If you’ve ever had Italian penicillin, you know exactly why people swear by it.

It’s simple, warm, and somehow the only thing that sounds good when you’re sick or completely drained.

This version keeps everything you love about classic pastina soup, but upgrades it by blending in greens. Not heavier, not more complicated, just as delicious and more nutrient-dense.

Instead of a basic broth with a few vegetables floating around, everything gets blended together with greens into a silky green lemony base that feels light but is extremely nourishing.

greens sick day soup

Why This Is the Best Soup for a Cold

There’s a reason pastina soup shows up in every “what to eat when you’re sick” conversation.

  • It’s warm and soothing
  • It’s easy to digest
  • It’s simple enough to make when you don’t feel like cooking

This version takes it a step further:

  • Garlic + vegan chicken broth for that classic comforting base
  • Lemon juice to brighten everything and cut through heaviness (and vitamin C!)
  • Blended vegetables + greens for extra nutrients without extra effort
  • Pastina for that soft, easy texture that always hits

It’s light, smooth, and exactly the kind of gentle, easy-to-digest soup you actually want when nothing else sounds appealing.

What Makes This Pastina Soup Different

Most pastina recipes are either:

  • very brothy
  • or very plain

This one is different in two ways:

1. It’s blended

Instead of leaving the vegetables in chunks, everything gets blended into the broth.

You end up with a smooth yet light consistency without adding any cream or thickeners.

2. It includes greens

Most Italian penicillin-style soups stick to carrots and celery.

Here, spinach or Swiss chard gets blended in too, which:

  • adds more nutrients
  • makes the soup feel more substantial
  • keeps the texture silky and cohesive

It doesn’t taste like a “green juice soup”. It just tastes like a better version of what you already love.

Why Blending the Greens Works

Blending the vegetables and greens into the broth does a few things:

  • Makes the soup smoother and easier to eat
  • Adds extra nutrients without extra effort
  • Creates a light but more satisfying texture

Tips for the Best Sick Day Soup

  • Don’t skip the lemon. It makes the whole soup feel fresh instead of flat
  • Blend it really smooth. That’s the entire point of this version
  • Adjust thickness as needed. Pastina absorbs liquid quickly, so add hot water or broth when reheating

If You’re Feeling Sick…

This is one of those recipes you can make when you have zero energy but still want something homemade.

It’s warm, simple, easy to digest, and actually nourishing without being heavy.

Exactly what you want from a real sick day soup.

{If you like this recipe you’ll love my ANTI-INFLAMMATORY SWEET POTATO LENTIL STEW and my HEALING LEMON ORZO SOUP.}

greens sick day soup

Lemony Green Pastina Soup (A Healthy Twist on Italian Penicillin)

A healthy twist on Italian penicillin soup made with pastina, lemon, and blended greens. This smooth, nutrient-dense soup is perfect for sick days or when you want something light and comforting.

Ingredients

  • 2 quarts Vegan Chicken Broth, I use the brand Ocean's Halo
  • 3 Garlic Cloves
  • 1 Medium Carrot, cut into a few chunks
  • 2 Celery Stalks, cut into a few chunks
  • 2 cups Greens, I did a mix of swiss chard and spinach
  • 1 cup Pastina
  • 1 Lemon, juice from
  • 3 tbsp Nutritional Yeast
  • Salt & Pepper, to taste

Instructions
 

Simmer the vegetables

  • In a large pot combine the garlic, carrot, celery, and 1 quart of the broth.
  • Cover and bring to a boil then let simmer until the vegetables are fork tender, about 15-20 min.

Add greens

  • Stir in the greens and cook 1–2 minutes, just until wilted.

Blend the broth

  • Scoop out all of the veggies with a bit of broth, let cool a bit, then blend until completely smooth. Alternatively you can use an immersion blender directly into the pot, but I prefer to use a blender to make sure there are no unblended bits floating around. Set aside.

Cook the pastina

  • Add the remaining 1 quart broth and bring to a boil. Stir in the pastina, nutritional yeast, and lemon and cook 4–5 minutes.

Finish the soup

  • Turn off the heat and immediately stir in the blended greens. Season with salt and pepper to taste.

Serve

  • Ladle into bowls and drizzle with a little olive oil and lemon zest if you’d like.

Store

  • The soups can be saved in the fridge, but keep in mind the pastina soaks up a lot of the liquid. I don’t have an issue with the thick texture, but you can always add in hot water to break it up.