Italian Penicillin
Italian Penicillin 🍜 is a easy Italian recipe that serves 4. 120 calories per serving. Recipe by Carleigh Bodrug on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $5.28 total, $1.32 per serving
Ingredients
- 2 tablespoons Olive Oil (extra virgin preferred)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (peeled and minced)
- 1 medium Onion (finely diced)
- 2 large Carrot (peeled and diced small (hidden veg))
- 2 stalks Celery (diced small)
- 1 medium Zucchini (peeled, seeded, and diced (hidden veg))
- 2 cups Spinach (fresh, roughly chopped)
- 1 cup Canned Diced Tomatoes (no‑salt added)
- 6 cups Vegetable Broth (low‑sodium)
- ½ teaspoon Salt (adjust to taste)
- ¼ teaspoon Black Pepper (freshly ground)
- 2 tablespoons Fresh Parsley (chopped, for garnish)
- 1 tablespoon Lemon Juice (optional, adds brightness)
Instructions
Prepare Aromatics
Heat olive oil in a large pot over medium heat. Add minced garlic, minced ginger, and diced onion. Sauté for 3‑4 minutes, stirring frequently, until the onion becomes translucent and fragrant.
Time: PT5M
Add Hidden Vegetables
Stir in diced carrot, celery, and zucchini. Cook for another 3 minutes, allowing the vegetables to soften slightly.
Time: PT3M
Introduce Broth and Tomatoes
Pour in the vegetable broth and add the canned diced tomatoes. Bring the mixture to a gentle boil, then reduce to a simmer.
Time: PT5M
Simmer the Soup
Let the soup simmer uncovered for 15 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded.
Time: PT15M
Finish with Greens and Seasoning
Add the chopped spinach, salt, and black pepper. Cook for 2 minutes until the spinach wilts. Remove from heat and stir in lemon juice and chopped parsley.
Time: PT3M
Serve
Ladle the hot soup into bowls, garnish with a little extra parsley if desired, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 3 g
- Carbohydrates
- 20 g
- Fat
- 4 g
- Fiber
- 4 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Nut-Free
Ingredient Substitutions
- Instead of Olive Oil: Canola Oil, Sunflower Oil
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Onion: Leek (½ cup)
- Instead of Carrot: Parsnip
- Instead of Celery: Fennel (½ cup)
- Instead of Zucchini: Yellow squash
- Instead of Spinach: Kale (1 cup)
- Instead of Canned Diced Tomatoes: Fresh diced tomatoes (1 cup)
- Instead of Vegetable Broth: Chicken broth (if not vegan)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Fresh Parsley: Basil
- Instead of Lemon Juice: Apple cider vinegar (½ tsp)
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Ladle
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Sauté garlic, ginger, and onion without browning.
- Simmer the broth long enough for vegetables to become tender.
- Add spinach at the end to preserve its bright color and nutrients.
Chef Tips from the Video
- Use freshly grated ginger for the brightest flavor.
- For an extra immune boost, stir in a teaspoon of turmeric during the simmer stage.
- If you prefer a smoother texture, blend half the soup with an immersion blender before adding the spinach.
Troubleshooting
Soup is too watery.
Simmer uncovered for an additional 5‑10 minutes to reduce the liquid, or add a handful of cooked rice or lentils to thicken.
Flavor is bland.
Adjust with extra salt, a pinch of red‑pepper flakes, or a splash more lemon juice.
Vegetables are overcooked and mushy.
Reduce simmer time; add the harder veggies (carrot, celery) later or cut them into larger pieces.
Storage
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 2 months; reheat gently.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Prepare the vegetable broth a day ahead and store it in the fridge.
- Soup flavors improve after a few hours; reheat gently on low.
Frequently Asked Questions
What is the cultural significance and history of Italian Penicillin Soup in Italian cuisine?
Italian Penicillin Soup is a modern, home‑grown name for a comforting vegetable broth that families in Italy often serve when someone is ill. The “penicillin” nickname reflects its reputation as a natural remedy packed with garlic, ginger, and hidden vegetables that boost immunity.
What are the traditional regional variations of Italian Penicillin Soup in Italy?
In northern Italy, the soup may feature potatoes and leeks, while southern versions often add tomatoes, zucchini, and a drizzle of extra‑virgin olive oil. Some families also incorporate beans or small pasta shapes for extra heartiness.
How is Italian Penicillin Soup traditionally served in Italian households?
It is typically served hot in deep bowls, garnished with fresh parsley or a drizzle of olive oil, and accompanied by crusty bread or focaccia. The soup is meant to be sipped slowly to soothe a sore throat and provide warmth.
What occasions or celebrations is Italian Penicillin Soup traditionally associated with in Italian culture?
While not tied to a specific celebration, this soup is a staple during cold winter evenings, family gatherings when someone feels under the weather, and as a comforting starter during holiday meals.
What other Italian dishes pair well with Italian Penicillin Soup?
Pair it with a simple bruschetta, a light arugula salad with lemon vinaigrette, or a serving of risotto. The soup’s bright flavors complement richer mains like chicken marsala or baked eggplant Parmesan.
What are the authentic traditional ingredients for Italian Penicillin Soup versus acceptable substitutes?
Authentic ingredients include garlic, fresh ginger, onion, carrot, celery, zucchini, spinach, canned tomatoes, and low‑sodium vegetable broth. Substitutes can be parsnip for carrot, kale for spinach, or chicken broth if a non‑vegan version is desired.
What are the most common mistakes to avoid when making Italian Penicillin Soup?
Common errors include over‑browning the garlic, which adds bitterness, simmering the soup too briefly so vegetables stay hard, and adding the leafy greens too early, which can turn them mushy and dull in color.
Why does this Italian Penicillin Soup recipe use ginger instead of the more traditional Italian herbs?
Ginger adds a warm, slightly spicy note that enhances the soup’s soothing qualities and complements the garlic’s antimicrobial properties, making the broth feel more medicinal—hence the “penicillin” nickname.
Can I make Italian Penicillin Soup ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it quickly, store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of broth if it has thickened.
What texture and appearance should I look for when making Italian Penicillin Soup?
The broth should be clear to light amber, with small, tender vegetable pieces that are barely visible—hence “hidden vegetables.” The spinach should be bright green and wilted, not overcooked, and the soup should steam gently without a rolling boil.
How do I know when Italian Penicillin Soup is done cooking?
When the carrots, celery, and zucchini are fork‑tender, the spinach has wilted, and the flavors have melded after about 15‑20 minutes of simmering, the soup is ready. A final taste test for seasoning confirms doneness.
What does the YouTube channel Carleigh Bodrug specialize in?
The YouTube channel Carleigh Bodrug focuses on healthy, home‑cooked meals with a special emphasis on comfort foods, seasonal ingredients, and dishes that support wellness, often sharing personal stories and weekly recipe series.
What is the cooking philosophy and style of the YouTube channel Carleigh Bodrug?
Carleigh Bodrug’s cooking philosophy centers on simple, wholesome ingredients, minimal waste, and making nutritious meals accessible to busy home cooks. Her style blends classic comfort food techniques with modern health‑focused twists.
Last updated: August 21, 2026
