Name: Vegan Italian Penicillin Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion diced; 2 medium carrots diced; 2 celery stalks diced; 4 garlic cloves minced; 2 tablespoons tomato paste; 1 can 14.5 ounces crushed tomatoes; 8 cups vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; 2 bay leaves; 1 1/2 teaspoons fine sea salt divided; 1/2 teaspoon freshly ground black pepper divided; 1 1/2 cups small pasta such as ditalini or small shells; 1 medium zucchini diced; 1 can 15 ounces chickpeas drained and rinsed; 2 cups lightly packed baby spinach; 1/4 cup nutritional yeast; 2 tablespoons fresh lemon juice; 1/2 teaspoon finely grated lemon zest; 1/4 cup chopped fresh parsley plus more for serving

A big bowl of this Vegan Italian Penicillin Soup feels like a warm hug from your nonna, even if you don’t have one. It’s loaded with tender vegetables, tiny pasta, hearty chickpeas, and bright lemon, all simmered in a garlicky tomato‑herb broth that tastes like it’s been cooking all day.

This is the kind of cozy, nourishing soup you crave when you’re feeling run‑down, chilled to the bone, or just need something soothing and satisfying that still fits a plant‑based lifestyle. One pot, simple ingredients, and layers of Italian‑inspired flavor make it a staple you’ll want on repeat all fall and winter.

Why You’ll Love This Vegan Italian Penicillin Soup

Plant‑powered comfort food. Classic “Italian penicillin” usually leans on chicken, but this version gets its staying power from chickpeas, pasta, and lots of fiber‑rich veggies.
Naturally dairy‑free. Nutritional yeast and herbs bring that cozy, cheesy depth without any Parmesan or butter.
One‑pot weeknight hero. Everything simmers together in a single pot, so there’s less cleanup and more time to curl up with your bowl.
Great for meal prep. The flavors deepen as it sits, making it perfect to cook once and enjoy for lunch or dinner over several days.
Cold‑weather and cold‑season friendly. Garlic, lemon, and veggies in a steaming bowl of broth are exactly what you want when you’re trying to feel your best.

What Makes This Vegan Italian Penicillin Soup So Comforting?

Traditional Italian nonnas swear by a pot of soup when someone in the family is under the weather. This vegan twist keeps that spirit of care and comfort, but swaps animal products for wholesome, plant‑based ingredients.

Garlic, onion, carrots, and celery create a classic Italian soffritto that builds savory depth from the very first sizzle in the pot. Tomato paste and crushed tomatoes add richness and body to the broth, while dried oregano, basil, and thyme infuse every spoonful with herby, familiar flavor.

Instead of chicken, this soup uses chickpeas for protein and staying power, plus small pasta and zucchini for extra heartiness. A squeeze of lemon juice and a sprinkle of nutritional yeast at the end brighten everything up and give you that “ahhh” moment with every bite.

Ingredients for the Vegan Italian Penicillin Soup

Before you start cooking, it’s helpful to know why each ingredient earns its place in the pot. Together they build a balanced soup that’s cozy, nourishing, and full of Italian‑inspired flavor.

Olive oil – Used to sauté the vegetables and develop a rich, savory base for the broth.
Yellow onion – Brings sweetness and depth that anchor the flavors of the soup.
Carrots – Add natural sweetness, color, and a tender bite in every spoonful.
Celery – Helps build that classic soup flavor and adds a gentle, aromatic crunch.
Garlic – The star of the “penicillin” vibe; it infuses the broth with warmth and comfort.
Tomato paste – Concentrated tomato flavor that thickens and enriches the broth.
Crushed tomatoes – Create a lightly tomatoey, rustic base that feels hearty but not heavy.
Vegetable broth – The main liquid; choose a flavorful broth to carry all the aromatics and herbs.
Dried oregano – Adds that familiar Italian seasoning note that makes the soup taste homestyle.
Dried basil – Works with the oregano to boost the tomato and veggie flavors.
Dried thyme – A subtle, earthy herb that rounds everything out.
Red pepper flakes – A gentle heat that wakes up the broth without making it spicy.
Bay leaves – Steep in the soup to give a deeper, more complex background flavor.
Fine sea salt – Essential for balancing the acidity of the tomatoes and bringing all the flavors forward.
Freshly ground black pepper – Adds a warm, peppery kick that pairs well with the garlic and herbs.
Small pasta (like ditalini or small shells) – Makes the soup extra cozy and filling; every spoonful gets a bit of pasta.
Zucchini – Brings a tender texture and a touch of freshness to balance the starches.
Canned chickpeas – Provide plant‑based protein and a satisfying, “chicken‑like” heartiness.
Baby spinach – Wilts into the hot broth for an easy way to add extra greens.
Nutritional yeast – Gives a cheesy, umami richness without any dairy.
Fresh lemon juice – Brightens the flavors and reinforces that healing, restorative feel.
Lemon zest – Adds a fragrant citrus aroma right at the end.
Fresh parsley – Brings color and a burst of freshness as a finishing touch.

How To Make the Vegan Italian Penicillin Soup

This soup comes together in simple stages: build the flavor base, simmer the broth, cook the pasta and veggies, then finish with bright, fresh touches. Take your time with the sautéing step—it’s where a lot of the magic happens.

Step 1: Build the Aromatic Base

Heat olive oil in a large heavy‑bottomed pot over medium heat. Add diced onion, carrots, and celery, and sauté until the vegetables start to soften and the onion turns translucent. This slow sauté develops sweetness and gives the soup a deep, savory foundation.

