Ultimate Italian Penicillin Soup is a flavorful twist on a classic remedy, blending hearty Italian ingredients with comforting warmth. Imagine zesty lemon, sharp garlic, soothing broth, and a touch of honey all coming together with a spicy kick from fresh ginger and chili. It’s a cozy bowl that feels like a gentle hug when you’re under the weather or just want something uplifting and tasty.
I love making this soup when I want something simple but satisfying. The way the garlic and ginger brighten up the rich broth always makes me feel like I’m doing something good for myself. Plus, that little bit of lemon juice at the end adds a fresh, lively touch that keeps every bite exciting. It’s the kind of soup that feels like it has extra magic healing powers!
My favorite way to enjoy it is with a side of crusty bread or a sprinkle of fresh parsley on top. It’s not just good for sniffles — it’s so delicious you’ll want to keep making it all winter. Whenever I serve this soup, it always sparks smiles and warms up everyone’s day in the best way possible.
Key Ingredients & Substitutions
Chicken broth: Using homemade or good-quality broth really lifts the soup’s flavor. If you’re short on time, store-bought works fine too. For a vegetarian twist, try vegetable broth instead—it still tastes great!
Israeli couscous: This pearl-shaped couscous gives a nice chewy texture. You can swap it with regular couscous or small pasta like orzo. Just watch cooking times since they differ.
Prosciutto: Adds a salty, crispy finish. If you want a milder or vegetarian option, crispy pancetta or smoked mushrooms work well too.
Ginger & garlic: These give the soup its warm, healing touch. Fresh ginger is best, but powdered ginger can be used in a pinch—just use less to avoid overpowering the soup.
Lemon & honey: Lemon juice brightens and balances the soup, while honey adds gentle sweetness. You can tweak the amounts based on your taste or substitute honey with maple syrup for a different sweetness.
How Do I Get the Perfect Texture in This Soup?
The texture depends mostly on how you cook the Israeli couscous and crisp the prosciutto. Here’s how to get it right:
- Couscous: Add it to simmering broth and stir occasionally to prevent clumping. Check it often—couscous should be tender but still have a slight bite (about 10-12 minutes).
- Prosciutto: Toast torn pieces in a dry pan over medium heat. Don’t walk away—it can burn fast. When edges are slightly crisp and chewy, it’s perfect.
- Garlic, onion, and ginger: Sauté until onions turn translucent and aromatics bloom. This step builds the soup’s base flavor, so don’t rush it.
Remember to taste and adjust seasoning before serving. A final squeeze of lemon and drizzle of honey bring the flavors together beautifully!
Equipment You’ll Need
- Large soup pot – perfect for sautéing aromatics and simmering the soup all in one place.
- Wooden spoon – gentle on your pot and great for stirring the couscous without breaking it.
- Small skillet – to toast the prosciutto until crispy and add that lovely texture.
- Microplane or fine grater – handy for zesting and grating fresh ginger and Parmesan cheese.
- Ladle – makes serving the soup neat and easy.
Flavor Variations & Add-Ins
- Swap prosciutto for pancetta or crispy bacon for a different smoky, salty flavor that still crisps nicely.
- Use vegetable broth and omit prosciutto for a vegetarian version, adding mushrooms for umami depth.
- Add chopped kale or spinach in the last few minutes for a pop of green and extra nutrients.
- Include a pinch of smoked paprika or a small diced chili if you like extra warmth and spice.
Ultimate Italian Penicillin Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or high quality)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 inch fresh ginger, peeled and grated
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 1 cup Israeli couscous (pearl couscous)
For the Topping & Finishing Touches:
- 4 slices Italian prosciutto, torn into pieces
- Juice of 1 lemon
- 2 tablespoons honey
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
- Freshly grated Parmesan cheese for serving
How Much Time Will You Need?
This soup takes about 20 minutes in total. You’ll spend 5-7 minutes sautéing the aromatics and toasting the prosciutto, then about 10-12 minutes simmering the couscous in broth. It’s a quick, soothing meal ready any day you want something warm and comforting.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat olive oil in a large soup pot over medium heat. Add the minced garlic, finely chopped onion, and freshly grated ginger. Cook, stirring often, until the onions are soft and translucent, about 4-5 minutes. Stir in the crushed red pepper flakes and cook for another 30 seconds to wake up the spices.
2. Simmer the Couscous:
Pour the chicken broth into the pot and bring it to a gentle simmer. Add the Israeli couscous, reduce the heat to low, and simmer until the couscous is tender but still a little chewy, about 10-12 minutes. Stir occasionally so the couscous doesn’t stick.
3. Toast the Prosciutto & Finish the Soup:
While the couscous cooks, toast the torn prosciutto pieces in a small dry skillet over medium heat until just crispy, about 2-3 minutes. Set aside. Once the couscous is ready, stir in the lemon juice and honey. Season with salt and freshly ground black pepper to taste.
4. Serve & Garnish:
Ladle the soup into bowls and top each with the toasted prosciutto. Sprinkle with fresh parsley and a generous amount of freshly grated Parmesan cheese. Serve hot with crusty bread for dipping.
Can I Use Frozen Couscous or Other Pasta Instead of Israeli Couscous?
Israeli couscous is typically sold dry, not frozen, so use the dry version for best results. If you want to swap it out, small pastas like orzo or acini di pepe work well. Just adjust the cooking time accordingly since some pastas cook faster than couscous.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to cooking the couscous, then cool it and store in the fridge for up to 2 days. Add the prosciutto topping just before serving to keep it crispy, and stir in lemon juice and honey fresh for the best flavor.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to avoid overcooking the couscous. Re-crisp prosciutto separately in a pan if needed.
Can I Use a Different Protein Instead of Prosciutto?
Yes! Pancetta or crispy bacon are great alternatives and add a smoky, salty punch. For a vegetarian version, skip the meat and add sautéed mushrooms or smoked tofu for umami flavor.
