Feel better instantly on a sick day with this soothing Italian penicillin soup! Smooth and creamy from puréed hidden veggies, the flavorful and nutrient-rich broth is served over cooked pastina (tiny pasta) which makes the soup surprisingly filling too!
One of my daughters was recently sick with a fever and just didn't want to eat. So after a day of staying home where I could barely get anything in her tummy, soup was the obvious option for dinner. Then it hit me - it was time to bust out the Italian penicillin soup.
Also known as pastina soup, Italian penicillin soup is almost magical. Its smooth and ultra-creamy consistency comes from carrots and celery that are boiled and then blended. Its deep flavors are enhanced by caramelized sweet onions and garlic. And despite being loaded with all these fresh vegetables, it is an extremely kid-friendly "sick day" soup that adults love as well! It's great for when you are on the mend too.
Traditional pastina soup uses chicken stock (or broth) as well as a parmesan rind, but neither are necessary to create the most flavorful broth.
The key to achieving the best flavor is to start by sautéing the onion and garlic. Most recipes call for boiling all the veggies right off the bat, and while that is totally fine, it really is a missed opportunity. When sautéed, the onions and garlic completely mellow out, bringing out their natural sweetness to boost the flavor of the entire soup.
This soup comes together quickly and is super easy to make. So whether you're under the weather or just looking for a delicious, nutritious and satisfying weeknight soup, this vegan Italian penicillin soup recipe has got it all!
Why You'll Love this Italian Penicillin Soup
- Incredibly soothing
- Perfectly smooth and creamy consistency - neither too thick nor too thin
- Nutritious without tasting any chunks of veggies
- Delicious
- Easy recipe with simple ingredients
- Kids LOVE it
- Naturally vegan and can easily be made gluten-free
Ingredients
What amazes me is that with all the flavors going on in this soup, it only uses 8 ingredients (plus a few optional spices/seasonings). See the recipe card at the bottom of the post for quantities.
- Extra virgin olive oil: This is used to sauté the veggies before bringing everything to a boil.
- Sweet onion: We're using an entire onion because it adds so much natural sweetness when slightly caramelized.
- Fresh garlic: We're also using an entire head of garlic, but trust me that the soup will NOT taste garlicky!
- Carrots: The carrots add thickness and are also responsible for the soup's gorgeous golden orange hue. If you don't have carrots, feel free to use some butternut squash or a small sweet potato instead.
- Celery: Celery stalks contain a lot of juice and help to thicken the soup. Celery has an earthy flavor but it isn't noticeable at all in this soup.
- Salt and ground black pepper
- Filtered water: Most recipes call for vegetable broth (or chicken broth), but with so much flavor already in the soup I actually prefer water. Plus, broths vary significantly depending on the brand and can change the entire flavor profile. If you do use a broth make sure to reduce the salt in this recipe.
- Pastina pasta: Pastina is the smallest type of pasta that is produced and comes in different shapes, though it is most commonly star-shaped (my kids love the little stars). I use Jovial's brown rice stelline pasta to keep it gluten-free. Feel free to also use brown rice, orzo or quinoa!
- Optional herbs and seasonings: I like to add fresh ginger root, turmeric and dried thyme as well. Ginger and turmeric are both great for boosting immunity which is when I typically make this soup. Ginger has a very strong taste though, and I'll often omit it when making for the kids.
How to Make Italian Penicillin Soup
1. Sauté the veggies. Heat the olive oil in a 5-quart dutch oven or large pot over medium heat and add the onion, salt and pepper. Sauté for 5 minutes and then add the garlic. Sauté on low heat for 10 minutes. Then add the carrots and celery and sauté for another 5 minutes.
2. Bring to a boil then simmer. Add water and bring to a boil. Add the ginger (whole), turmeric and thyme if using. Allow the vegetables to simmer covered until the carrots are fork tender (about 10 minutes).
3. Cook the pastina while the veggies cook. In a separate pot, bring water to a boil with a pinch of salt and cook the pastina according to package instructions. Drain the water and set the cooked pastina aside.
4. Blend the veggies. Transfer all solids from the dutch oven to a high-speed blender using a spider strainer (or slotted spoon) along with 3 cups of the broth. Blend until perfectly smooth. Pour the blended vegetables back into the dutch oven with the rest of the broth and stir well to incorporate.
5. Serve! Add ¼ cup of the cooked pastina to a bowl and pour the broth overtop. Garnish with fresh parsley and/or vegan parmesan cheese if desired. Enjoy while hot.
