This Italian Penicillin soup is a comforting pastina soup with lemon, herbs, and a silky blended broth. It’s soothing, nourishing, and reliable for sick days or chilly nights. Vegetarian-friendly and straightforward to customize, this simple soup is comfort food at its dependable.

italian penicillin soup in soup bowls topped with chopped parsley and shredded parmesan cheese

Why you’ll love this healing Italian soup!

There’s a reason they call this method Italian Penicillin—it’s the reliable comfort food for when you’re feeling under the weather or only need a comforting bowl of goodness. Made with tender pastina, a silky herb-infused broth, and a bright squeeze of lemon, this soup is soothing, nourishing, and incredibly satisfying.

Think of it as the Italian cousin to chicken noodle soup, but completely vegetarian and straightforward to customize with beans or greens if you want to bulk it up. Here’s why you’ll LOVE it:

The reliable comfort food – Comforting, soothing, and healing, reliable for when you’re under the weather.
Vegetarian & flexible – Can easily be made vegan with a simple swap.
Simple ingredients, big flavor – Pantry staples come together into something magical.
Customizable – Bulk it up with beans, shredded chicken or greens for extra nutrition.
Short & approachable – Done in under an hour with minimal fuss.

One bowl and you’ll see why this soup has a reputation for healing both body and soul!

Ingredients Needed

Onion, carrots, celery (the holy trinity!) – Create the savory foundation.
Garlic – Essential for that comforting, immune-boosting kick.
Vegetable broth – Choose a high-quality broth for go-to flavor.
Bay leaves + fresh thyme – Layer in a subtle herbal depth.
Parmesan rind (optional) – Adds umami; omit for vegan.
Pastina or other small pasta – Pastina pasta is old-style in Italian comfort soups but isn’t always straightforward to find. Acini di pepe or ditallini are the dependable substitutes.
Fresh lemon juice – Brightens the broth and balances the richness.
Optional add-ins – White beans for extra protein, spinach or kale for greens.

How to make Italian Pastina Soup

Here’s a short rundown of what’s involved in this Vegetarian Italian Penicillin, but you can find the complete recipe at the bottom of the post!

carrots, celery and onion sauted in a large pot

Saute the veggie in olive oil until they begin to soften and then add in garlic.

the base for penicillin soup: sauteed carrots, celery, and onion plus garlic and veggie broth

Mix in the broth, herb bundle, bay leaf, and parmesan rind (if using).

the veggie base of italian penicillin soup blended in a blender

Once the broth has simmered and the veggies are tender, transfer a little of the broth and all of the veggies to a blend and blend until creamy.

italian penicillin pastina soup in a large pot with a ladle pulling up soup

Return the blended veggies to the pot and add in the pasta. Bring to a simmer and cook until the past is cooked through.

Expert Tips

Blend carefully: For the smoothest base, use an immersion blender directly in the pot.
Salt gradually: Soup flavors deepen as it simmers—season at the end for balance.
Pasta timing: Keep an eye on the pasta; pastina cooks fast!
Make ahead: Cook the broth, blend, and refrigerate. Add pasta only before serving so it doesn’t get mushy.
Serving idea: A drizzle of olive oil and a sprinkle of chili flakes take it up a notch.