Easy Italian Penicillin Soup (Protein‑Packed Pastina Soup to Heal & Satisfy)

This flavorful, high‑protein Italian Penicillin Soup (classic pastina soup) delivers comforting nourishment and is just what you need when someone’s under the weather , and it’s vegan‑optional and full of hidden veggies! Let me show you how to make this wellness‑boosting, protein‑powered soup that’s everyday‑friendly and family‑approved.

I wrote this cozy soup recipe one rainy afternoon when my favorite baby cousin was battling a cold and wanted something gentle yet satisfying. As we ladled that golden carrot‑veggie broth over tiny pastina stars (and snuck in rotisserie chicken for protein), she declared it her favorite “mystery soup ever.” That’s the kind of kitchen magic my family loves , simple, honest, and healing.

Prep Time 15 min, Cook Time 40 min, Total Time 55 min

Italian Penicillin Soup

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• Author: oussama
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful, high-protein Italian Penicillin Soup, perfect for comforting nourishment when someone is under the weather, vegan-optional and rich in hidden veggies.

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Ingredients

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• 2 tbsp extra virgin olive oil
• 1 tbsp butter (omit for dairy-free)
• 1 large onion, diced
• 1 large shallot, finely chopped
• 4 celery stalks, diced
• 1 large yellow bell pepper, diced
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth (or veggie broth)
• 1 lb carrots, diced
• 1 Parmesan rind (optional for depth)
• 1½ tsp kosher salt (more to taste)
• ⅓ cup uncooked pastina
• 2½–3 cups rotisserie or leftover chicken
• Grated Parmesan for serving
• Finely chopped fresh rosemary and/or thyme leaves
• Fresh ground black pepper to finish

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Instructions

1. In a large pot over medium heat, melt the olive oil and butter. Add onion, shallot, celery, and bell pepper. Stir and cook for about 5 minutes until the onion is translucent. Toss in garlic and sauté 2 more minutes.
2. Add broth, carrots, Parmesan rind (if using), and salt. Bring to a boil, then lower to a gentle simmer for 20–25 minutes, uncovered, until veggies are tender and bowl-hugging soft.
3. Remove the rind. Scoop out 2 cups of the diced veggies (set aside). Puree the rest using an immersion blender, or carefully use a regular blender.
4. Stir in the pastina and bring to boil again. Then simmer until the pasta is al dente.
5. Stir in reserved veggies and chicken, cover, and let the soup rest for 20 minutes.
6. Adjust salt to taste. Ladle into bowls and top with grated Parmesan, fresh herbs, black pepper, and enjoy!

Notes

For a vegan option, omit the chicken and use vegetable broth. Store leftovers without pastina for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 650mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 30mg

What You’ll Need (Ingredients)

• 2 tbsp extra virgin olive oil
• 1 tbsp butter (omit for dairy‑free)
• 1 large onion, diced
• 1 large shallot, finely chopped
• 4 celery stalks, diced
• 1 large yellow bell pepper, diced
• 4 garlic cloves, minced
• 8 cups low‑sodium chicken broth (or veggie broth)
• 1 lb carrots, diced
• 1 Parmesan rind (optional for depth)
• 1½ tsp kosher salt (more to taste)
• ⅓ cup uncooked pastina (tiny pasta; double if you love more noodles)
• 2½–3 cups rotisserie or leftover chicken (protein boost!)
• Grated Parmesan for serving
• Finely chopped fresh rosemary and/or thyme leaves
• Fresh ground black pepper to finish

Step‑by‑Step Cozy Instructions

Here’s how you turn simple ingredients into golden‑glow comfort:

1. Sauté aromatics: In a large pot over medium heat, melt the olive oil and butter. Add onion, shallot, celery, and bell pepper. Stir and cook for about 5 minutes until the onion is translucent. Toss in garlic and sauté 2 more minutes.
2. Simmer the veggies: Add broth, carrots, Parmesan rind (if using), and salt. Bring to a boil, then lower to a gentle simmer for 20–25 minutes, uncovered, until veggies are tender and bowl‑hugging soft.
3. Blend to silky smooth: Remove the rind. Scoop out 2 cups of the diced veggies (set aside). Puree the rest using an immersion blender , or carefully use a regular blender as per safety note about venting steam.
4. Add pasta and protein: Stir in the pastina and bring to boil again. Then simmer until the pasta is al dente (follow package instructions).
5. Rest and merge flavors: Stir in reserved veggies and chicken, cover, and let the soup rest for 20 minutes. This is the secret step for flavor‑marriage!
6. Finish & serve: Taste and adjust salt. Ladle into bowls and top with grated Parmesan, fresh herbs, black pepper , and a reminder to take a deep breath of all that aroma. Enjoy!

Betty’s Pro Tips

• Veggie texture control: Scoop veggies in big enough chunks so you can fish them out easily before blending.
• Max flavor from rind: Freeze your Parmesan rinds as they come and keep them handy , they add a magical depth.
• Pastina power: It really swells as it cooks. Trust that ⅓ cup expands , add more only if you want extra chew.
• Broth tweak: If reheating, add a splash more broth if the soup thickens too much.

Nutrition Snapshot (per serving)

• High‑Protein Fuel: ~28 g protein (Allrecipes version) Allrecipes
• Balanced Carbs: ~27 g per serving Allrecipes
• Good for Sick Days: Nutrient‑rich veggies, light texture, immune‑supporting aromatics Nourish and NestleThe Australian

Flavor Variations

• Herb lovers: Swap or mix rosemary with thyme , both complement the mellow vegetable base.
• No chicken day? Skip the meat. It’s still healing with broth and veggies for a vegan‑friendly vegetarian version.
• Spice it up: A drizzle of parsley‑garlic oil elevates each spoonful (see health edits inspiration) The Australian.

Storage & Make‑Ahead Magic

• Refrigerate leftover soup (without pastina) for up to 4 days. Pasta will absorb broth, so keep extra broth on hand.
• Freeze blended soup base (pre‑pastina) in freezer‑safe containers for quick recovery meals. Thaw, reheat, add pasta, and serve.

Learn From Mistakes (Betty‑tested!)

One time I pureed hot soup in my big blender…and the lid shot off (kitchen confetti alert!). That’s why I always let soup cool or use a cloth over the vent , lesson learned!
My cousin once added the Parmesan rind too early and it broke into tiny bits in the blend. Now I remove it before blending , smooth every time.

Betty’s gentle nudge: Give this golden Italian Penicillin Soup a try and let the warmth wrap around you (or someone you love). Share a pic when you do, I adore hearing your soup stories!