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Italian Penicillin Soup: Simple Comfort for When You Feel Unwell

A comforting bowl of penicillin soup featuring small round pasta, diced carrots, and fresh parsley garnish in a clear broth.
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Make this classic Italian Penicillin Soup, a light, soothing broth with small pasta and vegetables, perfect for recovery or cold nights.

Ingredients

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  • 6 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/2 cup pastina or small soup pasta
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste
  • Optional: 1 cup shredded cooked chicken

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Add the minced garlic and cook for 1 minute more until fragrant. Do not let the garlic burn.
  4. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, or until the carrots are tender.
  5. Stir in the pastina and cook according to package directions, usually about 6 to 8 minutes. If using cooked chicken, add it now to heat through.
  6. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley.
  7. Season the soup generously with salt and pepper to your taste.
  8. Serve immediately while hot.

Notes

  • For a vegetarian version, use high-quality vegetable broth and omit the chicken.
  • If you prefer a smoother texture, you can blend half of the soup mixture before adding the pasta.
  • This soup freezes well; store cooled soup in airtight containers for up to three months.

Nutrition

Find it online: https://delishsymphony.com/penicillin-soup-recipe-italian-comfort/