Italian Penicillin Soup Recipe

There’s a certain kind of hunger that asks for more than just food.

It’s the feeling you get on a damp, chilly evening, or when you’re just a bit worn down, craving something that feels like a warm, edible hug.

The Heart of the Matter: More Than Just a Name

Let’s get the big question out of the way first—no, this soup doesn’t contain actual medicine.

The name “Italian Penicillin” is a playful, heartfelt nod to its legendary reputation as a soul-soother, a bowl of comfort that feels like it has healing powers.

Why You’ll Reach for This Soup Again and Again

Honestly, the magic is in its simplicity and its genius texture.

All the vegetables get blended right into the broth, creating a velvety, nourishing base that’s smooth, comforting, and incredibly kid-friendly.

Ingredients Needed for the Recipe

This is where the alchemy happens, with humble ingredients transforming into something special.

Each one plays a key role in building that deep, comforting flavor.

• Olive Oil – The flavorful foundation for sautéing our vegetables.
• Carrots, Onion, Garlic & Celery – This classic quartet forms the aromatic and sweet vegetable base of the soup.
• Salt & Black Pepper – Essential for seasoning and bringing all the flavors to life.
• Parmesan Rind – An optional but magical secret weapon that adds a rich, savory, umami depth as it simmers.
• Chicken or Vegetable Broth – The liquid canvas that becomes our flavorful soup.
• Pastina – Those tiny, star-shaped pasta pieces that make every spoonful fun and comforting.
• Lemon – A crucial bright note that lifts and balances the entire soup with a fresh zing.
• Fresh Parmesan & Herbs – For serving, adding that final touch of salty, creamy goodness and a pop of color.

How to make Italian Penicillin Soup?

The process is wonderfully straightforward, almost meditative.

You’ll build layers of flavor in one pot, with the most satisfying finish.

Step 1- Build Your Flavor Base

Warm the olive oil in a large pot over medium heat.

Add your chopped carrots, onion, garlic, and celery, then season them generously with salt and pepper.

Step 2- Simmer to Soften

Once the veggies have a touch of color, pour in your broth and drop in the parmesan rind if you’re using it.

Bring it to a gentle boil, then reduce the heat and let it simmer, covered, until everything is melt-in-your-mouth tender.

Step 3- Create the Silky Broth

Fish out the parmesan rind (its job is done!).

Then, use an immersion blender to puree the vegetables and broth completely smooth—this is the secret to that incredible, velvety texture.

Step 4- Cook the Pastina

Bring your smooth broth back to a simmer and stir in the pastina.

Let it cook until the tiny pasta is perfectly al dente, which only takes a few minutes.

Step 5- The Bright Finale

Turn off the heat and stir in the juice of a whole lemon.

This step is non-negotiable; it transforms the soup from simply good to absolutely spectacular.

Step 6- Serve with Love

Ladle the steaming soup into bowls and finish with a snowy shower of grated parmesan, a crack of black pepper, and a drizzle of good olive oil.

Then, just breathe it in.

My Go-To Recipe Tweaks & Tricks

Every cook has their little secrets, and I’m no different.

Here are a few ways I adapt this recipe based on the day, my mood, or what’s in the pantry.

• On a rushed day, skip browning the veggies entirely. Just add them straight to the broth with the oil—it still tastes wonderful.
• For a heartier meal, stir in a can of rinsed white beans or some shredded rotisserie chicken with the pastina.
• If you can’t find pastina, orzo, ditalini, or even tiny stelline pasta are perfect substitutes.
• Always taste and adjust at the end! A pinch more salt or an extra squeeze of lemon can make all the difference.

Storing Your Soup for Future Comfort

If you have leftovers, and that’s a big if, store them wisely to keep that perfect texture.

For the best results, I recommend storing the blended broth and the cooked pastina separately in the fridge.

This prevents the pasta from soaking up all the broth and becoming mushy. Just reheat a portion of broth, stir in the pasta, and it’s like new.

The pure broth freezes beautifully for up to three months, a little stash of future comfort waiting for you.

Tips

A few final thoughts from my kitchen to yours.

These aren’t rules, just friendly suggestions gathered from making this soup more times than I can count.

• Don’t rush the simmering step. Letting the vegetables become completely soft is key for the smoothest puree.
• If using a standard blender for the puree, please be careful with the hot liquid. Blend in batches and leave the lid’s center piece off, covering it with a towel to let steam escape.
• That parmesan rind is a treasure. Start saving them in a bag in your freezer whenever you finish a wedge of parmesan.
• Let people customize their own bowl. Set out extra lemon wedges, red pepper flakes, and fresh herbs for everyone to choose their own adventure.

Print Recipe

Italian Penicillin Soup Recipe

Author: Kelsey Perez Cooking Method: Blending, Sauteing, Simmering Cuisine: Italian Courses: Soup

Difficulty: easy Prep Time 10 mins Cook Time 45 mins Total Time 55 mins

Servings: 6 Calories: 274

Best Season: Winter, Fall

Description

A cozy soup to warm the soul. Italian Penicillin Soup with veggies and pastina is the perfect comfort meal for tough or busy days.

ingredients

Servings

• 3 Tbsp olive oil
• 3 large carrots (peeled and roughly chopped)
• 1 yellow onion (quartered)
• 5 cloves garlic (peeled)
• 3 ribs celery (halved)
• 1 tsp salt
• black pepper (to taste)
• 1 parmesan rind (optional)
• 8 cups chicken or vegetable broth
• 1 ¼ cup pastina (or other small pasta shape)
• 1 lemon (more as desired)

To serve

• freshly grated parmesan and black pepper
• drizzle of olive oil (optional)
• chopped parsley (optional)

Instructions

1. Cook vegetables

   Add olive oil to a large pot and heat to medium. Add your vegetables, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, or until vegetables are slightly browned. To save time, skip this step and add oil and veggies right to your broth.

2. Simmer soup

   Add the parmesan rind and broth. Cover, and turn the heat to high until the broth reaches a gentle boil. Turn the heat down to medium-low and continue to simmer, covered, for 25–30 minutes or until the vegetables are very soft. Stir occasionally.

3. Puree vegetables

   Remove the parmesan rind and set aside. Use your immersion blender to puree the vegetables until totally smooth. If you don’t have an immersion blender, spoon all the cooked vegetables into a regular, heat-safe blender. Blend until smooth and add back to your pot.

4. Cook pasta

   Add your pastina or small pasta to the simmering soup. Cook for 8–10 minutes or until cooked al-dente, stirring occasionally. Then, turn off the heat. If you’re planning on storing leftovers, cook pastina separately and combine with broth right before serving.

5. Add lemon

   Stir in the juice of a full lemon. Taste, and adjust seasonings and lemon juice as desired. Stir in more broth for a thinner soup, if desired.

6. Serve

   Add soup to serving bowls and garnish with parmesan, black pepper, and whatever else you like. Enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 274kcal

% Daily Value *

Total Fat 10g16%

Saturated Fat 2g10%

Cholesterol 5mg2%

Sodium 525mg22%

Potassium 509mg15%

Total Carbohydrate 39g13%

Dietary Fiber 4g16%

Sugars 5g

Protein 12g24%

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Calcium 48 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it easier: Skip browning and toss your vegetables right into simmering broth instead.
• Add protein: Try chopped rotisserie chicken, canned chickpeas, white beans, lentils, or chickpea/orzo pasta.
• Variations: Add red pepper flakes, ginger, extra garlic, tomato paste, baby spinach, or extra broth for a thinner soup.

Keywords: Italian penicillin soup, pastina soup, comfort soup, easy soup recipe, healthy Italian soup