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 cups pastina or other small pasta shape; 1 lemon, juice only (more as desired); Freshly grated parmesan, for garnish; Black pepper, for garnish; Drizzle of olive oil (optional); Chopped parsley (optional)

I absolutely love sharing recipes that feel like a warm hug in a bowl, and this Italian Penicillin Soup Recipe is exactly that for me. It’s a cozy, comforting soup that bursts with layers of gentle, savory flavor, brightened by fresh lemon juice and a touch of Parmesan. Every spoonful makes me feel like I’m wrapped in a soothing Italian kitchen moment, perfect for any day I want to heal my soul or impress family and friends with something heartfelt and delicious.

Why You'll Love This Italian Penicillin Soup Recipe

What really pulls me into this Italian Penicillin Soup Recipe is its incredible balance of flavors. The sweetness from the carrots and onions pairs beautifully with the earthy celery and the sharp tang from the fresh lemon juice. Then, there’s the umami richness from the Parmesan rind that infuses the broth while simmering. The final addition of tender pastina pasta makes it feel like a full meal without being too heavy. It really satisfies that craving for comfort food, but in such a fresh and vibrant way.

I also appreciate how straightforward this soup is to prepare. You don’t need fancy ingredients or complex techniques — just a few simple veggies, broth, and pantry staples. Sometimes I skip the initial browning step and dump everything right into the broth, and it still turns out fantastic. That flexibility makes it my go-to when I want something nourishing but don’t have time to fuss for hours.

This soup shines in so many situations. It’s my favorite on chilly evenings, for casual family dinners, or even when I’m feeling under the weather and want something to soothe me. Plus, it’s a fantastic starter for a dinner party or a light lunch that feels special. The versatile flavors really set it apart from ordinary soups, and once you try it, I’m pretty sure it’ll become one of your top comfort dishes too.

Ingredients You'll Need

The image shows ten small white bowls and one glass bowl arranged over a white marbled surface. The top left bowl contains white sliced onions, next to it on the right is a bowl filled with pale green celery sticks. Below the onion bowl is a white measuring cup filled with light yellow broth. To the right of the celery bowl is a small white bowl holding salt and black pepper in separate halves. Below the broth cup is a small glass bowl with peeled white garlic cloves soaked in a light liquid. To the right of garlic is a large white bowl filled with bright chopped orange carrots. Below the garlic is a small white plate with two rectangular chunks of pale yellow cheese. Next to the cheese is a small white cup with golden olive oil. At the bottom of the image, a white bowl is filled with uncooked yellow millet grains. On the bottom right, two lemon halves with bright yellow flesh sit side by side. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Italian Penicillin Soup Recipe are simple, wholesome, and thoughtfully chosen to build its rich flavor, smooth texture, and bright finish. Each one plays a part in creating that perfect bowl of cozy goodness.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Olive oil: This adds a silky richness and helps soften the vegetables as they cook.
Carrots: Their natural sweetness gives the soup a wonderful depth and vibrant color.
Yellow onion: Adds a mellow yet slightly sharp undertone that balances sweetness.
Garlic cloves: Provide that warm, aromatic punch essential for Italian cooking.
Celery: Brings an earthy freshness and subtle bitterness to balance the flavors.
Salt and black pepper: Basic but crucial for layering and enhancing flavor.
Parmesan rind (optional): A secret weapon that infuses the broth with creamy umami richness.
Chicken or vegetable broth: The hearty base of the soup, use whichever suits your preference or dietary needs.
Pastina or small pasta: Tiny pasta shapes that cook perfectly in the broth, adding a comforting bite.
Lemon: Freshly squeezed lemon juice is key for that bright, lively finishing touch.
Freshly grated Parmesan and black pepper: Perfect garnishes that bring extra flavor and texture.
Olive oil drizzle (optional): Adds subtle richness when drizzled on top right before serving.
Chopped parsley (optional): A fresh green note that brightens presentation and taste.

Directions

Step 1: Heat olive oil in a large pot over medium heat. Add the chopped carrots, quartered onion, garlic cloves, and celery ribs. Season with salt and black pepper. Cook for about 4 to 5 minutes, stirring occasionally, until the vegetables start to brown slightly and smell wonderfully aromatic. If you’re short on time, you can skip this step and add everything straight to the broth later.

Step 2: Add the Parmesan rind and pour in your chicken or vegetable broth. Bring the mixture to a gentle boil over high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for 25 to 30 minutes, stirring occasionally. The vegetables should become very tender and the broth richly flavored from the cheese rind.

Step 3: Remove the Parmesan rind from the pot and set it aside. Using an immersion blender, puree the soup until completely smooth. Don’t worry if you don’t have one—just carefully blend the hot soup in batches in a regular blender. Return the pureed soup to the pot.

Step 4: Add pastina or your choice of small pasta to the simmering soup. Cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente. If you plan to save leftovers, I recommend cooking the pasta separately and mixing it in just before serving to avoid it getting mushy.

Step 5: Stir in the juice of a whole lemon to brighten the flavors. Taste and adjust with more lemon juice, salt, or pepper as you like. If you want a thinner soup, add a little extra broth at this point.

Step 6: Ladle the soup into bowls, then garnish with freshly grated Parmesan, a crack of black pepper, a drizzle of olive oil, and some chopped parsley if you’re feeling fancy. Serve immediately and enjoy the comforting warmth!

