I appreciate how simple yet incredibly satisfying this soup is. I can make it with basic pantry ingredients, and it always turns out flavorful and soothing. The blended vegetables create a velvety texture without needing cream, while the pastina adds just the right amount of heartiness. I also enjoy how customizable it is, whether I want to keep it light or make it richer with toppings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 Tbsp olive oil 3 large carrots, peeled and roughly chopped 1 yellow onion, quartered 5 cloves garlic, peeled 3 ribs celery, halved 1 tsp salt black pepper parmesan rind, optional 8 cups chicken or vegetable broth 1 ¼ cup pastina, or other small pasta shape 1 lemon, more as desired
To serve freshly grated parmesan and black pepper drizzle of olive oil, optional chopped parsley, optional
Directions
I start by heating olive oil in a large pot over medium heat, then add the carrots, onion, garlic, celery, salt, and pepper. I cook everything for about 4–5 minutes, stirring occasionally, until the vegetables begin to brown slightly.
Next, I add the parmesan rind and broth, cover the pot, and bring it to a gentle boil. Once it reaches that point, I reduce the heat to medium-low and let it simmer for 25–30 minutes, stirring occasionally, until the vegetables are very soft.
After that, I remove the parmesan rind and blend the vegetables until smooth using an immersion blender. If I use a standard blender, I carefully transfer the mixture, blend it, and return it to the pot.
I then add the pastina directly into the soup and let it cook for 8–10 minutes until al dente, stirring occasionally. If I plan to store leftovers, I cook the pasta separately and add it later when serving.
Once the pasta is ready, I turn off the heat and stir in the juice of a full lemon. I taste the soup and adjust the seasoning or add more lemon juice if I want extra brightness. If the soup feels too thick, I add a bit more broth.
Finally, I ladle the soup into bowls and finish it with parmesan, black pepper, and any optional toppings I like.
Servings and Timing
This recipe makes 6 servings. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes
Variations
I sometimes switch things up depending on what I have on hand. I like using different small pasta shapes instead of pastina for a slightly different texture. If I want more protein, I stir in shredded chicken or white beans. For a vegetarian version, I stick with vegetable broth and skip the parmesan rind or use a vegetarian alternative. I also enjoy adding spinach or kale at the end for extra greens.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. If the pasta is already mixed in, it tends to absorb broth, so I add extra liquid when reheating. When I reheat, I warm it gently on the stovetop or in the microwave, stirring occasionally. If I’ve kept the pasta separate, I combine it with the soup just before serving for the best texture.
FAQs
Can I make this soup ahead of time?
I often make it ahead, but I prefer cooking the pasta separately and adding it when serving to prevent it from getting too soft.
Can I freeze this soup?
I freeze the soup base without the pasta. When I’m ready to eat it, I thaw it and cook fresh pasta to add in.
What can I use instead of pastina?
I like using any small pasta such as orzo, ditalini, or even broken spaghetti.
Is the parmesan rind necessary?
I find it adds depth of flavor, but I skip it if I don’t have one and the soup still tastes great.
How do I make it vegetarian?
I simply use vegetable broth and omit the parmesan rind or use a vegetarian-friendly alternative.
Can I add protein to this soup?
I sometimes add shredded chicken, turkey, or beans to make it more filling.
Why is my soup too thick?
The pasta absorbs liquid as it sits, so I add more broth when reheating to loosen it.
Can I skip blending the vegetables?
I can, but blending gives the soup its signature creamy texture without adding cream.
How much lemon should I add?
I usually start with one lemon and adjust to taste depending on how bright I want the flavor.
What toppings work best?
I love topping it with freshly grated parmesan, black pepper, olive oil, and parsley for extra flavor.
Conclusion
I always come back to this Italian Penicillin Soup when I want something simple, nourishing, and deeply comforting. It’s easy to prepare, incredibly versatile, and perfect for any day when I need a warm and satisfying meal.
A cozy and nourishing Italian-inspired soup made with tender vegetables, pastina, and a bright touch of lemon. Smooth, comforting, and perfect for any day you need a warm, satisfying meal.
Ingredients
3 Tbsp olive oil
3 large carrots, peeled and roughly chopped
1 yellow onion, quartered
5 cloves garlic, peeled
3 ribs celery, halved
1 tsp salt
black pepper
parmesan rind, optional
8 cups chicken or vegetable broth
1 1/4 cup pastina, or other small pasta shape
1 lemon, more as desired
freshly grated parmesan (for serving)
drizzle of olive oil, optional (for serving)
chopped parsley, optional (for serving)
Instructions
Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until vegetables begin to lightly brown.
Add parmesan rind (if using) and broth. Cover and bring to a gentle boil, then reduce heat to medium-low and simmer for 25–30 minutes until vegetables are very soft.
Remove the parmesan rind. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender and return to the pot.
Add pastina and cook for 8–10 minutes until al dente, stirring occasionally. (For storage, cook pasta separately and add when serving.)
Turn off heat and stir in the juice of one lemon. Taste and adjust seasoning or add more lemon juice if desired. Add extra broth if the soup is too thick.
Ladle into bowls and top with grated parmesan, black pepper, olive oil, and parsley as desired.
Notes
Cook pasta separately if planning to store leftovers to prevent it from absorbing too much liquid.
Use vegetable broth and omit parmesan rind for a vegetarian version.
Add shredded chicken, turkey, or white beans for extra protein.
Try different small pasta shapes like orzo or ditalini.
Add spinach or kale at the end for extra greens.
Store in the refrigerator for up to 4 days; add broth when reheating if thickened.
