If you’re craving a comforting soup that actually makes you feel better, this Italian Penicillin Soup is exactly what you need. While classic chicken noodle soup is always a go-to, this version brings a bright, flavorful twist that feels both nourishing and exciting.
It’s warm, cozy, and packed with wholesome ingredients, yet lightened up with fresh lemon and simple Italian flavors. Best of all, it comes together in just one pot using everyday pantry staples—perfect for busy days or when you need a little extra comfort.
Why You’ll Love This Italian Penicillin Soup
- Comfort in a bowl – Warm, soothing, and perfect for when you’re feeling under the weather
- Simple ingredients – Made with pantry staples like vegetables, broth, and small pasta
- Quick & easy – Ready in under an hour with minimal effort
- Bright, fresh flavor – Lemon adds a refreshing twist that lifts the whole dish
- Customizable – Works with chicken or vegetable broth and any small pasta you have
What Kind of Pastina Should You Use?
Pastina refers to tiny pasta shapes that are perfect for soups. Classic options include:
- Stelline (little stars) ⭐
- Ditalini
- Acini di pepe
- Or even broken spaghetti
Any small pasta works—just keep an eye on cooking time so it stays tender, not mushy.
Ingredient Substitutions
This soup is flexible and easy to adapt:
- Pastina → Orzo, ditalini, or broken pasta
- Chicken broth → Vegetable broth or bouillon + water
- Parmesan rind → Optional, or replace with grated parmesan
- Lemon → Fresh is best, but bottled works in a pinch
- Carrots & celery → Adjust based on what you have
Tips for the Best Soup
- Sauté vegetables first for deeper flavor
- Don’t overcook the pasta—it should be tender, not mushy
- Add lemon at the end for a fresh, vibrant taste
- Blend well for a silky, creamy texture
- Taste and adjust seasoning before serving
What to Serve With It
This soup is satisfying on its own, but pairs beautifully with:
- Crusty bread or baguette 🥖
- Simple green salad 🥗
- Rotisserie chicken for extra protein
- A glass of white wine for a cozy dinner
Storage Tips
- Fridge: Up to 5 days (add broth when reheating)
- Freezer: Freeze without pasta for up to 3 months
- Reheat: Warm gently and finish with fresh lemon & parmesan
Ingredients
For the Soup:
- 3 tbsp olive oil
- 1 yellow onion, finely diced
- 3 large carrots, finely chopped
- 3 celery ribs, finely chopped
- 5 garlic cloves, minced
- 1 tsp salt
- Black pepper
- 8 cups chicken or vegetable broth
- 1 parmesan rind (optional)
- 1 ¼ cups small pasta (ditalini or stelline)
- 1 lemon (juice + zest)
For Serving:
- Freshly grated parmesan
- Chopped parsley (optional)
- Drizzle of olive oil
- Black pepper
Instructions
1. Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, garlic, salt, and pepper. Cook for 4–5 minutes until softened and slightly golden.
2. Simmer the Soup
Add broth and parmesan rind. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes until vegetables are very tender.
3. Blend Until Smooth
Remove the parmesan rind. Use an immersion blender to purée the soup until smooth and creamy.
4. Cook the Pasta
Bring soup back to a simmer. Add pasta and cook for 8–10 minutes until al dente. Turn off heat.
5. Add Lemon & Adjust
Stir in lemon juice and zest. Taste and adjust salt, pepper, or broth as needed.
6. Serve
Ladle into bowls and top with parmesan, black pepper, olive oil, and fresh parsley.