Italian penicillin soup is your go-to remedy when comfort is calling. Whether you’re under the weather or just in need of a soul-soothing bowl, this vibrant, veggie-packed pastina soup brings the warmth of Nonna’s kitchen to your table. No chunky veggies here—just silky smooth broth, tiny pasta, and a splash of lemon that wakes up every bite. It’s kid-approved, dietitian-loved, and incredibly easy to make in just one pot. This isn’t just a cozy meal—it’s the kind of soup that hugs you back.
Table of Contents
❤️ Why You’ll Love This Recipe
There’s a reason Italian penicillin soup is a staple in so many kitchens. This recipe checks all the boxes for flavor, ease, and feel-good nourishment. Here’s why it deserves a permanent spot in your soup rotation:
- Blended veggies = no chunks – Smooth texture even picky eaters will love
- Quick and one-pot – From stovetop to table in under an hour
- Gentle on the stomach – Perfect when you’re sick or just need something light
- Customizable – Add protein, spice, or greens based on what’s in your pantry
- Freezer-friendly – Make a big batch and freeze some for future you
- Naturally gluten-free option – Just swap pastina with GF-friendly pasta
It’s the kind of soup that works hard for you—comforting, nourishing, and incredibly satisfying.
🛒 Ingredients
Here’s everything you’ll need to make your own comforting bowl of Italian penicillin soup. Most of these are pantry staples, but a few fresh touches bring it to life.
- 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, but highly recommended)
- 8 cups low-sodium chicken or vegetable broth
- 1¼ cups pastina (or small pasta like stelline, orzo, or ditalini)
- Juice of 1 fresh lemon
- Freshly grated parmesan, for serving
- Optional garnishes:
- Drizzle of olive oil
- Chopped parsley
- Extra lemon wedges
🧑🍳 Chef’s Tip: If you’re out of pastina, use any small pasta—but adjust the cook time accordingly!
👩🍳 Instructions
Follow these step-by-step directions to create the perfect pot of Italian penicillin soup—smooth, savory, and soul-warming every time.
- Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add chopped carrots, onion, garlic, and celery. Season with salt and black pepper. Sauté for 4–5 minutes, stirring occasionally, until veggies are lightly browned and fragrant. - Simmer with broth
Add the parmesan rind (if using) and pour in the broth. Cover with a lid and bring to a gentle boil over high heat. Reduce to medium-low and simmer for 25–30 minutes, or until vegetables are very soft. - Blend until smooth
Remove the parmesan rind. Use an immersion blender to puree the soup directly in the pot until completely smooth. No immersion blender? Carefully transfer vegetables and broth to a heat-safe blender, puree, then return to the pot. - Cook the pastina
Bring the soup back to a gentle simmer. Stir in the pastina and cook for 8–10 minutes, or until pasta is al dente. Stir frequently to prevent sticking. - Brighten with lemon
Turn off the heat and stir in the juice of one lemon. Taste and adjust salt, pepper, or lemon as needed. - Serve and garnish
Ladle into bowls and top with freshly grated parmesan, extra black pepper, a drizzle of olive oil, or chopped parsley. Enjoy hot!
📋 Recipe Details
Get the full breakdown of timing, servings, and key stats for this hearty Italian penicillin soup.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6 bowls (generous portions)
🔍 Nutrition Facts (per serving)
These values are approximate but provide a solid guide for what’s in each comforting bowl:
- Calories: 274
- Carbohydrates: 39g
- Protein: 12g
- Fat: 10g
- Saturated Fat: 2g
- Fiber: 4g
- Sugar: 5g
- Sodium: 525mg
- Potassium: 509mg
- Vitamin A: 6109 IU
- Vitamin C: 15mg
- Calcium: 48mg
- Iron: 2mg
🧠 Did you know? This soup is high in Vitamin A thanks to the carrots, which helps support immune health—just one more reason it’s a go-to when you’re feeling under the weather.
🔄 Tips & Variations
Make Italian penicillin soup your own with these simple tweaks and chef-approved upgrades:
💡 Time-Saving Tips:
- Skip the sauté: Short on time? Toss all the veggies straight into the broth and simmer.
- Use pre-chopped veggies: A great shortcut if you’re cooking while under the weather.
- No immersion blender? A heat-safe blender works just as well—just blend in batches carefully.
🍗 Protein Boosts:
- Add shredded rotisserie chicken for a more filling meal
- Stir in canned white beans, lentils, or chickpeas
- Try chickpea or lentil pasta instead of pastina for extra plant-based protein
🌶 Flavor Variations:
- Add a pinch of red pepper flakes for gentle heat
- Sauté with a spoonful of tomato paste for extra color and depth
- Mix in chopped spinach or kale just before serving for added greens
- A dash of fresh ginger can add warmth and aid digestion
This soup is flexible—feel free to adapt based on what’s in your fridge or pantry!
Italian Penicillin Soup
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium. Add carrots, onion, garlic, and celery. Season with salt and pepper. Sauté for 4–5 minutes until softened.
- Add Parmesan rind (if using) and broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes, until vegetables are very soft.
- Remove Parmesan rind. Blend soup using an immersion blender (or in batches in a regular blender) until smooth.
- Stir in pastina and cook for 8–10 minutes until al dente.
- Turn off heat and stir in lemon juice. Adjust seasoning to taste.
- Serve hot with Parmesan, parsley, and olive oil if desired.
Notes
– Store leftovers in the fridge for up to 4 days.
– Freeze without pasta for best texture; add freshly cooked pastina when reheating.
❓ FAQs
What if I can’t find pastina?
No worries! You can use any tiny pasta like orzo, stelline, ditalini, or even broken angel hair. Just adjust cooking time—smaller shapes cook faster.
How do I know when the vegetables are ready to blend?
They should be very soft—almost falling apart when pierced with a fork. This ensures a smooth, creamy texture after blending.
Can I make this gluten-free?
Absolutely! Just use your favorite gluten-free small pasta or substitute with cooked rice or quinoa added at the end.
How should I store leftovers?
Let the soup cool completely, then store in an airtight container in the fridge for up to 4 days. The pasta may soak up liquid, so add extra broth when reheating.
Does this soup freeze well?
Yes—but for best results, freeze the blended veggie base without the pasta. Add freshly cooked pastina when you reheat to keep it from getting mushy.
Help — my soup is too thick!
Easy fix! Just stir in extra broth or a splash of water until you reach your desired consistency.
🏁 Conclusion
Whether you’re nursing a cold, feeding a picky eater, or just craving something warm and cozy, Italian penicillin soup is the ultimate feel-better bowl. With its silky blended vegetables, tiny pasta, and bright finish of lemon and parmesan, it’s comforting without being heavy—just like Nonna might’ve made.
Serve it with crusty bread or a side salad, or enjoy it solo under a blanket with a good book. However you serve it, this soup is sure to become a household favorite.