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This Italian Penicillin soup is a cozy pastina soup with lemon, herbs, and a silky blended broth. It’s soothing, nourishing, and perfect for sick days or chilly nights. Vegetarian-friendly and easy to customize, this simple soup is comfort food at its best.
Why you’ll love this healing Italian soup!
There’s a reason they call this recipe Italian Penicillin—it’s the ultimate comfort food for when you’re feeling under the weather or just need a cozy bowl of goodness. Made with tender pastina, a silky herb-infused broth, and a bright squeeze of lemon, this soup is soothing, nourishing, and incredibly satisfying.
Think of it as the Italian cousin to chicken noodle soup, but totally vegetarian and easy to customize with beans or greens if you want to bulk it up. Here’s why you’ll LOVE it:
- The ultimate comfort food – Cozy, soothing, and healing, perfect for when you’re under the weather.
- Vegetarian & flexible – Can easily be made vegan with a simple swap.
- Simple ingredients, big flavor – Pantry staples come together into something magical.
- Customizable – Bulk it up with beans, shredded chicken or greens for extra nutrition.
- Quick & approachable – Done in under an hour with minimal fuss.
One bowl and you’ll see why this soup has a reputation for healing both body and soul!
In this post…
Ingredients Needed
- Onion, carrots, celery (the holy trinity!) – Create the flavorful foundation.
- Garlic – Essential for that cozy, immune-boosting kick.
- Vegetable broth – Choose a high-quality broth for best flavor.
- Bay leaves + fresh thyme – Layer in a subtle herbal depth.
- Parmesan rind (optional) – Adds umami; omit for vegan.
- Pastina or other small pasta – Pastina pasta is traditional in Italian comfort soups but isn’t always easy to find. Acini di pepe or ditallini are the best substitutes.
- Fresh lemon juice – Brightens the broth and balances the richness.
- Optional add-ins – White beans for extra protein, spinach or kale for greens.
How to make Italian Pastina Soup
Here’s a quick rundown of what’s involved in this Vegetarian Italian Penicillin, but you can find the complete recipe at the bottom of the post!
- Saute the veggie in olive oil until they begin to soften and then add in garlic.
- Mix in the broth, herb bundle, bay leaf, and parmesan rind (if using).
- Once the broth has simmered and the veggies are tender, transfer a little of the broth and all of the veggies to a blend and blend until creamy.
- Return the blended veggies to the pot and add in the pasta. Bring to a simmer and cook until the past is cooked through.
Expert Tips
- Blend carefully: For the smoothest base, use an immersion blender directly in the pot.
- Salt gradually: Soup flavors deepen as it simmers—season at the end for balance.
- Pasta timing: Keep an eye on the pasta; pastina cooks fast!
- Make ahead: Cook the broth, blend, and refrigerate. Add pasta just before serving so it doesn’t get mushy.
- Serving idea: A drizzle of olive oil and a sprinkle of chili flakes take it up a notch.
Storage Instructions
Fridge: Store in an airtight container for up to 4 days. Add a splash of broth when reheating.
Freezer: Freeze the blended base without pasta for up to 3 months. Cook pasta fresh when ready to serve.
Frequently Asked Questions
It’s the Italian version of chicken soup—a cozy, healing broth with pastina, herbs, and lemon that’s a great soup for when you’re sick!
Pastina is traditional, but orzo, ditalini, or small shells work perfectly.
Yes, but for best results, freeze without the pasta. Reheat and cook pasta fresh before serving.
Yes—stir in white beans after blending for a hearty, protein-boosted version.
Yes, but blending makes the broth silky and gives it that unique “Italian Penicillin” vibe.
Watch the video
Italian Penicillin Pastina Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled & sliced
- 3 ribs celery, diced
- 6 cloves garlic, minced
- 8 cups vegetable broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 small parmesan rind, optional, omit for vegan
- 1 ½ cups pastina, ditalini, orzo, or small shells
- Juice of 1 lemon
- ½ cup fresh parsley, chopped
- Salt & freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Optional add-ins after cooking: 1 can cannellini beans for protein or 2 cups baby spinach/kale for extra greens.
Instructions
- Sauté the base: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened and lightly golden, about 8–10 minutes. Stir in the garlic and cook for 1 more minute.
- Build flavor: Add vegetable broth, bay leaves, thyme sprigs, and parmesan rind (if using). Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes to infuse the broth.
- Blend for silkiness: Remove the bay leaves, thyme sprigs, and parmesan rind. Using an immersion blender (or transferring to a countertop blender in batches), puree the soup base until smooth and velvety. Return to the pot.
- Cook the pasta: Bring the blended broth back to a gentle simmer. Stir in the pasta and cook until al dente, about 8–10 minutes.
- Finish: Stir in lemon juice and parsley. Taste and season generously with salt and black pepper.
- Serve: Ladle into bowls, top with freshly grated Parmesan, and serve with warm crusty bread.
Notes
- Fridge: Store in an airtight container for up to 4 days. Add a splash of broth when reheating.
- Freezer: Freeze the blended base without pasta for up to 3 months. Cook pasta fresh when ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
