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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.