Italian Penicillin Soup Recipe

Introduction

Italian Penicillin Soup is a comforting and flavorful dish perfect for chilly days or when you need a soothing meal. Packed with tender vegetables, small pasta, and a bright lemon kick, this soup balances heartiness with freshness in every spoonful.

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)
• Freshly grated parmesan, for garnish
• Black pepper, for garnish
• Drizzle of olive oil (optional)
• Chopped parsley (optional)

Instructions

1. Step 1: Add olive oil to a large pot and heat over medium heat. 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 in the next step.)
2. Step 2: Add the parmesan rind and broth to the pot. Cover and bring to a gentle boil over high heat. Then reduce heat to medium-low and simmer, covered, for 25-30 minutes until the vegetables are very soft. Stir occasionally.
3. Step 3: Remove the parmesan rind. Using an immersion blender, blend the vegetables in the pot until completely smooth. If you don’t have an immersion blender, carefully transfer the vegetables to a heat-safe blender, puree until smooth, and return to the pot.
4. Step 4: Add the pastina or other small pasta to the simmering soup. Cook for 8-10 minutes until al dente, stirring occasionally. If planning to store leftovers, cook the pasta separately and combine it with the broth just before serving.
5. Step 5: Stir in the juice of the entire lemon. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Add additional broth to thin the soup if you prefer.
6. Step 6: Ladle the soup into bowls. Garnish with freshly grated parmesan, black pepper, and a drizzle of olive oil or chopped parsley if using. Serve immediately and enjoy.

Tips & Variations

• For a richer flavor, add a parmesan rind to the broth while simmering and remove before blending.
• Substitute pastina with orzo, acini di pepe, or any small pasta shape you have on hand.
• If you like a creamier texture, stir in a splash of cream or coconut milk after blending.
• Add a pinch of red pepper flakes for a gentle heat.
• Use vegetable broth for a vegetarian version.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. If you plan to keep it longer, freeze in portions for up to 2 months. When reheating, add a splash of broth or water to loosen the soup as the pasta may absorb liquid and thicken the soup in storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of pastina?

Yes, small pasta shapes like orzo, acini di pepe, or even small shells work well. Adjust cooking time as needed for the pasta you choose.

How do I make this soup vegan?

Use vegetable broth instead of chicken broth, skip the parmesan rind, and garnish with nutritional yeast or vegan parmesan alternatives for similar flavor.

Italian Penicillin Soup Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

This Italian Penicillin Soup is a comforting, creamy vegetable soup made with carrots, celery, onion, garlic, and a touch of lemon, enriched with Parmesan and small pasta like pastina. It’s perfect for chilly days or when you need a soothing, nourishing meal full of flavor and warmth.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 3 Tbsp olive oil
• 3 large carrots, peeled and roughly chopped
• 1 yellow onion, quartered
• 5 cloves garlic, peeled
• 3 ribs celery, halved

Seasonings & Flavorings

• 1 tsp salt
• Black pepper, to taste
• Parmesan rind (optional)
• 1 lemon, juiced (more as desired)

Liquids

• 8 cups chicken or vegetable broth

Pasta & Garnish

• 1 ¼ cup pastina or any small pasta shape
• Freshly grated Parmesan, for serving
• Drizzle of olive oil (optional)
• Chopped parsley (optional)

Instructions

1. Cook vegetables: In a large pot, heat olive oil over medium heat. Add the chopped carrots, quartered onion, garlic cloves, celery halves, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly browned. Alternatively, you can skip this step and add all vegetables and oil directly to the broth to save time.
2. Simmer soup: Add the Parmesan rind and the chicken or vegetable broth to the pot. Cover and heat on high until the broth reaches a gentle boil. Reduce heat to medium-low and simmer, covered, for 25-30 minutes until the vegetables are very soft. Stir occasionally to prevent sticking.
3. Puree vegetables: Remove the Parmesan rind and set it aside. Using an immersion blender, puree the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the cooked vegetables and broth into a regular heat-safe blender and blend until smooth, then return the pureed soup to the pot.
4. Cook pasta: Bring the pureed soup back to a simmer and add the pastina or other small pasta. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. Turn off the heat once pasta is cooked. For leftovers, cook pasta separately and combine with soup just before serving to avoid soggy pasta.
5. Add lemon: Stir in the juice of a whole lemon into the soup. Taste and adjust seasoning and lemon juice as desired. If you prefer a thinner consistency, add more broth accordingly.
6. Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan, a drizzle of olive oil, freshly ground black pepper, and chopped parsley if desired. Serve hot and enjoy your comforting Italian Penicillin Soup.

Notes

• You can substitute chicken broth with vegetable broth to make this soup vegetarian.
• Parmesan rind adds depth of flavor but is optional if unavailable.
• Use an immersion blender for convenience, but a countertop blender works well too.
• For storing leftovers, cook pasta separately to prevent it from becoming mushy.
• Adjust lemon juice to your taste preference; it adds a nice bright, tangy note.

Keywords: Italian Penicillin Soup, creamy vegetable soup, pastina soup, savory comfort food, lemon vegetable soup