Italian Penicillin Soup is the ultimate comfort in a bowl. Whether you’re feeling under the weather or simply craving something warm and nourishing, this soothing soup delivers everything you need. Inspired by traditional pastina soups but with a modern Italian twist, it blends tender vegetables, zesty lemon, and savory Parmesan into a velvety broth that feels like a hug from Nonna. It’s gentle on the stomach yet rich in flavor, making it perfect for sick days, chilly evenings, or anytime you want a cozy, feel-good meal. Ready in under an hour, it’s as easy to make as it is to love.
Table of Contents
❤️ Why You’ll Love This Recipe
There’s something magical about a warm bowl of Italian Penicillin Soup, especially when you need a little TLC. Here’s why this recipe is a household favorite:
- Comforting and Nourishing – Blended veggies, light pasta, and lemony brightness make this soup soothing for both the body and soul.
- Kid-Friendly Texture – No chunks here! Everything is blended into a smooth broth, making it perfect for picky eaters.
- One-Pot Wonder – Fewer dishes, more time to relax. Everything cooks in a single pot.
- Customizable – Add beans, chicken, or lentils for a protein boost, or toss in extra greens for added nutrition.
- Fast & Easy – From chopping to simmering, it’s all done in under an hour—even quicker if you skip the browning step.
It’s not just soup—it’s your new go-to feel-better meal. 🥄
🧄 Ingredients
To make a soul-soothing pot of Italian Penicillin Soup, gather these fresh, simple ingredients:
- 3 tablespoons olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 garlic cloves, peeled
- 3 celery ribs, halved
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 Parmesan rind (optional, but adds depth)
- 8 cups chicken or vegetable broth
- 1¼ cups pastina (or orzo, stelline, or other small pasta)
- Juice of 1 lemon (freshly squeezed preferred)
Optional for Serving:
- Freshly grated Parmesan cheese
- Extra black pepper
- Chopped parsley
- Drizzle of olive oil
This combination creates a rich, velvety broth that tastes far more indulgent than the humble ingredients suggest.
🍲 Instructions
Follow these simple steps to create your comforting Italian Penicillin Soup from scratch:
- Sauté the veggies
In a large pot, heat olive oil over medium. Add carrots, onion, garlic, and celery. Season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown. - Simmer with broth
Add the Parmesan rind (if using) and pour in the broth. Increase heat to bring the soup to a gentle boil, then reduce to medium-low. Cover and simmer for 25–30 minutes, or until vegetables are very soft. - Blend until smooth
Remove the Parmesan rind. Using an immersion blender, puree the soup directly in the pot until silky smooth. (No immersion blender? Carefully transfer the soup in batches to a heat-safe blender, then return it to the pot.) - Cook the pasta
Stir in the pastina. Let it simmer for 8–10 minutes, stirring occasionally, until the pasta is just al dente. - Add lemon and adjust flavor
Stir in fresh lemon juice. Taste the soup and adjust salt, pepper, and lemon to your liking. Add more broth if you’d like a thinner consistency. - Serve and garnish
Ladle the soup into bowls. Top with grated Parmesan, a crack of black pepper, and chopped parsley if desired. Serve warm.
🕒 Recipe Details
Here’s everything you need to know to plan and portion your Italian Penicillin Soup perfectly:
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6 bowls
🥦 Nutrition Facts (Per Serving)
These values are estimates and may vary based on specific ingredients used:
- Calories: 274 kcal
- Carbohydrates: 39g
- Protein: 12g
- Fat: 10g
- Saturated Fat: 2g
- Sodium: 525mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 6109 IU
- Vitamin C: 15mg
- Calcium: 48mg
- Iron: 2mg
This soup is light yet nourishing, with a comforting balance of protein, carbs, and micronutrients.
🧑🍳 Tips & Variations
Make your Italian Penicillin Soup uniquely yours with these smart tips and easy swaps:
🔪 Time-Saving Tips
- Skip the browning step if you’re short on time. Just toss the veggies straight into the broth and simmer.
- Pre-chopped veggies or frozen mirepoix can save time without sacrificing flavor.
🧬 Boost Nutrition
- Add a handful of baby spinach or kale right before blending for extra greens.
- Stir in white beans, lentils, or chickpeas to add plant-based protein and fiber.
🧄 Flavor Boosts
- Add a few pinches of red pepper flakes for gentle heat.
- Simmer with a bay leaf or a knob of ginger for added depth and digestive support.
- Sauté veggies with a spoonful of tomato paste for color and umami.
🍗 Protein Additions
- Stir in shredded rotisserie chicken for a heartier bowl.
- Swap pastina with chickpea or lentil pasta for extra protein and gluten-free comfort.
🍝 Pasta Tips
- Cooking for leftovers? Cook the pasta separately and add it just before serving to prevent it from soaking up all the broth.
This soup is as flexible as it is comforting—feel free to make it your own.
Italian Penicillin Soup
Equipment
- – Large pot
- – Immersion blender or heat-safe blender
- Ladle
Ingredients
- – 3 tablespoons olive oil
- – 3 large carrots peeled and roughly chopped
- – 1 yellow onion quartered
- – 5 garlic cloves peeled
- – 3 ribs celery halved
- – 1 teaspoon salt
- – Freshly ground black pepper to taste
- – 1 parmesan rind optional
- – 8 cups chicken or vegetable broth
- – 1¼ cups pastina or orzo, stelline, ditalini
- – Juice of 1 lemon
- – Freshly grated parmesan for serving
- – Optional: chopped parsley extra lemon wedges, drizzle of olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, and celery. Season with salt and pepper. Sauté for 4–5 minutes until slightly browned.
- Add parmesan rind and broth. Cover and bring to a gentle boil, then reduce to simmer for 25–30 minutes until veggies are soft.
- Remove rind. Blend soup until smooth using an immersion blender (or transfer to a heat-safe blender in batches).
- Stir in pastina and cook for 8–10 minutes until pasta is tender.
- Turn off heat. Add lemon juice, then adjust seasoning as needed.
- Serve hot with parmesan, black pepper, and any desired toppings.
Notes
– Thin soup with extra broth if it thickens when stored
– Freeze without pasta for best texture
❓FAQs
What if I can’t find pastina?
No worries! Substitute with any tiny pasta like orzo, stelline, ditalini, or even broken spaghetti. Just adjust cooking time based on the pasta type.
How do I know when the vegetables are ready to blend?
They’re ready when they’re fork-tender — soft enough to pierce easily. This ensures a silky texture after blending.
Can I make it vegetarian or vegan?
Absolutely! Use vegetable broth instead of chicken, skip the Parmesan rind, and serve with dairy-free cheese or nutritional yeast.
How should I store leftovers?
Let the soup cool completely, then refrigerate in an airtight container for up to 4 days. Add a splash of broth or water when reheating to loosen the texture.
Does this soup freeze well?
Yes — but for best results, freeze the soup without the pasta. Add freshly cooked pastina when reheating.
Help — my soup is too thick!
Simply stir in extra broth or water until it reaches your desired consistency.
📝 Conclusion
Whether you’re fighting off a cold or just craving a cozy bowl of goodness, Italian Penicillin Soup is your answer. With its velvety texture, gentle seasoning, and nourishing ingredients, it’s comfort food done right. It’s simple, flexible, and satisfying—perfect for families, busy weeknights, or anyone needing a little warmth.