Italian Penicillin Soup Recipe: Soothing Garlic and Herb Broth

A cozy soup to warm the soul. Italian Penicillin Soup with vegetables and pastina is a comforting, easy-to-make meal for busy days or when you need something soothing.

Italian Penicillin Soup is one of my go-to recipes when I’m feeling under the weather, pressed for time, or just in need of comfort. Made with nourishing ingredients like pastina, fresh vegetables, lemon, and Parmesan, this simple soup is hearty, gentle on the stomach, and loved by kids and adults alike.

Save this recipe for an Italian-inspired, nourishing soup you can make quickly. You will need an immersion blender or a heat-safe blender to achieve the smooth, velvety texture—both options are included in the instructions below.

Why you’ll love Italian Penicillin Soup

• Smooth, blended broth—no chunky vegetables
• Kid-friendly and mild
• One-pot recipe for easy cleanup
• Quick and simple to prepare
• Comforting, warming, and satisfying

Can this soup really heal sickness?

Italian Penicillin Soup is warming, soothing, and nutritious — but it isn’t a medical treatment. It’s gentle and easy to eat when your appetite is low, and the broth, vegetables, and lemon provide comforting flavors and useful nutrients. I often recommend this type of soup to people who need something mild and nourishing while they recover.

If your symptoms are serious or persistent, check in with your doctor. Soup can be comforting, but sometimes professional care is necessary.

Key ingredients and swaps

Here are the main ingredients you’ll need for this pastina soup and a few pantry-friendly swaps:

• Carrots — Use whole carrots, not baby carrots, for better flavor.
• Onion — Yellow onion is preferred, but white onion works fine.
• Garlic — Fresh garlic gives the best flavor; if using pre-minced garlic, add it later to avoid burning.
• Parmesan rind — Optional but adds a deep, savory note when simmered in the broth.
• Pastina — If you can’t find pastina, substitute orzo, stelline, or ditalini. Adjust cooking times accordingly.
• Lemon — Freshly squeezed lemon juice brightens the soup; bottled lemon juice can be used in a pinch.
• Fresh Parmesan — Grated Parmesan for serving adds creaminess and savory flavor.

Scroll down to the recipe card for the full ingredient list and detailed instructions.

How to make Italian Penicillin Soup with Pastina

Cook the vegetables: Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables are slightly browned. If you’re short on time, you can skip browning and add the vegetables directly to the broth.

Simmer the soup: Add the Parmesan rind (if using) and the broth. Bring to a gentle boil, then lower the heat and simmer, covered, for 25–30 minutes or until the vegetables are very soft. Stir occasionally.

Puree the vegetables: Remove the Parmesan rind and set it aside. Use an immersion blender to puree the vegetables and broth until smooth. If you don’t have an immersion blender, transfer the hot vegetables to a heat-safe blender in batches and blend until smooth, then return the mixture to the pot.

Cook the pasta: Stir the pastina or small pasta into the simmering soup. Cook 8–10 minutes or until al dente, stirring occasionally. If you plan to store leftovers, cook the pasta separately to avoid it soaking up all the broth.

Add lemon: Stir in the juice of one full lemon. Taste and adjust seasoning and lemon juice as needed. Add extra broth if you prefer a thinner soup.

Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan, cracked black pepper, a drizzle of olive oil, and chopped parsley if desired. Serve hot and enjoy.

Add protein

To make this soup more filling, add one of these quick protein options:

• Chopped rotisserie chicken
• Canned chickpeas
• Canned white beans
• Canned lentils
• Chickpea or lentil orzo in place of pastina

Variations

• Add a pinch of red pepper flakes for heat.
• Stir in a small knob of grated ginger for warmth and spice.
• Use extra garlic for a bolder flavor.
• Cook the vegetables with a spoonful of tomato paste for deeper color.
• Add a can of chickpeas or beans for extra protein and fiber.
• Stir in chopped baby spinach at the end for extra greens.
• Make a thinner soup by adding more chicken or vegetable broth.

Helpful tools

• Large pot or stockpot
• Dutch oven (optional)
• Soup ladle
• Immersion blender or large heat-safe blender

More healthy and cozy dinners

Ground turkey vegetable soup
Healthy hamburger helper
White bean and chicken soup
High protein chili
Veggie-loaded baked feta pasta
One-pot philly cheesesteak pasta

Frequently asked questions