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.

Italian Penicillin Soup – The Best Healing Soup You Need Now

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
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

Italian Penicillin Soup

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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.

Author: Emily
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

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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.

Find it online: https://recipeshots.com/italian-penicillin-soup-enjoyable-recipe/