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 (to garnish); Black pepper (to garnish); Drizzle of olive oil (optional, for garnish); Chopped parsley (optional, for garnish)

Jump to Recipe

There is nothing quite as comforting as a bowl of soul-warming soup, and this Italian Penicillin Soup Recipe is exactly that kind of magic in a pot. Combining simple, wholesome ingredients like tender vegetables, savory broth, and a zesty hit of lemon, this soup feels like a hug on a chilly day. What makes it truly special is how effortlessly it balances comforting creaminess with bright flavors, creating a bowl you’ll keep coming back to again and again. Whether you’re recovering from a cold or just craving something cozy and nourishing, this Italian Penicillin Soup Recipe is your new best friend in the kitchen.

The image shows a dish of thick yellow soup with a creamy texture served in a white bowl placed on a matching white plate. The soup is topped with small white shreds of cheese and green herb bits sprinkled over the surface. A silver spoon lifts a portion of the soup, showing the creamy texture mixed with cheese and herbs. In the background, a second white bowl with the same soup and topping is visible. To the right, a small white plate holds more green chopped herbs on a white marbled surface, and a bright yellow cloth is partially seen at the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this soup lies in its simple, high-quality ingredients. Each one plays a vital role: the olive oil brings richness, the fresh vegetables build a flavorful base, and the lemon juice adds that perfect refreshing zing to brighten every spoonful.

3 Tbsp olive oil: Provides a silky base and helps gently brown the vegetables for depth of flavor.
3 large carrots (peeled and roughly chopped): Adds natural sweetness and vibrant color.
1 yellow onion (quartered): Offers a mild, aromatic foundation.
5 cloves garlic (peeled): Infuses the soup with warm, savory notes.
3 ribs celery (halved): Gives an earthy crunch and layers of flavor.
1 tsp salt: Elevates and balances all the flavors perfectly.
Black pepper: Adds a gentle, peppery kick.
Parmesan rind (optional): Imparts a rich umami depth that’s utterly delicious.
8 cups chicken or vegetable broth: The soul of the soup, providing warmth and body.
1 ¼ cup pastina (or other small pasta shape): Adds comforting texture and makes the soup hearty.
1 lemon (more as desired): The secret ingredient that cuts through richness with bright acidity.
Freshly grated parmesan and black pepper: Classic garnishes that elevate the final presentation and taste.
Drizzle of olive oil (optional): A finishing touch for extra silkiness and aroma.
Chopped parsley (optional): For a fresh, herbal note and pretty garnish.

How to Make Italian Penicillin Soup Recipe

Step 1: Gently Cook the Vegetables

Start by heating your olive oil in a large pot over medium heat. Toss in the chopped carrots, onion, garlic, and celery along with salt and pepper. Cooking them for 4-5 minutes until slightly browned unlocks their natural sugars and deepens the flavor. If you’re short on time, you can skip sautéing and add everything directly to the broth—though the extra step really adds complexity.

Step 2: Simmer with Broth and Parmesan Rind

Add your parmesan rind and pour in the chicken or vegetable broth. Bring everything to a gentle boil, then reduce the heat to medium-low, cover, and let it simmer for 25-30 minutes. This slow, cozy simmer softens the veggies completely and lets all those delicious flavors mingle. Stir occasionally and let the kitchen fill up with that irresistible aroma.

Step 3: Puree the Vegetables into Velvety Smoothness

Once the vegetables are super tender, fish out the parmesan rind and set it aside. Use an immersion blender right in the pot to puree everything until your soup has that perfectly creamy, silky texture. No immersion blender? No worries! Carefully transfer the mixture to a heat-safe blender and puree in batches before returning it to the pot.

Step 4: Cook the Pastina to Al Dente Perfection

Stir in your pastina or another small pasta shape of choice. Let it cook for about 8-10 minutes in the simmering soup until al dente, stirring frequently to prevent sticking. If you plan to save leftovers, consider cooking the pasta separately and combining it just before serving to avoid it soaking up all the broth.

