Italian Penicillin Soup is a soothing, hearty Italian-inspired soup combining smoked sausage, white beans, tomatoes, and aromatic herbs in a rich broth for comforting, restorative meals. This Italian Penicillin Soup brings together smoky pancetta or kielbasa, creamy cannellini beans, garlic, onion, and tomatoes to create a warming bowl that’s excellent for chilly nights or when you need something restorative.
The flavors deepen with a simmer, and a splash of lemon or vinegar at the end brightens the whole dish. If you enjoy robust, savory soups, this Italian Penicillin Soup will quickly become a staple in your weeknight rotation. For a similar cozy recipe idea, see this crock-pot comfort classic at Crock Pot Crack Potato Soup.
Table of Contents
Why it works
This Italian Penicillin Soup earns its name as a restorative, soul-warming dish through a combination of smart ingredient choices and traditional Italian cooking techniques. Understanding why this recipe works helps you make it confidently and adapt it to your preferences.
- The combination of smoked meat and beans creates a hearty mouthfeel and rich umami that makes the broth deeply satisfying and filling. The smokiness from pancetta or kielbasa permeates the entire soup, adding depth without overwhelming the other flavors.
- Tomatoes and a touch of acid cut through the richness, keeping the soup balanced and preventing it from feeling heavy. The brightness from lemon juice or vinegar added at the end lifts all the flavors and makes each spoonful taste fresh.
- Simmering allows the flavors to meld without overcooking the beans – the texture stays creamy but intact, not mushy. This gentle cooking method also allows the vegetables to soften while maintaining some texture.
- This Italian Penicillin Soup is versatile – you can swap pancetta for smoked sausage, add kale for extra greens, or make it vegetarian with smoked mushrooms. The base recipe is forgiving and welcomes customization.
The name “Italian Penicillin” isn’t just cute – like chicken soup’s reputation for healing, this bean-and-vegetable-rich soup provides nourishment and comfort when you’re feeling under the weather or simply need a warm, satisfying meal. The high fiber from beans, vitamins from vegetables, and protein from meat create a nutritionally complete dish that truly feels restorative.
Ingredients
Here’s everything you’ll need to make this comforting soup:
- 3 tablespoons olive oil – for sautéing and flavor base
- 6 oz pancetta or smoked kielbasa, diced – smoky protein foundation
- 1 medium yellow onion, finely chopped – aromatic sweetness
- 3 cloves garlic, minced – essential Italian flavor
- 2 carrots, diced – natural sweetness and vitamins
- 2 celery stalks, diced – aromatic vegetable base
- 1 teaspoon dried oregano – classic Italian herb
- 1 teaspoon dried thyme – earthy depth
- 1/2 teaspoon red pepper flakes (optional) – gentle heat
- 1 (14.5 oz) can diced tomatoes – bright acidity and body
- 4 cups low-sodium chicken broth – savory liquid base
- 2 (15 oz) cans cannellini beans, drained and rinsed – creamy protein and fiber
- 1 bay leaf – subtle background flavor
- 1 tablespoon tomato paste – concentrated tomato richness
- 1 tablespoon lemon juice or white wine vinegar – finishing brightness
- Salt and freshly ground black pepper to taste – essential seasoning
- Fresh parsley or basil for garnish – fresh herb finish
Voice-search friendly: “What you’ll need to make Italian Penicillin Soup” – these simple, mostly pantry-stable ingredients create a deeply flavorful, restaurant-quality soup at home.
Equipment
- Large heavy-bottomed pot or Dutch oven – essential for even heat distribution
- Wooden spoon – for stirring and scraping fond
- Measuring cups and spoons – ensures proper ratios
- Ladle – for serving
- Chef’s knife and cutting board – for vegetable prep
- Can opener – for canned ingredients
- Optional: immersion blender – for a creamier finish
Recommended: A 6-quart Dutch oven provides perfect space for this soup and conducts heat beautifully for even simmering.
Step-by-Step Process
Step 1: Heat the oil and render the pancetta
Action: Warm 3 tablespoons olive oil in a large Dutch oven over medium heat. Add the diced pancetta or smoked kielbasa and cook, stirring occasionally, until browned and slightly crisp – about 5-6 minutes. The fat will render from the pancetta, creating a flavorful base for the soup. Don’t rush this step – good browning equals deep flavor.
