A good bowl of Italian Penicillin Soup should taste like comfort with a backbone. The broth should be savory, the vegetables sweet, the pasta tender but not mushy, and the finish bright enough to make each spoonful feel fresh.

A good Italian soup rarely feels like a recipe invented on paper. It feels like a place, a season, and a family trying not to waste a single crust of bread, bean, fish bone, or garden green.