Name: Italian Penicillin Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
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; Freshly grated parmesan cheese; Black pepper; Drizzle of olive oil (optional); Chopped parsley (optional); 1 lemon, juiced, more as desired

Jump to Recipe·4 from 4 reviews

I absolutely adore this Italian Penicillin Soup Recipe because it feels like a warm hug on a chilly day. The way the silky pureed vegetables blend seamlessly with tender pastina and a bright squeeze of lemon creates a comforting yet vibrant dish that’s incredibly satisfying. Every spoonful is packed with flavors and textures that remind me why soup can truly be both healing and indulgent at the same time.

Why You’ll Love This Italian Penicillin Soup Recipe

I love how this soup balances rich, earthy vegetables with a fresh citrusy punch, making it a feast of flavors that’s both nourishing and exciting. The gentle roasting of carrots, celery, and onion before simmering adds subtle caramel notes that deepen the broth’s complexity. Then you get that lovely creaminess from pureeing, without a drop of cream, which keeps it feeling light but hearty.

One of the reasons I turn to this recipe time and again is how straightforward it is. Just a handful of accessible ingredients come together quickly, and the active prep time is minimal, so I don’t feel overwhelmed—even on busy days. It’s perfect for cold evenings when I want something soothing but don’t want to spend hours cooking. Plus, the comforting pastina makes it feel like a real treat rather than just another veggie soup.

Ingredients You’ll Need

The image shows nine small white bowls and dishes arranged on a white marbled surface, each holding different fresh ingredients. Starting at the top left, one bowl contains sliced white onion with a smooth, translucent texture. To the right, a bowl holds crisp celery sticks, cut into long green strips. Below that, a tiny dish has a mix of coarse salt and black pepper. Near the center, a large bowl is filled with bright orange chopped carrot pieces that have a slightly glossy finish. To the left, a white pitcher holds a clear light yellow liquid, likely broth. Below it, a small amber dish contains whole garlic cloves with a smooth, creamy surface. A round bowl near the bottom is filled with tiny yellow grain, possibly millet or couscous. Next to it, a small white plate holds two rectangular blocks of pale yellow cheese. A tiny white dish contains a small amount of golden oil, and at the bottom right, two lemon halves show bright yellow flesh with visible segments and seeds. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple staples, yet each one plays a vital role in creating the vibrant taste and texture of this soup. From the olive oil that perfectly sautés the vegetables to the lemon that brightens every spoonful, this combination brings the recipe to life.

Olive oil: Adds a fruity richness and helps gently brown the vegetables for extra flavor.
Carrots: Provide natural sweetness and a lovely orange color when pureed.
Yellow onion: Lends depth and a subtle savory undertone.
Garlic: Brings warmth and aromatic complexity.
Celery: Adds a fresh, herbal crispness balancing the sweetness of carrots.
Salt: Enhances all the natural flavors; don’t skimp here.
Black pepper: Gives a subtle kick and layers of spice.
Parmesan rind (optional): Infuses the broth with umami and richness.
Chicken or vegetable broth: The flavorful base that ties everything together.
Pastina or small pasta: Adds comforting bite and heartiness to the smooth soup.
Lemon: Brightens the entire dish with fresh acidity.
Freshly grated parmesan, olive oil, and chopped parsley (for serving): These finishing touches elevate the soup with bursts of flavor and color.

Directions

Step 1: Heat the olive oil in a large pot over medium heat. Add the carrots, onion, garlic, celery, salt, and pepper. Cook, stirring occasionally, for about 4 to 5 minutes until the vegetables start to brown lightly. This step develops beautiful flavor, but if you’re short on time, you can skip it and add the veggies directly to the broth.

Step 2: Pour in the chicken or vegetable broth and add the parmesan rind if using. Bring the mixture to a gentle boil over high heat, then reduce the heat to medium-low. Cover and let it simmer for 25 to 30 minutes, stirring from time to time, until the vegetables are incredibly tender.

Step 3: Remove the parmesan rind and set it aside. Using an immersion blender, carefully puree the soup until it’s completely smooth. If you don’t have an immersion blender, transfer the vegetables to a heat-proof blender in batches and blend until smooth, then return everything to the pot.

Step 4: Add the pastina to the pureed soup and cook for 8 to 10 minutes until it’s al dente, stirring occasionally. For leftovers, cook the pasta separately to keep it from getting soggy later on!

Step 5: Stir in the juice of a full lemon, then taste and adjust the seasoning or lemon juice to your liking. If you prefer a thinner soup, add a bit more broth until you reach your desired consistency.

Step 6: Ladle the soup into bowls and garnish generously with freshly grated parmesan, a sprinkle of black pepper, a drizzle of olive oil if you like, and chopped parsley for a burst of fresh green color. Serve warm and enjoy every comforting bite.

