Italian Penicillin Soup Recipe
Introduction
Italian Penicillin Soup is a comforting and flavorful dish that combines hearty vegetables, savory broth, and tender pastina pasta. Perfect for chilly days or when you need a soothing meal, this soup brings a touch of Italian warmth to your table.
Ingredients
- 3 Tbsp olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- Black pepper, to taste
- Parmesan rind, optional
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina, or other small pasta shape
- 1 lemon, more as desired
To serve:
- Freshly grated parmesan and black pepper
- Drizzle of olive oil, optional
- Chopped parsley, optional
Instructions
- Step 1: Add olive oil to a large pot and heat over medium. Add carrots, onion, garlic, celery, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly browned. (To save time, you can skip this step and add the oil and vegetables directly to the broth.)
- Step 2: Add the parmesan rind and broth to the pot. Cover and bring to a gentle boil over high heat. Reduce heat to medium-low and simmer, covered, for 25-30 minutes until the vegetables are very soft. Stir occasionally.
- Step 3: Remove the parmesan rind and set aside. Using an immersion blender, puree the vegetables until smooth. Alternatively, transfer the cooked vegetables to a heat-safe blender, blend until smooth, and return to the pot.
- Step 4: Stir in the pastina or other small pasta. Cook for 8-10 minutes, stirring occasionally, until al dente. Turn off the heat. For leftovers, cook pasta separately and combine before serving.
- Step 5: Squeeze in the juice of one lemon. Taste and adjust seasonings or add more lemon juice as desired. Add broth if you prefer a thinner consistency.
- Step 6: Ladle soup into bowls and garnish with freshly grated parmesan, black pepper, a drizzle of olive oil, and chopped parsley if using. Enjoy!
Tips & Variations
- For a richer flavor, use homemade chicken broth or high-quality store-bought broth.
- If you don’t have pastina, very small pasta shapes like orzo or acini di pepe work well.
- Add a pinch of red pepper flakes for a subtle heat.
- For a vegan version, use vegetable broth and omit the parmesan or use a plant-based alternative.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. If you plan to keep leftovers, cook the pasta separately and add it just before serving to prevent it from becoming mushy. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup base in advance and store it refrigerated for up to 2 days. Add the pasta and lemon juice just before serving to keep the textures fresh.
What can I substitute for pastina if I don’t have any?
Small pasta shapes like orzo, acini di pepe, or even tiny shells can be used in place of pastina. Just adjust cooking time as needed based on the pasta size.
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Italian Penicillin Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Italian Penicillin Soup is a comforting, smooth vegetable soup made with carrots, celery, onion, garlic, and parmesan rind, pureed into a velvety texture and enriched with small pasta called pastina. Finished with fresh lemon juice and garnished with parmesan and parsley, it offers a warm and soothing meal perfect for any day.
Ingredients
Soup Base
- 3 Tbsp olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- Black pepper, to taste
- Parmesan rind, optional
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina or other small pasta shape
- 1 lemon, more as desired
To Serve
- Freshly grated parmesan
- Black pepper
- Drizzle of olive oil, optional
- Chopped parsley, optional
Instructions
- Cook vegetables: Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and pepper. Cook for 4-5 minutes, stirring occasionally until vegetables begin to brown lightly. Optionally, skip this step and add the oil and vegetables directly to the broth to save time.
- Simmer soup: Add the parmesan rind and broth to the pot. Cover and bring to a gentle boil over high heat. Reduce heat to medium-low and simmer, covered, for 25-30 minutes or until the vegetables are very soft, stirring occasionally.
- Puree vegetables: Remove the parmesan rind and set aside. Using an immersion blender, puree the soup until smooth. If an immersion blender is unavailable, transfer the soup in batches to a heat-safe blender, blend until smooth, and return to the pot.
- Cook pasta: Stir in the pastina or small pasta shape into the simmering soup. Cook for 8-10 minutes until al dente, stirring occasionally. For leftovers, cook the pasta separately and combine with the soup right before serving.
- Add lemon: Stir in the juice of a whole lemon. Taste the soup and adjust seasonings or add more lemon juice as desired. For a thinner consistency, stir in additional broth.
- Serve: Ladle the soup into bowls and garnish with freshly grated parmesan, black pepper, chopped parsley, and a drizzle of olive oil if desired. Enjoy warm for a soothing meal.
Notes
- Using a parmesan rind adds rich umami flavor but is optional.
- Pastina is a tiny pasta shape perfect for this soup, but you can substitute other small pasta shapes.
- For quicker preparation, skip sautéing vegetables and add directly to broth.
- Cook pasta separately if planning to store leftovers to prevent it from becoming mushy.
- Adjust lemon juice to your taste for brightness and acidity.
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian soup, penicillin soup, vegetable soup, pastina, comfort food, lemon soup, pureed soup, vegetarian soup
