When life gets hectic—or when you’re fighting off a cold—this Italian Penicillin Soup is the kind of comfort you didn’t know you needed. Cozy, soothing, and filled with goodness, it’s a warm hug in a bowl.
Made with a mix of nourishing ingredients like carrots, celery, pastina, lemon, and Parmesan, this simple soup checks every box: satisfying, light, and ridiculously easy to make.
As a Registered Dietitian, I love that it’s a wholesome spin on the buttered noodles we often crave when we’re not feeling our best. It’s gentle, flavorful, and packed with nutrients—everything your body (and soul) appreciates on tough days.
Why You’ll Love Italian Penicillin Soup
⭐ Smooth and creamy — the veggies are blended right into the broth.
⭐ Family-friendly — mild flavor that kids love.
⭐ One-pot wonder — minimal cleanup.
⭐ Comforting yet light — perfect when you need a reset meal.
⭐ Quick to make — ready in under an hour!
Can Soup Really Heal You?
Let’s be real—this Italian Penicillin Soup isn’t actual medicine, but it sure feels therapeutic. The warmth, steam, and light lemony broth soothe your throat and body while nourishing you with real food.
It’s the ultimate “sick day” soup: easy to digest, full of vitamins, and incredibly comforting. But if you’re really under the weather, don’t skip a check-in with your doctor—this soup is a cozy helper, not a cure.
Key Ingredients & Smart Swaps
Here’s what makes this soup both delicious and restorative:
- Carrots: Go for whole carrots for deeper flavor.
- Onion: Yellow or white onions both work beautifully.
- Garlic: Fresh cloves add the best aroma—though jarred garlic works if you’re short on time.
- Celery: Adds subtle flavor and helps build the classic soup base.
- Parmesan rind (optional): Simmering one in the broth infuses a rich, savory note.
- Pastina: The tiny Italian pasta star. If unavailable, try orzo, ditalini, or stelline.
- Lemon: Freshly squeezed juice brightens up the whole dish.
- Parmesan cheese: For serving—don’t skip it! It completes the flavor.
How to Make Italian Penicillin Soup with Pastina
1. Sauté the Veggies
Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, garlic, salt, and pepper. Sauté for 4–5 minutes, until slightly golden and fragrant.
(In a rush? You can skip the browning step and toss everything straight into the broth.)
2. Simmer the Broth
Add the Parmesan rind and broth, cover, and bring to a gentle boil. Reduce the heat and let it simmer for about 25–30 minutes, until the vegetables are completely soft.
3. Blend Until Smooth
Remove the Parmesan rind, then puree the vegetables directly in the pot using an immersion blender. No immersion blender? Just ladle everything into a heat-safe blender, blend until smooth, and return it to the pot.
4. Add the Pastina
Stir in the pastina (or your small pasta of choice) and cook for 8–10 minutes, until tender but still slightly firm.
5. Finish with Lemon
Turn off the heat and stir in the juice of one full lemon. Taste and adjust seasoning with extra salt, pepper, or lemon juice to your liking.
6. Serve & Enjoy
Ladle the soup into bowls and top with freshly grated Parmesan, black pepper, and a drizzle of olive oil or sprinkle of parsley.
Make It Your Own
Add Protein:
- Shredded rotisserie chicken
- Canned chickpeas or white beans
- Lentils or chickpea pasta
Add Flair:
- Red pepper flakes for gentle heat
- A spoon of tomato paste for a deeper color
- Extra garlic for a bolder flavor
- Fresh spinach stirred in before serving
Pro Tips
💡 To make ahead: Cook and blend the base, then store it separately from the pasta. Add the pastina when reheating for the best texture.
💡 To thin the soup: Stir in more broth until you reach your preferred consistency.
💡 To store: Keep in the fridge for up to 4 days or freeze for up to 3 months.
Tools You’ll Need
- Large pot or Dutch oven
- Soup ladle
- Immersion blender or large heat-safe blender
Cozy Meal Pairings
Serve this soup with warm crusty bread, garlic toast, or a light side salad. It’s also the perfect starter for any Italian-inspired dinner.
Italian Penicillin Soup
A cozy, nourishing Italian Penicillin Soup made with carrots, celery, garlic, lemon, and tiny pastina pasta simmered in rich broth. Comforting, simple, and perfect for when you need a healing, wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Method: Stovetop
- Cuisine: Italian-Inspired
- In a large pot, heat olive oil over medium. Add carrots, celery, onion, garlic, salt, and pepper. Cook 4–5 minutes, stirring occasionally, until lightly golden. (You can skip this step if short on time.)
- Add Parmesan rind (if using) and broth. Cover, bring to a boil, then reduce heat to medium-low and simmer 25–30 minutes, until veggies are tender.
- Remove the rind and blend the soup with an immersion blender until smooth. (Or use a regular blender and return the mixture to the pot.)
- Add pastina and simmer for 8–10 minutes, until al dente. If you plan to store leftovers, cook pasta separately and combine just before serving.
- Stir in lemon juice, taste, and adjust salt, pepper, and lemon as desired.
- Spoon into bowls and top with Parmesan, black pepper, olive oil, and parsley.
Notes
- For a richer flavor, roast the vegetables before simmering.
- Add shredded chicken for extra protein.
- If making ahead, store soup and pasta separately to maintain texture.
- Vegetarian option: use vegetable broth and omit Parmesan rind.