Description
Italian Penicillin Soup is a flavorful and nourishing dish, perfect for when you need warmth and comfort. With its aromatic herbs, smooth texture, and refreshing lemon finish, this soup is perfect for any time of the year. It’s easy to make, customizable, and satisfying.
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 cheese
Black pepper
Drizzle of olive oil (optional)
Chopped parsley (optional)
Instructions
- 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.
- Add the parmesan rind (if using) and the chicken or vegetable broth to the pot. Cover and bring the broth to a gentle boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 25-30 minutes, or until the vegetables are very soft.
- Remove the parmesan rind and set it aside. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the cooked vegetables to a regular blender, blend until smooth, and return to the pot.
- Add the pastina or other small pasta to the simmering soup and cook for 8-10 minutes or until the pasta is al dente, stirring occasionally. Once done, turn off the heat.
- Stir in the juice of one full lemon. Taste and adjust seasonings with more salt, pepper, or lemon juice as needed. For a thinner soup, add more broth to reach desired consistency.
- Ladle the soup into bowls and garnish with freshly grated Parmesan, black pepper, a drizzle of olive oil (optional), and chopped parsley. Serve hot.
Notes
- Add Protein: For extra protein, add cooked chicken, white beans, or Italian sausage.
- Vegetarian Option: Use vegetable broth and skip the parmesan rind to make the soup vegetarian.
- Spicy Version: Add red pepper flakes or a diced jalapeño for a spicy kick.
- Herb Variations: Add fresh basil or thyme for a more herbaceous flavor profile.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg
