Easy Italian Penicillin Soup Recipe

My grandma didn’t keep medicine in a cabinet; she kept it simmering on the stove. This Italian Penicillin Soup is my loving name for her ultimate “cure-all.” Whenever one of us had the sniffles or just needed a little extra love, she’d make this grandma’s chicken soup. It’s a comfort food soup packed with tiny pastina, tender chicken, and a rich, golden broth that just makes you feel better, body and soul.

What makes this italian penicillin soup viral on Instagram is how it’s packed with nutrients and vegetables but you really wouldn’t know it because you blend all the veggies up. Italian nonnas call this cozy little noodle soup “Italian Penicillin” because of its healing properties. This chicken pastina soup with nourishing chicken broth is pure comfort in a bowl. The simmered vegetables blended into broth create a silky base, and the small pasta shape pastina makes it incredibly soothing. This comforting soup for cold weather is exactly what you need when you’re feeling sick.

Why You’ll Love This Italian Penicillin Soup

1. Actually Helps You Feel Better – This italian penicillin soup benefits your immune system with nutrient-rich vegetables, anti-inflammatory ginger and garlic, and healing chicken broth. It’s not just comfort food, it’s genuinely nourishing when you’re sick. The warm broth is soothing for sore throats and the vegetables provide vitamins your body needs.

2. Hidden Vegetables for Picky Eaters – The soup is packed with onion garlic celery carrots but you blend them all up so there are no chunks. This hidden-vegetable broth means even picky eaters will happily eat their vegetables without knowing it. It’s one of those soup when sick recipes that everyone will actually want to eat.

3. Quick and Easy to Make – Despite tasting like it simmered all day, this comes together in about 30-40 minutes. It’s one of those quick soup recipes healthy enough to make when you’re sick but easy enough to make even when you don’t feel well. Plus, it makes enough for leftovers so you can rest instead of cooking again.

Ingredients for Italian Penicillin Soup

This italian penicillin recipe uses simple, wholesome ingredients to create healing soup. You’re making Italian Nonna’s traditional remedy with vegetables and pasta.

What You’ll Need

For the Soup Base:

• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 4 cloves garlic, smashed
• 3 large carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 1-inch piece fresh ginger, peeled and sliced
• 8 cups chicken broth (or vegetable broth for vegan)
• 1 Parmesan rind (optional but recommended)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Pastina:

• 1 cup pastina or other small pasta (acini di pepe, orzo, or stars)
• 2 eggs, beaten (optional for italian penicillin soup with egg)
• 1/2 cup grated Parmesan cheese
• Fresh parsley for garnish
• Extra virgin olive oil for drizzling

Optional Add-Ins:

• 2 cups shredded cooked chicken for italian penicillin soup with chicken
• Fresh lemon juice
• Spinach or kale

Why These Ingredients Matter

Onion Garlic Celery Carrots – These four vegetables are the foundation of the soup and provide incredible healing properties. Onions and garlic are anti-inflammatory and immune-boosting, while carrots provide vitamin A and celery adds minerals. When blended together, they create a naturally sweet, rich broth without any cream.

Parmesan Rind – This is the secret ingredient that makes the broth taste so rich and complex. As it simmers, the Parmesan rind releases savory, umami flavor that makes the soup taste like it cooked for hours. Save your Parmesan rinds in the freezer just for soups like this.

Small Pasta Shape Pastina – Pastina means “little pasta” in Italian and it’s the traditional pasta for this soup. The tiny shapes are easy to eat when you’re sick and they absorb the flavorful broth. If you can’t find pastina, use acini di pepe, orzo, or any small pasta shape.

Instructions for Making Italian Penicillin Soup

Step-by-Step Directions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, celery, smashed garlic, and sliced ginger. Sauté for 8-10 minutes until the vegetables are softened and fragrant.

Step 2: Pour in the chicken broth and add the Parmesan rind, bay leaves, thyme, salt, and pepper. Bring to a boil.

Step 3: Reduce heat to low and simmer for 20-25 minutes until the vegetables are very tender and the flavors have melded together.

Step 4: Remove the bay leaves, Parmesan rind, and any large ginger pieces. Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches and blend until smooth.

Step 5: Return the blended soup to the pot over medium heat. Bring it back to a gentle simmer.

Step 6: Add the pastina and cook according to package directions, usually 6-8 minutes, until tender.

Step 7: If making italian penicillin soup with egg, slowly drizzle the beaten eggs into the soup while stirring constantly. The eggs will create silky ribbons throughout the soup.

Step 8: Stir in the grated Parmesan cheese until melted and incorporated.

Step 9: If adding chicken for italian penicillin soup with chicken, stir in the shredded chicken now and heat through.

Step 10: Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh parsley, extra Parmesan, and a drizzle of olive oil.

Hint: This Italian Nonna’s penicillin soup pairs perfectly with creamy garlic pasta for a complete Italian meal, or serve it as a starter before smashburger quesadilla for a fusion dinner.

My Italian Penicillin Soup Journey

I first made this soup when I caught a terrible cold and couldn’t stomach anything heavy. I remembered seeing this italian penicillin soup instagram recipe going viral and decided to try it. The first spoonful was exactly what I needed, warm and soothing but not heavy. When Grandma came to check on me and saw what I was eating, she smiled and said, “Jazzy, this is what Italian mothers have been making for centuries. We call it penicillin soup because it really does help you heal. The vegetables give you nutrients, the broth keeps you hydrated, and the warmth opens up your sinuses.”

