Italian Penicillin Soup Recipe — A Cozy, Healing Bowl of Comfort from Nonna’s Kitchen

When cold weather hits or your throat feels scratchy, nothing soothes quite like a bowl of Italian Penicillin Soup. This beloved “cure-all” (aka Nonna’s Penicillin Soup) blends hidden vegetables, fragrant garlic, and tiny pasta for a bowl that’s gentle yet hearty. In this recipe, you’ll find how to turn simple ingredients like carrots, celery, onion, and broth into a golden, silky broth that feels like medicine for the soul—yet is truly food.

In about 20 minutes of prep and 30 minutes of cooking, you’ll have a nourishing soup that’s perfect as a light dinner, lunch, or when you’re under the weather. It’s not just comfort food—it’s a smart way to sneak in vegetables for kids or picky eaters. This version balances ease and flavor, with tips to save time (blending right in the pot, cooking pasta separately) and optional variations to suit your pantry.

You’ll love how the flavors meld, how the texture is silky but not too thick, and how this dish restores you from the inside out. Let me walk you through what makes this recipe special, how to adapt it, and all the steps you need to succeed—even if you’ve never made a blended soup before.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 4–6
Difficulty: Easy

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What Makes This Italian Penicillin Soup Special?

• Hidden Vegetables for Gentle Nutrition
  The carrots, celery, onion, and garlic are mostly blended into the broth, so you get the benefits without giant chunks. (Great for kids or when you’re sick.)

• Silky, Smooth Yet Lively Texture
  It’s not overly creamy—just smooth enough to feel comforting, with fine bits of flavor and sheen from olive oil or butter.

• Tiny Pasta That Brings Joy, Not Bulk
  The use of pastina (tiny star, acini di pepe, or similar) adds texture without overwhelming the broth. You cook it separately or just in time to avoid over-softening.

• Time-Saving Secrets Built In
  Use an immersion blender to blend right in the pot (no transferring), reserve a small amount of veggies to stir back in for texture, and cook pasta near serving time so nothing gets soggy.

• Customizable & Flexible
  Want it vegan? Use vegetable broth. Prefer extra protein? Add shredded chicken or beans. Craving color? Stir in a pinch of turmeric or fresh herbs.

You should try this version because it strikes a sweet balance: nourishing but mild, cozy but light. The tips and techniques (like blending in place, reserving bits, cooking pasta last) let even a beginner make it quickly and confidently.

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Ingredient Notes

Here’s a breakdown of the key ingredients, what they do, and how you can swap them:

• Carrots
  Provide sweetness, body, and a golden hue. You can substitute with butternut squash or pumpkin (watch for cooking time differences).

• Celery stalks
  Add depth and a hint of savory vegetal flavor. If you don’t love celery, you can reduce the amount or use a mild fennel stalk.

• Onion (sweet or yellow)
  Lays the aromatic foundation. Shallots or white onion can work too—just adjust sweetness.

• Garlic (cloves)
  Adds warmth and subtle punch. Roasted garlic is an option for milder flavor.

• Broth (chicken or vegetable)
  The liquid base. A low-sodium broth gives you control over salt. Swap for water + bouillon if needed.

• Pastina (tiny pasta: stars, acini di pepe, stelline)
  Adds a comforting bite. Use orzo, mini shells, ditalini, or gluten-free small pasta if desired. Be cautious: pasta absorbs broth over time.

• Olive oil or butter
  For sautéing and enriching. For vegan version, use extra virgin olive oil or plant-based butter.

• Salt & freshly ground black pepper
  Essential for seasoning. Adjust toward the end.

• Optional extras / special items

  • Parmesan rind: toss it in while simmering for extra umami (remove before blending)

  • Fresh herbs like thyme or rosemary

  • Turmeric or ginger: adds warmth, color, and a slight medicinal note

  • Heavy cream or a splash of milk: for a richer finish

  • Immersion blender (preferred) or standard blender

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How To Make Italian Penicillin Soup

1. Sauté the aromatics (Step 1)
   In a large pot over medium heat, warm 2 tablespoons olive oil (or 1 Tbsp oil + 1 Tbsp butter). Add 1 large diced onion and a pinch of salt. Cook until translucent, about 4–5 minutes. Add 4–6 garlic cloves (minced) and stir 1–2 more minutes until fragrant (don’t let garlic brown).

2. Add carrots and celery, then simmer (Step 2)
   Add 3–4 carrots (peeled, diced) and 2–3 celery stalks (sliced). Pour in 6–8 cups broth. If using, toss in a Parmesan rind, a sprig of thyme, or pinch of turmeric/ginger now. Bring to a gentle boil, then reduce to low simmer, cover, and cook 20–25 minutes or until vegetables are very soft.

