Italian Penicillin Soup
Introduction
Hola! If you’ve ever wondered what happens when a Florida girl falls in love with the cozy flavors of Italian comfort food, this Italian Penicillin Soup is the answer. Just like the classic Jewish Penicillin Soup, this version is filled with nourishing broth, tender vegetables, and pastina pasta that warms you from the inside out. Growing up, my family always turned to soups for comfort on sick days or after long afternoons. The lemony brightness paired with the silky-smooth vegetables makes this soup the ultimate comfort bowl. If you’re searching for the best soup recipes when sick or a light easy soup recipe, this one will hit the spot.
Quick Recipe Overview Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 10 mins | 45 mins | 55 mins | 6 | Easy | Italian-American | Fall/Winter |
Why You’ll Love This Recipe
- Nourishing and comforting: With fresh vegetables, broth, and pastina, this soup is perfect for when you’re under the weather or craving something warm.
- Bright lemon flavor: The addition of lemon juice cuts through the richness, giving the soup a refreshing, tangy balance.
- Family-friendly: The smooth base makes it great for kids and adults alike, and you can adjust the seasoning to taste.
- Easy and versatile: No need for fancy ingredients, and you can swap pastina for any small pasta shape.
- Healing qualities: Just like the best dinner for colds, this soup provides comfort and hydration when you need it most.
Italian Penicillin Soup Recipe
- Total Time: 55 minutes
- Yield: 6 1x
Description
On cold days or when one of us feels under the weather, nothing soothes like a bowl of Italian Penicillin Soup. With pureed veggies, tiny pastina pasta, and a squeeze of lemon, it’s creamy, bright, and comforting—the ultimate healing meal.
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, to taste
- 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
Instructions
1. Heat olive oil in a large pot over medium. Add carrots, onion, garlic, celery, salt, and pepper. Cook 4–5 minutes until slightly browned.
2. Add parmesan rind and broth. Cover and bring to a gentle boil. Reduce heat to medium-low and simmer 25–30 minutes until vegetables are very soft.
3. Remove parmesan rind. Use an immersion blender to puree until smooth. Or blend in batches carefully.
4. Stir in pastina. Cook 8–10 minutes until al dente, stirring occasionally.
5. Stir in the juice of one lemon. Taste and adjust salt, pepper, and lemon juice. Add extra broth for thinner consistency if desired.
6. Ladle into bowls. Top with parmesan, black pepper, olive oil drizzle, or parsley. Serve hot.
Notes
If storing leftovers, cook pasta separately to avoid mushiness.
Let soup rest 5 minutes after cooking to allow flavors to meld.
For a vegan version, use vegetable broth and skip parmesan rind.
Freeze soup and pasta separately to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 274
- Sugar: 5g
- Fat: 10g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 12g
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)
Ingredient Tips Table
| Ingredient | Tip |
| Olive oil | Use extra virgin for best flavor, but light olive oil also works if that’s what you have. |
| Carrots | Rough chopping is fine since the soup will be blended smooth later. |
| Onion | Yellow onion adds sweetness, but white onion can be used too. |
| Garlic | Fresh cloves give the soup a rich depth, but jarred minced garlic can be used in a pinch. |
| Parmesan rind | Adds umami and richness. If you don’t have one, add extra grated parmesan before serving. |
| Broth | Homemade broth will make it richer, but a good store-bought low-sodium broth is perfectly fine. |
| Pastina | Any tiny pasta shape works, like orzo or ditalini. |
| Lemon | Fresh lemon juice is best for brightness, but bottled can work if needed. |
Step-by-Step Instructions
- Cook vegetables: Add olive oil to a large pot and heat to medium. Add carrots, onion, celery, garlic, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until slightly browned. To save time, you can skip this step and add raw veggies directly to the broth.
- Simmer soup: Add the parmesan rind (if using) and broth. Cover and bring to a gentle boil, then reduce to medium-low and simmer for 25–30 minutes until vegetables are very soft.
