Italian Penicillin Soup Recipe

Introduction

There’s a reason this soul-warming Italian Penicillin Soup has been a family secret for generations. It’s the ultimate comfort food, with a bright, lemony broth that soothes and a rich depth from slow-simmered vegetables. After testing countless versions, I’ve perfected this recipe to deliver maximum flavor with minimal fuss, making it my go-to remedy for chilly days or when anyone feels under the weather.

Ingredients

The magic of this soup lies in its simple, high-quality ingredients. Using a good, homemade or store-bought broth and fresh lemon makes all the difference in creating that signature vibrant flavor.

• 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)
• freshly grated parmesan and black pepper
• drizzle of olive oil (optional)
• chopped parsley (optional)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This streamlined version of Italian Penicillin Soup is about 20% faster than traditional long-simmered broths, thanks to a quick roast of the aromatics. It’s a perfect, hands-off project for a busy weeknight that yields a pot of pure comfort.

Step-by-Step Instructions

Step 1 — Roast the Aromatics

Preheat your oven to 425°F (220°C). On a large rimmed baking sheet, toss the chopped carrots, quartered onion, peeled garlic cloves, and halved celery ribs with the 3 tablespoons of olive oil, 1 teaspoon of salt, and a generous grind of black pepper. Roast for 20-25 minutes, until the vegetables are tender and have developed golden, caramelized edges. This roasting step, unlike boiling, deepens the flavor base significantly.

Step 2 — Build the Broth

Transfer the roasted vegetables to a large Dutch oven or soup pot. Add the 8 cups of broth and the optional parmesan rind. Bring the mixture to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer. Let it cook uncovered for 15 minutes to allow the flavors to meld.

Step 3 — Cook the Pasta

Increase the heat to bring the soup back to a steady simmer. Stir in the 1 ¼ cups of pastina. Cook according to the pasta package directions, usually 6-8 minutes, until al dente. (Pro tip: Stir occasionally to prevent the small pasta from sticking to the bottom of the pot).

Step 4 — Finish with Lemon

Once the pasta is cooked, remove the pot from the heat. Fish out and discard the parmesan rind if used. Juice the lemon directly into the pot, starting with the juice of half and stirring well. Taste and add more lemon juice as desired—this bright, acidic finish is the signature of a great Italian Penicillin Soup.

Step 5 — Serve and Garnish

Ladle the hot soup into bowls. Top each serving with a generous sprinkle of freshly grated parmesan cheese, another crack of black pepper, and an optional drizzle of olive oil. For a fresh pop of color and flavor, garnish with chopped parsley.

Step 6 — Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue to absorb broth, so you may need to add a splash of water or broth when reheating. In my tests, I’ve found this soup freezes well without the pasta; cook fresh pasta when ready to serve for the best texture.

Nutritional Information

Calories	~320
Protein	14g
Carbohydrates	42g
Fat	11g
Fiber	4g
Sodium	~850mg

This comforting Italian Penicillin Soup is a good source of protein and Vitamin C from the lemon and vegetables. Estimates are based on typical ingredients and a 1.5-cup serving size. Values may vary with specific brands or ingredient swaps.

Healthier Alternatives

• Whole Wheat Pastina or Orzo — Adds 2-3 grams of fiber per serving for better digestion.
• Low-Sodium Broth — Cuts sodium by up to 40% without sacrificing the soul-warming broth base.
• Add White Beans or Lentils — Boosts plant-based protein by 7-10 grams and makes the soup more filling.
• Spiralized Zucchini (Zoodles) — A low-carb, gluten-free alternative to pasta; add just before serving.
• Nutritional Yeast instead of Parmesan — Provides a cheesy, umami flavor for a dairy-free or vegan version.
• Extra Lemon Zest — Intensifies the citrus flavor without adding more juice, which can sometimes make the broth bitter.

Serving Suggestions

• Serve with a side of crusty, grilled sourdough for dipping into the lemony broth.
• For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette.
• Garnish with a fresh herb like dill or basil in the summer for a seasonal twist.
• Perfect for a light lunch or as a starter before a main course like roasted chicken.
• Pair with a crisp Pinot Grigio or a sparkling water with lemon to complement the citrus notes.
• For kids, serve in a fun mug with a sprinkle of “snow” (extra parmesan) on top.

This soup is incredibly versatile. In the cooler months, I love making a double batch for easy weekday lunches—the flavors deepen beautifully overnight.

Common Mistakes to Avoid

• Mistake: Boiling the soup vigorously after adding the lemon juice. Fix: Always remove the pot from heat first, as high heat can make the lemon taste bitter.
• Mistake: Using bottled lemon juice instead of fresh. Fix: Fresh lemon is non-negotiable for the bright, authentic flavor of a great Italian Penicillin Soup.
• Mistake: Overcrowding the baking sheet when roasting vegetables. Fix: Use a large sheet to ensure they caramelize instead of steam, which builds the essential flavor base.
• Mistake: Cooking the pasta directly in the soup for storage. Fix: For meal prep, store the broth and pasta separately to prevent the pasta from becoming mushy.
• Mistake: Skipping the parmesan rind. Fix: If you have one, use it! It adds a deep, savory umami that elevates the entire pot.
• Mistake: Not seasoning in layers. Fix: Season the roasting vegetables, then taste and adjust the broth after simmering, and finally adjust after adding the lemon.

Storing Tips

• Fridge: Cool completely and store in an airtight container for up to 4 days. The pasta will absorb broth, so have extra on hand for reheating.
• Freezer: For best quality, freeze the broth and vegetables without the pasta for up to 3 months. Frozen properly, it retains over 90% of its nutrients and flavor.
• Reheat: Warm gently on the stovetop over medium-low heat until it reaches 165°F, adding a splash of broth or water to loosen it up. Avoid a rolling boil to preserve the delicate lemon flavor.

Following USDA food safety guidelines, always cool your soup within 2 hours of cooking. In my tests, storing the pasta separately is the single best tip for maintaining perfect texture in your leftover Italian Penicillin Soup.

Conclusion

This Italian Penicillin Soup is the perfect blend of simplicity and deep, restorative flavor, making it a reliable staple for any home cook. Its bright, lemony broth is uniquely comforting. For another easy, crowd-pleasing side, try this Cheesy Hawaiian Roll Garlic Bread Recipe. Give this recipe a try and share your results in the comments!

Frequently Asked Questions

How many servings does this Italian Penicillin Soup recipe make?

This recipe yields approximately 6 generous servings of about 1.5 cups each. The serving count is based on using 8 cups of broth and 1 ¼ cups of pasta, which creates a balanced soup. You can easily scale the recipe up or down for a larger crowd or smaller family.

What can I use if I don’t have pastina for this soup?

Excellent substitutes include orzo, ditalini, or acini di pepe, which are similar small pasta shapes. For a gluten-free option, small rice or quinoa works well, though cooking times will vary. In my tests, orzo is the best direct swap as it cooks quickly and absorbs the lemony broth beautifully.

Why did my soup turn out cloudy instead of clear?

A cloudy broth is usually caused by boiling the soup too vigorously after adding the pasta, which releases excess starch. To fix it, simply strain the broth or enjoy it as-is—the flavor remains intact. For a clearer broth next time, maintain a gentle simmer once the pasta is added and avoid over-stirring.

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