Italian Penicillin Soup is the bowl of comfort you reach for when someone needs a little extra care. I remember my grandmother making a version of this every time someone in the family caught a cold – she’d simmer vegetables until they melted into the broth, creating something so soothing it felt like a warm hug from the inside.
There’s something magical about a soup that’s both nourishing and incredibly easy to eat, especially when you’re feeling under the weather. The vegetables blend right into the golden broth, so there’s nothing to chew through when your throat is sore. The tiny pastina adds just enough substance to make it satisfying, while fresh lemon brightens everything up. I’ve made this countless times for my own children and grandchildren, and it never fails to bring comfort on those tough days when nothing else sounds good. Time to get your pot simmering!
What Makes This Italian Penicillin Soup So Special
This recipe has become my go-to whenever someone in the family needs comfort in a bowl. I’ve learned that the secret to a truly healing soup is keeping it simple and letting quality ingredients do the work.
No chunks to navigate – vegetables blend completely into the broth, making it gentle on sore throats and easy for kids to enjoy
One pot simplicity – everything cooks together in a single pot, which means less cleanup when you’re already feeling exhausted
Ready in 45 minutes – from start to finish, you’ll have a nourishing meal without spending hours in the kitchen
Crowd-pleasing flavor – the combination of vegetables, lemon, and Parmesan creates a taste that appeals to picky eaters and food lovers alike
Registered Dietitian approved – packed with wholesome ingredients that provide energy and micronutrients when you need them most
Freezer-friendly broth base – make a double batch and freeze the blended broth without pasta for future sick days
Over the years of making this soup, I’ve found it works beautifully whether you’re nursing a cold or just need something warm and comforting after a long day.
Ingredient Spotlight
Olive oil provides a smooth, rich base for sautéing the vegetables and adds healthy fats that help your body absorb nutrients from the soup.
Large carrots contribute natural sweetness and vibrant color to the broth – I always use whole carrots rather than baby carrots because they have more developed flavor and blend more smoothly.
Yellow onion creates a savory foundation that makes the entire soup taste deeply satisfying, though white onion works just as well if that’s what you have on hand.
Fresh garlic cloves deliver that aromatic quality that makes the kitchen smell like healing is happening – I prefer fresh over jarred because it gives a cleaner, brighter flavor.
Celery ribs add an earthy, slightly peppery note that balances the sweetness of carrots and rounds out the vegetable profile beautifully.
Parmesan rind is my secret weapon for adding incredible umami depth to the broth without any extra effort – just toss it in while simmering and remove it before blending.
Chicken or vegetable broth forms the liquid base that carries all these flavors together, and I’ve found both options work wonderfully depending on your preference.
Pastina creates those tiny, comforting bites that make this Italian Penicillin Soup so easy to eat when you’re not feeling well – you can substitute orzo, stelline, or ditalini if needed.
Fresh lemon brightens everything at the end and adds a subtle tang that wakes up your taste buds without being overwhelming.
How to Make Italian Penicillin Soup
Step 1. I always start by heating olive oil in a large pot over medium heat, then adding the roughly chopped carrots, quartered onion, peeled garlic cloves, halved celery, salt, and pepper – cooking them for 4-5 minutes until slightly browned enhances their natural sweetness.
Step 2. Betty’s tip: If you’re short on time or energy, skip the browning step entirely and add the vegetables directly to your broth; the soup will still taste wonderful.
Step 3. Add the Parmesan rind and broth to the pot, cover it, and turn the heat to high until you reach a gentle boil, then reduce to medium-low and simmer covered for 25-30 minutes – I’ve learned that the vegetables need to be very soft (easily pierced with a fork) for the smoothest texture.
Step 4. Remove the Parmesan rind and set it aside (you can discard it or save it for another use), then use an immersion blender to puree everything until completely smooth – if using a regular blender, carefully transfer the hot vegetables in batches (never fill more than halfway to avoid splashing) and blend before returning to the pot.
Step 5. After confirming the soup base is silky smooth, add the pastina directly to the simmering soup and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
Step 6. Turn off the heat, then stir in the juice of a full lemon and taste – I usually find that a full lemon is perfect, but you can always adjust based on your preference and add more broth if you want a thinner consistency.
Step 7. Serve the Italian Penicillin Soup in bowls garnished with freshly grated Parmesan, black pepper, a drizzle of olive oil, and fresh parsley if desired.
