Looking for a comforting, healing, and nourishing soup when you’re feeling under the weather? Enter the famous Italian Penicillin Soup, a smooth, velvety twist on classic pastina that’s long been a go-to for Italian families during sick days. Often referred to as “Italian grandmother’s remedy,” this delicious bowl of broth-soaked pastina, blended veggies, and fragrant garlic-onion base is more than just soul food—it’s a plant-based immune booster. Whether you’re recovering from a cold, nursing a sore throat, or just craving a cozy dish packed with nutrients, this soup delivers warmth in every spoonful.
Don’t miss our creamy broccoli cheese soup recipe if you love healthy, comforting bowls that are rich in flavor.
JUMP TO
Table of Contents
What Is Italian Penicillin Soup and Why Is It So Powerful?
The Origins of “Italian Penicillin”
This soup earns its name from the way it comforts and heals like medicine. In Italian households, pastina soup has been a childhood staple for generations, often referred to as “penicillin” not because it contains actual medicine—but because of its near-magical power to soothe when you’re sick. While the classic version was made with chicken broth and tiny pasta stars, today’s Italian penicillin soup recipes often use pureed vegetables to achieve a creamy texture, delivering plant-based nutrients without compromising taste.
The tradition may vary slightly from region to region in Italy, but the intention remains the same: deliver comfort, hydration, and warmth, fast.
How It Differs from Traditional Chicken Soup
Unlike traditional chicken soup, which relies on animal protein for its healing power, Italian penicillin soup focuses on a plant-forward broth enhanced with sautéed aromatics and starchy pastina. Blending sautéed celery, carrots, garlic, and onion creates a velvety consistency, making it easy to digest while still satisfying. The result? A lighter, vegan-friendly alternative that even meat-eaters enjoy.
The star of this dish is often pastina, a delicate, small pasta shape that cooks quickly and absorbs flavor beautifully. Many families turn to gluten-free options or even swap in rice or quinoa depending on dietary needs.
Want a classic twist? Discover great ideas like this old-fashioned cream of tomato soup for timeless comfort food inspiration.
When and Why It’s Used as a Natural Remedy
There’s a reason this soup is often the first thing offered to a child with the sniffles or an adult with the flu. The warm broth hydrates and soothes sore throats, the steam opens up sinuses, and the smooth consistency is gentle on an upset stomach.
Plus, the ingredients in Italian penicillin soup—like garlic, turmeric, and ginger—are known for their anti-inflammatory and immune-boosting properties. Whether it’s post-surgery recovery, flu season, or just a chilly day, this soup serves as comfort in a bowl.
Looking for inspiration? Try our easy French onion soup recipe if you’re craving deep flavors with healing benefits.
Key Ingredients That Make This Soup Healing and Delicious
Pastina – The Tiny Pasta with a Big Role
Pastina, the Italian word for “little pasta,” might look like a minor ingredient—but it’s the heart of this soup. These tiny star-shaped noodles are often the first pasta Italian children eat. In Italian penicillin soup, they create a soft, starchy base that makes the dish comforting and filling, even though it’s broth-based.
You can find gluten-free versions like brown rice stelline or swap in options like quinoa, orzo, or even cooked rice if needed. The trick is to cook the pastina separately and ladle the creamy broth over it—so the pasta doesn’t get mushy over time.
Want a cozy pasta dinner idea? Don’t miss our meat lovers pizza tortellini recipe—a comforting weeknight winner.
Onion, Garlic, and Celery – The Immunity Trio
These three ingredients do more than flavor the broth—they’re foundational to the soup’s medicinal power. Here’s how each one helps:
- Sweet onion becomes mellow and caramelized during sautéing, offering natural sweetness and richness.
- Garlic, used in generous amounts, is known for its antiviral and antibacterial properties.
- Celery adds a deep, earthy flavor and contributes vitamins, antioxidants, and hydration.
Sautéing these veggies before simmering makes all the difference. It builds depth and allows the aromatics to unlock their immune-boosting potential—without overwhelming the taste.
For another veggie-packed comfort recipe, check out our cajun potato soup that’s rich, hearty, and full of spice.