Step 2: Sauté the aromatics
Action: Add the finely chopped onion, diced carrots, and diced celery to the pot with the browned pancetta. Sauté, stirring occasionally, until the onions become translucent and the vegetables begin to soften – about 6-7 minutes. The vegetables will pick up the smoky flavor from the pancetta. Stir in the minced garlic and cook 1 minute more until fragrant but not browned.
Step 3: Add herbs and tomato paste
Action: Stir in the dried oregano, dried thyme, red pepper flakes (if using), and 1 tablespoon tomato paste. Cook for 1-2 minutes, stirring constantly, to toast the dried herbs and spices and caramelize the tomato paste slightly. This step deepens the tomato flavor and makes the herbs more aromatic.
Step 4: Deglaze and add tomatoes
Action: Pour in the entire can of diced tomatoes with their juices. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot – these bits are packed with flavor. Let the tomato mixture bubble and simmer for 2-3 minutes, allowing some of the liquid to reduce and concentrate.
Step 5: Pour in broth and beans
Action: Add 4 cups low-sodium chicken broth, both cans of drained and rinsed cannellini beans, and one bay leaf to the pot. Stir everything together thoroughly to combine. Bring the mixture to a gentle boil over medium-high heat.
Step 6: Simmer to meld flavors
Action: Once boiling, reduce heat to low to maintain a gentle simmer. Let the soup simmer uncovered for 20-25 minutes, stirring occasionally. This allows all the flavors to combine and meld together while the vegetables become completely tender and the beans absorb the aromatic broth.
Step 7: Adjust texture and seasoning
Action: Remove and discard the bay leaf. For a creamier, thicker texture, use an immersion blender to purée 1 to 2 cups of the soup directly in the pot – or transfer this amount to a blender, purée until smooth, then return to the pot and stir to combine. This creates a creamy base while leaving plenty of whole beans and vegetables for texture. Stir in 1 tablespoon lemon juice or white wine vinegar to brighten all the flavors. Taste and season generously with salt and freshly ground black pepper.
Step 8: Finish and garnish
Action: Ladle the hot Italian Penicillin Soup into bowls. Garnish each serving with a generous sprinkle of chopped fresh parsley or torn basil leaves. Serve immediately while warm with crusty bread for dipping.
Pro Tips & Troubleshooting
- For a smokier profile, use smoked paprika (1/2 teaspoon) in addition to pancetta. The extra smoky note makes the soup even more crave-worthy.
- Vegetarian version: Replace the broth with vegetable stock and swap pancetta for diced smoked mushrooms (shiitake or portobello) or smoked tofu. Add a touch of liquid smoke for that characteristic smoky depth.
- Thicken without blending: Mash a portion of the beans directly against the side of the pot with the back of your wooden spoon or a potato masher. This releases starches that naturally thicken the broth while keeping it rustic.
- Leftovers taste even better the next day – the flavors continue to meld and deepen overnight in the refrigerator, making day-two soup exceptional.
- Add greens: Stir in 2-3 cups of chopped kale, spinach, or escarole during the last 5 minutes of simmering for extra nutrition and color.
- Dried beans option: If using dried cannellini beans instead of canned, soak 1 cup dried beans overnight, then cook until tender (about 1-1.5 hours) before adding to the soup.
- Control the heat: Start with just a pinch of red pepper flakes and add more at the end if you want more kick. You can always add heat, but you can’t take it away.
- For another slow-simmered comfort option, check this Crock Pot Crack Potato Soup for ideas on texture and serving contrasts.
Serving Suggestions
- Classic Italian style: Serve the Italian Penicillin Soup with a generous drizzle of high-quality extra virgin olive oil over each bowl and a wedge of fresh lemon on the side for squeezing.
- Bread pairing: Pair with toasted sourdough, rustic Italian bread, or garlic bread for soaking up the rich, flavorful broth. The combination of bread and bean soup is quintessentially Italian.
- Cheese finish: Add freshly grated Parmesan or Pecorino Romano at the table for an extra savory, salty finish that complements the smoky soup beautifully.
- Make it a meal: Serve with a simple arugula salad dressed with lemon and olive oil to balance the hearty soup with something fresh and peppery.
- Wine pairing: A light Italian red wine like Chianti or a crisp white like Pinot Grigio pairs wonderfully with this soup’s rich, smoky flavors.
Storage
- Refrigerate in an airtight container for up to 4 days. The soup actually improves with time as the flavors continue to develop and meld together.
