Name: Italian Penicillin Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 cups vegetable broth; 1 onion, peeled and quartered; ¼ inch ginger; 2 carrots, peeled; 4 sticks celery, sliced in half; 6 cloves garlic; 1 tsp salt (omit if vegetable broth is already salty); 1½ cups dry pastina; Freshly cracked black pepper; Fresh parsley, chopped

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Say Hello to Italian Penicillin Soup Recipe

Welcome to one of my all-time favorite soul-soothing dishes: the Italian Penicillin Soup Recipe. I love how this vibrant, golden-hued soup marries earthy vegetables with a zing of fresh ginger and garlic, creating a juicy, comforting bowl that feels like a warm hug on a chilly day. You’ll enjoy how each spoonful carries layers of comforting flavor that chase away any sniffles or lingering tiredness.

This isn’t just any soup—it’s a clever take on classic penicillin-inspired ingredients, transformed into a luscious Italian-style purée that’s quick to prepare yet deep in character. Whether you’re a weeknight warrior or a weekend slow cooker, the Italian Penicillin Soup Recipe fits right into your cooking rhythm with ease and elegance.

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Ruby’s Reasons to Try

Flavor Explosion: A juicy, golden broth rich with fresh ginger and garlic that wakes up your taste buds.
Foolproof Steps: Simple simmer, blend, and serve instructions that any home cook can master.
Versatile Appeal: Perfect for quick dinners, soothing sick days, or entertaining guests with a cozy vibe.
Prep-Friendly: Makes great leftovers and freezes beautifully for easy future meals.

What You’ll Need

A white bowl filled with a bright yellow soup, smooth in texture, topped with a mound of small, pale grains of cooked couscous with a slight shine. The couscous is sprinkled with small green herb pieces and red chili flakes. A silver spoon rests inside the bowl, partially submerged in the couscous. The bowl is placed on a white marbled surface scattered with fresh green herb leaves, lemon wedges, and a piece of lemon on a wooden board at the top right. The lighting is bright and natural, creating soft shadows. Photo taken with an iphone --ar 4:5 --v 7

8 cups vegetable broth – Rich and flavorful base; use low-sodium if you want better control of salt.
1 onion, peeled and quartered – Adds sweet depth; yellow or white onions work great.
¼ inch ginger – Fresh, for that signature zing and warmth; peel before slicing.
2 carrots, peeled – Sweet and earthy notes that balance the soup beautifully.
4 sticks celery, sliced in half – Crunchy aromatic backbone; trim ends before slicing.
6 cloves garlic – The hero of this recipe, roasted to mellow or fresh for punchy flavor.
1 tsp salt – Adjust if your broth is already salted to taste.
1½ cups dry pastina – Tiny pasta pearls perfect for carrying the creamy broth; substitute orzo or small ditalini if needed.
To serve: Freshly cracked black pepper and freshly chopped parsley for that bright, peppery finish.

Gear Up Like a Pro

Having the right tools speeds things up and makes cooking the Italian Penicillin Soup Recipe a smooth joyride. From your trusty soup pot to a powerful blender, prepping is half the fun when your kitchen is set up right.

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Kitchen Gear Guide

Essential tools and why they matter—plus optional gadgets that make prep easier.

Step-by-Step: Cooking Italian Penicillin Soup Recipe

Ready to fill your kitchen with the sizzling aroma of this Italian Penicillin Soup Recipe? Let’s go through the steps together, so you can enjoy that creamy, rich bowl in just 30 minutes.

Bring broth to a boil: Pour 8 cups of vegetable broth into your soup pot and heat it until it reaches a lively boil. The steam itself will start waking up your senses!
Add the veggies: Toss in the quartered onion, peeled carrots, celery, sliced ginger, whole garlic cloves, and salt. Lower the heat and let this veggie symphony simmer gently for 25 minutes, softening into a flavorful base.
Cook the pastina: While your veggies soften, bring a separate pot of salted water to boil. Add the pastina and cook until just tender—about 5-7 minutes. Drain and set aside.
Blend the broth and veggies: Using a slotted spoon, carefully scoop out the softened vegetables and transfer them to your high-speed or immersion blender. Add about 2 cups of the hot broth for smooth blending. Wait for the mix to cool until safe to handle, then puree into a velvety, thick soup base.
Combine and finish: Pour the creamy veggie puree back into the pot with the remaining broth. Stir well to blend those juicy flavors evenly. Season with extra salt or pepper if needed.
Serve it up: Spoon your cooked pastina into warm bowls and ladle the golden broth over it. Crown each bowl with fresh parsley and a crack or two of black pepper for that bright finish.

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Pro-Level Tips

Cool your blended veggies slightly before pulsing in the blender to avoid splatters, and blend in batches for the smoothest texture. Don’t overcook the pastina—it should be tender but still hold shape. Finally, taste and adjust salt only at the end, since broth and veggies concentrate flavors during blending.

Flavor Variations of Italian Penicillin Soup Recipe

A white bowl filled with yellow soup that has small pasta pieces, sprinkled lightly with green herbs. A golden spoon lifts a spoonful of the small pasta from the center of the bowl, showing its soft, grainy texture. The bowl sits on a wooden board, with soft natural light casting gentle shadows. A woman's hand holds the spoon on the right side of the image. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Add a squeeze of fresh lemon juice to brighten and lift the rich broth.
Swap pastina for cooked small gnocchi for a chewier bite.
Include a touch of cream or coconut milk for a luxuriously creamy finish.
For a spicy kick, stir in a pinch of red pepper flakes or a dash of hot sauce.
Garnish with toasted pine nuts or Parmesan shards for a textural contrast.
Use chicken broth as a base if you want a more savory, meaty depth.

Make-Ahead, Storage & Freezing

Cooling: Let soup cool to room temperature before storing to keep flavors fresh and avoid condensation.
Refrigeration: Keep in airtight containers for up to 4 days. Reheat gently on the stove or microwave, stirring occasionally.
Freezing: Freeze the blended broth and vegetables separately from the cooked pastina for best texture. Thaw overnight in the fridge and reheat slowly.
Reheating tip: Add a splash of broth or water when reheating to restore that silky consistency, especially after freezing.