There’s something magical about a steaming bowl of Italian Penicillin Soup – the kind of comfort food that wraps you in warmth from the inside out. I first discovered this miracle-in-a-pot when my youngest came down with a nasty cold last winter. Desperate for something nourishing that would actually get eaten (moms of picky eaters, you feel me!), I threw together carrots, onions, and whatever small pasta I had in the pantry. The moment that first spoonful of rich broth with tiny pasta stars hit my lips, I understood why generations of Italian nonnas swear by this healing elixir.
Italian Penicillin Soup proves that sometimes the simplest recipes create the deepest memories. That first pot led to many more – after soccer games, during rainy weekends, and yes, through plenty more sniffly noses. It’s become our edible security blanket, and I have a feeling it might become yours too.
Table of Contents
Table of Contents
Why You’ll Love This Italian Penicillin Soup
This isn’t just soup – it’s a warm hug in a bowl, and here’s why you’re going to adore it:
- Instant comfort: That first steamy spoonful of Italian Penicillin Soup feels like someone tucked a cozy blanket around your shoulders. The rich broth and tender pasta make everything better, whether you’re fighting a cold or just a bad day.
- Easy-peasy: You probably have most ingredients in your kitchen right now (who doesn’t have carrots and pasta lurking somewhere?). From chopping to serving, it’s done in under an hour – less time than waiting for delivery!
- Nutrient-packed: Sneaky mom win – all those veggies simmer into submission, so even picky eaters get their vitamins without the usual dinner table negotiations.
- Weather warrior: When winter hits or the sniffles strike, this soup’s your frontline defense. The steam alone could clear a stuffy nose!
- Family favorite: My kids call it “magic soup” – high praise from tiny critics who usually turn their noses up at anything green. Leftovers? Never happens.
Ingredients for Italian Penicillin Soup
Grab these simple ingredients – most are probably already in your kitchen! The magic happens when they all come together:
- 3 Tbsp olive oil – The good stuff, for sautéing all those veggies
- 3 large carrots, peeled and roughly chopped – No need for perfect dice, rustic chunks work great
- 1 yellow onion, quartered – Trust me, it’ll melt into sweet deliciousness
- 5 cloves garlic, peeled – Because can you ever really have too much garlic?
- 3 ribs celery, halved – Adds that classic savory backbone
- 1 tsp salt – Plus more to taste later
- Black pepper – Freshly cracked is ideal
- Parmesan rind (optional) – The secret weapon if you’ve got one!
- 8 cups chicken or vegetable broth – Homemade if you’re fancy, boxed if you’re human
- 1 ¼ cup pastina – Or any tiny pasta shape you’ve got (stars, orzo, etc.)
- 1 lemon – For that bright finishing zing
- Freshly grated parmesan and black pepper (to serve) – Because presentation matters
- Drizzle of olive oil (optional) – For that restaurant-worthy finish
- Chopped parsley (optional) – Makes it pretty and adds freshness
See? Nothing crazy – just honest ingredients that turn into something magical. The parmesan rind and parsley are optional, but I highly recommend them if you’ve got them!
How to Make Italian Penicillin Soup
This soup couldn’t be simpler to make – just a few easy steps and you’ll have a pot of golden, comforting goodness. Here’s exactly how I do it:
Step 1: Sauté the Vegetables
First, heat that olive oil in your biggest pot over medium heat. When it shimmers, toss in all your chopped veggies – carrots, onion, garlic, and celery. Sprinkle with salt and pepper. Now here’s the key: don’t rush this step! Let them soften and get slightly golden, about 5-7 minutes, stirring occasionally. This builds the flavor base – you’ll start smelling that amazing aroma filling your kitchen.
Step 2: Simmer the Broth
Next, pour in your broth and drop in that magical parmesan rind if you’re using it (seriously, it’s worth digging through your cheese drawer for!). Bring everything to a lively boil, then immediately reduce to a gentle simmer. Let it bubble away uncovered for 20 minutes – this is when all those flavors really get to know each other.
Step 3: Cook the Pasta
Time for the pasta! Stir in your pastina or whatever small shape you’re using. Keep it at a simmer and cook until the pasta is tender – usually about 8-10 minutes, but check the package instructions. The soup will thicken slightly as the pasta releases its starch. If it gets too thick? Just add a splash more broth or water.
Step 4: Finish with Lemon and Serve
Now for the magic touch – squeeze in juice from half your lemon, then taste. Need more zing? Add the rest! Ladle into bowls and top with generous amounts of grated parmesan, fresh black pepper, and a drizzle of olive oil if you’re feeling fancy. That optional parsley sprinkle makes it look restaurant-worthy. Grab a spoon and prepare for comfort!
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Healing Italian Penicillin Soup Recipe Your Family Craves
A comforting Italian Penicillin Soup packed with vegetables, pasta, and rich broth.
- Total Time: 40 minutes
- Yield: 6 servings 1x
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
- Parmesan rind (optional)
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina, or other small pasta shape
- 1 lemon, more as desired
- Freshly grated parmesan and black pepper (to serve)
- Drizzle of olive oil (optional)
- Chopped parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add carrots, onion, garlic, celery, salt, and black pepper. Cook until softened.
