Description
Italian Penicillin Soup is a comforting and hearty Italian-style vegetable soup featuring a blend of carrots, celery, onion, and garlic, pureed with broth and enriched with pastina pasta. Finished with a bright touch of lemon juice and garnished with parmesan and fresh herbs, this cozy soup is perfect for warming up on chilly days or when you need a soothing, wholesome meal.
Ingredients
Main 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, juiced (plus 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 chopped carrots, onion, garlic, celery, salt, and black 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 veggies directly to the broth.)
- Simmer soup: Add the parmesan rind (if using) and broth to the pot. Cover with a lid and raise heat to high until the broth comes to a gentle boil. Reduce heat to medium-low and simmer, covered, for 25-30 minutes until vegetables are very soft. Stir occasionally to prevent sticking.
- Puree vegetables: Remove the parmesan rind and set it aside. Use an immersion blender directly in the pot to puree the vegetables until smooth. If using a regular blender, carefully transfer the cooked vegetables in batches to a heat-safe blender and blend until smooth, then return to the pot.
- Cook pasta: Add pastina or your choice of small pasta to the simmering soup. Cook for 8-10 minutes until the pasta is al dente, stirring occasionally. For storing leftovers, cook pasta separately and add just before serving to avoid sogginess.
- Add lemon: Stir in the juice of the whole lemon. Taste the soup and adjust seasoning and lemon juice as desired. If you prefer a thinner consistency, add more broth to reach the desired texture.
- Serve: Ladle the soup into bowls and garnish with freshly grated parmesan, extra black pepper, a drizzle of olive oil, and chopped parsley if you like. Serve warm and enjoy the cozy comfort of this Italian classic.
Notes
- Skip sautéing the vegetables for a quicker version; just add the raw veggies directly into the broth.
- Using a parmesan rind adds extra depth of flavor but is optional.
- For leftovers, cook the pastina separately and combine before serving to maintain texture.
- Adjust lemon juice and seasoning according to your taste preferences.
- Immersion blender is recommended for easy and safe pureeing directly in the pot.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
