Best Italian Penicillin Soup

Finding a comforting soup that actually makes you feel better when you’re under the weather can be tough. Sure, chicken noodle soup is the classic choice, but sometimes you want something with a bit more flavor and personality without spending hours in the kitchen.

That’s where Italian Penicillin Soup comes in. It’s got all the cozy, healing qualities you need when you’re feeling run down, but with an Italian twist that makes it interesting enough to crave even when you’re perfectly healthy. Plus, it comes together in one pot with ingredients you probably already have in your pantry.

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What Kind of Pastina Should I Use?

Pastina is a tiny pasta shape that’s perfect for soup, and you’ve got plenty of options at the grocery store. Traditional pastina comes in shapes like stars, little rings, or tiny tubes, and any of these will work great in this recipe. If you can’t find pastina specifically, you can substitute with other small pasta shapes like orzo, acini di pepe, or even broken-up angel hair pasta. Just keep in mind that cooking times might vary slightly depending on which shape you choose, so check the package directions and taste test as you go to make sure your pasta doesn’t get mushy.

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Options for Substitutions

This comforting soup is easy to adapt with what you have in your kitchen:

• Pastina: Can’t find pastina? Try orzo, ditalini, acini di pepe, or even broken-up angel hair pasta. Cook times might vary slightly, so check the package directions and taste test as you go.
• Chicken or vegetable broth: Either works great here. If you only have chicken broth but want to keep it vegetarian, go ahead and use vegetable broth instead. You can also use water with bouillon cubes in a pinch – just adjust the salt accordingly.
• Parmesan rind: This adds great flavor but isn’t essential. If you don’t have one saved, you can skip it or add a couple tablespoons of grated parmesan directly to the broth instead.
• Fresh lemon: Fresh lemon juice is really important for that bright, zippy flavor that makes this soup special, so try not to skip it. Bottled lemon juice can work if that’s all you have, but use a bit less as it tends to be more concentrated.
• Carrots and celery: These vegetables form the base of the soup, so keep them if you can. But if you’re short on one or the other, you can adjust the ratio – just use more of what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this soup is adding the pastina too early, which turns it mushy and bloated – wait until about 10 minutes before serving to add your pasta so it stays tender but not overcooked.

Another common error is skipping the step of browning your vegetables before adding the broth, as taking a few extra minutes to caramelize the carrots, onion, and celery adds a deeper flavor that makes this soup truly special.

Don’t forget to remove the parmesan rind before serving (if you used one), and be careful not to add the lemon juice while the soup is still boiling, since high heat can make it taste bitter instead of bright and fresh.

For the best results, add the lemon juice right before serving and taste as you go – you can always add more, but you can’t take it away.

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What to Serve With Italian Penicillin Soup?

This soup is pretty hearty on its own since it’s got pasta right in there, but I love serving it with some crusty bread for dipping – ciabatta or a good baguette works great. If you want to make it more of a complete meal, a simple arugula salad with lemon vinaigrette on the side is perfect and keeps things light. You could also add some rotisserie chicken to the soup itself if you want extra protein, or serve it alongside a caprese salad when tomatoes are in season. For a cozy dinner, pair it with a glass of white wine and call it a day!

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. Just know that the pastina will continue to absorb the broth as it sits, so you might want to add a splash of extra broth when reheating to loosen it up again.

Freeze: I’d recommend freezing this soup without the pasta if you can, since pasta can get mushy after freezing. The soup base will keep in the freezer for up to 3 months, and you can just cook fresh pastina when you’re ready to eat it.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a bit of broth or water if it’s gotten too thick. Finish with a fresh squeeze of lemon juice and some parmesan right before serving to brighten it back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-950
• Protein: 20-26 g
• Fat: 30-38 g
• Carbohydrates: 110-125 g

Ingredients

For the soup:

• 3 tbsp olive oil (I use extra virgin)
• 1 yellow onion (finely diced)
• 8 cups chicken or vegetable broth
• 1 tsp salt
• 1 1/4 cups small pasta (ditalini or stelline)
• 3 large carrots (finely chopped)
• 1 lemon (for juice and zest)
• 3 ribs celery (finely chopped)
• black pepper
• 1 parmesan rind (optional but recommended)
• 5 garlic cloves (minced)

For serving:

• chopped parsley (optional but adds freshness)
• freshly grated parmesan
• drizzle of olive oil (optional)
• black pepper

Step 1: Sauté the Vegetables

• 3 tbsp olive oil
• 1 yellow onion (finely diced)
• 3 large carrots (finely chopped)
• 3 ribs celery (finely chopped)
• 5 garlic cloves (minced)
• 1 tsp salt
• black pepper

In a large pot, heat 3 tablespoons of olive oil over medium heat.