Step 5: Brighten with Fresh Lemon Juice

Now for the magic touch: squeeze in the juice of a full lemon. This adds a fresh brightness that perfectly balances the rich, creamy soup. Give it a taste and adjust with more lemon juice or seasoning as you prefer. If you want a thinner soup, stir in a bit more broth to reach your ideal consistency.

Step 6: Serve with Classic Toppings 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 if you like. A scattering of chopped parsley adds a lovely pop of green and freshness. Now sit back and enjoy your warm, delicious bowl of the Italian Penicillin Soup Recipe—the perfect pick-me-up any day.

How to Serve Italian Penicillin Soup Recipe

The image shows a white cup filled with a thick, yellow soup that has small, grain-like textures throughout it. A wooden spoon is lifting some soup out of the cup, showing the smooth and slightly chunky consistency. The cup sits on a matching white saucer, and a metal spoon rests beside it. The background features a white marbled surface and a yellow cloth is partially visible under the saucer. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Classic garnishes like freshly grated parmesan and ground black pepper enhance the soup’s creamy texture and savory flavor. A light drizzle of good-quality olive oil adds silkiness, while chopped parsley brings a fresh herbal note and pretty green contrast. Feel free to experiment with a pinch of red pepper flakes for a subtle hint of heat or a swirl of pesto for an herbaceous twist.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm garlic toast, perfect for dipping into every last drop. A simple arugula salad with lemon vinaigrette complements the soup’s brightness while adding crunchy freshness. For a heartier meal, serve alongside grilled chicken or a prosciutto and mozzarella plate to echo the Italian inspiration.

Creative Ways to Present

For a special occasion, serve the Italian Penicillin Soup Recipe in individual mini pumpkin bowls or hollowed-out sourdough bread rounds for an impressive touch. Garnish the bowls with edible flowers or a sprinkle of toasted pine nuts for added texture and visual appeal. You can also add a dollop of mascarpone on top for extra creaminess and richness that dazzles guests.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and flavor. If you haven’t added pasta yet, keep the soup and pasta separate for best texture when reheating. The vibrant lemon flavor might mellow slightly, so you can freshen it up with a little extra lemon juice before serving again.

Freezing

You can freeze this soup without the pasta for up to 3 months. Be sure to cool it completely before transferring it to a freezer-safe container or heavy-duty zip bag. When ready to enjoy, thaw overnight in the fridge and cook your pasta fresh to keep the texture just right. This makes it a perfect option for meal prep on busy days.

Reheating

Gently reheat the soup on the stove over medium-low heat, stirring occasionally until warmed through. If the soup feels too thick, add a splash of broth or water to loosen it up. Add any pre-cooked pasta at the end just to heat it through, so it doesn’t become mushy. A final squeeze of lemon juice before serving will revive that fresh, bright flavor.

FAQs

Can I make this soup vegan?

Absolutely! Simply use vegetable broth and skip the parmesan rind and cheese, or substitute with a vegan parmesan alternative. The lemon and veggies will still give you that fantastic comforting flavor.

What can I substitute for pastina?

If you can’t find pastina, other small pasta shapes like orzo, acini di pepe, or even small ditalini work beautifully. Just adjust cooking times to suit the pasta you use.

Is the parmesan rind necessary?

While optional, the parmesan rind adds an incredible umami depth and richness to the broth. If you don’t have one on hand, the soup will still be delicious, but the flavor will be less complex.

Can I use fresh garlic instead of peeled cloves?

Yes, you’ll just need to peel the garlic cloves before cooking. Fresh garlic cloves bring a lovely aroma and are essential for that satisfying garlicky warmth in the soup.

How do I adjust the lemon if I want it less tangy?

Start with half the lemon juice and taste as you go. You can always add more gradually until you find your perfect balance, making the soup as mild or zesty as you prefer.

Final Thoughts

I truly believe this Italian Penicillin Soup Recipe will become your go-to comfort food whenever you need a little pick-me-up. It’s easy to prepare, full of fresh flavors, and endlessly soothing. So next time you want to feel nourished and cared for in every bite, dive into a bowl of this beautiful soup. You deserve it, and I promise it will warm your heart and soul!