Optional Superfoods – Ginger, Turmeric, and Fresh Herbs
While traditional pastina soup sticks to basics, this modern Italian penicillin soup includes healing add-ons like:
- Fresh ginger root: Helps ease digestion and fights nausea
- Ground turmeric: Packed with curcumin, a powerful anti-inflammatory compound
- Dried thyme or parsley: Adds aroma and flavor while supporting the immune system
Adding these ingredients not only enhances the nutritional profile but also deepens the color and complexity of the soup. Just be mindful—ginger and turmeric can be strong, so adjust to taste, especially if you’re serving kids.
If you love dishes that sneak in superfoods, you’ll enjoy our zucchini fritters recipe—a crispy, veggie-forward favorite that’s great as a side or light meal.
Step-by-Step Guide to Making Authentic Italian Penicillin Soup
Sautéing for Flavor Depth
The secret to rich flavor lies in how you start. While many soup recipes toss raw veggies straight into boiling water, Italian penicillin soup takes a more thoughtful approach—starting with a slow sauté.
Begin by heating olive oil in a Dutch oven or deep pot. Add chopped sweet onion, a bit of salt, and black pepper. Sauté for about 5 minutes until the onion becomes translucent and fragrant. Next, add the entire head of peeled garlic cloves and cook low and slow for another 10 minutes. This mellow heat softens the sharp bite of garlic, transforming it into something smooth, slightly sweet, and deeply flavorful.
Finally, add in rough-chopped carrots and celery. Sauté another 5 minutes to caramelize the vegetables and create a savory base that brings everything together. Keep the pieces large—they’ll be blended later, so perfect cuts aren’t necessary.
Don’t miss our instant pot lasagna recipe if you love easy, flavor-packed Italian meals made in one pot.
Blending for Creaminess Without Cream
Once the veggies are softened, pour in filtered water—about 8 cups—and bring the pot to a boil. At this stage, you can stir in optional immune boosters: fresh ginger root, ground turmeric, and a pinch of dried thyme. Cover and simmer until the carrots are fork-tender, usually about 10 minutes.
Now for the magic: use a spider strainer or slotted spoon to scoop the veggies into a high-speed blender. Add 3 cups of the hot broth and blend until velvety smooth. Pour the mixture back into the pot and stir to combine. The result? A naturally creamy, golden-hued broth that feels indulgent without any dairy or thickeners.
The smooth texture makes this soup not only comforting, but ideal for sore throats and sensitive stomachs. It’s also toddler-approved, which makes it a family staple.
Serving Tips: How to Assemble the Perfect Bowl
Meanwhile, cook your pastina pasta in a separate pot with salted water. This helps the pasta stay firm and prevents the broth from becoming starchy. Once done, drain and set aside.
To serve, spoon about ¼ cup of cooked pastina into a bowl, then ladle hot broth over the top. Garnish with chopped parsley or a sprinkle of vegan parmesan if you like. For extra richness, stir in a splash of unsweetened coconut milk or homemade cashew cream.
If you’re prepping in advance, store the pastina separately and add it fresh to each bowl when reheating to avoid soggy pasta.
Looking for another silky comfort food? Check out our creamy garlic shrimp—it’s fast, indulgent, and packed with flavor.
Variations to Suit Every Dietary Need
Gluten-Free Italian Penicillin Soup Options
If you’re avoiding gluten, don’t worry—this soup adapts beautifully. Swap traditional pastina with gluten-free mini pasta, like brown rice stelline, quinoa, or even small lentil-based pasta. You’ll still get that comforting texture without sacrificing digestion or flavor.
Vegan and Vegetarian Substitutions
The base recipe is naturally vegan—no broth, no dairy, just whole veggies blended into creamy perfection. But if you’re looking for a little more richness, consider adding:
- Unsweetened coconut milk
- Cashew-based vegan heavy cream
- Nutritional yeast for cheesy flavor
Vegetarian? Go ahead and add a parmesan rind while simmering for depth.
Looking for inspiration? Try our pumpkin cheesecake truffles for a plant-based dessert that satisfies.
