Italian Penicillin Soup

Italian penicillin soup is the comfort food you need when you feel under the weather—and this version is vegan! It’s packed with veggies and pasta, but even more importantly, it’s delicious.

“Italian penicillin” is the nickname given to pastina, which is basically the Italian version of chicken noodle soup . The traditional version is made with chicken and chicken broth, along with veggies, plenty of garlic, small pasta, Parmesan, and a squeeze of lemon juice. As you can imagine, it’s delicious and comforting (especially on a sick day!), but I needed to make a few key swaps to make it plant-based!

Why Italian Penicillin Soup Is Cozy Comfort in a Bowl

Despite those ingredient changes, this pastina recipe still packs in lots of good stuff! I won’t promise it will cure a cold, but it definitely serves up lots of comfort food vibes. Here’s why it’s my go-to:

• Miso adds deliciousness . To replace the Parmesan in the classic version of Italian penicillin, I reached for miso. Like Parm, it has a rich umami flavour, making it the perfect substitute. It really makes this soup a standout!
• Warm and soothing . There’s nothing like a bowl of hot soup (or my Hot Toddy recipe ) when you have a cold or sore throat—or when you just need some comfort food for your soul. This recipe is like a warm hug!
• Packed with veggies and pasta . All the pasta and vegetables help make this Italian penicillin satisfying.

Notes on Ingredients

As with most soup recipes, there’s a lot of room to make this recipe your own with the ingredients you have on hand. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil
• Vegetables – I use the classic mirepoix ingredients—onion, carrots, and celery—plus yellow bell pepper and parsnip.
• Garlic – There’s plenty in this soup, but you can add even more if you’d like!
• Fresh herbs – Thyme and rosemary make the soup flavourful and add some Italian flair.
• Vegetable broth – I love my homemade vegetable broth , which is made from veggie scraps.
• Bay leaf
• White miso paste – White miso has a milder flavour than red, so this will add some umami goodness to the broth without dominating.
• Pastina pasta – Pastina, which is the smallest pasta shape produced, is the namesake of this soup.
• Lemon juice – Fresh is a must. Skip the bottled variety, which doesn’t add the same pop of citrus flavour.
• Fresh parsley
• Salt and pepper

How to Make Italian Penicillin Soup

If you’re making this soup now, go ahead and scroll down to the recipe card at the bottom of the page for the full instructions. This is just a quick overview!

Cook the vegetables.

• Sauté the vegetables . Cook the vegetables in the olive oil in a large pot set over medium heat. You don’t want to brown them; only soften them.
• Add the herbs and garlic . Stir in the garlic and herbs, then cook for a minute or two, or until they’re fragrant.

Add the broth, miso, and bay leaf; simmer.

• Simmer . Pour in the broth, then stir in the miso and drop in the bay leaf. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes, or until the veggies are tender.
• Thicken it . Blend half of the soup to give the broth a thicker consistency.
• Finish . Stir in the cooked pasta, then add the lemon juice and parsley. Season to taste and serve.

Tips and Variations

• Cut the vegetables to the same size . Uniformly-sized vegetables will cook at the same rate, which means you won’t end up with hard carrots or crispy chunks of onion in your soup!
• Use low-sodium broth . This allows you to control the amount of salt in your soup, which is important since we’re adding miso, which is quite salty.
• Switch up the vegetables . Don’t be afraid to experiment with different vegetables! Stir in some spinach or kale near the end of the cooking time, add diced potatoes for a little extra comfort and coziness, or use up the odds and ends in your crisper drawer.

Serving Suggestions

Italian penicillin is hearty enough to be a meal on its own, especially if you have a big bowl, but I always like to serve my soups with bread for soaking up the broth. Try my No Knead Bread or Vegan Dinner Rolls . Another option is to pair your soup with a salad. This Chickpea Panzanella Salad is another Italian-inspired favourite!

How to Store and Reheat

• Refrigerator : Store any leftover Italian penicillin soup in an airtight container in the refrigerator for up to 3 days.
• Freezer : The soup can also be frozen for up to 3 months in a freezer-safe container or zip-top bag. Thaw in the refrigerator before reheating.
• To reheat : Transfer the desired portion of soup to a pot and heat over medium-low until warmed through or heat the soup in the microwave. The soup will thicken during storage, so you may want to add water to thin it out a bit.

More Vegan Soup Recipes

• Loaded Potato Soup
• Butternut Squash Soup
• Tomato Tortellini Soup
• Gnocchi Soup
• Taco Soup

Ingredients

• 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 vegetable broth , low-sodium, 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

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, parsnip, and yellow bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
• Stir in the garlic, thyme leaves, and chopped rosemary. Cook for 1–2 minutes until fragrant.
• Pour in the vegetable broth, then add the miso paste and bay leaf. Bring to a boil, then reduce heat and let it simmer for 15–20 minutes, until the vegetables are tender.
• Remove about half of the vegetables and set them aside. Use an immersion blender to blend the remaining soup until smooth (or carefully transfer to a blender ). Return the reserved vegetables to the pot.
• Stir in the cooked pastina pasta and allow it to heat through. Add the lemon juice and parsley, then season with salt and pepper to taste.

