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
Scale
- 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