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; 1 lemon, more as desired; Freshly grated parmesan, for serving; Black pepper, for serving; Drizzle of olive oil, optional, for serving; Chopped parsley, optional, for serving

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If you are craving a soothing bowl of something warm, hearty, and truly comforting, look no further than this Italian Penicillin Soup Recipe. This soup is like a tender hug in a bowl, blending simple vegetables and tiny pastina pasta into a creamy, velvety delight that feels both nourishing and indulgent. It’s a perfect dish to turn to on chilly days or when you need a little extra comfort food that’s packed with flavor and texture.

Ingredients You’ll Need

The image shows a top-down view of nine bowls and plates arranged on a white marbled surface. In the top left corner, there is a bowl with white sliced onion layers. To its right, a white bowl holds green celery sticks. Below the onions, a white cup contains clear light yellow broth. Next to the broth, a small white bowl has salt and black pepper on one side. In the center right, a white bowl is filled with bright orange carrot chunks. Below the broth, a small amber bowl has several white garlic cloves. At the bottom left, a small white plate holds two pieces of light beige cheese. Near the cheese, a tiny white pitcher contains yellow olive oil. In the bottom center, a brown bowl holds tiny yellow grains. To the right of the grains, two lemon halves with bright yellow color sit side by side. The arrangement is neat and the colors stand out clearly. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this Italian Penicillin Soup Recipe are straightforward, familiar, and incredibly wholesome. Each one plays a vital role — from the sweetness of carrots to the brightness of lemon, every component together creates a symphony of warmth, aroma, and flavor.

3 Tbsp olive oil: Adds a smooth richness and helps soften the vegetables beautifully.
3 large carrots, peeled and roughly chopped: Brings natural sweetness and gorgeous color.
1 yellow onion, quartered: Gives depth and a subtle sweetness when simmered.
5 cloves garlic, peeled: Infuses the broth with a comforting, aromatic foundation.
3 ribs celery, halved: Adds savory notes and a hint of freshness.
1 tsp salt: Enhances all the flavors to perfection.
Black pepper: Adds a gentle spice for balance.
Parmesan rind, optional: Imparts a rich umami boost during simmering.
8 cups chicken or vegetable broth: The soulful base that ties everything together.
1 ¼ cup pastina, or other small pasta shape: Provides delightful, tender bites that make the soup so satisfying.
1 lemon, more as desired: Adds a bright, zesty note that lifts the entire soup.
Freshly grated parmesan and black pepper (to serve): Classic garnishes that elevate every spoonful.
Drizzle of olive oil, optional (to serve): For a silky finish on top.
Chopped parsley, optional (to serve): Adds a fresh, green pop of color and flavor.

How to Make Italian Penicillin Soup Recipe

Step 1: Cook Vegetables

Begin by heating the olive oil in a large pot over medium heat. Toss in the carrots, onion, garlic, and celery, seasoning with salt and pepper. Cook the veggies for about 4 to 5 minutes, stirring occasionally until they start to brown lightly and soften. This gentle browning builds a lovely richness, but if you’re pressed for time, you can skip this step and add the raw veggies directly to your broth later.

Step 2: Simmer Soup

Add the parmesan rind and broth to the pot, then cover and turn heat to high until it starts to gently boil. Once boiling, reduce to medium-low heat and let it simmer, covered, for 25 to 30 minutes until the vegetables become very tender and the broth is deeply flavorful. Stir occasionally to keep everything mingling beautifully.

Step 3: Puree Vegetables

Remove the parmesan rind and set it aside for later. Use an immersion blender directly in the pot to puree the soup until it’s silky smooth. No immersion blender? No problem! Transfer the vegetables and broth carefully into a regular blender, blend until smooth, and pour it all back into the pot. This pureeing transforms the soup into a luscious, velvety experience you’ll want to savor.

Step 4: Cook Pasta

Next, stir in your pastina or other small pasta to the simmering soup. Let it cook for 8 to 10 minutes until tender but still slightly firm to the bite. Remember to stir occasionally so the pasta doesn’t stick. If you plan to save leftovers, a smart trick is to cook the pasta separately and add it to the soup just before serving to keep it perfectly tender.

