This Italian Penicillin Soup is what I make when someone in the house sniffles, when the weather turns gray, or when I just want something gentle and nourishing without much fuss. It's a blended vegetable broth loaded with garlic, ginger, and all the good stuff, then poured over soft pastina for a bowl that feels like a warm hug.
If you're looking for easy comfort food that actually makes you feel better, you'll love this as much as we do and if you're in the mood for more cozy dinners, try my Healthy Greek Bowl Recipe with Chicken & Tzatziki](35 Min) or this Baked Chicken Cordon Bleu Recipe](Crispy & Easy) for something a little heartier.
Why You Will love this Italian Penicillin Soup
Why You'll Love This Italian Penicillin Soup Recipe
It's crazy easy. You're basically just simmering vegetables, blending them up, and pouring the broth over cooked pasta. There's no chopping into tiny pieces, no sautéing, no fussy steps.
The vegetables are hidden. If you've got kids (or adults) who turn their noses up at veggies, this is your secret weapon. Everything gets blended smooth, so all they taste is rich, comforting broth.
It's naturally immune-boosting. Garlic, ginger, and all those vegetables pack a serious nutritional punch without tasting like medicine.
You can make it your own. Swap the pastina for orzo, add a splash of coconut milk for creaminess, toss in some spinach or lentils, or crank up the heat with a chili or two.
It's ready in 30 minutes. When you're feeling under the weather, the last thing you want is a complicated recipe. This one comes together fast and still tastes like you put real love into it.
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Italian Penicillin Soup Ingredients
This Italian penicillin soup recipe uses simple, wholesome ingredients that create a deeply nourishing broth.
See Recipe Card Below This Post For Ingredient Quantities
Soup Base
Vegetable broth: Forms the foundation of the soup and brings savory depth. Use a good-quality broth for the best flavor, or make your own if you have time.
Onion: Adds sweetness and a rich base flavor that balances the sharpness of the garlic and ginger.
Ginger: Brings a gentle warmth and helps soothe sore throats. Fresh ginger is best here for that clean, spicy note.
Carrots: Provide natural sweetness and a beautiful golden color once blended into the broth.
Celery: Adds an earthy, slightly peppery flavor that makes the broth taste fuller and more complex.
Garlic: The star of the show. Six cloves might sound like a lot, but they mellow out beautifully as they simmer and give the soup its signature healing power.
Salt: Enhances all the flavors. If your broth is already salted, you can skip this or just add a pinch to taste.
Pasta
Dry pastina: These tiny star-shaped pasta pieces are classic for Italian sick day soup. They're soft, easy to eat, and soak up all that delicious broth.
To Serve
Freshly cracked black pepper: Adds a little bite and brings out the warmth of the ginger and garlic.
Fresh parsley: Brightens the whole bowl with a pop of color and a hint of fresh, grassy flavor.
how to make Italian Penicillin Soup
Just a few simple steps stand between you and a pot of the most comforting soup you'll make this season.
Simmer the vegetables: Add the vegetable broth to a soup pot and bring it to a boil over medium-high heat. Toss in the quartered onion, ginger, whole peeled carrots, halved celery sticks, and garlic cloves. Lower the heat and let everything simmer gently for about 25 minutes, until the vegetables are soft and the broth smells amazing.
Cook the pastina: While the broth is simmering, fill a separate pot with water, bring it to a boil, and cook the pastina according to the package directions. It usually takes just 6 to 8 minutes. Drain and set aside.
Blend the vegetables: Use a slotted spoon to carefully scoop out all the softened vegetables from the broth and transfer them to a high-speed blender. Add about 2 cups of the hot broth to the blender (but let it cool for a minute or two so it's safe to blend). Blend on high until you get a thick, silky purée with no chunks left.
Combine everything: Pour the blended vegetable purée back into the pot with the remaining broth and give it a good stir. The soup should look rich, golden, and completely smooth.
Serve it up: Spoon a generous amount of cooked pastina into each bowl, then ladle the hot broth over the top. The pasta will soak up some of that flavor and get even more delicious.
Finish and enjoy: Sprinkle each bowl with freshly cracked black pepper and chopped fresh parsley. Serve it right away while it's still steaming and comforting.
Substitutions and Variations
This Italian Penicillin Soup is super flexible, so feel free to make it your own.
Swap the pasta. If you can't find pastina, use orzo, mini shells, alphabet pasta, or even broken-up angel hair. Any small shape works beautifully.
Make it spicy. Want to really clear out those sinuses? Toss a small chili or two into the broth while it simmers. You'll get that warm, tingly heat that feels so good when you're congested.
Add greens. Stir in a handful of fresh spinach or kale right before serving for extra nutrients and a pop of green.
Go creamy. For a richer, creamier base, add a splash of coconut milk or a small handful of raw cashews to the blender along with the vegetables.
