Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 3 large carrots, peeled and roughly chopped; 1 yellow onion, quartered; 5 cloves garlic, peeled; 3 ribs celery, halved; 1 teaspoon salt; Black pepper to taste; Parmesan rind (optional); 8 cups chicken or vegetable broth; 1 1/4 cups pastina or small pasta; Juice of 1 lemon plus more as desired; Freshly grated Parmesan for serving; Extra black pepper for serving; Drizzle of olive oil (optional); Chopped parsley (optional)

Jump to Recipe

Italian Penicillin Soup is the kind of nourishing bowl you crave when you feel under the weather or simply need a warm, soothing meal. Made with tender vegetables, silky broth, and delicate pastina, this Italian Penicillin Soup delivers deep flavor with minimal effort. Whether you call it a classic sick day staple or your go-to comfort food, this cozy soup brings together simple ingredients for a remarkably satisfying result.

Story

I first made Italian Penicillin Soup during a long winter week when everyone in the house needed something warm and restorative. Instead of reaching for canned soup, I built this version from scratch using carrots, celery, onion, garlic, and a rich broth. The result tasted like something simmered in a nonna’s kitchen all afternoon.

Italian Penicillin Soup earns its name because it feels healing in every spoonful. The blended vegetables create a velvety base, while pastina adds familiar comfort. Fresh lemon brightens the broth at the end, balancing the savory depth with a gentle lift. This soup works beautifully as a sick day soup, yet it also stands strong as a simple weeknight dinner when you want reliable comfort food without complicated steps.

Ingredients

3 tablespoons olive oil
3 large carrots, peeled and roughly chopped
1 yellow onion, quartered
5 cloves garlic, peeled
3 ribs celery, halved
1 teaspoon salt
Black pepper, to taste
Parmesan rind (optional)
8 cups chicken or vegetable broth
1 ¼ cups pastina or other small pasta shape
Juice of 1 lemon, plus more if desired

To Serve:

Freshly grated Parmesan
Black pepper
Drizzle of olive oil (optional)
Chopped parsley (optional)

Step-by-Step Instructions

Preparing the Ingredients

Chop the carrots, onion, celery, and peel the garlic. Because this soup gets blended, you do not need perfect knife skills. Rough chopping works well and saves time. Measure your olive oil, broth, and pastina so everything stays within reach once cooking begins. Keep the lemon ready for juicing at the end.

Cooking Instructions

Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to brown slightly. This step builds flavor; however, you may skip it and add everything directly to the broth if you need a faster method.

Next, add the parmesan rind and broth. Increase heat to bring the soup to a gentle boil. Then reduce to medium-low, cover, and simmer for 25 to 30 minutes until the vegetables turn very soft. Stir occasionally to prevent sticking.

Remove the parmesan rind. Use an immersion blender to puree the vegetables directly in the pot until completely smooth. Alternatively, transfer the vegetables carefully to a heat-safe blender, blend until smooth, and return to the pot.

Bring the soup back to a gentle simmer. Add pastina and cook for 8 to 10 minutes, stirring occasionally, until al dente. Turn off the heat. If you plan to store leftovers, cook the pastina separately and combine just before serving to prevent it from absorbing too much broth.

Finally, stir in fresh lemon juice. Taste and adjust seasoning. Add extra broth if you prefer a thinner consistency.

Tips for Perfect Results

Common Mistakes to Avoid

Do not rush the simmering stage. The vegetables must become very soft before blending; otherwise, the texture will feel grainy instead of silky. Also, avoid overcooking the pastina. Small pasta cooks quickly and can become mushy if left too long in hot broth. Lastly, always add lemon at the end to preserve its fresh flavor.

Pro Tips for Better Flavor

For deeper richness, use homemade broth whenever possible. A parmesan rind adds savory depth, so keep one in the freezer for soups like this. Additionally, finish each bowl with a drizzle of olive oil and freshly grated parmesan for extra complexity. If you enjoy a brighter finish, add a small squeeze of lemon directly into each serving.

Serving and Storage

How to Serve

Ladle Italian Penicillin Soup into warm bowls. Top with freshly grated parmesan, black pepper, chopped parsley, and a light drizzle of olive oil. Serve with crusty bread or simple toast for dipping. This soup also pairs beautifully with a light salad when you want a more complete meal.

How to Store Leftovers

Store cooled soup in an airtight container in the refrigerator for up to four days. If you combined the pasta with the soup, expect it to absorb broth over time. Add extra broth or water when reheating to loosen the texture. For longer storage, freeze the blended vegetable base without pasta for up to three months, then add freshly cooked pastina when serving.

Conclusion

Italian Penicillin Soup proves that humble ingredients can create remarkable comfort. With its smooth vegetable base, delicate pastina, and bright lemon finish, this recipe offers warmth and nourishment in every bowl. Whether you prepare it as a sick day soup or simply crave dependable comfort food, this cozy classic deserves a permanent spot in your kitchen.

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Frequently Asked Questions

Can I make Italian Penicillin Soup vegetarian?

Yes. Simply use vegetable broth instead of chicken broth and skip the parmesan rind if you prefer a fully vegetarian version. The flavor remains rich and satisfying.

Can I use a different pasta instead of pastina?

Absolutely. While pastina gives traditional texture, other small shapes such as orzo or acini di pepe work well. Just adjust cooking time according to package instructions.

Why is lemon added at the end?

Lemon brightens the entire soup and balances the savory broth. Adding it at the end keeps the flavor fresh and vibrant rather than muted by prolonged cooking.