Italian Penicillin Soup

This golden-hued Italian penicillin soup transforms humble vegetables into a comforting bowl of warmth that soothes both body and soul. Brimming with nourishing ingredients and tender pastina, this vegan version comes together in just 30 minutes, making it perfect for those days when you're feeling under the weather or simply craving a bowl of comfort.

Making this soup has become my go-to remedy during cold winter months. My kitchen fills with the most incredible aroma as the vegetables simmer, and even my vegetable-suspicious nephew asks for seconds when this is bubbling on the stove.

Essential Ingredients

• Fresh garlic and onions: Choose firm bulbs with no soft spots - these create the foundational flavor that makes the broth sing
• Fresh ginger root: Look for pieces that are firm and fragrant, avoiding any wrinkled or moldy spots. The ginger adds warming notes and digestive benefits
• Carrots: Select bright orange carrots that feel firm and crisp - they'll give the soup its signature golden color and natural sweetness
• Celery: Pick bunches with crisp, bright green stalks. Even if you're not a raw celery fan, it mellows beautifully in this soup and adds essential depth
• Pastina: These tiny star-shaped pasta pieces are traditional, but any small pasta shape works beautifully

Behind every bowl of this soup is a cherished memory of my grandmother teaching me how important fresh, quality ingredients are. She would always say the better the ingredients, the more love the soup could hold.

Pin it

Detailed Cooking Instructions

Step 1:

Begin by bringing your broth or water to a gentle boil in a large, heavy-bottomed pot. The heavy bottom prevents scorching and helps distribute heat evenly throughout the cooking process

Step 2:

Prepare your vegetables while the liquid heats - dice the onions and celery into uniform pieces about 1/4 inch in size for even cooking. Mince the garlic finely and grate the ginger fresh

Step 3:

Add all vegetables to the boiling liquid, along with a generous pinch of salt. Watch as the broth begins to take on a golden hue from the carrots

Step 4:

Reduce heat to maintain a gentle simmer. Cover partially with a lid, allowing some steam to escape while keeping the heat trapped. Let this magic happen for 25 minutes

Step 5:

Meanwhile, cook your pastina in a separate pot of salted water. Keeping it separate prevents the pasta from absorbing too much broth and becoming mushy

Step 6:

Once vegetables are tender enough that they easily yield to a fork, carefully transfer them to your blender using a slotted spoon

Step 7:

Add 2 cups of the golden broth to the blender. Let it cool slightly before blending to prevent pressure buildup. Blend until silky smooth

Step 8:

Return the pureed mixture to your pot, stirring gently to combine. Taste and adjust seasoning

Step 9:

Serve by placing a portion of cooked pastina in each bowl and ladling the hot, golden broth over top. Finish with fresh black pepper and chopped parsley

Additional Insights and Benefits

The natural healing power of this soup goes far beyond its comforting warmth. Each ingredient has been thoughtfully chosen for both flavor and nourishment:

• Fresh ginger and garlic work together as natural immune boosters, helping your body fight off seasonal ailments
• The combination of carrots and celery provides essential vitamins and minerals that support overall wellness
• This soup is naturally anti-inflammatory, making it perfect for those feeling under the weather
• The gentle cooking process preserves the nutrients while making them easily digestible

Growing up, my mother would add extra ginger when any of us felt a cold coming on. The warming sensation would instantly make us feel better, and to this day, that spicy ginger bite remains my favorite part of this soup.

Serving and Storage

A bowl of Italian penicillin soup becomes even more special with thoughtful presentation. Consider serving it with crusty whole grain bread for dipping, or a light drizzle of high-quality olive oil on top. The soup keeps well in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep or having on hand when needed.

Making It Your Own

This versatile soup welcomes personal touches. Try adding a handful of fresh spinach just before serving for added nutrients, or stir in some cooked white beans for extra protein. The base recipe is incredibly forgiving and adaptable to what you have on hand or what your body is craving.

Pin it

Seasonal Variations

As the seasons change, this soup can evolve with them. In summer, lighten it up with fresh herbs and lemon zest. During fall, incorporate some sweet potato or butternut squash. Winter versions might include extra garlic and ginger for added warmth, while spring welcomes tender new vegetables.

After years of making this soup, I've found it's more than just a recipe - it's a form of care we can give ourselves and others. Whether you're feeling under the weather or simply need a comforting bowl of goodness, this Italian penicillin soup never fails to provide what's needed. The simplicity of its ingredients combined with the magic of slow simmering creates something truly special. Every time I make it, I'm reminded of how the simplest foods often bring the most comfort.

Frequently Asked Questions

→ Why is it called Italian Penicillin?

Like chicken soup (Jewish penicillin), it's a comforting soup traditionally served when feeling unwell.

→ What's pastina?

Tiny star-shaped pasta, but you can substitute any small pasta shape like orzo or mini shells.

→ Can I make this ahead?

Yes, but store pasta separately to prevent it from getting mushy. Combine when serving.

→ How can I make it heartier?

Add red lentils while cooking, or blend in cashews for a creamier texture.

→ Can I freeze this soup?

Freeze the broth without pasta. Cook fresh pasta when serving.