Have you ever craved something that feels like a warm hug on a cold day? Or needed a nourishing bowl of soup to lift your spirits when you’re feeling under the weather? Look no further than Vegan Italian Penicillin Soup (Italian Pastina Soup). This delightful soup combines hearty, wholesome ingredients with a blend of Italian spices to create a bowl of comfort that’s as healing as it is delicious. Whether you’re vegan or simply looking for a lighter take on a classic dish, this recipe has you covered.

What is Vegan Italian Penicillin Soup?

Vegan Italian Penicillin Soup, often called “Italian Pastina Soup,” is a plant-based take on the traditional Italian remedy for colds and flu. Its name reflects its reputation as a healing dish, akin to a natural antibiotic. This soup features a flavorful broth made with fresh vegetables, aromatic herbs, and vegan parmesan cheese, served over delicate pasta like pastina or orzo. It’s simple, soothing, and packed with nutrients.

Ingredients for Vegan Italian Penicillin Soup

Base Ingredients

• 8 cups water
• 2 cups low-sodium vegetable broth
• 1 large yellow onion, quartered
• 3 carrots, peeled and cut into chunks
• 2 celery ribs, cut into chunks
• 4 garlic cloves, peeled and slightly smashed

Soup Base Spice/Herb Mix

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 bay leaves
• ½ to 1 ½ teaspoons sea salt (adjust to taste)

Added Spice/Herb Mix

• ¼ teaspoon Italian seasoning
• ¼ teaspoon dried crushed thyme leaves
• 2 teaspoons dried parsley
• ⅛ teaspoon poultry seasoning
• ⅛ teaspoon sweet paprika
• Pinch of dried rosemary
• ⅛ teaspoon black pepper

Additional Ingredients

• ¼ cup vegan parmesan cheese
• 2 tablespoons miso (optional)
• 1 tablespoon lemon juice
• Cooked small pasta of choice (pastina, orzo, couscous, etc.)

Optional Toppings

• Generous sprinkle of vegan parmesan cheese
• Freshly chopped parsley

Step-by-Step Instructions

1. Prepare the Spice Mixes

In two separate bowls, combine the ingredients for the Soup Base Spice/Herb Mix and the Added Spice/Herb Mix. Set them aside for later use.

2. Cook the Base Ingredients

In a large stockpot, add the water, vegetable broth, onion, carrots, celery, garlic, and the Soup Base Spice/Herb Mix. Stir well and add the bay leaves. Bring to a boil, then immediately reduce the heat to a simmer. Cover the pot partially with a lid and simmer for 45 minutes.

3. Blend the Base

After 45 minutes, the vegetables should be very soft. Carefully remove them with a slotted spoon and transfer them to a high-speed blender, leaving the bay leaves behind. Add about 1½ cups of the broth to the blender. Blend on high until smooth (about 2 minutes). Return the blended mixture to the soup pot and stir well.

4. Enhance the Broth

Add the Added Spice/Herb Mix, lemon juice, miso (if using), and vegan parmesan cheese to the pot. Stir thoroughly and let the soup simmer for an additional 10 minutes.

5. Prepare the Pasta

While the soup is simmering, cook your pasta of choice according to package directions. Once cooked, strain and rinse with cold water to prevent sticking.

6. Assemble and Serve

To serve, place a generous portion of pasta at the bottom of a soup bowl. Ladle the hot soup broth over the pasta. Sprinkle with vegan parmesan cheese and freshly chopped parsley for garnish. Enjoy warm!

Why You’ll Love This Recipe

1. Comforting and Nourishing

This soup is perfect when you’re feeling under the weather or need a bowl of comfort on a chilly day.

2. Packed with Flavor

The combination of fresh vegetables, herbs, and spices creates a broth that’s rich, aromatic, and utterly satisfying.

3. Completely Vegan

Using vegan parmesan and miso ensures that this recipe remains plant-based without sacrificing flavor.

4. Versatile and Customizable

You can easily adjust the seasoning, add more vegetables, or switch up the pasta to suit your taste and preferences.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	150
Protein	4g
Carbohydrates	20g
Fat	3g
Fiber	3g
Sodium	400mg

Tips for the Perfect Vegan Italian Penicillin Soup

• Choose Fresh Vegetables: Fresh, high-quality vegetables will make your broth more flavorful.
• Don’t Skip the Blending: Blending the vegetables into the broth creates a creamy, hearty texture without needing cream or butter.
• Adjust the Salt: Depending on the vegetable broth you use, you may need to adjust the salt content. Taste as you go!
• Use Fresh Herbs: If you have access to fresh parsley or thyme, use them for an extra burst of flavor.

Serving Suggestions

• Pair this soup with a crusty slice of vegan garlic bread for a complete meal.
• Serve alongside a simple green salad for a light, nutritious dinner.
• Enjoy it as a starter before a main course of pasta or risotto.

FAQs About Vegan Italian Penicillin Soup

1. Can I make this soup gluten-free?

Yes! Use gluten-free pasta or substitute with rice for a gluten-free version.

2. How long does this soup last in the refrigerator?

You can store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove before serving.

3. Can I freeze this soup?

The broth freezes well, but it’s best to cook and add the pasta fresh each time to avoid it becoming mushy.

4. What can I use instead of vegan parmesan?

You can substitute nutritional yeast for a cheesy, umami flavor.

5. Can I skip the miso?

Yes, the miso is optional, but it adds a depth of flavor that enhances the broth.

6. Can I add other vegetables?

Absolutely! Zucchini, spinach, or kale are great additions to this soup.

Conclusion

This Vegan Italian Penicillin Soup (Italian Pastina Soup) is the ultimate comfort food, offering a warm, nourishing meal that’s easy to make and full of flavor. Whether you’re looking to boost your immune system, warm up on a cold day, or simply enjoy a bowl of goodness, this recipe will become a staple in your kitchen.

So grab your ingredients, roll up your sleeves, and treat yourself to a bowl of this healing, plant-based delight. Your taste buds and your body will thank you!

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