Italian Penicillin Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/italian-penicillin-soup-recipe/