3. Reserve some vegetables, then blend (Step 3)
   Using a slotted spoon, remove about 1–2 cups of cooked veggies and set aside (they’ll rejoin the soup later). Remove and discard any herb sprigs or cheese rind. Use an immersion blender to purée the remaining soup in the pot until smooth and velvety. (If using a standard blender, let the mixture cool slightly, vent the lid, and blend in batches.)

4. Bring back the broth and reheat (Step 4)
   Return the puréed broth to low heat. Add back the reserved veggies. Taste, adjusting salt and pepper. If using, stir in 1 Tbsp butter or splash of cream.

5. Cook pastina separately (Step 5)
   In a separate pot of salted boiling water, cook ½ to 1 cup pastina (or your choice of tiny pasta) until al dente (usually 5–7 minutes—check package). Drain and toss with a little bit of butter or oil to prevent sticking.

6. Assemble and serve (Step 6)
   Place ½ cup cooked pastina into each bowl. Ladle hot broth over top. Garnish with fresh parsley, grated Parmesan, or a drizzle of olive oil and crack of black pepper. Serve immediately.

Tips & what to look for:

• The blended broth should be golden-orange, silky with no large lumps.

• The reserved veggies give textural interest when stirred back in.

• Cook pasta just before serving so it doesn’t soak up all liquid.

• Taste and adjust: always season at the end.

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Storage Options

• Room temperature (short term):
  Let the soup cool for about 30 minutes before covering loosely. Eat within 1–2 hours (only safe if ambient conditions are cool).

• Refrigeration guidelines:
  Store in airtight containers for 3–4 days. If pasta is already in, it may absorb more broth and soften. Best practice: store pasta and soup separately.

• Freezing instructions:
  Freeze the soup base (without pasta) in freezer-safe containers up to 2–3 months. Leave headspace for expansion. Thaw overnight in fridge.

• Reheating tips:
  Reheat in a pot over low–medium heat, stirring occasionally. If too thick, add a bit of broth or water. If pasta is added already and has softened, you can cook new pasta separately and mix when serving for better texture.

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Variations and Substitutions

• Shredded Chicken Version
  Add 1–2 cups cooked shredded chicken (rotisserie or poached) to boost protein and make it more filling.

• Vegan / Dairy-free Option
  Use vegetable broth. Skip butter, use olive oil. Omit cream or use coconut milk or plant-based cream.

• Turmeric-Ginger Boost
  Add ½ teaspoon ground turmeric and ½ inch peeled ginger to the pot for extra warmth and color (these also bring mild anti-inflammatory benefits).

• Herb-forward Adaptation
  Stir in basil, oregano, or rosemary at the end. Or top with fresh lemon juice and parsley for brightness.

• Seasonal Twist: Pumpkin or Butternut
  Replace half the carrots with diced pumpkin or butternut squash. Adjust simmer time until both vegetables are tender.

• Low-Carb Option
  Replace pasta with small cauliflower florets or simmered white beans (though texture will change).

• Spicy Kick
  Add a pinch of red pepper flakes, or a diced fresh chili, when sautéing the aromatics for a gentle heat.

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Frequently Asked Questions

Can I make this soup ahead of time?
Yes. Prepare the full soup (without pasta) and cool it. Store in the fridge up to 3 days or freeze. Cook or add pasta fresh when serving.

What pasta can I use instead of pastina?
You can use orzo, acini di pepe, stelline, mini shells, ditalini, or any small shape. Just reduce quantity so you don’t overwhelm the broth.

My soup is too thick—how do I thin it?
Add more broth or hot water, a splash at a time, and stir until your desired consistency. Reheat gently.

Why did my pasta soak up too much broth?
If pasta is cooked too early or left in the soup, it absorbs liquid. To avoid that, cook pasta just before serving or keep it separate until plating.

Can I blend everything, including the pasta?
You could, but then pasta becomes mushy and you lose the delicate texture. Better to blend only vegetables and stir in cooked pasta.

How do I adjust saltiness?
Use low-sodium broth and wait until after blending to taste and adjust salt. You can always add more—but you can’t subtract.

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I hope this recipe brings warmth, comfort, and healing to your table. Try making this Italian Penicillin Soup on a chilly evening or when someone needs a little care. If you do, I’d love to hear how yours turned out—share a photo, your twist, or what you changed. Buon appetito!

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