Step 5: Add Lemon

Finally, squeeze in the juice of a whole lemon. This citrusy kick brightens every spoonful and balances the richness wonderfully. Taste the soup and adjust seasoning or lemon juice as you like. Add more broth if you prefer a thinner consistency — this soup is forgiving and flexible to your taste.

Step 6: Serve and Enjoy

Ladle the soup into bowls and finish with a generous sprinkle of freshly grated parmesan, a crack of black pepper, and a drizzle of olive oil or sprinkle of chopped parsley if you wish. This Italian Penicillin Soup Recipe is now ready to warm your soul and delight your taste buds!

How to Serve Italian Penicillin Soup Recipe

A white cup filled with thick, bright yellow-orange soup with small grain-like pieces spread evenly throughout. A wooden ladle scoops soup from the cup, showing its rough, chunky texture. The cup sits on a white saucer with a ridged edge, and a silver spoon rests next to it. The scene is set on a white marbled surface with a folded yellow cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The easiest way to elevate this soup is with thoughtful garnishes. Freshly grated parmesan adds a nutty saltiness that melts into the warm soup. Cracked black pepper offers just the right amount of spice, and a drizzle of olive oil lends a silky mouthfeel. Bright, fragrant parsley not only looks beautiful but adds a fresh pop of flavor that contrasts with the creamy soup base.

Side Dishes

This Italian Penicillin Soup Recipe pairs wonderfully with crunchy bread — think a crusty baguette or garlic toast — perfect for dipping up every last spoonful. A simple green salad dressed lightly with lemon vinaigrette adds a crisp, refreshing balance to the warm, creamy soup, making your meal feel complete and satisfying.

Creative Ways to Present

For a fun and elegant touch, serve this soup in individual ramekins topped with a parmesan crisp or a swirl of basil pesto. You can also turn it into a cozy starter by presenting it with a small complementary cheese plate on the side. These creative presentations make this comforting classic feel extra special, ideal for guests or family dinners.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Penicillin Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the flavors from dulling. If you cooked the pastina directly in the soup, keep in mind it may continue to soften over time, so it might be best to cook the pasta separately if you want to enjoy leftovers at their best texture.

Freezing

You can freeze this soup for up to 2 months, but for optimal results, freeze it without the pasta. When ready to enjoy, thaw overnight in the fridge and cook fresh pasta to serve alongside. This method keeps the pasta perfectly al dente and prevents it from becoming mushy after freezing.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of broth or water to loosen it back to a comforting, velvety consistency. Adding fresh lemon juice just before serving also revives its lively, bright character after reheating.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth, and omit the parmesan rind or use a vegetarian-friendly parmesan alternative for the same rich umami flavor.

What can I substitute for pastina?

Any small pasta shapes like orzo, small ditalini, or tiny shells work perfectly. Just be sure to adjust the cooking time according to the pasta you choose so they remain tender but not mushy.

Is there a way to make this soup creamier without adding cream?

The pureed vegetables themselves create a lovely creamy texture naturally. You can add a bit more olive oil or a pat of butter at the end for extra silkiness if you like, without needing heavy cream.

Can I prepare this soup ahead for a weeknight dinner?

Yes! You can prepare the base soup a day in advance and refrigerate it. Then, on the day you plan to serve, heat it up and add the pasta just before serving to keep it fresh and perfectly textured.

What if I don’t have a blender or immersion blender?

In a pinch, you can leave the soup chunky, but to achieve the delicious creamy texture this Italian Penicillin Soup Recipe is known for, blending is key. Consider using a fork to mash the veggies thoroughly or strain the solids after simmering for a smoother broth.

Final Thoughts

This Italian Penicillin Soup Recipe is pure comfort and simplicity wrapped in one soul-soothing bowl. It’s a joy to make, easy to customize, and always incredibly satisfying. If you’re looking for a warm, nourishing meal to brighten your day, this soup will quickly become one of your favorites. Don’t wait to try it and cozy up with a bowl!