When you’re feeling under the weather and need a meal that feels like a warm, comforting hug, this Italian Penicillin Soup is the perfect remedy. It’s one of the absolute Best Recipes When Sick, designed to be nourishing, soothing, and incredibly delicious. Unlike traditional chicken noodle, this is one of the more unique Soup When Sick Recipes, featuring a silky, puréed vegetable broth that’s bursting with the bright, vibrant flavor of fresh lemon. It’s the perfect Dinner For Colds or any time you’re craving one of The Best Soup Recipes Ever—simple, wholesome, and deeply satisfying.
Why This is One of the Best Light Easy Soup Recipes
This isn’t just another soup; it’s a bowl of pure, restorative goodness that has become a modern classic for a reason.
- Nourishing and Soothing: Packed with carrots, celery, onion, and garlic, this soup is loaded with nutrients to help you feel your best.
- Silky Smooth Texture: The magic of this soup is its puréed vegetable base, which creates a luxuriously smooth and creamy texture without any dairy.
- Bright & Flavorful: The generous amount of fresh lemon juice added at the end cuts through the richness and makes the entire soup taste incredibly bright and vibrant.
- Incredibly Simple to Make: This is one of the most straightforward Light Easy Soup Recipes, coming together in one pot with minimal effort.
Your Simple Ingredient Checklist
This recipe uses a handful of wholesome ingredients for its signature comforting flavor.
The Ingredient Lineup:
- 3 Tbsp olive oil
- 3 large carrots, roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt and fresh black pepper to taste
- 1 Parmesan rind (optional, for amazing flavor)
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina (or other small pasta)
- 1 large lemon, juiced (plus more to taste)
- For Serving: Freshly grated Parmesan cheese, a drizzle of olive oil, and chopped parsley.
Step-by-Step Instructions
This simple one-pot method builds incredible, soothing flavor.
Part 1: Build the Flavor Base
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrots, onion, garlic, celery, salt, and pepper. Cook, stirring occasionally, for 4-5 minutes until the vegetables get a little color.
- Simmer the Soup: Add the Parmesan rind (if using) and the broth to the pot. Cover, increase the heat to high, and bring to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer, covered, for 25-30 minutes, or until the vegetables are very soft and tender.
Part 2: Purée and Finish
- Blend the Soup: Remove the Parmesan rind from the pot. Use an immersion blender to purée the soup directly in the pot until it is completely smooth and silky. (Alternatively, you can carefully transfer the soup in batches to a heat-safe blender, blend until smooth, and return it to the pot).
- Cook the Pasta: Bring the puréed soup back to a simmer. Add the pastina and cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
- Add the Lemon: Turn off the heat and stir in the juice of one full lemon. Give it a taste and add more lemon juice, salt, or pepper as needed.
- Serve: Ladle the hot soup into bowls. Garnish generously with freshly grated Parmesan cheese, a crack of black pepper, a drizzle of good olive oil, and some fresh parsley.
Frequently Asked Questions (FAQ)
1. Can I make this a Crock Pot Easy Soup recipe? Absolutely! To make this a Crock Pot Easy Soup, simply add all the ingredients except for the pasta and lemon juice to your slow cooker. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are very tender. Remove the Parmesan rind, purée the soup with an immersion blender, and then stir in the lemon juice. It’s best to cook the pasta separately on the stove and add it to each bowl when serving to prevent it from getting mushy.
2. How can I adapt this for No Pasta Soup Recipes? This is a perfect candidate for No Pasta Soup Recipes. You can simply leave the pasta out altogether and enjoy the silky, puréed vegetable soup on its own. For a heartier version, you could stir in a cup of cooked quinoa, brown rice, or even some shredded chicken after puréeing the soup.
3. What makes this one of the best Soup Recipes Sickness options? This is a top choice among Soup Recipes Sickness for several reasons. The warm broth is hydrating and soothing for a sore throat. It’s packed with nutrient-dense vegetables like carrots, celery, and garlic, which is known for its immune-boosting properties. Finally, the bright, fresh lemon juice is loaded with Vitamin C, making this a truly restorative meal.
4. How can I make this into one of your Easy Soup Recipes No Meat? This is incredibly easy to make vegetarian or vegan. For one of the best Easy Soup Recipes No Meat, simply swap the chicken broth for a high-quality vegetable broth. To make it fully vegan, omit the optional Parmesan rind and don’t top with Parmesan cheese at the end. The soup is still incredibly flavorful and satisfying.
Italian Penicillin Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Immersion blender or regular blender for puréeing
- Ladle
- Cutting board & knife
Ingredients
- 3 tbsp olive oil
- 3 large carrots, roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt, plus black pepper to taste
- 1 Parmesan rind (optional)
- 8 cups chicken or vegetable broth
- 1 ¼ cups pastina or other small pasta
- 1 large lemon, juiced (plus more to taste)
- freshly grated Parmesan cheese, for serving
- drizzle of olive oil, for serving
- fresh parsley, chopped, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and pepper. Cook 4–5 minutes until slightly softened and fragrant.
- Add Parmesan rind (if using) and broth. Cover and bring to a gentle boil. Reduce heat and simmer 25–30 minutes until vegetables are very soft.
- Remove Parmesan rind. Use an immersion blender to purée soup until smooth and silky. (Alternatively, blend in batches in a heat-safe blender.)
- Bring puréed soup back to a simmer. Stir in pastina and cook 8–10 minutes, until pasta is tender.
- Turn off heat. Stir in fresh lemon juice. Taste and adjust with more lemon, salt, or pepper as needed.
- Ladle soup into bowls. Garnish with Parmesan, a drizzle of olive oil, black pepper, and parsley.