- Add parmesan rind (if using) and broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add pasta and cook until tender.
- Squeeze lemon juice into the soup.
- Serve with grated parmesan, black pepper, olive oil, and parsley if desired.
Notes
- Use any small pasta shape if pastina is unavailable.
- Adjust lemon juice to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
Tips for Perfect Italian Penicillin Soup
Want to take your soup from good to *chef’s kiss*? Here are my tried-and-true tips for getting it just right:
- Lemon love: Start with half the lemon juice, then taste and add more as needed. It should brighten the soup without overpowering it.
- Pasta pick: If you can’t find pastina, any tiny pasta works – stars, orzo, or even broken spaghetti. Just keep it small so it cooks evenly.
- Leftover magic: Store leftovers in the fridge for up to 3 days. The pasta will absorb more broth, so add a splash of water or broth when reheating.
- Parmesan power: Don’t skip the rind if you have it! It adds incredible depth of flavor as it simmers.
- Timing tip: If you’re making this ahead, cook the pasta separately and add it when serving to keep it from getting mushy.
Trust me, these little tweaks make a big difference!
Craving more cozy bowls? Try this creamy Chicken Pot Pie Soup that brings all the hearty flavors of a classic pie into spoonable form.
Variations of Italian Penicillin Soup
One of my favorite things about Italian Penicillin Soup is how easily you can tweak it to suit your mood or what’s hanging out in your fridge. Here are some delicious twists I’ve tried:
- Herb it up: Throw in a sprig of fresh rosemary or thyme while simmering – just fish it out before serving. Fresh basil at the end is heavenly too.
- Protein power: Add shredded rotisserie chicken or white beans for extra staying power. My husband swears by adding tiny meatballs!
- Veggie swap: Swap carrots for butternut squash or add chopped kale/spinach at the end. Zucchini works great in summer.
- Spice route: A pinch of red pepper flakes gives it a nice kick if you’re fighting congestion.
- Creamy version: Stir in a splash of cream or coconut milk for luxurious richness.
The beauty of Italian Penicillin Soup is that it’s endlessly adaptable – just keep that comforting broth base!
For a slow-simmered immune-boosting option, the Slow Cooker Fiesta Chicken Soup is bold, vibrant, and packed with healing ingredients.
Serving Suggestions for Italian Penicillin Soup
Oh, let me tell you how we love to serve this soup! A big hunk of crusty bread is non-negotiable in our house – perfect for sopping up every last drop of that golden broth. When I’m feeling fancy, I’ll add a simple green salad with lemon vinaigrette on the side. The crisp greens cut through the soup’s richness beautifully. For chilly nights, grilled cheese sandwiches make the ultimate comfort food pairing – my kids go wild for this combo. Honestly though? This soup shines bright enough to stand alone in all its steamy, comforting glory.
Add some creamy contrast to your soup night with this velvety Cottage Cheese Tomato Soup, which pairs perfectly with crusty bread or crackers.
Storage and Reheating Instructions
This soup keeps like a dream! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water since the pasta will have soaked up some liquid – just warm it gently on the stove until steaming. Pro tip: If you know you’ll have leftovers, cook the pasta separately and add it to individual portions when serving to keep it from getting mushy. Frozen? I don’t recommend it – the pasta turns grainy, and we can’t have that!
FAQs About Italian Penicillin Soup
Got questions? I’ve got answers! Here are the things people ask me most about this magical soup:
Can I use vegetable broth?
Absolutely! That’s actually how we make it meatless Mondays at our house. Just be sure to use a good-quality veggie broth – it makes all the difference in flavor.
What pasta can I substitute?
Any small shape works wonders! We’ve used everything from orzo to stelline (those cute little stars) to broken spaghetti pieces. Just keep it small so it cooks evenly.
Is the parmesan rind really necessary?
It’s optional but oh-so-worth it! That rind adds incredible depth of flavor. Pro tip: save rinds in a baggie in your freezer for soup emergencies.
Can I make it gluten-free?
You bet! Just swap regular pasta for your favorite GF small pasta shape. The rest of the ingredients are naturally gluten-free.
How spicy is this soup?
Not spicy at all! But if you’re fighting congestion, add a pinch of red pepper flakes – it’ll help clear those sinuses.
Nutritional Information for Italian Penicillin Soup
Now, I’m no nutritionist, but here’s the skinny on this comforting bowl of goodness: A serving of Italian Penicillin Soup packs plenty of vitamin A from those carrots, immune-boosting garlic, and gut-friendly celery. The exact nutrition varies based on your broth and pasta choices, but it’s always a nourishing option. Remember – homemade means you control the salt and quality of ingredients, which makes all the difference. While I don’t provide precise counts (measuring every carrot slice would drive me bananas!), this soup is definitely on the wholesome side of comfort food.
Share Your Experience
Nothing makes me happier than hearing how this Italian Penicillin Soup works its magic in your kitchen! Did your picky eater actually ask for seconds? Did it nurse someone back to health? Drop a comment below – I read every single one (usually while eating leftover soup). Your stories and tweaks inspire me to keep cooking and sharing these recipes. And if you loved it? A star rating helps other soup-seekers find this cozy bowl of comfort too! Connect with us on Facebook for more delicious recipes and tips.