Add-Ins and Toppings to Boost Flavor and Texture
Customize your bowl with toppings and mix-ins such as:
- Sautéed mushrooms
- Cooked shredded chicken (for non-vegan)
- Baby spinach or kale stirred in before serving
- Fresh lemon juice for brightness
- Red pepper flakes for heat
Health Benefits of Italian Penicillin Soup
Nutritional Power of Each Core Ingredient
This soup is a powerhouse of nutrients:
| Ingredient | Benefit |
|---|---|
| Garlic | Antiviral, antibacterial, immune-supportive |
| Carrots | High in beta-carotene, support eye and skin health |
| Celery | Antioxidant-rich, helps reduce inflammation |
| Onion | Natural antibacterial and blood-sugar balancing |
| Ginger | Eases nausea and inflammation |
| Turmeric | Contains curcumin, boosts immune response |
Scientific Insights on Immune Support
According to the NIH, compounds in garlic and onions, such as allicin, are linked to fighting viral infections. Carrots contain cRG-I fiber, which enhances cellular immunity and reduces respiratory distress. Ginger and turmeric both contribute strong anti-inflammatory and antiviral effects, especially when paired with black pepper to increase absorption.
Why It’s Perfect for Cold, Flu, or Recovery Days
The warm broth hydrates. The silky texture soothes sore throats. The nutrients support your immune system. It’s no wonder it’s earned the nickname penicillin in Italian kitchens. Whether you’re fighting a bug or just need a reset meal, this soup delivers.
Frequently Asked Questions (FAQs)
What does Italian penicillin soup help with?
It helps ease symptoms of cold, flu, and sore throat by hydrating the body, soothing inflammation, and delivering essential vitamins and minerals.
Is pastina soup good when you’re sick?
Yes! Its smooth texture is gentle on the stomach, while garlic, carrots, and broth provide immune support and comfort.
Can you make Italian penicillin soup ahead of time?
Absolutely. Make the broth in advance and store the pastina separately. Combine just before serving for best texture.
How long does homemade pastina soup last?
Store in an airtight container for 3–4 days in the fridge. Freeze the broth for up to 3 months.
Final Thoughts: Why Italian Penicillin Soup Deserves a Place in Your Recipe Box
When you’re not feeling 100%, food should comfort and heal. This Italian Penicillin Soup does just that—gently, deliciously, and naturally. From its immune-boosting vegetables to its tender pasta base, it delivers wellness in every bite. It’s also easy to make, endlessly adaptable, and perfect for both kids and adults.
Don’t miss our creamy pumpkin pasta if you’re craving another cozy, plant-powered dinner idea that hits the spot.
PrintItalian Penicillin Soup
Italian Penicillin Soup is a comforting, immune-boosting soup made with sautéed vegetables, blended into a smooth, healing broth, and served over pastina. It’s vegan, naturally gluten-free adaptable, and perfect for cold and flu season.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large sweet onion, peeled and roughly chopped
- 2 teaspoons fine salt
- ¼ teaspoon ground black pepper
- 1 small head garlic (11 cloves), peeled
- 2 large carrots, peeled and roughly chopped
- 3 large celery stalks, roughly chopped
- 8 cups filtered water
- Optional: ¼ inch fresh ginger root, peeled
- Optional: ¼ teaspoon ground turmeric
- Optional: ½ teaspoon dried thyme
- 1 cup dry pastina pasta (gluten-free if desired)
- Optional garnish: Finely diced parsley leaves or vegan parmesan
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add chopped onion, salt, and pepper. Sauté for 5 minutes.
- Add garlic cloves and sauté on low for 10 minutes until softened and fragrant.
- Add carrots and celery. Sauté for another 5 minutes.
- Pour in 8 cups of filtered water. Add optional ginger, turmeric, and thyme. Bring to a boil, then reduce to a simmer and cover. Cook for 10 minutes or until vegetables are fork-tender.
- In a separate pot, cook pastina according to package instructions. Drain and set aside.
- Using a spider strainer, transfer vegetables to a blender. Add 3 cups of the cooking broth and blend until smooth and creamy.
- Return the blended mixture to the pot and mix with remaining broth. Stir well and adjust seasoning if needed.
- To serve, add ¼ cup of cooked pastina to a bowl and ladle hot broth over it. Garnish as desired.
Notes
- Chop vegetables large enough for easy blending transfer.
- Store soup and pastina separately to maintain texture.
- Freeze broth for up to 3 months, leaving space in the container for expansion.
- To make creamier, stir in coconut milk or cashew cream.
- Use gluten-free pastina or orzo for a gluten-free version.