- Freeze for up to 3 months in freezer-safe containers, leaving about 1 inch of headspace for expansion. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop over low to medium-low heat, stirring occasionally, to avoid breaking down the beans too much. Add a splash of broth or water if the soup has thickened during storage. Heat to at least 165°F (74°C) throughout before serving.
Reheating tip: If the soup separates slightly after freezing, simply stir well while reheating and it will come back together beautifully.
Nutrition (per serving – approximate, based on 6 servings)
- Calories: 320
- Protein: 18 g
- Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Sodium: variable depending on broth and added salt
This Italian Penicillin Soup provides excellent protein and fiber from the beans, vitamins and minerals from the vegetables, and heart-healthy fats from olive oil. The high fiber content supports digestive health and keeps you feeling satisfied. To reduce fat and calories, use turkey kielbasa instead of pancetta and reduce olive oil to 2 tablespoons.
Food Safety
- Ensure the soup reaches a gentle simmer to fully heat canned beans and any meat. While canned beans are pre-cooked, heating them thoroughly ensures food safety and better flavor integration.
- Reheat leftovers properly to at least 165°F (74°C) throughout before serving. Use a food thermometer to check if you’re unsure.
- Store promptly in the refrigerator within 2 hours of cooking. Use shallow containers to allow soup to cool more quickly through the danger zone (40-140°F).
- Safe handling: Wash hands after handling raw pancetta or sausage, and clean all surfaces and utensils with hot, soapy water.
FAQs
Can I use dried beans instead of canned?
Yes – soak 1 cup dried cannellini beans overnight in cold water, then drain and cook in fresh water until tender (about 1-1.5 hours). Add the cooked beans to the soup during Step 5. Dried beans have slightly better texture and flavor.
What can I use instead of pancetta?
Smoked kielbasa, bacon, Italian sausage (removed from casing and crumbled), or smoked tofu for vegetarian all work well. Each brings a slightly different flavor but the soup remains delicious.
Is this soup spicy?
It’s mild by default with just subtle warmth from the vegetables and herbs. The optional red pepper flakes add heat – start with 1/4 teaspoon if you’re heat-sensitive, or increase to 3/4 teaspoon for more kick.
Can I make this in a slow cooker?
Yes – brown the pancetta and sauté the vegetables in a skillet first, then transfer everything except the lemon juice to a slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in lemon juice before serving.
Why is it called “Italian Penicillin”?
Like chicken soup’s reputation as “Jewish penicillin,” this bean-based Italian soup is considered restorative and healing. The nutritious beans, vegetables, and warming broth make it perfect when you’re feeling under the weather.
Can I add pasta to this soup?
Absolutely! Add 1 cup small pasta (ditalini, orzo, or small shells) during the last 10 minutes of simmering. This turns it into a pasta e fagioli-style soup.
Conclusion
Italian Penicillin Soup is a testament to the power of simple ingredients cooked with care and attention. This rustic, nourishing soup brings together the best of Italian peasant cooking – smoky meat, creamy beans, fresh vegetables, and aromatic herbs – into a bowl that comforts and restores.
Whether you’re looking for a weeknight dinner solution, a make-ahead meal-prep option, or something warming to serve when you’re feeling under the weather, this soup delivers on all fronts. For a dependable, comforting bowl that warms from the inside out, try this recipe or explore another version of the dish at Italian Penicillin Soup Recipe.
Make a big batch, freeze portions, and you’ll have restorative comfort food ready whenever you need it most!
Italian Penicillin Soup
Ingredients
Method
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the diced pancetta or smoked kielbasa and cook until browned and slightly crisp, about 5 minutes.
- Add the chopped onion, carrots, and celery. Sauté until onions are translucent, about 6 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Stir in oregano, thyme, red pepper flakes (if using), and tomato paste. Cook for 1-2 minutes.
- Pour in the diced tomatoes with their juices and scrape any browned bits off the bottom of the pot. Let the mixture simmer for 2-3 minutes.
- Add the chicken broth, drained cannellini beans, and bay leaf. Bring to a gentle boil, then reduce heat to low.
- Simmer the soup uncovered for 20-25 minutes to let flavors combine and vegetables soften.
- Remove the bay leaf. For a creamier texture, purée 1 to 2 cups of the soup using an immersion blender.
- Stir in lemon juice or vinegar and season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped fresh parsley or basil.
