Italian Penicillin Soup

There’s nothing quite like a steaming bowl of Italian Penicillin Soup when you’re feeling under the weather or just need some serious comfort. I swear by this recipe, it’s the first thing I make whenever anyone in my house gets the sniffles. My Nonna used to say this soup had “magic in every spoonful,” and after years of testing her theory, I’m convinced she was right!

The magic comes from simple, wholesome ingredients simmered together until they create a broth that feels like a warm hug. Fresh vegetables, garlic, and ginger work together to soothe sore throats while the pastina adds that comforting carb factor we all crave when we’re sick. Unlike complicated remedies, this soup comes together in about 30 minutes, perfect for when you’re not feeling your best but still want something nourishing.

What makes it truly special is how the vegetables transform into a velvety base that coats every bite of pasta. It’s healing, yes, but also downright delicious, something you’ll want to make even when you’re perfectly healthy!

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Why You’ll Love This Italian Penicillin Soup

This soup isn’t just food, it’s medicine with a spoon. Here’s why it’s become my go-to recipe for sick days, rainy afternoons, and just about any time I need a little extra TLC:

• Comfort in every sip: That rich, velvety broth hugs your insides like a favorite blanket. The pastina gives it that nostalgic “mom’s cooking” feel.
• Simpler than chicken noodle: No fussy steps, just dump veggies in broth and let them work their magic while you rest.
• Packed with healing power: Garlic fights germs, ginger settles stomachs, and carrots give you a vitamin boost, all without tasting like health food.
• Customizable cozy: Too stuffy? Add extra black pepper. Need more comfort? Throw in a parmesan rind while simmering.

Honestly? I sometimes make a double batch just to have leftovers, it’s that good.

Ingredients for Italian Penicillin Soup

Here’s everything you’ll need to make this comforting soup – and let me tell you, every single ingredient plays an important role! I’ve learned through many batches that quality matters here, so don’t skimp on the fresh stuff.

• 8 cups vegetable broth – Look for low-sodium so you can control the salt level (trust me, I learned this the hard way after one very salty batch!)
• 1 onion, peeled and quartered – No need for perfect dicing here – big chunks are actually better for flavor extraction
• ¼ inch fresh ginger – Peeled and sliced thin (I keep mine in the freezer so it’s always ready)
• 2 carrots, peeled – Just whole carrots – we’ll blend them later so no chopping needed!
• 4 celery stalks, cut in half – Include those leafy tops if your bunch has them – extra flavor!
• 6 garlic cloves – Leave them whole and unpeeled (they’ll soften beautifully in the broth)
• 1 teaspoon salt – Skip if your broth is already salty (always taste first!)
• 1 ½ cups dry pastina – Those tiny pasta stars are my favorite, but any small pasta works
• Freshly cracked black pepper – For serving (I’m generous with this – it really opens up the flavors)
• Fresh parsley, chopped – The bright green finish makes all the difference

See? Nothing fancy, just good ingredients treated right. Now let’s make some magic!

How to Make Italian Penicillin Soup

Alright, let’s get to the good stuff, here’s exactly how to make this magic happen in your own kitchen. Follow these steps, and you’ll have a pot of golden, healing goodness in no time!

Cooking the Pastina

First up: the pasta. Now, you might wonder why we cook it separately instead of tossing it into the soup. Here’s why: pastina turns mushy if it sits in hot broth too long. So we’ll cook it just until tender, then add it fresh to each bowl. Perfect texture every time!

1. In a large pot, bring your vegetable broth to a boil. No need to rush, let it bubble away while you prep the veggies.
2. Add the onion, ginger, carrots, celery, and garlic (yes, whole cloves skins and all, they’ll soften and sweeten as they cook). Sprinkle in the salt if your broth needs it. Now, simmer for 25 minutes. That’s the magic number, enough to tenderize the veggies but keep their bright flavors.
3. When the timer dings, fish out those vegetables with a slotted spoon (careful, they’re hot!). Save about 2 cups of that golden broth. Combine both in your blender, let them cool slightly, then whizz into the silkiest purée you’ve ever seen.
4. Pour that velvety mix back into the broth pot and stir. Taste it, oh, that’s the healing base right there.
5. For serving, ladle over cooked pastina in each bowl. Top with parsley and a serious crack of black pepper. The heat from the broth will wake up every flavor in that pasta.

And that’s it! You’ve got a soup that’s both light and restorative, with layers of flavor that build as you eat. The pastina stays perfectly tender, the broth just coats it right, every spoonful is pure comfort.

Tips for the Best Italian Penicillin Soup

After making this soup more times than I can count (seriously – my family requests it weekly in winter!), I’ve picked up some foolproof tricks to make sure your batch turns out perfect every time:

• Taste your broth first! Some store-bought versions are salt bombs, I once ruined a batch by adding extra salt before checking. Now I always sip a spoonful before seasoning.
• Let the veggies cool slightly before blending. That quick wait prevents volcanic soup explosions in your blender (speaking from experience here!).
• Keep pastina separate until serving. Cook it al dente since it’ll soften more in the hot broth. Leftovers? Store pasta and soup separately to avoid mush.
• A parmesan rind is magic. Toss one into the simmering broth if you have it, it adds umami depth without making it taste cheesy.
• Reheat gently. Microwaving too fast can make the texture grainy. Low heat on the stove with frequent stirring keeps it silky.

