Italian Penicillin Soup is a comforting twist on classic flavors, blending the smoky warmth of pancetta with the bright zing of lemon and a hint of fresh herbs. It’s like a gentle hug in a bowl, with tender pasta swimming in a flavorful broth that soothes and satisfies. The combination of simple, fresh ingredients makes it feel both hearty and light at the same time.
I love making this soup when I want something that feels special but isn’t complicated. The smoky pancetta gives it just the right amount of depth, and a little drizzle of olive oil on top brings everything together beautifully. I always find that a sprinkle of Parmesan and a few cracks of black pepper take this soup to the next level.
One of my favorite ways to serve Italian Penicillin Soup is with a crusty piece of bread to soak up every last drop. It’s perfect for a chilly evening when you want something warm and filling but still fresh and inviting. Whenever I make it, it feels like sharing a little piece of Italy with everyone at the table—simple, tasty, and full of heart.
Key Ingredients & Substitutions
Pancetta or Guanciale: These add the smoky, salty depth that makes the soup special. If you can’t find them, use good-quality bacon as a substitute. For a vegetarian option, skip the meat and add a splash of smoked paprika for flavor.
Chicken Broth: Homemade broth is best for rich flavor, but store-bought low sodium broth works well too. For a vegetarian version, use vegetable broth instead.
Fennel Seeds: These give a mild anise-like flavor, adding a subtle sweetness. If you don’t have fennel seeds, a pinch of ground anise or even a few fresh fennel fronds will do.
Small Pasta: Ditalini is classic for this soup, but other small pasta like orzo, broken spaghetti, or even small shells work fine. Just cook pasta until al dente to avoid mushy texture.
Lemon Juice: This brightens and balances the smoky and spiced broth. Fresh lemon juice is best, but bottled lemon juice can be used in a pinch.
How Do You Cook the Pancetta to Get the Best Flavor?
Rendering the pancetta properly is key for flavor. Here’s how I do it:
- Heat olive oil in your pot over medium heat.
- Add diced pancetta and let it cook slowly, stirring occasionally.
- Cook until it is crispy and golden, about 5-6 minutes.
- Use a slotted spoon to remove it, leaving the fat in the pot to cook the onions. This fat carries the smoky flavor through the soup.
Don’t rush this step—slow cooking ensures you get that deep, delicious taste that makes the broth so comforting and full-bodied.
Equipment You’ll Need
- Large soup pot – I prefer a sturdy pot that heats evenly, so the flavors develop perfectly.
- Slotted spoon – makes removing the crispy pancetta easy without losing the flavorful fat.
- Chefs knife and chopping board – for finely chopping the onion and mincing garlic.
- Measuring spoons and cups – to keep your seasonings just right.
- Juicer or lemon reamer – makes squeezing fresh lemon juice quick and easy.
Flavor Variations & Add-Ins
- Swap pancetta with cooked sausage or turkey bacon for a different smoky flavor.
- Add chopped kale or spinach near the end for a boost of greens and extra texture.
- Mix in a splash of cream or a dollop of ricotta for a creamier, richer broth.
- Use a splash of red pepper flakes or hot sauce to give it a little heat for spice lovers.
Italian Penicillin Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 tablespoon olive oil
- 3 ounces pancetta or guanciale, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fennel seeds, lightly crushed
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric (for color and warmth)
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
- 1 cup small pasta such as ditalini or broken spaghetti
- Juice of half a lemon
- Salt to taste
- Freshly grated Parmesan cheese (optional, for serving)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 20 minutes to cook, for a total of around 30 minutes. Perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Cook the Pancetta:
Heat olive oil in a large pot over medium heat. Add diced pancetta and cook for 5-6 minutes until it’s crispy and golden brown. Use a slotted spoon to remove it and set aside, leaving the flavorful fat in the pot.
2. Sauté the Vegetables and Spices:
Add the finely chopped onion to the pot. Cook it in the pancetta fat until translucent, about 4-5 minutes. Stir in chopped garlic, fennel seeds, smoked paprika, turmeric, and freshly ground black pepper. Cook for another minute until fragrant.
3. Simmer the Soup:
Pour the chicken broth into the pot and bring it to a gentle boil. Lower the heat and let it simmer. Add the small pasta to the broth and cook according to the package instructions until it’s al dente (about 7-10 minutes).
4. Final Touches:
When the pasta is cooked, stir the crispy pancetta back into the soup. Add the lemon juice and parsley, and season with salt to your taste.
5. Serve and Enjoy:
Ladle the soup into bowls and top with freshly grated Parmesan if you like. This soup tastes wonderful served with crusty bread for dipping. Enjoy your warm, tasty creation!
Can I Use Frozen Pancetta or Substitute It?
Yes, you can use frozen pancetta—just make sure it’s fully thawed in the fridge overnight before cooking. If you can’t find pancetta or guanciale, good-quality bacon is a great substitute that will still give you that smoky flavor.
How Can I Make This Soup Vegetarian?
Simply replace the pancetta with a drizzle of smoky paprika or smoked salt for depth, and use vegetable broth instead of chicken broth. Adding sautéed mushrooms can also boost the umami flavor.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to 2 days ahead and store it covered in the fridge. Reheat gently on the stove, adding a splash of broth or water if the pasta has absorbed too much liquid.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add a little lemon juice or fresh parsley to brighten the flavors before serving again.