This Italian Penicillin soup is a warm pastina soup brightened with lemon and fresh herbs. The broth is blended until silky, making each spoonful soothing and nourishing—ideal for sick days or cold evenings. Vegetarian-friendly and easy to adapt, this simple recipe is comfort food at its best.
Why you’ll love this healing Italian soup!
Nicknamed “Italian Penicillin,” this soup is the pantry-friendly, vegetarian cousin of classic chicken noodle soup. Tender pastina (or another small pasta), an herb-scented broth, and a bright squeeze of lemon combine into a bowl that feels restorative and comforting. It’s easy to customize with beans, greens, or shredded protein if you want a heartier meal.
- Comforting and restorative – Gentle flavors and a smooth texture make it ideal when you need something soothing.
- Vegetarian and adaptable – Make it vegan by omitting the parmesan rind or use added beans for protein.
- Made with simple ingredients – Common pantry items come together for big flavor.
- Customizable – Add white beans, shredded chicken, or leafy greens to boost nutrition.
- Quick to prepare – Easy technique, ready in under an hour.
One bowl of this and you’ll see why it’s beloved for feeling better and for cozy nights in.
In this post…
- Ingredients Needed
- How to make Italian Pastina Soup
- Expert Tips
- Storage Instructions
- Frequently Asked Questions
- Watch the video
- Italian Penicillin Pastina Soup Recipe
Ingredients Needed
- Onion, carrots, celery – the aromatic base that builds flavor.
- Garlic – adds warmth and depth.
- Vegetable broth – use a good-quality broth for best results.
- Bay leaves & fresh thyme – for subtle herbal notes.
- Parmesan rind (optional) – adds savory umami; omit for vegan versions.
- Pastina or other small pasta – pastina, ditalini, or orzo are ideal; small shells also work.
- Fresh lemon juice – brightens and balances the broth.
- Optional add-ins – white beans for protein or spinach/kale for extra greens.
How to make Italian Pastina Soup
Below is a concise overview of the method; the full recipe details are included in the recipe card further down.
- Sauté the aromatics in olive oil until soft, then add garlic and cook briefly.
- Add the vegetable broth, bay leaves, thyme, and parmesan rind (if using), then simmer to infuse flavor.
- Once the vegetables are tender, remove bay leaves and thyme, then puree part or all of the soup until smooth for a silky texture.
- Return the blended base to the pot, add the pasta, and simmer until the pasta is cooked through.
Expert Tips
- Immersion blender is easiest: Blend directly in the pot for a smooth, even base without transfers.
- Season at the end: Salt and pepper can intensify as the soup reduces; adjust seasoning after blending and cooking the pasta.
- Watch the pasta: Small pasta cooks quickly—check often to avoid overcooking.
- Make-ahead strategy: Prepare and refrigerate or freeze the blended base. Add pasta fresh when you reheat to preserve texture.
- Serving suggestion: Finish with a drizzle of olive oil, chopped parsley, and freshly grated Parmesan. A pinch of red pepper flakes adds warmth.
Storage Instructions
Fridge: Store in an airtight container for up to 4 days. When reheating, add a splash of broth to revive the texture.
Freezer: Freeze the blended soup base (without pasta) for up to 3 months. Thaw, reheat, and cook fresh pasta before serving.
Frequently Asked Questions
Because it functions like a comforting, restorative soup—warm broth, tender pasta, herbs, and lemon that feel soothing when you’re under the weather.
Pastina is traditional. Ditalini, orzo, or small shells are excellent alternatives.
Yes. Freeze the blended base without pasta for best results. Cook pasta fresh when ready to serve.
Yes—stir in drained white beans after blending for added protein, or add shredded cooked chicken if not vegetarian.
You can, but blending creates the silky texture that makes this soup distinctive and especially comforting.
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)
- 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, for serving
- Optional add-ins after cooking: 1 can cannellini beans or 2 cups baby spinach/kale
Instructions
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Sauté the base: Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery and cook until softened and lightly golden, about 8–10 minutes. Stir in the garlic and cook 1 more minute.
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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 20 minutes to infuse flavors.
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Blend for silkiness: Remove bay leaves, thyme sprigs, and parmesan rind. Use an immersion blender to puree the soup until smooth, or transfer batches to a countertop blender. Return the blended soup to the pot.
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Cook the pasta: Bring the blended broth to a gentle simmer. Stir in the pasta and cook until al dente, about 8–10 minutes (check packaging times).
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Finish: Stir in lemon juice and chopped parsley. Taste and season with salt and freshly ground black pepper.
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Serve: Ladle into bowls, top with freshly grated Parmesan, and enjoy with warm crusty bread.
Notes
- Fridge: Keeps in an airtight container for up to 4 days. Add a splash of broth when reheating to refresh the texture.
- Freezer: Freeze the blended base (no pasta) for up to 3 months. Thaw and reheat, then cook pasta fresh before serving.
Nutrition
Nutrition information is an approximation.