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Italian Penicillin Soup

Bowl of Italian Penicillin Soup with carrots, potatoes, celery, and acini di pepe pasta
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A vegan twist on the classic Italian pastina soup, known as Italian Penicillin, made with nourishing vegetables, delicate pasta, and a flavorful umami miso broth. Perfect for cold days or when you’re feeling under the weather.

Ingredients

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  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, diced (about 200 g)
  • 2 medium carrots, sliced (about 150 g)
  • 2 celery stalks, sliced (about 120 g)
  • 1 yellow bell pepper, diced (about 150 g)
  • 1 parsnip, peeled and diced (about 130 g)
  • 3 garlic cloves, minced (about 9 g)
  • 4 sprigs fresh thyme, leaves stripped
  • 1 sprig fresh rosemary, leaves stripped and chopped
  • 6 cups low-sodium vegetable broth (1.5 liters)
  • 1 bay leaf
  • 1 teaspoon white miso paste (5 g)
  • 1 cup dry pastina pasta, cooked (about 130 g)
  • ½ lemon, juiced (about 30 ml)
  • ¼ cup fresh parsley, chopped (about 15 g)
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, celery, yellow bell pepper, and parsnip. Cook for 5–7 minutes until softened.
  3. Stir in garlic, thyme, and rosemary. Cook for 1–2 minutes until fragrant.
  4. Pour in vegetable broth, add miso paste and bay leaf. Bring to a boil, then simmer for 15–20 minutes until vegetables are tender.
  5. Remove half of the vegetables and set aside. Blend remaining soup using an immersion blender until smooth.
  6. Return reserved vegetables to the pot.
  7. Stir in cooked pastina and heat through.
  8. Add lemon juice, parsley, salt, and pepper to taste. Serve warm.

Notes

  • Cut vegetables uniformly for even cooking.
  • Use low-sodium broth to control salt levels.
  • Add spinach, kale, or potatoes for variation.
  • Store leftovers in the fridge for 3 days or freeze for up to 3 months.
  • Reheat gently with added water or broth if needed.

Nutrition

Find it online: https://recipeeasily.com/italian-penicillin-soup-recipe/