Italian Penicillin Soup – Cozy Healing in a Bowl

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Created on October 13th, 2025 at 04:00 pm

Warm. Nourishing. Perfect for Chilly Days.

Italian Penicillin Soup is a warm bowl of comfort with every spoonful—perfect for fall, winter, or whenever you need something nourishing. With its silky vegetable base, tiny pastina pasta, and a bright burst of lemon, this feel-good recipe is known to soothe souls and sniffles alike. Whether you’re recovering from a long day or prepping meals for your family, this cozy dish comes together in under an hour and is packed with wholesome, real ingredients. Plus, it’s fully vegetarian-friendly if made with veggie broth—no fancy equipment required, just a pot and a blender. The kind of soup you’ll crave again and again.

🌟 Why You’ll Love This Recipe

There’s a reason they call this “penicillin.” Italian Penicillin Soup is hearty without being heavy, and comforting without being bland. The pureed vegetable broth is smooth and savory, with little pasta pearls to give it body and a bright finish of lemon to awaken your senses. It’s kid-friendly, freezer-friendly, and endlessly customizable. Add fresh herbs, a touch of chili oil, or keep it classic with parmesan and parsley. Whether you’re under the weather or just need a taste of home, this soup has your back—full of flavor, tradition, and simple goodness.

⏱️ Time Breakdown

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6

📝 Ingredients List

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
1¼ cup pastina or other small pasta
1 lemon (plus more if desired)

To serve:

Freshly grated parmesan
Drizzle of olive oil (optional)
Chopped parsley (optional)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large pot
Immersion blender or heat-safe blender
Sharp knife
Cutting board
Measuring cups & spoons
Wooden spoon or spatula

👩‍🍳 Step-by-Step Instructions

Sauté veggies: Heat olive oil in a large pot over medium. Add carrots, onion, garlic, and celery. Season with salt and pepper. Cook 4–5 minutes until lightly browned.
Simmer it up: Pour in broth and add parmesan rind (if using). Cover and bring to a boil, then lower to medium-low and simmer for 25–30 minutes until veggies are soft.
Blend smooth: Remove rind. Use an immersion blender to puree everything until smooth (or use a blender, then return soup to the pot).
Add pasta: Stir in pastina. Cook 8–10 minutes, stirring occasionally, until al dente.
Brighten it: Turn off heat and stir in lemon juice. Adjust seasoning and add more broth if desired.
Serve & enjoy: Ladle into bowls, top with parmesan, parsley, and a drizzle of olive oil if you like. 🥣🍋🧄

💡 Pro Tips

Storage: Store in fridge up to 4 days. Freeze without pasta for best texture.
Substitutions: Use orzo, acini di pepe, or even broken spaghetti instead of pastina.
Make it vegan: Skip the parmesan rind and use veggie broth.
Meal prep: Keep pasta separate when storing, then combine before reheating for best results.
Serving ideas: Pair with grilled cheese, roasted veggies, or garlic toast for a complete meal.

✨ Your Turn to Cook

Whether you’re cozying up on a fall evening or prepping for a seasonal family feast, Italian Penicillin Soup is a reliable go-to. With its bright lemony notes, creamy veggie broth, and tender pasta bites, it’s a dish that brings comfort and warmth without any fuss. You’ll love how easy it is to whip up, how adaptable the flavors are, and how good it makes you feel. Make it once, and it might just become a new family tradition.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 bowl	274	12g	39g	10g	4g	5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.