken or a can of drained chickpeas during the last 5 minutes of simmering.
My Favorite Ways to Serve This Soup
- With Crusty Bread: This soup is practically begging to be served with a thick slice of warm, crusty bread for dipping. It’s perfect for soaking up every last delicious drop.
- Alongside a Simple Salad: A light green salad with a simple lemon vinaigrette makes a wonderful, fresh contrast to the rich and creamy soup.
- A Touch of Heat: If you like a little kick, a small sprinkle of red pepper flakes on top before serving adds a lovely, gentle warmth.
A Little Advice from My Kitchen
- Rushing the First Step: Don’t be tempted to rush the process of softening the onion, carrots, and celery. This step, called a soffritto, builds the foundational layer of flavor for the entire soup.
- Forgetting to Stir: Arborio rice can stick to the bottom of the pot if left unattended for too long. A gentle stir every few minutes will prevent this and help release the starches that make the soup so creamy.
- Skipping the Lemon Juice: It might seem like a small ingredient, but the splash of fresh lemon juice at the end is crucial. It cuts through the richness of the cheese and rice, brightening the whole dish and making the flavors pop.
Keeping Your Soup Fresh
This soup keeps beautifully in the refrigerator in an airtight container for up to 4 days. Keep in mind that as it sits, the rice will continue to absorb the broth, making the leftovers much thicker. When you reheat it on the stove or in the microwave, simply stir in a splash of water or broth until it reaches your desired consistency.
From My Kitchen to Yours
There is something truly special about sharing a meal that warms you from the inside out. This soup is more than just a recipe; it’s a hug in a bowl, a little piece of my family’s history. I hope that when you make it, it fills your home with warmth and helps you create your own loving memories around the table.
Your Questions, Answered
What if I don’t have arborio rice?
Absolutely. While arborio rice gives the soup its signature creamy texture, you can use other short-grain rice. If you use long-grain rice like basmati or jasmine, the soup will have a thinner consistency, which is still delicious.
Can I make this recipe vegan?
Yes, it’s very easy to adapt! Simply use a quality vegetable broth instead of chicken broth, and swap the Parmesan for a dairy-free Parmesan alternative or a sprinkle of nutritional yeast at the end for that cheesy, savory flavor.
Can I add different vegetables to this soup?
Of course! This is a wonderful recipe for cleaning out the vegetable drawer. Chopped zucchini or mushrooms can be added with the other vegetables in the first step. For leafy greens like spinach or kale, stir them in during the last 5 minutes of cooking so they have just enough time to wilt.
Print
Italian Penicillin Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Italian Penicillin Soup is the essence of comfort in a bowl—creamy, savory, and brimming with tender rice and vegetables. A soul-warming remedy for chilly days or when you’re feeling under the weather.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup arborio rice (or other short-grain rice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6–7 minutes until softened.
- Stir in garlic and cook 1 minute until fragrant.
- Pour in broth and bring to a gentle boil. Stir in arborio rice, thyme, oregano, salt, and pepper. Reduce heat and simmer 20–25 minutes, stirring occasionally.
- Once rice is tender, stir in Parmesan cheese and lemon juice. Adjust seasoning with salt and pepper.
- Ladle soup into bowls, garnish with parsley and extra Parmesan, then serve warm.
Notes
For best flavor, don’t skip the fresh lemon juice at the end. It brightens the soup beautifully. Leftovers thicken in the fridge—add a splash of broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 4g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Italian penicillin soup, creamy rice soup, comfort food, one-pot soup