Add the finely diced yellow onion, chopped carrots, chopped celery, minced garlic, 1 teaspoon of salt, and a few grinds of black pepper.

Cook, stirring occasionally, for 4-5 minutes or until the vegetables begin to soften and brown slightly.

Step 2: Simmer the Soup

• 8 cups chicken or vegetable broth
• 1 parmesan rind (optional but recommended)

Pour in 8 cups of chicken or vegetable broth and add the parmesan rind (if using).

Cover the pot and increase the heat to high until the broth comes to a gentle boil.

Reduce the heat to medium-low and simmer, covered, for 25-30 minutes, stirring occasionally, until the vegetables are very soft and the flavors meld together.

I always include the parmesan rind if I have one—it’s a little kitchen secret that boosts the soup’s flavor.

Step 3: Purée the Soup Base

Remove the parmesan rind and set it aside or discard.

Using an immersion blender, purée the soup directly in the pot until completely smooth.

If you don’t have an immersion blender, carefully transfer the vegetables and broth to a heat-safe blender, blend until smooth, and return the puréed soup to the pot.

The texture should be creamy and silky.

Step 4: Cook the Pasta

• 1 1/4 cups small pasta (ditalini or stelline)

Bring the puréed soup back to a gentle simmer.

Stir in the small pasta (such as ditalini or stelline) and cook for 8-10 minutes, stirring occasionally, or until the pasta is al dente.

Then, turn off the heat.

If you plan to store leftovers, cook the pasta separately and combine with the soup just before serving to prevent it from absorbing too much liquid.

Step 5: Add Lemon and Adjust Seasoning

• 1 lemon (for juice and zest)
• black pepper

Squeeze in the juice of one lemon and add a little lemon zest for brightness.

Taste the soup and adjust the salt, pepper, and lemon juice as needed.

For a thinner consistency, simply add a splash more broth if desired.

Step 6: Garnish and Serve

• freshly grated parmesan
• black pepper
• drizzle of olive oil (optional)
• chopped parsley (optional but adds freshness)

Ladle the hot soup into serving bowls.

Top with freshly grated parmesan, extra black pepper, and a drizzle of olive oil if desired.

Sprinkle with chopped parsley for a fresh finish.

I love finishing with plenty of fresh parmesan and a drizzle of extra virgin olive oil for extra flavor.

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Best Italian Penicillin Soup

Delicious Best Italian Penicillin Soup recipe with step-by-step instructions.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 875 kcal

Ingredients

  

For the soup:

• 3 tbsp olive oil (I use extra virgin)
• 1 yellow onion (finely diced)
• 8 cups chicken or vegetable broth
• 1 tsp salt
• 1 1/4 cups small pasta (ditalini or stelline)
• 3 large carrots (finely chopped)
• 1 lemon (for juice and zest)
• 3 ribs celery (finely chopped)
• black pepper
• 1 parmesan rind (optional but recommended)
• 5 garlic cloves (minced)

For serving:

• chopped parsley (optional but adds freshness)
• freshly grated parmesan
• drizzle of olive oil (optional)
• black pepper

Instructions

 

• In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the finely diced yellow onion, chopped carrots, chopped celery, minced garlic, 1 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, for 4-5 minutes or until the vegetables begin to soften and brown slightly.
• Pour in 8 cups of chicken or vegetable broth and add the parmesan rind (if using). Cover the pot and increase the heat to high until the broth comes to a gentle boil. Reduce the heat to medium-low and simmer, covered, for 25-30 minutes, stirring occasionally, until the vegetables are very soft and the flavors meld together. I always include the parmesan rind if I have one—it’s a little kitchen secret that boosts the soup’s flavor.
• Remove the parmesan rind and set it aside or discard. Using an immersion blender, purée the soup directly in the pot until completely smooth. If you don’t have an immersion blender, carefully transfer the vegetables and broth to a heat-safe blender, blend until smooth, and return the puréed soup to the pot. The texture should be creamy and silky.
• Bring the puréed soup back to a gentle simmer. Stir in the small pasta (such as ditalini or stelline) and cook for 8-10 minutes, stirring occasionally, or until the pasta is al dente. Then, turn off the heat. If you plan to store leftovers, cook the pasta separately and combine with the soup just before serving to prevent it from absorbing too much liquid.
• Squeeze in the juice of one lemon and add a little lemon zest for brightness. Taste the soup and adjust the salt, pepper, and lemon juice as needed. For a thinner consistency, simply add a splash more broth if desired.
• Ladle the hot soup into serving bowls. Top with freshly grated parmesan, extra black pepper, and a drizzle of olive oil if desired. Sprinkle with chopped parsley for a fresh finish. I love finishing with plenty of fresh parmesan and a drizzle of extra virgin olive oil for extra flavor.