- Puree vegetables: Remove parmesan rind and set aside. Use an immersion blender to puree vegetables until smooth. If you don’t have one, carefully blend vegetables in a regular blender and return them to the pot.
- Cook pasta: Add pastina to the simmering soup and cook 8–10 minutes until al dente, stirring occasionally. If storing leftovers, cook pasta separately and combine before serving to prevent sogginess.
- Add lemon: Stir in juice of one lemon. Taste and adjust seasonings or lemon juice as desired. Add more broth for a thinner soup if you prefer.
- Serve: Ladle soup into bowls and top with parmesan, black pepper, olive oil drizzle, and parsley. Enjoy!
Helpful Tips
- Puree the vegetables until completely smooth for a velvety texture.
- If the soup thickens after sitting, thin it with a splash of broth before reheating.
- For extra nutrition, add spinach or kale at the end of cooking.
- Make the soup vegetarian by using vegetable broth instead of chicken broth.
Expert Tips for the Best Results
- Don’t skip the lemon: The citrus lifts the flavors and makes the soup taste fresh and light.
- Toast the vegetables: Lightly browning the vegetables before simmering adds depth and sweetness.
- Use fresh parmesan: Freshly grated parmesan melts into the soup beautifully and enhances flavor.
- Cook pasta separately for storage: This prevents the noodles from absorbing all the broth.
Recipe Variations
- Chicken Italian Penicillin Soup: Add shredded cooked chicken for more protein and a heartier texture.
- Vegetarian version: Skip the parmesan rind and use veggie broth for a completely meat-free dish.
- Gluten-free option: Use gluten-free pasta or rice instead of pastina.
- Spicy twist: Add a pinch of red pepper flakes when cooking the vegetables for gentle heat.
Make Ahead & Freezer Tips
This soup stores well in the fridge for up to 4 days. For best results, cook the pastina separately and add just before serving. To freeze, leave out the pasta and freeze only the broth base for up to 3 months. Thaw overnight in the fridge, reheat, and cook fresh pasta to add in.
Serving Suggestions
Serve this soup in wide bowls with plenty of parmesan and cracked black pepper on top. Add crusty bread or garlic bread on the side for dipping. A drizzle of good olive oil makes it restaurant-worthy.
Pairing Ideas
Pair with a crisp white wine like Pinot Grigio, a sparkling water with lemon, or a light salad with vinaigrette. It also pairs beautifully with simple sides like roasted vegetables or grilled cheese.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge. To reheat, warm gently on the stovetop over medium heat, adding extra broth if needed. For quick reheating, use the microwave in 1-minute intervals, stirring between each round.
Frequently Asked Questions (FAQs)
1. Can I make this soup without pastina?
Yes, you can substitute with rice, orzo, or any small pasta shape. For a no pasta soup recipe, simply leave it out and enjoy the broth and veggies.
2. Is this soup good for when you’re sick?
Absolutely. This Italian Penicillin Soup is light, hydrating, and easy on the stomach, making it one of the best soup recipes for colds.
3. Can I make this in a crock pot?
Yes, simply add all ingredients (except pasta and lemon) to a crock pot and cook on low for 6–7 hours. Puree, then add cooked pasta and lemon juice at the end.
4. How do I make this vegan?
Use vegetable broth, skip the parmesan rind, and top with nutritional yeast instead of parmesan.
5. Can I freeze leftovers with pasta in it?
It’s not recommended, as pasta tends to become mushy. Freeze just the broth base and add fresh pasta when serving.
6. Can I double this recipe?
Yes, it doubles beautifully. Just use a larger pot, and you’ll have enough to feed a crowd or store extra portions.
7. What can I add for more protein?
Shredded chicken, turkey, or even chickpeas can be stirred in to boost protein and make the soup more filling.
Nutrition Info Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 bowl | 274 | 12g | 39g | 10g | 4g | 5g |
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Italian Penicillin Soup is cozy, bright, and nourishing, making it the perfect bowl for chilly days or when you’re feeling under the weather. Simple, flavorful, and wholesome, it’s one of the best soup recipes ever to bring comfort straight to your table.
