The Best Penicillin Soup – 6 Easy Steps

When you need a bowl of pure comfort, this Italian penicillin soup is the answer. It’s a beautifully simple, nourishing meal that feels like a warm hug from the inside out. Made with wholesome vegetables, tiny pastina, and a bright touch of lemon, it’s incredibly easy to prepare. This restorative soup is perfect for chilly days, when you’re feeling under the weather, or anytime you crave something simple and soothing. This flavorful penicillin soup delivers deep satisfaction with every single spoonful.

Why You’ll Love This Penicillin Soup

There are so many reasons to adore this comforting penicillin soup recipe. It has become a non-negotiable staple in my kitchen for its elegant simplicity and deeply satisfying, savory flavor. I know you will fall in love with it, too!

• Silky Smooth Texture: The pureed vegetable base is velvety and comforting. With no chunky bits, it’s a pure joy to eat for all ages.
  
  
• One-Pot Wonder: Almost everything comes together in a single pot, which means cleanup is refreshingly simple and wonderfully quick.
  
  
• Ready in a Flash: This delicious, warming meal comes together in under an hour, making it an ideal choice for busy weeknights.
  
  
• Family-Friendly Favorite: Its gentle yet rich savory flavor is an absolute hit with both kids and adults, securing its spot as a go-to family meal.

Italian Penicillin Soup Ingredients

The magic of this penicillin soup comes from a handful of simple, wholesome ingredients you likely already have. Here is what you will need to get started on this nourishing dish.

For the Soup Base:

• 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
  
  
• Freshly ground black pepper
  
  
• 1 parmesan rind (optional, but recommended)
  
  
• 8 cups chicken or vegetable broth
  
  
• 1 ¼ cup pastina, or other small pasta
  
  
• 1 lemon

Notes & Substitutions

• Vegetables: Fresh carrots, celery, and onions are the key to creating the best flavor. For convenience, you can use a pre-chopped mirepoix mix from the grocery store.
  
  
• Garlic: Fresh garlic cloves add the best aromatic flavor. If you’re short on time, you can use pre-minced garlic from a jar.
  
  
• Parmesan Rind: This adds incredible umami depth! If you don’t have one, just plan to add a bit more grated parmesan at the end. As reported by culinary experts, Parmesan rinds enhance the rich, nutty, umami flavor in soups.
  
  
• Broth: Use a high-quality chicken or vegetable broth. Homemade is wonderful, but a good store-bought version works perfectly well. Broth, especially chicken or vegetable, offers nutritional benefits such as hydration and essential minerals.
  
  
• Pastina: If you can’t find pastina, orzo, stelline, or ditalini are excellent substitutes. Simply adjust the cooking time according to the package directions.
  
  
• Lemon: Freshly squeezed lemon juice is key for a bright finish. Use bottled juice only as a last resort.

Equipment

You don’t need any fancy tools for this easy and forgiving recipe. Simply gather these kitchen basics, and you’ll be ready to start cooking this wonderful Italian penicillin soup.

• Large soup pot or Dutch oven
  
  
• Immersion blender (or a heat-safe regular blender)
  
  
• Cutting board and a sharp knife
  
  
• Soup ladle

How To Make Penicillin Soup

Making this nourishing penicillin soup is a straightforward and rewarding process. Following these simple steps will give you a perfect, cozy pot of comfort every single time. Get ready to create a meal that feels both wholesome and indulgent.

Step 1: Sauté the Vegetables

• Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers slightly, add your chopped carrots, quartered onion, halved celery, and whole garlic cloves. Season generously with one teaspoon of salt and a few grinds of black pepper. Cook the vegetables for about 4 to 5 minutes, stirring occasionally. You want them to soften slightly and develop a little bit of color, as this technique, known as sweating, helps build a deeper, more complex flavor foundation for your soup.

Step 2: Simmer the Broth

• Next, add the parmesan rind (if you’re using one) and pour in all 8 cups of broth. Stir everything together, cover the pot with a lid, and increase the heat to high. Once the broth reaches a gentle boil, reduce the heat to medium-low. Let the soup continue to simmer, covered, for 25 to 30 minutes. This slow simmer gives the vegetables plenty of time to become exceptionally soft and infuse the broth with their delicious, sweet flavors.

Step 3: Puree the Soup

• Carefully remove the softened parmesan rind with tongs or a spoon and set it aside for now. To achieve the signature velvety texture of this penicillin soup, use an immersion blender to puree the vegetables directly in the pot. Blend until the soup is completely smooth and creamy. If you don’t have an immersion blender, carefully ladle the cooked vegetables into a heat-safe blender. Blend until perfectly smooth, then pour the pureed mixture back into the pot with the remaining broth.

Step 4: Cook the Pasta

• Bring the pureed soup back to a gentle simmer over medium heat. Add the pastina and cook for 8 to 10 minutes, or until the pasta is perfectly al dente. Be sure to stir it occasionally to prevent the small pasta shapes from sticking to the bottom of the pot. A key tip: if you anticipate having leftovers, it’s best to cook the pastina separately and add it to individual bowls right before serving.