Boost the protein. Toss in cooked shredded chicken, white beans, or red lentils for a heartier meal.
Change up the vegetables. Swap the carrots for sweet potato or pumpkin, or add a parsnip for a slightly sweeter, earthier flavor.
Expert Tips
Don't skip the ginger. It adds such a lovely warmth and really does help soothe a sore throat. Even a tiny piece makes a difference.
Let the vegetables simmer fully. You want them soft enough to blend into a completely smooth purée. If they're still firm, give them a few more minutes.
Use good broth. Since the broth is the base of this Italian Penicillin Soup, use the best vegetable broth you can find. It makes a huge difference in flavor.
Cook the pasta separately. This Italian Penicillin Soup the broth from getting starchy and the pasta from turning mushy. It's worth the extra pot.
Taste and adjust. Some broths are saltier than others, so always taste before adding that extra teaspoon of salt. You can also add a squeeze of lemon juice at the end for brightness.
Equipment for Italian Penicillin Soup
You don't need anything fancy to make this Italian Penicillin Soup.
Soup pot: A medium to large pot for simmering the broth and vegetables.
Pasta pot: A separate pot for cooking the pastina so it doesn't get mushy in the broth.
High-speed blender or immersion blender: For blending the vegetables into a smooth purée. An immersion blender works great if you want to blend right in the pot, but a countertop blender gives you the silkiest texture.
Slotted spoon: For scooping out the vegetables without losing all your broth.
Ladle: For serving the Italian Penicillin Soup into bowls.
Storage and Reheating Tips
This Italian Penicillin Soup keeps beautifully, so feel free to make a big batch.
Store the broth and pasta separately. The pastina will soak up all the liquid if you leave it sitting in the broth, so keep them in separate airtight containers in the fridge.
Fridge: The blended broth will last up to 5 days in the refrigerator. The cooked pastina will keep for about 3 days.
Freezer: You can freeze the broth for up to 3 months. I don't recommend freezing the cooked pasta, though it gets mushy. Just cook fresh pasta when you're ready to eat.
Reheat gently. Warm the broth in a pot over medium heat, then add the pastina just before serving. If it's too thick, add a splash of vegetable broth or water to thin it out.
Serving Suggestions
This Italian Penicillin Soup recipe is comforting on its own, but here are a few ways to make it a complete meal.
With crusty bread. A thick slice of warm sourdough or garlic bread is perfect for dipping into that rich, golden broth.
Alongside a simple salad. A crisp green salad with lemon vinaigrette balances out the warmth and richness of the soup.
With grilled cheese. Make it a cozy lunch by pairing the soup with a gooey grilled cheese sandwich. It's the ultimate comfort food combo.
As part of a soup and sandwich spread. Serve it with my 30-Minute Grilled Chicken Burrito (Crispy & Cheesy) for a fun twist on dinner night.
FAQ
What's in Italian penicillin soup?
This version is made with vegetable broth, onion, ginger, carrots, celery, and garlic, all simmered together and blended smooth. The broth is then served over cooked pastina with fresh parsley and black pepper. Some versions include chicken, but this one is vegetarian and just as comforting.
Why do they call it Italian penicillin?
The name comes from the idea that this Italian Penicillin Soup has healing powers, just like penicillin does when you're sick. Italian grandmas have been making versions of this Italian Penicillin Soup for generations, using garlic, vegetables, and pasta to help fight off colds and boost immunity. It's comfort food that actually makes you feel better.
What soup do Italians eat when sick?
Italian Penicillin Soup traditionally turn to pastina soup or brodo (a simple broth) when they're under the weather. These Italian Penicillin Soup are light, easy to digest, and packed with garlic and vegetables that help soothe sore throats and clear congestion. This recipe is a modern take on that tradition.
Is pastina good when you're sick?
Absolutely. Pastina is tiny, soft, and easy to swallow, which makes it perfect when your throat is sore or you don't have much appetite. It's also filling and comforting without being too heavy. Plus, it soaks up all the flavorful broth, so every bite tastes amazing.
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Pairing
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Italian Penicillin Soup
Ingredients
Method
- Bring the vegetable broth to a rolling boil in a large pot, then add the onion, ginger, carrots, celery, garlic, and salt, and reduce to a gentle simmer for about 25 minutes until the vegetables soften.
- While the broth cooks, prepare the pastina in a separate pot according to package directions, then drain and set aside.
- Using a slotted spoon, remove the vegetables from the pot and transfer them to a blender along with about 2½ cups of the hot broth, then let cool slightly before blending until completely smooth.
- Pour the blended mixture back into the pot with the remaining broth and stir until fully combined and creamy.
- Add the cooked pastina to serving bowls, ladle the hot soup over the top, and finish with black pepper and chopped parsley before serving.
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