Name: Italian Penicillin Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 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; parmesan rind, optional; 8 cups chicken or vegetable broth; 1 ¼ cup pastina, or other small pasta shape; 1 lemon, more as desired; freshly grated parmesan and black pepper; drizzle of olive oil, optional; chopped parsley, optional

Jump to Recipe·5.2 from 18 reviews

If you’re craving a hug in a bowl, nothing hits the spot quite like Italian Penicillin Soup. This comforting, vegetable-laden pastina soup is the kind of dish generations have turned to for chilly evenings, busy weeks, and a little extra TLC. Made with simple, wholesome ingredients and brimming with cozy flavors, Italian Penicillin Soup is the secret weapon for when you want delicious, nourishing food that feels like it was made just for you.

Ingredients You’ll Need

The magic of Italian Penicillin Soup lies in a handful of kitchen staples, each bringing its own burst of flavor and texture. Every ingredient plays a key role, so embrace their simplicity and don’t be afraid to let them shine together in the pot.

Olive oil: Lends a rich, fruity backbone that ties all the veggies together and adds depth to every spoonful.
Carrots, peeled and roughly chopped: Sweet and earthy, carrots melt into the broth for natural sweetness and body.
Yellow onion, quartered: Essential for that savory, aromatic base that builds authentic soup flavor.
Garlic, peeled: Don’t hold back – the more cloves, the more immune-boosting goodness and zestiness you’ll taste.
Celery, halved: Just a few ribs add grassy, herbal notes and help round out the soup’s foundation.
Salt: Crucial for drawing out veggie flavors while keeping everything balanced – start with a teaspoon, then adjust!
Black pepper: Brings gentle warmth and just the right amount of spice.
Parmesan rind (optional): Don’t toss those rinds! They dissolve into the broth, infusing everything with savory, nutty richness.
Chicken or vegetable broth: The soulful backbone of Italian Penicillin Soup – use a good quality stock or homemade if you can!
Pastina or small pasta shapes: Tiny pasta turns the soup hearty and satisfying; any petite shape will do if you can’t find pastina.
Lemon: The finishing splash of brightness that wakes up all the other flavors – never skip this squeeze!
Freshly grated parmesan and black pepper (to serve): The classic garnish that deepens flavor right at the table.
Drizzle of olive oil (optional): Velvet-smooth and aromatic, a slick of olive oil is pure Italian flair.
Chopped parsley (optional): For that final pop of freshness and color!

How to Make Italian Penicillin Soup

Step 1: Sauté the Veggies

Start by heating a generous splash of olive oil in your biggest pot over medium heat. Toss in those colorful carrots, chunky onion quarters, garlic cloves, and crisp celery, then season with salt and plenty of black pepper. Let the vegetables sizzle for about 4–5 minutes, stirring once or twice, until you catch a whiff of sweet, toasty goodness and everything starts to pick up a hint of golden-brown. This step coaxes out complex flavors and sets the stage for a soul-warming soup. If you’re pressed for time, it’s absolutely okay to skip sautéing and add the veggies straight to the pot with your broth – you’ll still get a fantastic soup, just a touch lighter in flavor.

Step 2: Simmer with Broth and Parmesan Rind

Add the parmesan rind to the pot, then pour in all your broth. Cover and crank up the heat until you see the broth approaching a gentle boil. Once it’s bubbling away, lower it to medium-low and let the soup simmer, covered, for about 25–30 minutes. Stir it now and then – this is when all the vegetables soften to near-silky tenderness, and the parmesan rind melts all its umami magic into your soup.

Step 3: Puree for Silky Smoothness

Pluck out the parmesan rind (it’s done its work!) and set aside. Now, either use an immersion blender right in the pot for effortless pureeing or transfer the vegetables and broth in batches to a heat-safe blender. Blitz everything until your soup is creamy and luxuriously smooth, then return it all to the pot. This classic Italian Penicillin Soup technique makes the broth both hearty and delicate, with a velvety texture you’ll fall for instantly.

Step 4: Cook the Pastina

Bring your blended soup back to a simmer and stir in the pastina or your favorite tiny pasta shape. Let the pasta cook for about 8–10 minutes, stirring occasionally, until it’s just al dente – tender with a slight bite. If you plan to store leftovers, consider cooking the pastina in a separate pot and combining them just before serving, so the pasta doesn’t soak up all the broth and get mushy.