She was absolutely right. I felt better after just one bowl, and by the next day I was already recovering. Now this is my go-to for soups to help when sick, and I make it at the first sign of a cold. It’s become one of those soup dinner recipes I recommend to everyone because it’s so much better than canned soup. Every time I make it, I think about how food really can be medicine, and how Italian nonnas have known this all along. This recipe proves that the best remedies are often the simplest, most traditional ones.

Substitutions for Italian Penicillin Soup

Italian Penicillin Soup Crockpot – Make this in a slow cooker by adding all the vegetables and broth to the crockpot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Blend until smooth, then add the pastina and cook on HIGH for 15 minutes until tender. This italian penicillin soup recipe crockpot version is perfect for hands-off cooking.

Italian Penicillin Soup Instant Pot – Use the sauté function to cook the vegetables, then add broth and pressure cook on high for 10 minutes with natural release. Blend until smooth, then add pastina and cook on sauté mode for 8 minutes. This italian penicillin soup instant pot method is faster than stovetop.

Italian Penicillin Soup Recipe with Orzo – Replace pastina with orzo for italian penicillin soup with orzo. Orzo is slightly larger but still small enough to be comforting. Cook it according to package directions, usually 8-10 minutes.

Vegan Italian Penicillin – Use vegetable broth instead of chicken broth and skip the eggs and Parmesan. Use nutritional yeast for a cheesy flavor without dairy. This makes amazing soup recipes non dairy that are still incredibly flavorful.

Variations on Italian Penicillin Soup

Italian Penicillin Soup All Recipes Style – Add Italian sausage and kale for a heartier version similar to italian penicillin soup all recipes. Brown the sausage first, then proceed with the recipe and add kale at the end.

Lemon Italian Penicillin – Add the juice and zest of one lemon at the end for a bright, tangy version. The lemon adds vitamin C and makes it even more refreshing when you’re sick.

Garlicky Version – Double or triple the garlic for extra immune-boosting properties. Roasted garlic would be amazing blended into the broth for even more depth.

Green Italian Penicillin – Add spinach, kale, or zucchini to the vegetable mix before blending. This adds even more nutrients and vitamins while keeping the soup smooth and green.

Italian Penicillin Soup Recipe Easy – Use pre-cut frozen vegetables and boxed broth for the quickest version. This italian penicillin soup recipe easy enough to make even when you’re feeling awful, similar to how easy creamy crock pot ranch chicken or sweet hawaiian crockpot chicken are for busy days.

Equipment for Italian Penicillin Soup

Large Pot or Dutch Oven – A 6-8 quart pot is perfect for making a big batch. Dutch ovens work especially well because they distribute heat evenly and the heavy lid traps moisture.

Immersion Blender – This is the easiest way to blend the soup right in the pot. No transferring to a blender, no mess. An immersion blender makes this recipe so much easier and safer.

Regular Blender (Alternative) – If you don’t have an immersion blender, use a regular blender. Let the soup cool slightly and blend in batches, filling the blender only halfway. Hold the lid with a towel to prevent hot liquid from splashing.

Ladle – For serving the soup into bowls. A deep ladle works best for this brothy soup.

Storage Tips for Italian Penicillin Soup

Refrigerator Storage – Store the soup without the pastina in an airtight container for up to 5 days. Cook fresh pastina when you’re ready to eat. If the pastina is already in the soup, store for up to 3 days, but note it will absorb liquid and get softer.

Reheating Tips – Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if it’s too thick. You can also microwave individual portions for 2-3 minutes, stirring halfway through.

Freezer Storage – Freeze the blended soup base (without pastina, eggs, or chicken) for up to 3 months. Thaw overnight in the fridge, reheat, then add the pastina and cook fresh. This makes it perfect for having on hand when you get sick.

Make-Ahead for Sick Days – Make a big batch and freeze in individual portions. When you’re sick, just thaw, heat, cook some fresh pastina, and you have healing soup in minutes without having to cook when you don’t feel well.

Grandma’s Secret for Italian Penicillin Soup

Grandma taught me the most important trick for making this soup truly healing. “Jazzy,” she said while watching me make a batch, “the secret is to add a little bit of fresh ginger. Italian nonnas always use ginger in their penicillin soup because it helps with nausea, reduces inflammation, and adds warmth. Don’t use too much or it overpowers everything, just a small piece simmered with the vegetables.”

She was absolutely right. The ginger adds this subtle warmth that you barely notice but it makes such a difference in how soothing the soup is. Her other secret is to finish each bowl with really good extra virgin olive oil and freshly cracked black pepper. She says the good olive oil adds healthy fats that help you absorb all the vitamins in the vegetables, and the black pepper aids digestion. These simple finishing touches turn good soup into Italian Nonna’s penicillin soup that really does help you heal faster.

FAQ about Italian Penicillin Soup

Conclusion

I hope this pot of “Italian Penicillin” brings as much comfort and warmth to your family as it has to mine. It’s a delicious, bubbling reminder that the best remedies aren’t prescribed, they’re passed down.

If you love Italian soups, check out this classic Italian Wedding Soup from Allrecipes for another comforting Italian tradition.

Give this italian penicillin soup recipe a try and let me know what you think. Grandma and I love hearing about how this soup helped you feel better!