Best Italian Penicillin Soup Recipe

Introduction

Looking for a comforting soup with a flavorful Italian twist? This Best Italian Penicillin Soup is perfect for warming you up and soothing you when you’re under the weather. Made with simple pantry ingredients and ready in under an hour, it’s a delicious, healing bowl that you’ll crave even when you’re feeling great.

Ingredients

• 3 tbsp olive oil (extra virgin recommended)
• 1 yellow onion, finely diced
• 8 cups chicken or vegetable broth
• 1 tsp salt
• 1 1/4 cups small pasta (ditalini, stelline, or other small shapes)
• 3 large carrots, finely chopped
• 1 lemon (juice and zest)
• 3 ribs celery, finely chopped
• Black pepper, to taste
• 1 parmesan rind (optional but recommended)
• 5 garlic cloves, minced

For serving:

• Chopped parsley (optional, adds freshness)
• Freshly grated parmesan
• Drizzle of olive oil (optional)
• Black pepper

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, celery, minced garlic, salt, and black pepper. Cook, stirring occasionally, for 4-5 minutes until the vegetables soften and begin to brown.
2. Step 2: Pour in the broth and add the parmesan rind, if using. Bring the soup to a gentle boil over high heat, then reduce to medium-low. Cover and simmer for 25-30 minutes, stirring occasionally, until the vegetables are very soft and flavors meld together.
3. Step 3: Remove the parmesan rind and discard or set aside. Purée the soup using an immersion blender until smooth. If you don’t have one, carefully blend in batches in a heat-safe blender and return to the pot.
4. Step 4: Bring the puréed soup back to a gentle simmer. Stir in the small pasta and cook for 8-10 minutes, stirring occasionally, until al dente. Turn off the heat. For leftovers, cook pasta separately to avoid it absorbing too much broth.
5. Step 5: Add the lemon juice and a bit of zest to the soup. Taste and adjust salt, pepper, and lemon as desired. Add extra broth if you prefer a thinner consistency.
6. Step 6: Ladle the soup into bowls. Top with freshly grated parmesan, extra black pepper, a drizzle of olive oil, and chopped parsley if using. Serve warm and enjoy.

Tips & Variations

• If pastina is unavailable, substitute with orzo, ditalini, acini di pepe, or broken-up angel hair pasta, adjusting cooking times accordingly.
• Use vegetable broth for a vegetarian version or chicken broth for a richer flavor.
• The parmesan rind adds depth but can be skipped or replaced with a few tablespoons of grated parmesan in the broth.
• Always add lemon juice just before serving to keep the bright, fresh flavor.
• Brown the vegetables before simmering to deepen the soup’s flavor.
• Cook pasta separately if making leftovers to prevent mushiness; add freshly cooked pasta when reheating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Pasta will continue to absorb broth, so add extra broth when reheating to loosen the soup. Freeze the soup base without pasta for up to 3 months and cook fresh pasta when ready to serve. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Finish with fresh lemon juice and parmesan before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What kind of pasta works best in this soup?

Small pasta shapes like pastina, ditalini, stelline, or orzo work best because they cook quickly and complement the smooth texture of the soup. Avoid large or thick pasta that takes longer to cook.

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth and omit the parmesan rind or replace it with a vegetarian cheese alternative to keep it fully vegetarian-friendly.

Best Italian Penicillin Soup Recipe

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★★★★★

4.9 from 87 reviews

• Author: Naomi
• Total Time: 52 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Italian Penicillin Soup is a comforting and healing creamy Italian soup made with finely sautéed vegetables, rich chicken or vegetable broth, small pasta like ditalini or stelline, and brightened with fresh lemon juice and zest. This cozy one-pot meal is perfect for when you’re feeling under the weather or just craving a warm, flavorful dish. It features a silky purée of carrots, celery, onions, garlic, and broth, enhanced with parmesan rind for depth, and finished with fresh parmesan, olive oil, and parsley. Ready in under an hour, it’s a wholesome soup that’s easy to prepare and highly customizable.

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Ingredients

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For the Soup:

• 3 tbsp extra virgin olive oil
• 1 yellow onion, finely diced
• 8 cups chicken or vegetable broth
• 1 tsp salt
• 1 1/4 cups small pasta (ditalini, stelline, or substitute with orzo, acini di pepe, or broken angel hair)
• 3 large carrots, finely chopped
• 1 lemon (for juice and zest)
• 3 ribs celery, finely chopped
• Black pepper, to taste
• 1 parmesan rind (optional but recommended)
• 5 garlic cloves, minced

For Serving:

• Chopped parsley (optional but adds freshness)
• Freshly grated parmesan cheese
• Drizzle of olive oil (optional)
• Black pepper, to taste

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Instructions

1. Sauté the Vegetables: In a large pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the finely diced yellow onion, chopped carrots, chopped celery, minced garlic, 1 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, for 4-5 minutes until the vegetables begin to soften and brown slightly, which develops a deeper flavor base for the soup.
2. Simmer the Soup: Pour in 8 cups of chicken or vegetable broth and add the parmesan rind if using. Cover the pot and increase heat to high until the broth comes to a gentle boil. Reduce heat to medium-low and simmer, covered, for 25-30 minutes, stirring occasionally, until the vegetables are very soft and the flavors meld together.
3. Purée the Soup Base: Remove and discard the parmesan rind. Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a heat-safe blender, blend until smooth, and return to the pot.
4. Cook the Pasta: Bring the puréed soup back to a gentle simmer. Stir in 1 1/4 cups small pasta (ditalini or stelline) and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. Turn off the heat. To prevent mushy pasta when storing leftovers, cook pasta separately and combine just before serving.
5. Add Lemon and Adjust Seasoning: Squeeze the juice of one lemon and add a bit of lemon zest to the soup for brightness. Taste and adjust the salt, pepper, and lemon juice as needed. Add extra broth if you prefer a thinner consistency.
6. Garnish and Serve: Ladle the hot soup into bowls. Top each serving with freshly grated parmesan, a drizzle of olive oil if desired, additional black pepper, and sprinkle with chopped parsley for freshness. Enjoy warm for a comforting meal.

Notes

• Adding the pastina too early can make it mushy; add it about 10 minutes before serving to keep it tender.
• Browning the vegetables before simmering enhances the flavor significantly.
• Remove the parmesan rind before blending the soup.
• Add lemon juice after the soup is off the boil to avoid bitterness.
• Use vegetable broth for a vegetarian version, or chicken broth for a richer flavor.
• For leftovers, cook pasta separately to prevent it from absorbing too much broth and becoming soggy.
• Freeze the soup base without pasta for up to 3 months. Cook fresh pasta when ready to serve.

• Prep Time: 17 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Keywords: Italian Penicillin Soup, creamy Italian soup, comforting soup recipe, vegetable soup, lemon soup, ditalini soup, easy Italian soup, healthy Italian soup, pasta soup