Step 5: Finish with Lemon and Season

• Turn off the heat completely. Now for the finishing touch: squeeze in the juice of one whole lemon and stir it through the penicillin soup. This bright, fresh flavor is absolutely essential and balances the richness of the broth. Now is the time to taste and adjust the seasonings. Add more salt, pepper, or another squeeze of lemon until the flavor sings. If the soup is thicker than you prefer, simply stir in a little more broth to thin it out.

Step 6: Serve and Enjoy

• Ladle your beautiful, warm soup into bowls. Garnish with a generous sprinkle of freshly grated parmesan cheese, another crack of black pepper, a final drizzle of good olive oil, and some chopped fresh parsley if you wish. Serve immediately and enjoy the comfort.

Pro Tips & Troubleshooting

These simple tips will help you master this penicillin soup recipe with complete confidence.

• Achieving Silky Smoothness: For the smoothest possible soup, let your immersion blender run for a full minute, moving it around the pot. If using a regular blender, start on a low speed and gradually increase to high to prevent splatters.
  
  
• Prevent Overcooked Pasta: The most common mistake is overcooking the pastina, which makes it mushy. To avoid this, especially for leftovers, cook and store the pasta separately from the broth.
  
  
• Don’t Under-Cook Veggies: Ensure vegetables are fork-tender before blending. If they are undercooked, your soup will have a gritty texture instead of a velvety one.
  
  
• Taste and Adjust: Don’t forget to taste the soup right before serving! A final pinch of salt or a squeeze of lemon can elevate all the flavors.

Serving Suggestions, Storage & Variations

This versatile Italian penicillin soup is wonderful on its own or paired with other delicious sides. Here are a few of my favorite ways to serve, store, and customize it.

Penicillin Soup Serving Suggestions

• Serve bowls of this comforting soup with a side of warm, crusty bread for dipping or some homemade garlic knots. It also pairs beautifully with a simple green salad dressed in a light lemon vinaigrette for a complete and satisfying meal.

Penicillin Soup Storage Instructions

• Store leftover broth in an airtight container in the refrigerator for up to 4 days. Keep any cooked pastina in a separate container. For longer storage, you can freeze the pureed broth (without pasta) in freezer-safe containers for up to 3 months. Reheat the broth gently on the stovetop and add freshly cooked pasta just before serving.

Penicillin Soup Recipe Variations

• Add Protein: Stir in shredded cooked chicken, a can of drained chickpeas, or white beans.
  
  
• Spice It Up: Add a pinch of red pepper flakes with the vegetables for a little warmth.
  
  
• Dairy-Free Option: Simply omit the parmesan rind and use a high-quality vegetable broth.

Nutrition Information

This penicillin soup is not only comforting but also packed with beneficial nutrients. The vegetables provide essential vitamins like Vitamin A from the carrots and antioxidants from the onion and garlic. The broth offers wonderful hydration and minerals, while the pastina contributes wholesome carbohydrates for a welcome energy boost. It’s a light yet satisfying meal that nourishes your body while soothing your soul. This is a wonderfully balanced choice when you need a restorative meal.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about this classic comfort soup.

Final Thoughts

This Italian penicillin soup is more than just a recipe; it’s a bowl of warmth, comfort, and genuine care. Its beautiful simplicity makes it accessible for any home cook, and its nourishing ingredients make it a go-to meal for anyone needing a little boost on a tough day. I truly hope you make this beautiful soup for yourself or a loved one soon. I would love it if you let me know in the comments how you enjoyed your own bowl of this wonderful penicillin soup

The Best Penicillin Soup – 6 Easy Steps

A comforting and easy-to-make penicillin soup featuring a rich, pureed vegetable base. This cozy soup is perfect for a quick weeknight meal or a soothing bowl when you need some warmth.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dinner, Soup

Cuisine Italian-American

Servings 6 bowls

Calories 220 kcal

Equipment

• large pot
• Immersion blender or regular, heat-safe blender

Ingredients

  

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Main 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 1/4 cup pastina or other small pasta shape
• 1 lemon more as desired

Garnish

• freshly grated parmesan and black pepper
• olive oil drizzle, optional
• chopped parsley optional

Instructions

 

Cooking Steps

• Heat olive oil in a large pot, then add vegetables, salt, and pepper; cook for 4-5 minutes until lightly browned.
• Add parmesan rind and broth to the pot, bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are very soft.
• Remove the parmesan rind. Use an immersion blender (or a regular blender) to puree the cooked vegetables until the soup is completely smooth.
• Add pastina or small pasta to the simmering soup and cook for 8-10 minutes until al dente, then turn off the heat.
• Stir in the juice of one lemon, then taste and adjust seasonings or add more lemon juice as needed.
• Ladle the soup into serving bowls and garnish with freshly grated parmesan, black pepper, and other desired toppings.

Notes

To save time, you can skip browning the vegetables and add them directly to the broth. If storing leftovers, cook the pastina separately and combine with broth just before serving to prevent it from becoming mushy. Adjust lemon juice and seasonings to your preference.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 10gFat: 10gSodium: 600mgFiber: 6gSugar: 5g

Keyword chicken broth pastina soup, Italian penicillin soup, pastina soup, penicillin soup

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