Italian Penicillin

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.

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 4 Servings

Calories: 718 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - yellow onion
3 - carrots
3 ribs - celery
6 cloves - garlic
8 cups - vegetable broth
2 - bay leaves
4 sprigs - fresh thyme
1 - parmesan rind
1 ½ cups - pastina, ditalini, orzo, or small shells
1 - lemon
½ cup - fresh parsley
Salt & black pepper
Parmesan cheese
Optional add-ins after cooking:

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.
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