Notes

• Refrigerator : Store any leftover Italian penicillin soup in an airtight container in the refrigerator for up to 3 days.
• Freezer : The soup can also be frozen for up to 3 months in a freezer-safe container or zip-top bag. Thaw in the refrigerator before reheating.
• To reheat : Transfer the desired portion of soup to a pot and heat over medium-low until warmed through or heat the soup in the microwave. The soup will thicken during storage, so you may want to add water to thin it out a bit.

Italian Penicillin Soup

Ingredients

• 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 vegetable broth low-sodium, 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

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, parsnip, and yellow bell pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
• Stir in the garlic, thyme leaves, and chopped rosemary. Cook for 1–2 minutes until fragrant.
• Pour in the vegetable broth, then add the miso paste and bay leaf. Bring to a boil, then reduce heat and let it simmer for 15–20 minutes, until the vegetables are tender.
• Remove about half of the vegetables and set them aside. Use an immersion blender to blend the remaining soup until smooth (or carefully transfer to a blender). Return the reserved vegetables to the pot.
• Stir in the cooked pastina pasta and allow it to heat through. Add the lemon juice and parsley, then season with salt and pepper to taste.

Notes

• Refrigerator : Store any leftover Italian penicillin soup in an airtight container in the refrigerator for up to 3 days.
• Freezer : The soup can also be frozen for up to 3 months in a freezer-safe container or zip-top bag. Thaw in the refrigerator before reheating.
• To reheat : Transfer the desired portion of soup to a pot and heat over medium-low until warmed through or heat the soup in the microwave. The soup will thicken during storage, so you may want to add water to thin it out a bit.

Nutrition

Italian Penicillin Soup https://jessicainthekitchen.com/italian-penicillin-soup/ March 3, 2025

Who needs the beef?! Not you! Mushroom stroganoff is packed with umami flavour, rich and creamy, and super satisfying. It’s a cozy recipe you’ll make again and again!

Beef stroganoff is probably the most popular version of stroganoff, but mushroom stroganoff comes in a close second! It’s popular with both vegetarians and meat eaters thanks to its rich, savoury flavour, but I wanted to remake it into a vegan version that my whole family would love.

With a few easy swaps, I was able to transform this classic recipe into a plant-based dinner. You still get that super creamy sauce, the depth and earthiness of the mushrooms, and all that pasta goodness, making this a total comfort food favourite. If you love my Creamy Garlic Mushroom Pasta , you’re going to want to make this recipe ASAP!

What Makes This Mushroom Stroganoff a Winner

I am SO excited for you to try this recipe! Here’s what makes it so delicious.

• Rich and creamy—without the dairy . A roux helps create a thick sauce without relying on heavy cream, while vegan sour cream makes it rich and adds just a bit of tanginess.
• Hearty and satisfying . The combination of tender mushrooms, pasta, and that creamy-dreamy sauce makes mushroom stroganoff filling and comforting. Exactly the kind of dinner you crave on a chilly day!
• Quick and easy . This is my ideal weeknight dinner! Cook the pasta, make the sauce on the stovetop, and put it all together. So simple!

Notes on Ingredients

You probably have a lot of these ingredients on hand already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Pasta – Egg noodles, which are the traditional pairing with stroganoff, are off limits for vegans, so I use fettuccine or other wide noodles.
• Olive oil or vegan butter – I love using my homemade vegan butter for recipes like this.
• Onion and garlic – These build flavour in the sauce.
• Cremini or button mushrooms
• All-purpose flour
• Dry white wine – Pinot Grigio or Sauvignon Blanc are good options. Or, just add extra vegetable broth if you prefer not to cook with alcohol.
• Vegetable broth – I use my homemade vegetable broth .
• Soy sauce or tamari
• Dijon mustard
• Smoked paprika – I love the smoky flavour this adds to the recipe!
• Dried thyme
• Unsweetened almond milk – Or another unsweetened, unflavoured plant-based milk.
• Vegan sour cream – Here’s how to make your own vegan sour cream .
• Salt and black pepper
• Fresh parsley

How to Make Mushroom Stroganoff

If you’re cooking this mushroom stroganoff recipe right now, scroll down to the bottom of the page, where you’ll find the full instructions.

Cook the pasta.

• Cook the pasta . Follow the package directions and cook to al dente in salted water.
• Sauté the vegetables . Cook the onion in the oil or butter in a skillet set over medium heat. Add the garlic and once it’s fragrant, stir in the mushrooms. Cook until the mushrooms release their juices and then those juices evaporate.