Servings and Timing

This recipe serves about six hearty portions, which is perfect for a family dinner or to have plenty of leftovers for cozy weekday lunches. The prep time is around 10 minutes since the chopping is straightforward, and the cook time takes approximately 45 minutes to soften the vegetables and cook the pastina. All together, you’ll have this soul-warming soup ready in under an hour, with no additional resting time needed.

How to Serve This Italian Penicillin Soup Recipe

The image shows a white cup filled with thick, bright yellow soup with small white grains throughout its surface covering one layer. A wooden spoon dipped into the cup lifts some of the soup, showing its thick and slightly lumpy texture, with the spoon coming from the top left. The cup sits on a white saucer with a ridged pattern, and a silver spoon rests on the saucer's right side. The setting includes a white marbled surface underneath and a folded yellow cloth napkin partly visible near the bottom right corner. In the background, more white cups and containers of soup appear blurred. Photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot, straight from the stovetop, when the aroma fills the kitchen and promises comfort. It pairs beautifully with a slice of crusty rustic bread to soak up every last drop, or a light mixed green salad for a refreshing contrast. If you’re feeling indulgent, a little garlic bread on the side is a fantastic option that guests rave about.

For garnishes, fresh herbs like parsley or basil highlight the soup’s freshness, while a dusting of grated parmesan adds a savory finishing touch. A drizzle of high-quality extra virgin olive oil right before serving elevates the texture and flavor even more. I like to serve it in wide bowls so the lemon-scented steam can rise, making each bite even more inviting.

When it comes to beverages, a crisp Italian white wine like Pinot Grigio or a light, fruity red such as a Chianti work wonderfully to complement the soup’s bright flavors. For a non-alcoholic pairing, sparkling water with a lemon twist refreshes the palate beautifully. This soup is fantastic for casual weeknight dinners but also shines at family gatherings or comforting weekend lunches.

Variations

I enjoy mixing things up with this Italian Penicillin Soup Recipe by swapping ingredients depending on what I have on hand or my mood. For example, if you want a vegan version, simply use vegetable broth and skip the parmesan rind, adding nutritional yeast when serving for a cheesy flavor. You could also swap pastina for small gluten-free pasta or even tiny rice grains to suit your dietary needs.

To deepen the flavor, I sometimes roast the vegetables beforehand for a smoky twist, or add fresh herbs like thyme or rosemary during simmering for an herbal note. Another fun variation is to stir in a touch of cream or coconut milk just before serving to make it extra luscious without overpowering the bright lemon.

This soup is also versatile when it comes to cooking methods. If you’re pressed for time, you can make it in a pressure cooker to speed up the softening process, or use a slow cooker for a hands-off approach that lets the flavors develop slowly while you relax.

Storage and Reheating

Storing Leftovers

Leftover Italian Penicillin Soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. I recommend using glass containers with tight-fitting lids to maintain freshness and avoid odor absorption. To keep the pastina from getting too mushy, it’s best to store the soup broth and pasta separately if possible.

Freezing

This soup freezes well, especially if you leave out the pasta before freezing. Pour the pureed soup and broth into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. It can be frozen for up to 2 months and is a fantastic make-ahead meal to have on hand for busy days. When you’re ready to enjoy, just thaw overnight in the refrigerator.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking. If you froze the pasta separately, add it in the last few minutes of reheating to keep it from overcooking and turning mushy. Avoid microwaving for long stretches, as it can dry out the soup and disrupt the creamy texture. A slow, gentle reheating brings back that freshly made comfort perfectly.

FAQs

Can I make this soup vegan?

Yes! Use vegetable broth instead of chicken broth and skip the parmesan rind. You can add some nutritional yeast while serving to give it a cheesy flavor without any dairy.

What can I substitute for pastina?

If you don’t have pastina, small-shaped pasta like orzo or acini di pepe works beautifully. For gluten-free options, tiny rice or gluten-free pasta shapes are excellent alternatives.

How do I store leftover soup with pasta?

To prevent the pasta from becoming mushy, store the pasta separately from the broth if possible. If they’re stored together, try to consume the leftovers within 1-2 days for the best texture.

Can I use frozen vegetables for this soup?

Absolutely! Frozen carrots, onions, celery, and garlic can be used and will still yield great flavor. You might need to simmer a bit longer to achieve the desired softness when pureeing.

What’s the purpose of the parmesan rind?

The parmesan rind slowly melts into the broth, infusing it with a deep umami richness and subtle cheesiness that really elevates the soup’s flavor complexity.

Conclusion

I truly hope you give this Italian Penicillin Soup Recipe a try because it has become one of my all-time favorite comfort dishes. It’s simple, flavorful, and incredibly satisfying—perfect for those moments when you want food that feels like a warm embrace. Once you taste it, I’m sure you’ll be coming back to it again and again, just like I do!