When the weather turns chilly or when I'm fighting off a cold, nothing makes me feel better than a steaming bowl of Italian penicillin soup. It's cozy, nourishing, and somehow manages to taste like a hug in a bowl.
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I love how flexible this recipe is-just like most soups, you can swap in the veggies you have on hand. It's a simple recipe that doesn't ask much of you, yet delivers comfort every time. If you're looking for another soothing recipe that's great for chilly days, check out homemade chicken noodle soup too.
Ingredients you'll need
Here's everything that goes into this hearty soup. You'll find the exact amounts in the recipe card at the bottom of this post.
- Olive oil
- Vegetables - onion, carrots, celery, yellow bell pepper, and parsnip
- Garlic - I always go heavy-handed here!
- Fresh herbs - thyme and rosemary add a lovely Italian touch
- Vegetable broth - homemade if you've got some in the freezer
- Bay leaf
- White miso paste - mild, with just enough umami
- Pastina pasta - the tiniest pasta that makes this soup so comforting
- Lemon juice - only fresh squeezed
- Fresh parsley
- Salt and black pepper
How to make Italian penicillin soup
Sauté the vegetables
Start by warming olive oil in a big pot. Add onion, carrots, celery, bell pepper, and parsnip. Cook them gently over medium heat until softened, not browned.
Add garlic and herbs
Once the veggies are soft, stir in the garlic, thyme, and rosemary. Cook for just a minute or two-long enough for everything to smell fragrant.
Simmer the broth
Pour in the vegetable broth, add the miso paste, and drop in a bay leaf. Bring the pot to a boil, then lower the heat and let it simmer for about 15-20 minutes until the vegetables are tender.
Blend for a creamy base
Scoop out about half of the soup and blend it until smooth. Pour it back in to thicken the broth naturally.
Finish with pasta and lemon
Stir in the cooked pastina. Then add a good squeeze of fresh lemon juice and a sprinkle of parsley. Taste, season with salt and pepper, and serve warm.
Tips and variations
- Cut vegetables evenly. This helps them cook at the same speed.
- Make it heartier. Stir in shredded chicken or chickpeas for extra protein.
- Add greens. Toss in spinach or kale during the last few minutes of cooking.
- Swap the pasta. If you don't have pastina, orzo or ditalini also work.
How to store and reheat
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm gently on the stovetop. If the pasta has soaked up too much broth, just add a splash of water or extra stock.
Serving ideas
I love serving this soup with warm crusty bread or simple garlic toast. It also pairs beautifully with a fresh green salad for a light but satisfying meal.
FAQs about Italian penicillin soup
It's a comforting Italian-style soup made with pastina, herbs, and broth, often shared when someone's feeling under the weather.
Because it's thought of as "nature's penicillin." The broth, garlic, and herbs all help soothe and nourish when you're sick.
Yes! This recipe is written vegetarian, but to keep it vegan, just double-check your pasta and miso paste for labels.
Orzo, acini di pepe, or tiny star pasta are great swaps.
Conclusion
This Italian penicillin soup has been a comfort for generations, and now it's one you can easily make in your own kitchen. Whether you're cooking it for someone you love or just want something nourishing for yourself, it's a recipe worth keeping in your back pocket.
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📖 Recipe
Italian Penicillin Soup
When the weather turns chilly or I’m under the weather, nothing soothes like a bowl of Italian penicillin soup. Cozy, nourishing, and full of comforting flavors.
Ingredients
- Olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 yellow bell pepper, chopped
- 1 parsnip, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 6 cups vegetable broth
- 1 bay leaf
- 1 tablespoon white miso paste
- 1 cup cooked pastina pasta
- Juice of 1 fresh lemon
- Chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Warm olive oil in a large pot over medium heat.
- Add onion, carrots, celery, bell pepper, and parsnip. Sauté until softened.
- Stir in garlic, thyme, and rosemary. Cook for 1–2 minutes.
- Pour in vegetable broth, add miso paste and bay leaf. Bring to a boil, then simmer for 15–20 minutes.
- Blend half the soup until smooth, then return it to the pot.
- Add cooked pastina pasta and fresh lemon juice.
- Stir in parsley, season with salt and pepper, and serve warm.
Notes
Store cooled soup in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop and add broth or water if needed. Add shredded chicken or chickpeas for protein, and toss in spinach or kale at the end for a green boost. Serve with crusty bread or garlic toast.
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 180Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 520mgCarbohydrates: 24gFiber: 4gSugar: 5gProtein: 4g
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