Italian Penicillin Soup Recipe

If you are searching for a soothing bowl that feels like a warm hug, then you absolutely must make this Italian Penicillin Soup. It’s a gorgeous blend of humble ingredients like carrots, onions, garlic, fragrant olive oil, and that magical parmesan rind, all simmered to silky perfection and brightened with fresh lemon juice. This soup captures the heartiness and soul of classic Italian cooking while delivering a cozy, velvety texture that feels like medicine for the body and spirit. Every spoonful offers comforting depth with a hint of brightness—exactly what the Italian Penicillin Soup promises and delivers.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple ingredients come together to create something truly special. Each element plays a vital role in building layers of flavor, from the sweetness of the carrots to the tang of fresh lemon, providing taste, texture, and that lovely golden color.

• 3 Tbsp olive oil: The rich base that amplifies the flavors and adds a silky mouthfeel.
• 3 large carrots (peeled and roughly chopped): Brings natural sweetness and vibrant orange color.
• 1 yellow onion (quartered): Adds depth and a subtle savory crunch when cooked down.
• 5 cloves garlic (peeled): Infuses the soup with classic Italian aroma and warmth.
• 3 ribs celery (halved): Offers a slight bitterness to balance the sweetness of the vegetables.
• 1 tsp salt: Essential for enhancing every flavor in the pot.
• Black pepper: Adds gentle heat and a peppery bite to the finish.
• Parmesan rind (optional): Melts slowly to add a luxurious umami depth to the broth.
• 8 cups chicken or vegetable broth: The flavorful liquid base that ties all ingredients together.
• 1 ¼ cup pastina (or other small pasta shape): A delicate pasta that cooks quickly and adds subtle chew.
• 1 lemon (more as desired): The burst of acidity that brings the Italian Penicillin Soup to life.
• Freshly grated parmesan and black pepper: For bright, finishing garnishes.
• Drizzle of olive oil (optional): A finishing touch for extra richness and shine.
• Chopped parsley (optional): Adds freshness and a hint of herbal brightness.

How to Make Italian Penicillin Soup

Step 1: Sauté the Vegetables

Start by warming olive oil in a large pot over medium heat. Toss in your chopped carrots, onion, garlic, and celery, then sprinkle the salt and pepper over the top. Let them cook for about 4 to 5 minutes, stirring now and then until they develop a gentle golden brown color. This step unlocks the natural sugars in the veggies, building the base flavor of your Italian Penicillin Soup, though it’s perfectly fine to add them directly to the broth if you’re pressed for time.

Step 2: Simmer the Soup

Pour in the chicken or vegetable broth and add the parmesan rind if you’re using it. Bring this mixture to a gentle boil by turning the heat to high, then reduce to medium-low and cover the pot. Let everything simmer for 25 to 30 minutes until the vegetables are so soft that they feel like they could melt in your mouth. Stirring occasionally ensures everything cooks evenly and melds beautifully.

Step 3: Puree the Mixture

Remove the parmesan rind and set it aside—you’ve gotten all the goodness from it by now. Use an immersion blender directly in the pot to puree the vegetables into a perfectly smooth, creamy soup. No immersion blender? Just transfer the vegetables in batches to a regular blender and pulse until silky. Pour it all back into the pot for the next step.

Step 4: Cook the Pastina

Add your pastina or tiny pasta shapes right into the simmering soup and let it cook for 8 to 10 minutes until the pasta is tender but still has a bit of bite. Give it a gentle stir now and then to prevent sticking. If you’re planning to enjoy leftovers later, consider cooking the pasta separately and adding it only when serving to keep it from getting mushy.

Step 5: Brighten with Lemon

Squeeze in the juice of a whole lemon to add crisp acidity that lifts all the rich, savory flavors. Taste your soup and adjust the seasoning or lemon juice as you go—some like it a bit more tangy. If you prefer a thinner broth, pour in a splash more broth until it’s just right for you.

Step 6: Serve and Enjoy

Ladle this luscious Italian Penicillin Soup into bowls and dress it up with a sprinkle of freshly grated parmesan, a dash of black pepper, maybe a drizzle of olive oil, and some chopped parsley for freshness. Each spoonful is an invitation to savor the comfort and bright flavors in perfect harmony.

How to Serve Italian Penicillin Soup

Garnishes

Beyond the parmesan and black pepper, don’t hesitate to get creative with your garnishes. A swirl of extra virgin olive oil adds silken richness, while chopped fresh herbs like parsley or basil bring vibrant color and brightness. A grating of lemon zest over the top can enhance the lemony notes beautifully.

Side Dishes

This soup pairs beautifully with crusty Italian bread or garlic toast, perfect for dipping. A simple green salad with a vinaigrette can balance the warmth and creaminess of the soup, making for a well-rounded meal that feels hearty yet fresh.

Creative Ways to Present

For a cozy dinner party, serve the Italian Penicillin Soup in individual mini bread bowls made from hollowed-out rolls—that’s a delightful surprise that amps up the fun and flavor. Alternatively, consider topping the soup with crispy pancetta or toasted pine nuts to add texture and a savory crunch.

Make Ahead and Storage

Storing Leftovers

Your Italian Penicillin Soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Keep the pasta separate if you have added it already, as it tends to absorb liquid and soften over time. Recombine when ready to enjoy.

Freezing

This soup freezes well but for best texture, freeze without pasta. Portion into freezer-safe containers, leaving some room at the top for expansion, and it will stay delicious for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Gently warm the soup on the stovetop over low to medium heat, stirring occasionally. If reheated soup thickens too much, just add a splash of broth or water to reach your preferred consistency. If pasta is stored separately, add it at the end so it stays perfectly tender.

FAQs

Can I make Italian Penicillin Soup vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth, and it remains just as flavorful and comforting without the meat base.

What can I substitute for pastina if I don’t have any?

Any small pasta shape works well—think tiny shells, orzo, or even small macaroni. Just adjust cooking time as needed so the pasta doesn’t become mushy.

Is the parmesan rind necessary?

The parmesan rind adds incredible umami and depth to the broth, but it’s optional. If you don’t have one, don’t worry—the soup will still taste wonderful without it.

How can I make this soup dairy-free?

Omit the parmesan rind and parmesan garnish, and use olive oil generously for richness. A splash of nutritional yeast might add a savory note as a substitute.

Can I prepare this soup in advance for a dinner party?

Yes! Prepare the soup up to cooking the pasta step a day ahead, then reheat and add freshly cooked pasta just before serving for the freshest texture.

Final Thoughts

There’s something incredibly comforting about a bowl of Italian Penicillin Soup that’s both familiar and delightfully flavorful. It’s a recipe that invites you to slow down, savor simple ingredients, and enjoy the warmth of home cooking. Give it a try—this soup has quickly become one of my all-time favorites, and I’m sure it will find a special place in your kitchen too.