Step 2: Add Garlic and Tomato Richness

Stir in the minced garlic and cook just until fragrant, being careful not to let it brown. Add the tomato paste and cook for another minute or two, stirring often, until it darkens slightly in color—this step caramelizes the tomato paste and intensifies its flavor.

Step 3: Build the Broth

Pour in the crushed tomatoes and vegetable broth, stirring well to dissolve any browned bits from the bottom of the pot. Add dried oregano, dried basil, dried thyme, red pepper flakes, bay leaves, and a first pinch of salt and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer so the flavors can meld.

Step 4: Cook the Pasta and Veggies

Stir in the small pasta and diced zucchini. Let the soup simmer, stirring occasionally, until the pasta is just al dente and the vegetables are tender. Cooking the pasta directly in the broth allows it to soak up all those delicious tomato‑herb flavors.

Step 5: Stir In Chickpeas, Greens, and Flavor Boosters

Add the drained chickpeas and baby spinach to the pot, stirring until the spinach wilts into the soup. Sprinkle in the nutritional yeast, then squeeze in the fresh lemon juice. Simmer for a few more minutes so everything heats through and the flavors blend, then fish out the bay leaves.

Step 6: Finish and Serve

Turn off the heat and stir in the lemon zest and chopped fresh parsley. Taste and adjust the seasoning with a little more salt, pepper, or lemon juice if needed. Ladle the soup into bowls and garnish with extra parsley and black pepper. Serve hot with your favorite crusty bread.

Serving and Storing Vegan Italian Penicillin Soup

This batch is designed to generously feed about 6 people, making it perfect for family dinners or a week of cozy lunches.

Serve the soup piping hot in wide bowls so all the veggies, pasta, and chickpeas have room to shine. A squeeze of extra lemon at the table and a sprinkle of fresh parsley really wake up the flavors. Pair with warm bread or a simple side salad to round out the meal.

To store, let the soup cool to room temperature, then transfer it to airtight containers. It will keep in the refrigerator for up to 4 days. The pasta will continue to absorb some broth as it sits, so you can thin leftovers with a splash of water or vegetable broth when reheating.

For longer storage, you can freeze the soup for up to 3 months. If you want the pasta to stay firmer, cook it separately and add it fresh when you reheat the broth.

What to Serve With Vegan Italian Penicillin Soup

Crusty Bread or Toast

A thick slice of toasted sourdough or rustic bread is perfect for dunking into the flavorful broth and scooping up the veggies and pasta.

Simple Green Salad

Serve the soup alongside a crisp salad with mixed greens, cucumbers, and a light vinaigrette to balance the warmth of the bowl.

Garlic Bread

If you’re craving something extra cozy, garlic‑rubbed bread or vegan garlic breadsticks turn this soup into a restaurant‑style meal.

Roasted Vegetables

Roasted Brussels sprouts, carrots, or broccoli add even more veggies to the table and complement the Italian herbs in the soup.

Light Pasta Side

A small serving of olive‑oil tossed pasta or grains can make this a super‑hearty dinner for extra hungry nights.

Bright Citrus or Fruit Salad

A simple salad of orange slices, berries, or apples is a refreshing way to finish a comforting soup meal.

Frequently Asked Questions

Can I make this Vegan Italian Penicillin Soup gluten‑free?

Yes! To keep the same cozy feel while avoiding gluten, simply swap the regular pasta for your favorite gluten‑free small pasta shape. You can also use cooked brown rice or quinoa. If you change the grain, keep an eye on the cooking time and add more broth as needed since different grains absorb liquid differently.

What can I use instead of chickpeas?

Chickpeas work beautifully here, but you can replace them with white beans such as cannellini, great northern, or navy beans for a softer, creamier texture. If you enjoy hearty, bean‑forward soups, you might also like trying a bowl of Olive Garden Minestrone Soup on another night.

Will the pasta get too soft in leftovers?

Pasta naturally continues to soften as it sits in hot broth. If you know you’ll be storing most of the soup, you can cook the pasta separately and add a portion to each bowl when serving. For another cozy, pasta‑filled soup that reheats beautifully, check out this cheesy tomato tortellini soup.

How can I make the soup even more filling?

You can boost the heartiness by adding extra chickpeas or beans, stirring in cooked lentils, or serving the soup over a scoop of cooked farro or barley. Pairing it with homemade bread, like this crusty garlic bread, also turns it into an ultra‑satisfying meal.

Can I prepare this ahead for a busy week?

Absolutely. The flavors deepen after a night in the fridge, making it ideal for meal prep. You can cook the base of the soup ahead of time and hold off on the pasta until the day you plan to serve. If you love having bread on hand too, try baking a batch of soft and fluffy milk bread to enjoy alongside your bowls all week.

Save This Pin For Later

📌 Save this Vegan Italian Penicillin Soup to your favorite Pinterest board so you can come back to it any time you’re craving something cozy, nourishing, and plant‑based.

And let me know in the comments how yours turned out. Did you add extra chili flakes for more heat? Did you change up the veggies with what you had in the fridge?

I love hearing how others make these recipes their own. Questions are always welcome too—let’s help each other cook smarter, eat well, and stay cozy all season long.

Conclusion

Vegan Italian Penicillin Soup is everything you want in a comforting bowl: rich tomato‑herb broth, tender veggies, satisfying pasta, and protein‑packed chickpeas, all brightened with lemon and fresh herbs. It’s the kind of recipe that makes your kitchen smell amazing and your whole body feel cared for.

Whether you’re fighting off a chill, feeding a crowd, or just looking for an easy weeknight dinner that’s both nourishing and delicious, this soup delivers every time. For even more cozy bowls, simple sides, and sweet treats, come hang out with Life With Rosa on Pinterest and find your next favorite recipe.