Name: Italian Penicillin Soup with Veggies and Pastina 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 cup pastina or other small pasta shape; 1 lemon, juiced (plus more as desired); Freshly grated parmesan; Black pepper; Drizzle of olive oil, optional; Chopped parsley, optional

Jump to Recipe· 4.1 from 13 reviews

If you are looking for a soul-warming, comforting meal that quickly becomes a favorite, this Italian Penicillin Soup with Veggies and Pastina Recipe is just what you need. It’s a luscious blend of tender vegetables, bright lemon, and tiny pastina pasta swimming in savory broth, delivering cozy nourishment with every spoonful. Whether you’re feeling under the weather or simply craving a bowl of goodness, this soup wraps you up in warmth and flavor like a cherished Italian hug.

Ingredients You’ll Need

The image shows an arrangement of ingredients on a white marbled surface, each placed in small white or clear bowls. From top left, there is a bowl with white sliced onion, next to it a bowl with pale green celery sticks. Below, a white bowl holds bright orange carrot chunks. To the right of the carrots is a small white dish with black pepper and salt. In the center left, a grayish white cup contains light yellow broth. Below that is a small amber glass bowl holding whole garlic cloves. Toward the bottom, a white plate has two pale yellow pieces of dried pasta or bread. A tiny white pitcher holds golden olive oil, and beside it is a round bowl filled with yellow millet or couscous. At the bottom right, there are two halves of a yellow lemon. The composition is viewed from above, with soft natural light and the objects evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Italian Penicillin Soup with Veggies and Pastina Recipe lies in its simple, wholesome ingredients. Each one plays a vital role, adding layers of flavor, texture, or that vibrant splash of color that will make your kitchen smell irresistible.

3 Tbsp olive oil: The rich base that gently sautés your veggies to enhance their natural sweetness and aroma.
3 large carrots, peeled and roughly chopped: These add a subtle sweetness and a lovely orange hue, plus a boost of vitamin A.
1 yellow onion, quartered: Provides a deep, savory depth that balances perfectly with the lemony brightness later on.
5 cloves garlic, peeled: A fragrant punch that will warm your senses and the soup itself.
3 ribs celery, halved: Adds subtle herbal notes and crisp texture before blending.
1 tsp salt: Essential for seasoning and bringing all the flavors together beautifully.
Black pepper: A little heat and complexity to keep the soup interesting.
Parmesan rind, optional: For an extra umami boost and wonderfully cheesy undertones.
8 cups chicken or vegetable broth: The comforting soul of the soup, creating a flavorful, nourishing liquid base.
1 ¼ cup pastina, or other small pasta shape: Adds delightful texture and makes the soup feel substantial and hearty.
1 lemon, more as desired: Brightens the entire dish with fresh citrus zing, balancing out richer flavors.
To serve – freshly grated parmesan and black pepper: For finishing touches that add richness and a bit of spice right at the table.
A drizzle of olive oil, optional: Adds a silky, glossy finish enhancing every spoonful.
Chopped parsley, optional: For a fresh herbal contrast that lifts the soup visually and flavor-wise.

How to Make Italian Penicillin Soup with Veggies and Pastina Recipe

Step 1: Cook the Vegetables

Start by warming the olive oil in a large pot over medium heat. Toss in the carrots, onion, garlic, celery, salt, and pepper. Let them cook for 4 to 5 minutes, stirring now and then until everything softens and gets a slight golden color. This step intensifies the natural flavors and adds a subtle caramelized note that’s key for a comforting soup. If you’re in a hurry, you can skip this and add all ingredients directly to the broth, but taking the time here really elevates the dish.

Step 2: Simmer the Soup

Next, add your parmesan rind and pour in the broth. Bring everything up to a gentle boil by turning the heat to high. Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer for 25 to 30 minutes until those veggies are incredibly soft and tender. This slow simmering melds all flavors and makes the soup incredibly cozy and rich. Don’t forget to stir occasionally to prevent sticking.

Step 3: Puree the Vegetables

Remove the parmesan rind and set it aside for later use or discard. Now, use an immersion blender right in the pot to puree the vegetables until the soup is silky smooth. No immersion blender? No problem — carefully transfer the veggies to a regular blender in batches, blend until creamy, and return everything to the pot. This step transforms your soup into a velvety, comforting experience perfect for soothing the soul.

Step 4: Cook the Pastina

Stir in the pastina or your preferred tiny pasta directly into the simmering soup. Allow it to cook for 8 to 10 minutes until al dente, stirring occasionally to keep the pasta from sticking. Once cooked, turn off the heat. If you plan to enjoy leftovers later, consider cooking the pastina separately and adding it just before serving to keep its texture perfect.

