Italian Penicillin Soup
A cozy soup to warm the soul. Italian Penicillin Soup with veggies and pastina is the perfect comfort meal for tough or busy days.
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Italian Penicillin Soup is one of my favorite easy recipes when I’m feeling under the weather, short on time, or just in need of a little comfort.
Made with nourishing ingredients like pastina, fresh vegetables, lemon, and Parmesan, this simple soup is a crowd-pleaser. As a Registered Dietitian, I love it as a wholesome alternative to the usual buttered noodles we all crave when we’re unwell.
Save this post to have an easy, Italian-inspired soup recipe at the ready! You’ll need an immersion blender or heat-safe blender to get the perfect texture—scroll down for full instructions for both.
Why you’ll love Italian Penicillin Soup
- No chunks (the veggies are blended right into the broth)
- Kid-friendly
- One pot
- Quick and easy
- Delicious and warming
Can this soup really heal sickness?
Italian Penicillin soup is warming, soothing, and nutritious — but of course, it’s not medicine!
I love this cozy soup as a dietitian because it’s easy to eat when you’re sick. Everyone loves it, so it’s a great way to provide your body with energy and micronutrients when you’re struggling to eat. It also just soothes the soul. You know?
But if you’re feeling unwell, make sure to check-in with your doctor. Soup can be soothing, but sometimes you need the support or your healthcare team, too.
Key ingredients and swaps
Here are the main ingredients you’ll need to make this delicious pastina soup:
- Carrots — I recommend whole carrots and not baby carrots for the best flavor.
- Onion — The recipe calls for yellow onion, but white works too.
- Garlic — I recommend fresh garlic cloves for the best flavor, but you can use jarred garlic to make life easier. If you’re using pre-minced garlic, add it right before the broth to prevent burning.
- Parmesan rind — This is optional, but yummy! Simmering your vegetables with a parmesan rind gives the soup an extra savory and delicious flavor.
- Pastina — If you can’t find pastina, any small shaped pasta will work like orzo, stelline, or even ditalini. Different pasta shapes require different cooking times, so watch things closely.
- Lemon — I think freshly squeezed lemon juice tastes best, but you can substitute for a splash of bottled lemon juice if you need to.
- Fresh parmesan — You’ll need this for serving, and I don’t recommend skipping it.
Scroll down to the recipe card for the full list of ingredients and recipe instructions.
How to make Italian Penicillin Soup With Pastina
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.
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.
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.
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.
Add lemon: Stir in the juice of a full lemon. Taste, and adjust seasonings and lemon juice as desired.
Serve: Add soup to serving bowls and garnish with parmesan, black pepper, and whatever else you like. Enjoy!
Make it easier
Skip browning and toss your vegetables right into simmering broth instead.
Add protein
Make your Italian Penicillin Soup more filling and balanced with a protein source! Try one of these easy options:
- Chopped rotisserie chicken
- Canned chickpeas
- Canned white beans
- Canned lentils
- Chickpea or lentil orzo (swap your pastina)
Variations
- Add spice with a few pinches of red pepper flakes.
- Add a knob of ginger for an extra kick.
- Use an extra few cloves of garlic.
- Sauté vegetables with a squeeze of tomato paste for color.
- Add a can of chickpeas or beans for some extra protein and fiber.
- Stir in chopped baby spinach for extra vegetables.
- Make a thinner soup with extra chicken broth.
Helpful tools
More healthy and cozy dinners
Ground turkey vegetable soup
Healthy hamburger helper
White bean and chicken soup
High protein chili
Veggie-loaded baked feta pasta
One-pot philly cheesesteak pasta
Frequently asked questions
Any tiny-shaped pasta will work! If you can’t find pastina, use orzo, stelline, or ditalini instead. Adjust cooking time as needed.
Your vegetables are ready to blend when they’re very soft and easily pierced with a fork. If they’re still feeling hard, keep simmering.
I recommend storing the pastina and soup separately if you’re planning on keeping leftovers. To do so, cook your pasta separately and store it on its own. When you’re ready to eat your soup, scoop a serving of cooked pastina and blended broth into a heat-safe dish, and heat in the microwave or on the stove. Top with parmesan and other garnishes right before serving.
I’d recommend freezing the blended broth on its own, without any cooked pastina. When you’re ready to eat, defrost your soup and add cooked pastina separately.
Add an extra 1-2 cups of broth as desired to thin your soup.
Did you try this recipe?
Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.
Italian Penicillin Soup
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
To serve
- freshly grated parmesan and black pepper
- drizzle of olive oil, optional
- chopped parsley, optional
Equipment
- 1 immersion blender or large heat-safe blender
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Add soup to serving bowls and garnish with parmesan, black pepper, and whatever else you like. Enjoy!