Step 5: Brighten with Lemon

Turn off the heat and squeeze in the juice of a full, fresh lemon. This swirl of citrus is what makes Italian Penicillin Soup so revitalizing – it brightens the entire pot and sharpens every flavor. Taste the soup and add extra salt, pepper, or another splash of lemon juice if you like your soup super zesty. If you prefer a thinner soup, just stir in a little more broth at this point until it’s perfect for you.

Step 6: Serve with Love

Ladle Italian Penicillin Soup into bowls and let everyone top theirs with a snowy heap of freshly grated parmesan, extra black pepper, and a few drops of golden olive oil. Chopped parsley is totally optional but adds a lovely herbaceous finish. Enjoy this bowl of comfort while it’s steaming hot!

How to Serve Italian Penicillin Soup

Garnishes

No bowl of Italian Penicillin Soup is complete without a flurry of freshly grated parmesan and lots of cracked black pepper sprinkled on top. Don’t hesitate to swirl in a little extra virgin olive oil or scatter a handful of chopped parsley before serving. These simple touches transform each bowl into something truly special and individual.

Side Dishes

For the ultimate comfort meal, pair your Italian Penicillin Soup with a slice of good rustic bread (perfect for sopping up the last drops of broth). A crisp green salad with a lemony vinaigrette or some roasted garlic crostini are also fabulous companions, adding texture and a fresh contrast to your creamy soup.

Creative Ways to Present

Want to make your Italian Penicillin Soup really memorable? Try serving it in individual mugs with an extra drizzle of olive oil and parmesan ribbon. You could even float little pastina croutons on top for a fun crunch. For a dinner party, consider ladling the soup into hollowed-out sourdough rolls for edible bowls your guests will rave about.

Make Ahead and Storage

Storing Leftovers

Italian Penicillin Soup keeps like a dream in the fridge, making it perfect for meal prep. Store the soup (without the pastina if possible) in an airtight container and refrigerate for up to 4 days. If you’ve already added the pasta, it’ll absorb some broth but will still taste delicious when reheated.

Freezing

You can absolutely freeze Italian Penicillin Soup, but here’s a tip: freeze the broth and vegetable base before adding any pasta. Once cooled completely, pour it into freezer-safe containers or bags. It will stay fresh for up to 3 months. Thaw overnight in the fridge, then reheat gently and add fresh-cooked pastina for the best texture.

Reheating

To reheat, simply warm the soup in a saucepan over medium heat until it’s piping hot. If the pasta has absorbed some of the broth, just stir in a splash of extra stock or water until you reach your desired consistency. Add a fresh squeeze of lemon and a shower of parmesan before serving to revive all the flavors.

FAQs

Can I make this Italian Penicillin Soup vegetarian or vegan?

Absolutely! Use vegetable broth instead of chicken broth, skip the parmesan rind, and finish with nutritional yeast or your favorite vegan parmesan for that extra umami punch. This soup stays deeply comforting and full of classic flavor, no matter what variation you choose.

What if I don’t have an immersion blender?

No worries! A standard heat-safe blender works great, just blend the soup in batches (let it cool a bit for safety) and return it all to the pot. You’ll have the same velvety texture essential to any Italian Penicillin Soup.

Do I have to use pastina?

While pastina is traditional and super cute, any small pasta shape you love works here: stars, orzo, ditalini, or even tiny macaroni. Adjust the cooking time slightly as needed, but the soul of Italian Penicillin Soup stays the same!

Can I make Italian Penicillin Soup gluten free?

Certainly! Just use your favorite gluten-free small pasta or rice in place of the pastina. The soup is naturally gluten-free aside from the pasta, so the swap is super simple and still delivers pure comfort.

Is the parmesan rind really necessary?

The parmesan rind is optional but truly boosts the flavor of the broth, adding an amazing savory, cheesy depth. If you don’t have one, maybe toss in a small handful of grated parmesan while simmering, but the soup will still be delicious if you skip it.

Final Thoughts

Few things are as soul-satisfying as a warm bowl of Italian Penicillin Soup. If you’re looking for comfort food that’s as nourishing as it is nostalgic, this recipe is sure to earn a spot in your regular rotation. Give it a try and let this golden, veggie-packed soup bring a little Italian sunshine to your table—you deserve it!