Step 5: Add Lemon

Finally, squeeze in the juice from the whole lemon and stir well. Taste your soup and adjust seasonings or add more lemon juice if you love that bright, fresh zing. If the broth feels too thick, swirl in extra broth until it reaches your desired consistency. This citrus lift is what makes this Italian Penicillin Soup with Veggies and Pastina Recipe feel lively and fresh despite its creamy comfort.

Step 6: Serve and Enjoy

Ladle the soup into bowls, sprinkle with freshly grated parmesan and black pepper, and drizzle with olive oil if you like. Chop some parsley for a pretty final sprinkle. Grab a crusty piece of bread, curl up, and savor every spoonful of this heartwarming Italian classic.

How to Serve Italian Penicillin Soup with Veggies and Pastina Recipe

The image shows a creamy, smooth yellow soup in a white pot on a white marbled surface. The soup has a thick texture with small bits floating on top, representing grains or small pieces. A wooden spoon is held by a woman's hand, dipping into the soup and lifting a spoonful. In the background, there is a halved lemon and a small white dish with black pepper. The colors are warm and inviting, with the bright yellow soup contrasting with the clean white pot and surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes make all the difference here. Freshly grated parmesan lends a salty creaminess that melts into the hot soup. A few twists of black pepper add subtle heat, while a drizzle of olive oil introduces a fruity richness. For a vibrant finishing touch, sprinkle chopped parsley to brighten both the look and flavor. These little extras elevate your bowl from tasty to unforgettable.

Side Dishes

This soup shines wonderfully as a main dish thanks to the pastina, but it also pairs beautifully with crisp green salads, garlic bread, or a plate of roasted veggies. For especially cold days, a warm bruschetta topped with fresh tomatoes and basil complements the soup’s lemony notes perfectly. The key is to keep your sides light so the soup remains the star.

Creative Ways to Present

Bring out your favorite bowls and serve this soup with a rustic wooden spoon to amp up that cozy vibe. For a fun twist, prepare mini soup shooters garnished with a parmesan crisp for a party appetizer. Another idea is to ladle the soup into hollowed-out mini bread bowls to impress guests with little edible nests of warmth and flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Penicillin Soup with Veggies and Pastina Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. To maintain the best texture, store the soup and cooked pastina separately if possible. This way, the pasta won’t soak up excess broth and get mushy.

Freezing

You can freeze the soup base without the pasta for up to 2 months. After pureeing and cooling, transfer the soup into freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge and add freshly cooked pastina before serving. Avoid freezing with the pasta as it will become overly soft and lose its appealing texture.

Reheating

Gently reheat the soup on the stovetop over medium-low heat, adding a splash of broth or water if it feels too thick. Stir frequently to prevent sticking and to warm evenly. If reheating leftovers with pastina already mixed in, proceed gently to avoid turning the pasta mushy. A quick squeeze of fresh lemon juice before serving will bring the soup back to life.

FAQs

Can I make this Italian Penicillin Soup vegetarian or vegan?

Absolutely! Use vegetable broth instead of chicken broth, and omit the parmesan rind or swap it with a vegan cheese rind alternative. You can also sprinkle nutritional yeast on top for a cheesy flavor boost.

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

Any small-sized pasta such as tiny stars, orzo, or even broken-up small macaroni will work beautifully. The key is to use a small shape that cooks quickly and complements the soup’s smooth texture.

Is it necessary to puree the vegetables?

Pureeing is traditional for this particular recipe since it creates that silky texture reminiscent of classic penicillin soups. However, if you prefer a chunkier, rustic style, you can skip blending and simply cook the veggies until soft for a hearty broth with texture.

How much lemon juice should I add exactly?

The recipe calls for the juice of one lemon as a starting point, but feel free to adjust to your taste. Adding lemon juice little by little allows you to find that perfect bright balance without overpowering the soup’s savory depth.

Can I add other vegetables to the soup?

Definitely! Feel free to toss in zucchini, spinach, or even sweet potatoes in with the other veggies. Just remember to adjust cook times accordingly to ensure everything becomes tender before pureeing.

Final Thoughts

If you want a soup that feels like a warm embrace, packed with nutrition and bursting with comforting flavor, don’t hesitate to try this Italian Penicillin Soup with Veggies and Pastina Recipe. It’s simple, satisfying, and endlessly adaptable. Whether you’re cooking for yourself or loved ones, it promises hearty smiles and happy bellies every time you serve it. So, grab those fresh veggies and get cooking — your new favorite soup awaits!