Italian Penicillin Soup Recipe

Why You’ll Love This Recipe

This Italian Penicillin Soup is the ultimate comfort food, especially when you’re feeling under the weather or just need a nourishing, soothing meal. With its rich, flavorful broth, tender vegetables, and small pasta, this soup is both hearty and healthy. The bright zing of lemon adds a refreshing touch, while the optional drizzle of olive oil and freshly grated Parmesan gives it a luxurious finish. Simple ingredients come together in this easy-to-make soup that’s perfect for any time you need a little extra warmth and comfort.

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 cheese
• Black pepper
• Drizzle of olive oil (optional)
• Chopped parsley (optional)

Equipment:

• 1 large pot
• 1 immersion blender or large heat-safe blender

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook Vegetables
   In a large pot, heat the olive oil over medium heat. Add the carrots, onion, garlic, and celery along with the salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly browned and aromatic. (If you’re short on time, you can skip this step and add the vegetables directly to the broth in the next step.)
2. Simmer the Soup
   Add the parmesan rind (if using) and the chicken or vegetable broth to the pot. Cover and increase the heat to high until the broth reaches a gentle boil. Once boiling, turn the heat down to medium-low and let it simmer, covered, for 25-30 minutes, or until the vegetables are very soft. Stir occasionally.
3. Puree the Vegetables
   Remove the parmesan rind and set it aside. Use an immersion blender to puree the soup until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the cooked vegetables to a regular blender and blend until smooth, then return it to the pot.
4. Cook the Pasta
   Add the pastina or other small pasta to the simmering soup. Cook for 8-10 minutes or until the pasta is al dente, stirring occasionally. Once done, turn off the heat. (If you’re storing leftovers, cook the pasta separately and combine with the broth right before serving.)
5. Add Lemon
   Stir in the juice of one full lemon. Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or lemon juice for extra flavor. If you want a thinner soup, stir in more broth to reach your desired consistency.
6. Serve
   Ladle the soup into bowls and garnish with freshly grated Parmesan, a crack of black pepper, a drizzle of olive oil (if desired), and chopped parsley for added freshness and color. Enjoy your comforting, homemade soup!

Servings and Timing

This recipe makes approximately 4-6 servings. The preparation time is about 10 minutes, and the cooking time is around 40 minutes, making it a quick and comforting meal to prepare for any occasion.

Variations

• Add Protein: For extra protein, you can add cooked chicken, white beans, or even some Italian sausage to the soup.
• Vegetarian Option: Use vegetable broth and skip the parmesan rind to make this soup fully vegetarian.
• Spicy Version: Add a pinch of red pepper flakes or a diced jalapeño for a touch of heat.
• Herb Variations: Try adding fresh basil or thyme in addition to the rosemary and thyme for a more herbaceous flavor profile.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you prefer to freeze it, store the soup without the pasta and freeze for up to 3 months. When reheating, add freshly cooked pasta to the thawed soup. If needed, add a little extra broth or water to reach the desired consistency.

FAQs

Can I use a different type of pasta?

Yes! You can use any small pasta, such as orzo, ditalini, or elbow macaroni. Just adjust the cooking time as needed.

Can I make this soup ahead of time?

Yes, this soup stores well in the fridge and actually tastes better the next day as the flavors meld together.

How can I make the soup creamier?

If you want a creamier soup, you can add a splash of heavy cream or a dollop of sour cream when serving.

Can I make this soup without the parmesan rind?

Yes, while the parmesan rind adds a lovely depth of flavor, you can skip it if you don’t have one on hand.

How do I make this soup spicier?

To add some heat, try adding a pinch of red pepper flakes or cayenne pepper while the vegetables are cooking, or stir in some hot sauce to taste before serving.

Can I use frozen vegetables?

Yes, frozen vegetables work great in this soup. Just skip the step of sautéing them and add them directly to the broth for simmering.

Can I make this soup vegan?

To make the soup vegan, use vegetable broth, skip the parmesan rind, and omit the cheese garnish or use a vegan cheese alternative.

How do I store leftover soup with pasta?

If you plan on storing leftovers, it’s best to cook the pasta separately and add it to the soup right before serving to avoid the pasta getting too soft or mushy.

Can I freeze this soup?

Yes, you can freeze the soup without the pasta. Let it cool completely before storing in an airtight container or freezer bag for up to 3 months. When reheating, cook fresh pasta and combine with the soup.

Conclusion

Italian Penicillin Soup is a flavorful and nourishing dish that brings warmth and comfort in every spoonful. With its aromatic herbs, smooth texture, and refreshing lemon finish, this soup is perfect for any time of the year. Whether you’re feeling under the weather or just craving a comforting bowl of goodness, this soup will always hit the spot. Easy to make, customizable, and satisfying, it’s sure to become a family favorite!

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