Dinner

Italian Penicillin Soup Recipe

Name: Italian Penicillin Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 3 medium carrots, peeled and chopped; 2 celery stalks, chopped; 1 medium onion, chopped; 3 cloves garlic, minced; Salt and freshly ground black pepper, to taste; 1 parmesan rind; 6 cups chicken broth (or vegetable broth for vegetarian version); Juice of 1 fresh lemon; 1 cup pastina pasta (or orzo, ditalini as substitutes); Freshly grated parmesan for serving; Extra olive oil or chopped parsley for garnish (optional)

Byluca Carter February 10, 2026February 10, 2026

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Introduction

Italian Penicillin Soup is a soul-soothing bowl of comfort perfect for chilly days or when you need something restorative. This creamy blend of tender vegetables, velvety broth, and tiny pastina pasta is brightened with fresh lemon for a refreshing finish. It’s simple to make, nourishing, and feels like a warm hug in a bowl.

A close-up of a white bowl filled with a creamy risotto dish showing three main layers: a soft, creamy yellow base layer of cooked rice soaked in sauce, a middle layer with small brown toasted spots, and the top layer sprinkled with shreds of white cheese and thin slices of fresh green basil scattered evenly, all resting on a white marbled surface. The risotto looks rich and smooth with a glossy texture and little specks of black pepper adding contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
2 carrots, chopped

2 celery stalks, chopped
1 onion, chopped

3 cloves garlic, minced
Salt and black pepper, to taste

1 parmesan rind
6 cups chicken broth (or vegetable broth for a vegetarian option)
1 cup pastina or small pasta shape

Juice of 1 lemon
Freshly grated parmesan, for serving (optional)
Chopped parsley or extra olive oil, for garnish (optional)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add carrots, celery, onion, garlic, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened and golden.
Step 2: Add the parmesan rind and broth. Cover and bring to a gentle boil, then reduce heat to a simmer. Cook for 25–30 minutes until the vegetables are tender.
Step 3: Remove the parmesan rind. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the vegetables to a heat-safe blender, blend until creamy, and return the soup to the pot.

Step 4: Stir in the pastina and cook for 8–10 minutes, or until al dente. For best storage, cook the pasta separately and combine it with the soup only when serving.
Step 5: Squeeze in the juice of one lemon. Stir and taste, adjusting seasoning or adding more lemon as desired.
Step 6: Ladle the soup into bowls. Top with freshly grated parmesan, black pepper, and a drizzle of olive oil or parsley if you like. Serve and enjoy!

Tips & Variations

Use homemade or high-quality broth for the richest flavor.
Sauté the vegetables to develop caramelized depth.
Add pasta just before serving to prevent it from absorbing too much broth.

For a lighter texture, blend only half the vegetables, leaving some chunky bits.
Try vegetable broth and omit parmesan rind for a vegetarian or dairy-free version.
Add shredded chicken or cannellini beans for extra protein.

Substitute pastina with orzo, ditalini, or small shell pasta.
Include a pinch of chili flakes for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium heat, adding extra broth if the soup thickens. To freeze, omit the pasta and freeze the soup base for up to 2 months; add fresh pasta when reheating to maintain texture.

How to Serve

A close-up view of a single white bowl filled with creamy risotto showing a rich, thick texture with a golden-yellow butter sauce. The top layer is sprinkled with finely chopped green herbs and freshly grated white cheese, along with cracks of black pepper and red spices scattered evenly. The surface beneath the bowl is a white marbled texture, adding a clean and bright look. The lighting highlights the glossiness of the butter and the softness of the risotto grains. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, it tastes even better the next day as the flavors meld beautifully.

Can I use vegetable broth instead of chicken broth?

Absolutely. Using vegetable broth makes the soup lighter and suitable for vegetarians.

Do I have to use a parmesan rind?

No, but it adds a wonderful umami depth to the broth. If you don’t have it, the soup will still be delicious.

Can I use a blender instead of an immersion blender?

Yes. Just allow the soup to cool slightly before blending to avoid accidents.

What pasta works best if I can’t find pastina?

Orzo, acini di pepe, or small shell pasta are excellent substitutes for pastina.

Can I add protein to this soup?

Yes, shredded chicken or white beans like cannellini work wonderfully added to this soup.

Can I skip pureeing the vegetables?

You can, if you prefer a chunkier, more rustic texture in your soup.

How can I make it dairy-free?

Omit the parmesan rind and skip the cheese garnish. The lemon and broth provide plenty of flavor on their own.

What if my soup is too thick?

Simply add more broth or water until you reach your desired consistency.

Can I freeze this soup?

Yes, but freeze it without the pasta to maintain texture. Add freshly cooked pasta when reheating.

luca Carter