Oh! One last thing, if the soup seems too thick after blending, just stir in a splash of hot water until it’s just right. Nonna always said, “The spoon should leave a trail, not stand straight up!”

Ingredient Substitutions & Variations

One of the best things about this Italian Penicillin Soup is how flexible it is! Over the years, I’ve played around with all sorts of variations, some out of necessity (“Who used all my carrots?”), others just for fun. Here are my favorite swaps that keep the soul of the soup intact:

• Broth options: While vegetable broth keeps it vegetarian, chicken broth adds incredible depth. My cousin swears by bone broth for extra healing power, just watch the salt content.
• Ginger alternatives: No fresh ginger? A pinch of ground ginger works in a pinch, but reduce the amount, it’s more potent.
• Veggie variations: Swap carrots with parsnips for earthier notes, or throw in a handful of spinach right before blending for extra greens.
• Garlic tricks: If you’re garlic-shy, roast the cloves first for sweeter flavor. Feeling bold? Add an extra clove or two, this is medicinal soup after all!
• Pastina possibilities: Gluten-free? Use quinoa or rice instead of pasta. For heartier versions, tiny shells or orzo work beautifully.

My favorite “just because” additions? A strip of lemon zest simmered with the veggies adds brightness, while a drizzle of good olive oil at serving time brings everything together. The beauty is, you really can’t mess this up. As Nonna used to say, “The only wrong way is not making it at all!”

Serving & Storing Italian Penicillin Soup

The beauty of this soup is how it transforms from pot to bowl, and how it keeps giving for days after. Here’s how I handle serving and leftovers to get the most out of every comforting spoonful:

• Serving it right: I always use wide, shallow bowls so you can see that beautiful golden broth hugging the pastina. The parsley isn’t just decoration, it’s a fresh pop cuts through the richness. Don’t be shy with that black pepper either! A good crack right at the end makes all the flavors sing. If I’m feeling fancy (or someone’s really under the weather), I’ll float a thin lemon slice on top; the citrus oils add magic.
• Storing like a pro: Here’s my golden rule, keep the pasta and broth separate in the fridge! That way, when you reheat, your pastina stays perfectly tender instead of turning to mush. The soup base keeps beautifully for 3 days in airtight containers. I actually think it tastes even better on day two as the flavors meld.
• Reheating tips: Gently does it! Microwave in 30-second bursts, stirring between each, or warm slowly on the stove over low heat. If it thickens too much in the fridge, just whisk in a splash of hot water or broth until it’s silky again. For the pasta, I’ll often give it a quick dip in boiling water to refresh it before adding to the hot soup.

One last trick? Freeze the broth base in portions, it keeps for 2 months. Then all I need to do is cook fresh pastina and I’ve got instant comfort on standby. Perfect for those “I feel something coming on” moments!

Italian Penicillin Soup Nutritional Information

Now, I know when you’re making something this comforting, nutrition facts might not be the first thing on your mind, but trust me, this soup packs some serious goodness in every bowl! Here’s the scoop on what you’re getting per serving (about one generous bowlful):

• Calories: Around 280 kcal – enough to nourish without weighing you down
• Carbs: 55g (mostly from that wholesome pastina and veggies)
• Protein: 9g – not bad for a vegetarian soup!
• Fiber: 6g – thanks to all those blended vegetables
• Sugar: Just 5g (all natural from the carrots and onions)
• Sodium: About 800mg – but remember, this depends entirely on your broth choice!

A quick heads up, these numbers can shift based on your exact ingredients. Using homemade broth? Probably less sodium. Added extra veggies? More fiber. That’s the beauty of cooking from scratch, you control what goes in!

What these numbers don’t show is all the good stuff like vitamin A from carrots, immune-boosting compounds in garlic and ginger, and those comforting carbs that just make your soul happy. Sometimes the best medicine doesn’t come with a nutrition label, it comes with a spoon.

FAQs About Italian Penicillin Soup

More Soup Recipes You’ll Love

If you loved this Italian Penicillin Soup, you’ll definitely enjoy these other comforting and flavorful soup recipes:

• Stuffed Pepper Soup
• Taco Soup
• Sicilian Chicken Soup
• Slow Cooker Chicken Stew

These recipes are just as comforting and delicious, giving you plenty of new comfort food ideas to try.

Give This Italian Penicillin Soup a Try!

There you have it, everything I’ve learned over years of making this magical soup! From Nonna’s original recipe to all my little kitchen experiments, this version has healed countless colds and warmed dozens of chilly nights in our house. Now I’m passing it to you like a cozy culinary hug.

I’d love to hear how your batch turns out! Did you stick to the classic recipe or try any fun variations? Maybe add extra garlic (brave!) or discover a perfect new pasta shape? Drop a comment below and tag me on Instagram using #CharlotteItalianPenicillinSoup when you post your steaming bowls. Nothing makes me happier than seeing this soup working its magic in other kitchens. Follow me on Pinterest for more Ideas!

One last thing, when you make it, take that first spoonful slowly. Close your eyes. Let the warmth spread. That right there? That’s generations of Italian grandmothers nodding in approval. Now go make some healing happen!

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