Looking for a soothing, feel-good meal? Italian Penicillin Soup is creamy, lemony, and packed with comfort in every spoonful. With simple ingredients and quick prep, it’s the perfect cozy bowl for any day.
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Why You’ll Love This Soup
Italian Penicillin Soup is a family-friendly recipe that feels like a warm hug in a bowl. Kids love it because it’s smooth with no chunky vegetables. Parents love it because it’s made in one pot with everyday ingredients. The silky broth pairs perfectly with tiny pasta, making it filling without being heavy. You can easily add chicken, beans, or lentils for extra protein. It also freezes beautifully, especially if you cook the pasta separately before storing. With quick prep and simple steps, this soup brings Italian flavors to your table in under an hour.
What is Italian Penicillin Soup?
Italian Penicillin Soup is the Italian cousin of traditional “penicillin” chicken soups, known for being restorative and comforting. Instead of big noodles, this version uses tiny pasta like pastina or stelline. Lemon juice adds brightness and a light, tangy twist that makes every bite refreshing. While it’s often called “penicillin” for its reputation as a healing soup, it’s not medical advice. Think of it more as the dish you crave when you want something soothing, nourishing, and simple. With a silky texture and savory flavor, it’s comfort food with a vibrant Italian touch.
Ingredients You’ll Need
Core Ingredients
- Carrots: Add natural sweetness and body to the soup.
- Onion: Brings savory depth to the base.
- Celery: Balances flavor and adds freshness.
- Garlic: Delivers warmth and a subtle bite.
- Broth: Chicken or vegetable broth forms the flavorful base.
- Lemon: Brightens and balances the richness.
- Pastina: Tiny pasta that makes the soup hearty without being heavy.
- Parmesan rind: Optional, but adds rich umami depth.
Optional Add-Ins and Garnishes
Top each bowl with freshly grated parmesan, a drizzle of olive oil, chopped parsley, and a crack of black pepper. These simple garnishes boost flavor and give it a restaurant-style finish.
Ingredient Swaps
Swap pastina with orzo, stelline, or ditalini. For gluten-free, try chickpea or lentil pasta. Boost protein with white beans, chickpeas, or shredded rotisserie chicken for a heartier meal.
How to Make Italian Penicillin Soup (Step-by-Step)
Sauté the vegetables
Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, and celery with salt and pepper. Cook 4–5 minutes until lightly golden. This step builds a rich base of flavor.
Add broth and simmer
Add the broth and parmesan rind if using. Cover and bring to a gentle boil. Reduce heat and simmer 25–30 minutes, allowing the vegetables to soften and flavors to meld.
Blend until smooth
Remove the rind. Use an immersion blender to puree the soup until velvety smooth. If you prefer, carefully use a heat-safe blender in batches. Smooth texture makes it especially kid-friendly.
Cook the pasta
Stir in the pastina. Simmer for 8–10 minutes until al dente. The pasta should be tender but not mushy. If making ahead, cook pasta separately to avoid soggy noodles.
Finish with lemon and seasonings
Turn off the heat. Stir in lemon juice, then taste and adjust with more salt, pepper, or lemon. Add extra broth if you prefer a thinner texture. Serve hot, garnished with parmesan and a drizzle of olive oil.
Recipe Notes & Expert Tips
To save time, skip browning the vegetables and simmer them directly in broth. For a thinner soup, add extra broth just before serving. Pasta absorbs liquid, so if storing, keep noodles separate and combine when reheating. Adjust lemon carefully: start with one and taste before adding more. A touch of lemon zest adds extra brightness if desired. Always taste and adjust salt before serving, since broth and parmesan can vary in saltiness.
Variations and Add-Ins
Add shredded rotisserie chicken for a quick protein boost. Chickpeas, white beans, or lentils work beautifully for a plant-based twist. For extra flavor, stir in red pepper flakes, tomato paste, or even a pinch of turmeric. Baby spinach or kale can be added at the end for more greens. More garlic or a touch of ginger creates a deeper, soothing flavor. Each variation keeps the soup hearty and flexible for your taste.
Serving Suggestions
Serve Italian Penicillin Soup with crusty bread or garlic bread to soak up the silky broth. Garnish bowls with freshly grated parmesan, a drizzle of good olive oil, and a sprinkle of chopped parsley. A side salad or roasted veggies pairs perfectly for a light meal.
Storage and Freezing Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Keep in mind that pasta continues to absorb liquid, so add extra broth when reheating. For freezing, prepare the soup without pasta. Freeze in containers for up to 3 months. Cook fresh pasta when ready to serve and combine with thawed soup for best texture.
Helpful Kitchen Tools
A large soup pot is essential for simmering evenly. An immersion blender makes blending quick and safe without transferring hot liquid. A ladle helps with serving, and airtight containers are great for storage. These simple tools make cooking and storing this soup easier.
Frequently Asked Questions
What’s in Italian penicillin soup?
It’s made with carrots, onion, celery, garlic, broth, lemon, tiny pasta, and optional parmesan rind.
Why do they call it penicillin soup?
It’s nicknamed “penicillin” because people consider it soothing and restorative, though it’s not medical advice.
Does Italian penicillin soup work?
It won’t cure illness, but it does provide warmth, hydration, and comfort when you’re under the weather.
What is zuppa toscana soup made of?
Classic Zuppa Toscana includes sausage, potatoes, kale, and cream — a different but equally comforting Italian soup.
Conclusion
Italian Penicillin Soup blends classic Italian flavors with cozy comfort in every spoonful. It’s smooth, lemony, and nourishing, making it a go-to recipe for busy nights, meal prep, or simply when you need a comforting bowl. Try it once and you’ll want to keep it in your regular rotation. Customize it with your favorite add-ins, and enjoy this warming, wholesome dish anytime.
For more comforting bowls, try the absolutely ultimate potato soup recipe or the cheesy and creamy cheddar cheese potato soup recipe. You’ll also find plenty of recent recipes and other soups and meals you’ll love. For more inspiration, browse my Pinterest boards.
Italian Penicillin Soup
Equipment
- Large soup pot For simmering the broth and vegetables
- Immersion blender To puree soup until smooth
- Ladle For easy serving
- Airtight containers For storing leftovers
Ingredients
- 3 Tbsp olive oil
- 3 large carrots, peeled and roughly chopped
- 1 large yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- black pepper, to taste
- 1 parmesan rind (optional)
- 8 cups chicken or vegetable broth
- 1 ¼ cups pastina or other small pasta
- 1 lemon juiced, plus more to taste
- freshly grated parmesan and black pepper, to serve
- optional: drizzle of olive oil, chopped parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, and celery with salt and pepper. Cook 4–5 minutes until slightly browned.
- Add parmesan rind and broth. Cover and bring to a gentle boil. Reduce heat and simmer 25–30 minutes until vegetables are soft.
- Remove rind. Use an immersion blender (or heat-safe blender) to puree until smooth.
- Stir in pastina. Cook 8–10 minutes until al dente.
- Turn off heat. Stir in lemon juice, taste, and adjust seasoning. Add extra broth if needed. Serve with parmesan, pepper, parsley, and a drizzle of olive oil.