Keeping This Soup Fresh
For the best results, I typically store the pastina and soup separately in airtight containers in the refrigerator for up to 4 days. The pasta tends to absorb liquid and become mushy if stored together in the fridge, so cooking it separately and combining portions as needed keeps everything at the perfect texture. When I know I’ll want leftovers, I cook just enough pasta for that meal and save the rest of the dry pasta for later servings.
Betty’s freezing method works beautifully for this soup – freeze the blended vegetable broth without the pasta for up to 3 months in freezer-safe containers. I’ve found that leaving about an inch of space at the top prevents the container from cracking as the liquid expands. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat on the stovetop, then cook fresh pasta directly in the reheated broth.
For the best texture, I reheat leftovers gently on the stovetop over medium-low heat for 5-7 minutes, stirring occasionally until warmed through. If the soup has thickened too much after refrigeration, simply add 1-2 cups of extra broth to reach your desired consistency. The microwave works in a pinch, but stovetop reheating preserves the silky texture better and allows you to adjust the thickness more easily.
Italian Penicillin Soup
A cozy soup to warm the soul with blended vegetables, pastina, lemon, and Parmesan. Perfect comfort food for sick days or busy evenings.
Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables are slightly browned. (Time-saving option: skip this step and add vegetables directly to broth)
Add Parmesan rind and broth to the pot. Cover and turn heat to high until broth reaches a gentle boil. Reduce heat to medium-low and simmer covered for 25-30 minutes, stirring occasionally, until vegetables are very soft and easily pierced with a fork.
Remove Parmesan rind and set aside (discard or save for another use). Use an immersion blender to puree the vegetables until completely smooth. If using a regular blender, carefully transfer hot vegetables in batches (fill no more than halfway), blend until smooth, and return to pot.
Add pastina or small pasta to the simmering soup. Cook for 8-10 minutes, stirring occasionally, until pasta is al dente. (For storing leftovers, cook pasta separately and combine with broth when serving)
Turn off heat. Stir in the juice of one full lemon. Taste and adjust seasonings and lemon juice as desired. Add more broth for a thinner consistency if needed.
Serve soup in bowls and garnish with freshly grated Parmesan, black pepper, a drizzle of olive oil, and chopped parsley if desired.
Notes
Use whole carrots for best flavor. Vegetables must be very soft before blending for smoothest texture. Store pasta and broth separately for best leftover results. Freeze blended broth without pasta for up to 3 months. Add protein like rotisserie chicken, chickpeas, or white beans for a heartier meal.
Perfect Partners for Italian Penicillin Soup
Crusty garlic bread – the crispy exterior and soft interior make it perfect for soaking up every drop of this comforting broth, and the garlic complements the soup’s savory notes beautifully.
Simple green salad with lemon vinaigrette – the bright, fresh greens and citrusy dressing provide a crisp contrast to the warm, smooth soup while echoing the lemon flavor already in the dish.
Roasted vegetables – seasonal options like zucchini, bell peppers, or broccoli add color and extra nutrients to round out the meal without overwhelming the gentle nature of the soup.
Grilled cheese sandwich – my grandchildren always request this pairing because the crispy, melty sandwich alongside the smooth soup creates the ultimate comfort food combination.
Caesar salad – the bold, garlicky flavors and crunchy romaine offer a nice textural and flavor contrast that makes the meal feel more substantial.
Antipasto platter – olives, marinated artichokes, and sliced salami turn your Italian Penicillin Soup into a full Italian-inspired feast that’s perfect for family gatherings.
FAQs
Can I make Italian Penicillin Soup ahead of time? I recommend preparing the blended vegetable broth base up to 3 days in advance and storing it in the refrigerator, then cooking fresh pasta just before serving to maintain the best texture and prevent mushiness.
What can I substitute for pastina? Many home cooks find success with orzo, stelline, ditalini, or any small pasta shape – just adjust the cooking time according to the package directions since different shapes require different timing.
How can I add protein to this soup? To make this more substantial, I often add chopped rotisserie chicken, canned chickpeas, white beans, or lentils during the last few minutes of cooking – these additions boost protein without changing the soup’s comforting character. You can also check out our slow cooker creamy white chicken chili for another protein-packed soup option.
Can I use jarred garlic instead of fresh? While fresh garlic delivers the best flavor, jarred garlic works in a pinch – Betty’s solution is to add it right before adding the broth rather than during the initial sauté to prevent burning.