Store leftovers in an airtight container once it cools to room temperature. It can be enjoyed for the next 3-4 days, making it a perfect dish to meal prep to serve throughout the week! You can also freeze the broth in an airtight container for up to 3 months. Just be sure to leave an inch or so at the top of your container to allow for expansion.
Recipe Tips
Don't chop the veggies too small. Chopped veggies cook faster because they are smaller, but dicing them too finely will prevent you from being able to scoop them out with a strainer to blend. Keep the pieces large enough to easily transfer to the blender.
Cover the veggies while cooking. Keeping the lid on while the vegetables simmer softens them more quickly. Plus, you won't lose as much of the broth to evaporation.
Make it creamier. If you're craving a thicker consistency, consider adding some coconut milk or a bit of this 5-minute vegan heavy cream (cashew-based).
How Pastina Soup Helps the Immune System
This soup is nicknamed "Italian penicillin" for a reason! The steam from the broth, the smooth coating for a sore throat and the host of nutrients all contribute. Below are some quick hits on each key ingredient of the soup in terms of their impact on the immune system.
Onions
Onions have been shown to have therapeutic value in treatment of various diseases associated with oxidative stress, inflammation and immune-dysregulation (source).
Garlic
The active ingredient in garlic, allicin sativum, is proposed to have antiviral and antimicrobial effects on the common cold (source).
Carrots
Carrots contain cRG-I, a water-soluble fiber which has been shown to enhance immune responsiveness of cells, ameliorate the negative effects of the common cold infection and may also prove effective in limiting the negative impact of other respiratory viral infections (source).
Celery
Celery contains numerous compounds with powerful antioxidant characteristics to remove free radicals (source).
Ginger
In addition to being well known for easing an upset stomach and calming nausea, research indicates that ginger possesses antioxidant, anti-inflammatory and significant antiviral properties (source).
Turmeric
Turmeric contains curcumin, a compound that gives it its bright yellow color and has been shown to enhance antibody responses (source). Turmeric is rich in antioxidants and has antibacterial, antiviral, and antifungal activity (source).
Also, the addition of black pepper in the soup helps with the body's absorption of the turmeric.
I hope you enjoy this Italian penicillin soup! It is such a great way to get vital nutrients when you otherwise might not be able to stomach them. If you make it, please tag @eatingbyelaine so I can see your creations!
Print
Sick Day Italian Penicillin Soup (Pastina Soup)
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Feel better instantly on a sick day with this soothing Italian penicillin soup! Smooth and creamy from puréed hidden veggies, the flavorful and nutrient-rich broth is served over cooked pastina (tiny pasta) which makes the soup surprisingly filling too!
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, cloves peeled (11 cloves)
- 2 large carrots, peeled and roughly chopped
- 3 large sticks celery, 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, mini star pasta (gluten-free if desired - I use Jovial Stelline brown rice star pasta)
- garnish with finely diced parsley leaves
Instructions
- Sauté the veggies. Heat the olive oil in a 5-quart dutch oven or large pot over medium heat and add the onion, salt and pepper. Sauté for 5 minutes and then add the garlic. Sauté on low heat for 10 minutes. Then add the carrots and celery and sauté for another 5 minutes.
- Bring to a boil then simmer. Add water and bring to a boil. Add the ginger (whole), turmeric and thyme if using. Allow the vegetables to simmer covered until the carrots are fork tender (about 10 minutes).
- Cook the pastina while the veggies cook. In a separate pot, bring water to a boil with a pinch of salt and cook the pastina according to package instructions. Drain the water and set the cooked pastina aside.
- Blend the veggies. Transfer all solids from the dutch oven to a high-speed blender using a spider strainer (or slotted spoon) along with 3 cups of the broth. Blend until perfectly smooth. Pour the blended vegetables back into the dutch oven with the rest of the broth and stir well to incorporate.
- Serve! Add ¼ cup of the cooked pastina to a bowl and pour the broth overtop. Garnish with fresh parsley and/or vegan parmesan cheese if desired. Enjoy while hot.
Notes
Store leftovers in an airtight container once it cools to room temperature. It can be enjoyed for the next 3-4 days, making it a perfect dish to meal prep to serve throughout the week! You can also freeze the broth in an airtight container for up to 3 months. Just be sure to leave an inch or so at the top of your container to allow for expansion.
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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