Servings and Timing

This Italian Penicillin Soup Recipe makes about 6 generous servings, perfect for sharing with family or saving some for the next day. The prep time is around 10 minutes if you’re chopping from scratch, plus 4 to 5 minutes for sautéing the vegetables. Simmering takes about 25 to 30 minutes, and the pasta cooks in about 8 to 10 minutes. Altogether, you’re looking at roughly 55 minutes from start to finish, making it an easy recipe for a nourishing weeknight meal or a lazy weekend kitchen project. There’s no resting time needed, so you can serve it hot and fresh straight away.

How to Serve This Italian Penicillin Soup Recipe

A close-up view of a thick yellow soup with visible grains and small white bits, served in a white cup that sits on a matching white saucer on a white marbled surface. A wooden ladle holds some of the soup above the cup, with the soup dripping slightly back into the cup. A silver spoon lies next to the cup on the saucer, and a corner of a yellow cloth is seen under the saucer. In the background, there is another white cup with the same soup, slightly out of focus photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I like to pair it with some crusty Italian bread or garlic focaccia to sop up all that delicious broth. A simple mixed green salad with a light vinaigrette also complements the freshness and balances the richness. If you want to take it up a notch for guests, some crunchy roasted garlic crostini sprinkled with Parmesan never fails to impress.

For garnishes, I’m all about those final touches. A generous sprinkle of freshly grated Parmesan adds that irresistible salty creaminess, and extra black pepper gives a little kick. A drizzle of olive oil right before serving adds buttery silkiness, while fresh chopped parsley brings a pop of color and freshness. I love plating the soup in wide bowls to show off its smooth texture topped with those bright garnishes — it makes it feel extra special.

As for drinks, this soup pairs beautifully with a chilled glass of crisp white wine like Pinot Grigio or a light Italian Vermentino. If you prefer a non-alcoholic option, sparkling water with a slice of lemon is refreshing and echoes the citrus notes in the soup. I find the soup best served warm, just off the stove, but it’s equally soothing at room temperature for a relaxed lunch. It really works for cozy family dinners, casual get-togethers, or even a simple midweek treat when you want to feel nourished and cared for.

Variations

I love experimenting with this Italian Penicillin Soup Recipe to tailor it to different tastes and dietary needs. For a vegan version, simply swap the chicken broth for a flavorful vegetable broth and omit the Parmesan rind and cheese garnish. Nutritional yeast can be a great alternative to add a cheesy, savory note if you’re missing the dairy.

You can also swap pastina with other small pasta shapes or grains like orzo, acini di pepe, or even tiny quinoa for a different texture. If you want a heartier soup, adding cooked shredded chicken or white beans can make it a more filling meal without losing the signature bright, comforting character.

For an extra twist on flavor, try adding a pinch of smoked paprika or red pepper flakes when cooking the vegetables for a subtle smoky warmth or gentle heat. Roasting the vegetables beforehand adds a deeper caramelized flavor that I adore when serving the soup at dinner parties. However, the quick sauté method keeps it fresh and light, perfect for weeknights.

Storage and Reheating

Storing Leftovers

I keep leftover Italian Penicillin Soup in airtight containers in the refrigerator, and it usually stays fresh for up to 3 to 4 days. Glass jars or BPA-free plastic containers work best for maintaining the flavor and preventing any odor transfer. Storing the soup separately from the pasta, if possible, keeps the texture perfect when reheating.

Freezing

This soup freezes wonderfully, which is such a bonus for meal prep. I like to cool it completely before transferring to freezer-safe containers or heavy-duty resealable bags. Leave some headspace for expansion. Frozen Italian Penicillin Soup can keep well for up to 3 months. To enjoy later, thaw it overnight in the refrigerator before reheating gently on the stove.

Reheating

The best way to reheat this soup is on the stovetop over medium-low heat, stirring occasionally to heat evenly and prevent sticking. If the soup thickens too much, I add a splash of broth or water to loosen it back up. Avoid microwaving if you want to maintain the smooth texture and avoid any hot spots. Just warm it gently, and it’ll taste almost as fresh as when it was first made!

FAQs

Can I make this Italian Penicillin Soup Recipe vegetarian or vegan?

Absolutely! To make the soup vegetarian or vegan, simply use a rich vegetable broth instead of chicken broth and leave out the Parmesan rind and cheese. For a cheesy flavor, add nutritional yeast or a vegan Parmesan substitute. It still turns out deliciously comforting and satisfying.

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

Small pasta shapes like orzo, acini di pepe, or tiny shells work well as substitutes. If you want a gluten-free version, you can use gluten-free small pasta or even small grains like quinoa or millet, though cooking times may vary.

Is it necessary to use a Parmesan rind?

The Parmesan rind is optional but highly recommended because it imparts a deep umami flavor that enriches the broth beautifully. If you don’t have one, you can still make the soup without it — the flavors will still be wonderful, just a bit lighter.

Can I prepare this soup in advance?

Yes! The soup actually tastes great the next day after the flavors have melded. I recommend cooking the pasta separately if you plan to store it so it doesn’t get mushy. Reheat gently on the stove for the best texture.

How do I adjust the soup consistency if it’s too thick?

If your soup feels too thick after blending and adding pasta, simply stir in extra broth or water to reach your desired consistency. The lemon juice and seasoning can be adjusted afterward to maintain the balance of flavor.

Conclusion

I can’t recommend this Italian Penicillin Soup Recipe enough for anyone craving a cozy, bright, and nourishing meal that’s truly simple to make. It’s become one of my favorite comfort foods that feels like a hug and a pick-me-up all in one bowl. I hope you enjoy making it as much as I do, and that it brings warmth and joy to your table just like it does to mine!