Sprinkle in the flour.

• Start the sauce . Sprinkle the flour over the mushrooms and cook for a minute, stirring. Slowly pour in the wine, then broth, while stirring constantly. Stir in the soy sauce, mustard, paprika, and thyme, then reduce the heat and simmer until the sauce thickens.

Stir in the vegan milk and sour cream.

• Finish the sauce . Stir in the almond milk and vegan sour cream. Once the mixture comes to a simmer, remove from heat and season to taste.
• Put it all together . Stir the pasta into the sauce, garnish with parsley, and serve.

Tips for Success

• Buy sliced mushrooms . You’ll save some time by not having to slice them yourself, and they’re often the same price as whole mushrooms.
• Use a quality wine . It doesn’t have to be expensive wine, but I definitely recommend buying a bottle you’d enjoy drinking rather than cheap cooking wines, which typically don’t have the best flavour. You can serve any extra with your meal!
• Don’t overcook the pasta . Be careful not to let it get too soft since it will continue to cook in the sauce. Al dente is ideal.
• Garnish with vegan cheese . Store-bought or homemade vegan Parmesan cheese is perfection with this dish.

Variations

• Use another mushroom variety . Meaty portobello mushrooms will give your stroganoff more of a steak feel, while a mix of wild mushrooms will make this dish a little bit fancier.
• Add spinach . Stir baby spinach into the sauce just before adding the pasta for a little extra nutrition.
• Make it gluten-free . Use your favourite gluten-free pasta, gluten-free flour blend, and tamari instead of soy sauce.

Serving Suggestions

You can’t go wrong with this Roasted Garlic Bread or my Vegan Dinner Rolls , but a crisp salad to balance the richness of the mushroom stroganoff is fantastic too! Try this Pear and Gorgonzola Salad . You could also make a simple vegetable side dish like Air Fryer Asparagus .

How to Store and Reheat

• Refrigerator : Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
• Freezer : This dish can be frozen, but it’s better eaten fresh for the best texture for the pasta. If you do freeze it, place it in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw in the refrigerator before reheating.
• Reheat : Reheat gently on the stovetop or in the microwave, adding a splash of almond milk if needed to thin out the sauce.

More Vegan Comfort Food Recipes

• Vegan Shepherd’s Pie
• Stuffed Pepper Casserole
• Baked Vegan Mac and Cheese
• Lasagna Soup
• Vegan Pumpkin Chili

Ingredients

• 8 ounces pasta , such as fettuccine or wide noodles, 225 g
• 2 tablespoons olive oil or vegan butter , 30 ml
• 1 small onion , finely chopped
• 3 garlic cloves , minced
• 12 ounces cremini or button mushrooms , sliced, 340 g
• 2 tablespoons all-purpose flour , 16 g
• ¼ cup dry white wine , 60 ml
• 1 cup vegetable broth , 240 ml
• 1 tablespoon soy sauce or tamari , 15 ml
• 1 tablespoon Dijon mustard , 15 ml
• 1 teaspoon smoked paprika , 5 g
• ½ teaspoon dried thyme , 1 g
• ½ cup unsweetened almond milk , or other plant-based milk, 120 ml
• ½ cup vegan sour cream , 120 ml
• Salt and black pepper , to taste
• Fresh parsley , chopped, for garnish

Instructions

• Bring a large pot of salted water to a boil.
• Cook the pasta according to package instructions until al dente. Drain and set aside.
• Heat the olive oil or vegan butter in a large skillet over medium heat.
• Add the onion and sauté until softened, about 3–4 minutes.
• Add the garlic and cook for 1 minute until fragrant.
• Stir in the mushrooms and cook until browned and their liquid has evaporated, about 7–8 minutes.
• Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute.
• Gradually add the white wine, followed by the vegetable broth, stirring constantly to avoid lumps.
• Add the soy sauce, Dijon mustard, smoked paprika, and thyme. Stir well.
• Reduce the heat and let it simmer for 1–2 minutes, allowing the sauce to thicken.
• Stir in the almond milk and vegan sour cream. Mix until smooth and cook until the mixture just begins to bubble.
• Remove from heat and season with salt and black pepper to taste.
• Add the cooked pasta to the skillet and toss until well coated.
• Garnish with fresh parsley and serve immediately.

Notes

• Refrigerator : Store leftover mushroom stroganoff in an airtight container in the refrigerator for up to 3 days.
• Freezer : This dish can be frozen, but it’s best eaten fresh for the best texture for the pasta. If you do freeze it, place it in a freezer-safe container or zip-top bag and freeze for up to 2 months.
• To reheat : Reheat gently on the stovetop or in the microwave, adding a splash of almond milk if needed to thin out the sauce.