Italian Penicillin Soup (Pastina)
Oh, those days when you just feel… blah. You know what I mean? A little sniffly, a little chilly, and all you want is something cozy. On days like that, all I crave is a big, warm bowl of soup.
My Italian Penicillin Soup is like a warm hug from the inside out. It’s packed with yummy veggies, herbs that smell amazing, and tiny little pasta stars. This soup is so simple and comforting, and it will make your whole kitchen feel like a warm, happy place.
Why You’ll Love Italian Penicillin Soup
Seriously, what’s not to love about this soup? It’s the ultimate comfort food that tastes like it’s been simmering all day.
- So Much Flavor: White miso paste gives it a super yummy, savory taste.
- Veggie Power: It’s loaded with good-for-you veggies that make it extra hearty.
- Super Easy: You don’t have to be a pro in the kitchen to make this. I promise!
- Customizable: Feel free to add your favorite vegetables or greens to make it your own.
If you love pasta soups as much as I do, you should totally check out my Creamy Tomato Tortellini Soup or this classic Gluten-Free Chicken Noodle Soup.
Ingredients You’ll Need
Let’s talk about what you need to grab. Don’t worry, it’s all simple stuff! Just peek at the recipe card below for the exact amounts you’ll need.
- Olive Oil: You’ll use a little bit to get all your yummy veggies started.
- Onion, Carrots, and Celery: This classic team makes your soup smell and taste absolutely amazing.
- Yellow Bell Pepper and Parsnip: These add a little hint of sweetness that makes the soup extra special.
- Garlic: I mean, is it even a soup without lots of fresh, fragrant garlic?
- Fresh Thyme and Rosemary: These herbs will make your kitchen smell like an Italian countryside dream.
- Vegetable Broth: I like using a low-sodium one so I can control how salty the soup is.
- White Miso Paste: This is my secret weapon! It makes the broth taste so rich and savory.
- Pastina Pasta: These teeny-tiny stars are so fun and make the soup feel so authentic.
- Lemon Juice: A little squeeze at the end really makes all the flavors pop.
How to Make Italian Penicillin Soup
Ready to make some magic? This soup is so easy to whip up. A few simple steps, and you’ll have a warm, comforting meal.
Step 1: Sauté the Vegetables
In your big pot, heat 1 tablespoon of olive oil over medium heat. Toss in your diced onion, carrots, celery, parsnip, and yellow bell pepper. Let them cook for about 5–7 minutes until they get nice and soft.
Step 2: Add Aromatics
Now, stir in your minced garlic, fresh thyme leaves, and chopped rosemary. You only need to cook them for a minute or two. Your kitchen will start to smell incredible!
Step 3: Simmer the Soup
Pour in 6 cups of vegetable broth, and then stir in 1 teaspoon of white miso paste and add your 1 bay leaf. Let it come to a boil, then turn the heat down and let it simmer for 15–20 minutes.
Step 4: Thicken and Finish
Grab your immersion blender and blend about half the soup right in the pot. This makes the broth so creamy! Then, stir in 1 cup of cooked pastina, the juice from ½ a lemon, and ¼ cup of fresh parsley.
Tips for the Best Italian Penicillin Soup
Want to know my little secrets for the BEST soup ever? Here you go! These simple tricks make all the difference.
- Chop it Up: Try to cut all your veggies about the same size so they cook evenly.
- Low-Sodium is Key: Use low-sodium broth so your soup isn’t too salty from the miso.
- Don’t Skip Miso: Trust me, the miso paste is what gives the broth that deep, savory flavor.
- Fresh is Best: Fresh herbs like thyme and rosemary will give you so much more flavor.
- A Squeeze of Lemon: That little bit of lemon juice at the end brightens everything up!
Variations and Substitutions
Feel like mixing things up? I love playing around with this recipe! Here are some fun ideas to make it your own.
- Go Green: Stir in some fresh spinach or kale right at the end for extra goodness.
- Pasta Swap: No pastina? No problem! Other small pasta like ditalini or orzo work great.
- Use Your Veggies: Have other veggies in the fridge? Toss in some diced potatoes or zucchini.
- Make it Spicy: Add a pinch of red pepper flakes with the garlic.
- Boost the Protein: You can add shredded chicken if you’re not vegan, or toss in some small white beans.
Make-Ahead and Storage Tips
I love making a big batch of this soup to enjoy later! You can keep leftovers in a sealed container in the fridge for about 3 days. It will get a little thicker as it sits, so just add a splash of water or broth when you reheat it on the stove.
If you want to save it for longer, you can freeze it for up to 3 months. Just let it thaw in the fridge overnight before warming it up.
Recipe FAQs
What is Italian Penicillin Soup?
It’s a nickname for pastina soup! It’s super comforting, just like chicken noodle soup, and perfect for when you’re sick.
Is this recipe vegan?
You bet it is! We use yummy miso paste instead of cheese or chicken broth to get that savory flavor.
What is pastina?
It’s the cutest, tiniest little pasta you can find! It’s what makes this traditional Italian soup so special.
Can I use different vegetables?
Of course! Go ahead and toss in any veggies you have on hand. It’s a great “clean out the fridge” soup.
Can I make this soup gluten-free?
Totally! Just swap the regular pastina for your favorite tiny gluten-free pasta.
Why do you blend part of the soup?
Blending some of it makes the broth thicker and creamier without having to add any cream. It’s a neat little trick!
What to serve with Italian Penicillin Soup?
It’s great all on its own, but I love serving it with some crusty bread or yummy dinner rolls for dipping.
How long will the soup last?
You can keep it in the fridge in a sealed container for up to 3 days.
Can I freeze this soup?
Yes! It freezes really well for up to 3 months. Perfect for a rainy day.
What if I can’t find white miso paste?
White miso is best because it’s mild. If you can’t find it, you could use a tiny bit of red miso instead.
Italian Penicillin Soup
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 yellow bell pepper, diced
- 1 parsnip, peeled and diced
- 3 garlic cloves minced
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 6 cups vegetable broth, low-sodium
- 1 bay leaf
- 1 tsp white miso paste
- 1 cup dry Pastina pasta, cooked
- ½ lemon juiced
- ¼ cup fresh parsley, chopped
- salt and pepper to taste
Instructions
- Sauté Vegetables: First, heat 1 tbsp of olive oil in your big pot. Toss in the onion, carrots, celery, parsnip, and bell pepper, and cook them for 5-7 minutes until they get nice and soft.
- Add Aromatics: Now, stir in your 3 minced garlic cloves, 4 sprigs of thyme, and 1 sprig of rosemary. Cook for just a minute or two until everything smells amazing.
- Simmer Broth: Pour in 6 cups of vegetable broth, and then add 1 tsp of miso paste and 1 bay leaf. Let it come to a boil, then let it happily simmer for 15-20 minutes.
- Blend Soup: Use your immersion blender to carefully blend about half of the soup right in the pot until it's smooth. This makes it super creamy!
- Combine and Serve: Stir the 1 cup of cooked pastina into your soup. Add the juice of ½ a lemon and ¼ cup of fresh parsley, season it just right, and get ready to ENJOY!!!
Notes
- You can store leftovers in a sealed container in your fridge for about 3 days.
- This soup is a freezer-friendly dream! It will keep for up to 3 months.
- When you reheat the soup, add a little splash of water or broth to thin it out.
- Try to chop your veggies all the same size so they cook perfectly together.
- Using fresh herbs and a squeeze of lemon really makes all the flavors sing.
