Italian Pastina Soup (Penicillin Soup)

Italian Penicillin Pastina Soup warms the soul on a chilly day or when you’re feeling under the weather. This comforting soup is packed with vegetables and small pasta, making it the perfect dish to share with family or friends. It’s simple enough for a weeknight dinner yet deliciously satisfying for a weekend brunch. The blend of herbs and fresh ingredients creates a healthful meal that tastes like a hug in a bowl.

Why Make This Recipe

This Italian Penicillin Pastina Soup deserves a spot in your cooking rotation for many reasons. It’s easy to whip up, using straightforward ingredients that you likely have on hand. Plus, it’s budget-friendly, perfect for both busy weeknights and lazy Sunday afternoons. The flexibility of this soup makes it great for everyone—beginners can follow along easily, and more experienced cooks can customize it to their liking.

“This recipe turned out even better than I expected. It’s simple, but the flavor is amazing.”

How to Make Italian Penicillin Pastina Soup

This delicious soup comes together in just a few simple steps. You’ll start by sautéing fresh vegetables, then build flavor with broth and herbs. After blending the soup for a silky texture, you’ll finish cooking the pasta right in the soup. Finally, a splash of lemon and fresh parsley brightens everything up.

Ingredients

Gather these items for your Italian Penicillin Pastina Soup:

• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 3 medium carrots (peeled & sliced)
• 3 ribs celery (diced)
• 6 cloves garlic (minced)
• 8 cups vegetable broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 small parmesan rind (optional, omit for vegan)
• 1 ½ cups pastina (ditalini, orzo, or small shells)
• Juice of 1 lemon
• ½ cup fresh parsley (chopped)
• Salt & freshly ground black pepper (to taste)
• Freshly grated Parmesan cheese (for serving)
• Optional add-ins after cooking: 1 can cannellini beans for protein or 2 cups baby spinach/kale for extra greens

Helpful Notes

• Substitutions: For a vegan version, skip the parmesan rind.
• Quality Tips: Fresh herbs make a noticeable difference.
• Optional Add-Ins: Consider adding beans for protein or greens for extra nutrition.

Directions

1. Heat olive oil in a large soup pot over medium heat.
2. Add diced onion, sliced carrots, and diced celery. Cook for about 8–10 minutes until softened and lightly golden.
3. Stir in minced garlic and cook for an additional minute.
4. Pour in vegetable broth, bay leaves, thyme sprigs, and the parmesan rind if using. Bring to a boil. Then reduce to a simmer, cover, and cook for 20 minutes to let the flavors meld.
5. Remove bay leaves, thyme sprigs, and the parmesan rind. Use an immersion blender or transfer to a countertop blender, and puree the soup until smooth and velvety. Return it to the pot.
6. Bring the blended broth back to a gentle simmer. Stir in the pastina and cook until al dente, about 8–10 minutes.
7. Stir in lemon juice and chopped parsley. Taste and season with salt and black pepper as needed.
8. Ladle into bowls, top with freshly grated Parmesan, and enjoy with warm crusty bread.

Best Ways to Enjoy It

This soup is delightful on its own, but you can enhance your meal with a few serving suggestions. Pair it with a fresh side salad or warm crusty bread to soak up the delicious broth. You can also sprinkle some chili flakes for a little kick. This dish is perfect for cozy family dinners or casual gatherings with friends.

Storage Tips

For storing leftovers, let the soup cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat on the stove over medium heat, stirring occasionally.

Helpful Tips

To get the best results with your Italian Penicillin Pastina Soup, keep a few things in mind:

• Avoid overcooking the pasta; it should be al dente when added.
• If your soup is too thick, add a bit more vegetable broth as needed.
• For deeper flavor, let the soup simmer longer, though 20 minutes is a good start.

Creative Twists

Feel free to make this soup your own by exploring different variations. Swap out the pastina for a gluten-free option or use a mix of seasonal vegetables. Try adding some lemon zest for an extra zing, or incorporate regional spices to adjust the flavor profile. You can also make it heartier by adding grains like farro or quinoa instead of pasta.

Common Questions

Can I make it ahead?

Yes! This soup stores well in the refrigerator and can be made a day or two in advance for convenience.

Can I freeze it?

Absolutely! Just allow it to cool before transferring it to a freezer-safe container.

Can I substitute an ingredient?

Certainly! Feel free to use whatever vegetables or pasta you have on hand.

Why did mine turn out dry/wet?

If your soup is dry, it may need more broth. If it’s too wet, let it simmer without a lid to reduce the liquid.

How long does it last?

In the fridge, the soup lasts about 4 days. In the freezer, it can stay good for up to 3 months.

Final Thoughts

Italian Penicillin Pastina Soup is a comforting dish full of flavor and warmth. It’s worth trying not only for its delicious taste but also for the joy it brings during meal times. Customize it to your preference, save your favorite variations, and enjoy every comforting bowl!

Italian Penicillin Pastina Soup

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A comforting soup packed with vegetables and small pasta, perfect for chilly days or when feeling under the weather.

• Author: zayn
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Soup
• Method: Cooking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 medium yellow onion (diced)
• 3 medium carrots (peeled & sliced)
• 3 ribs celery (diced)
• 6 cloves garlic (minced)
• 8 cups vegetable broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 small parmesan rind (optional, omit for vegan)
• 1 ½ cups pastina (ditalini, orzo, or small shells)
• Juice of 1 lemon
• ½ cup fresh parsley (chopped)
• Salt & freshly ground black pepper (to taste)
• Freshly grated Parmesan cheese (for serving)

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Instructions

1. Heat olive oil in a large soup pot over medium heat.
2. Add diced onion, sliced carrots, and diced celery. Cook for about 8–10 minutes until softened and lightly golden.
3. Stir in minced garlic and cook for an additional minute.
4. Pour in vegetable broth, bay leaves, thyme sprigs, and the parmesan rind if using. Bring to a boil. Then reduce to a simmer, cover, and cook for 20 minutes to let the flavors meld.
5. Remove bay leaves, thyme sprigs, and the parmesan rind. Use an immersion blender or transfer to a countertop blender, and puree the soup until smooth and velvety. Return it to the pot.
6. Bring the blended broth back to a gentle simmer. Stir in the pastina and cook until al dente, about 8–10 minutes.
7. Stir in lemon juice and chopped parsley. Taste and season with salt and black pepper as needed.
8. Ladle into bowls, top with freshly grated Parmesan, and enjoy with warm crusty bread.

Notes

For a vegan version, skip the parmesan rind. Fresh herbs make a noticeable difference.