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Italian Penicillin Soup Recipe

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Italian Penicillin Soup is a comforting, hearty soup featuring aromatic vegetables, tender pastina pasta, and a bright lemon finish. This warm and nourishing soup is perfect for chilly days or when you need a cozy meal that soothes the soul.

Ingredients

Soup Base

  • 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

Pasta

  • 1 ¼ cup pastina, or other small pasta shape

Finishing Touches

  • 1 lemon, more as desired
  • Freshly grated parmesan, for serving
  • Black pepper, for serving
  • Drizzle of olive oil, optional, for serving
  • Chopped parsley, optional, for serving

Instructions

  1. Cook vegetables: Heat olive oil in a large pot over medium heat. Add 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 all veggies and oil directly to the broth.)
  2. Simmer soup: Add the parmesan rind and broth to the pot. Cover and bring the broth to a gentle boil over high heat. Once boiling, reduce heat to medium-low, cover the pot, and simmer for 25-30 minutes until the vegetables are very soft. Stir occasionally to prevent sticking.
  3. Puree vegetables: Remove the parmesan rind and set 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 in batches to a heat-safe blender, blend until smooth, and return to the pot.
  4. Cook pasta: Add pastina or your small pasta of choice to the simmering soup. Cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. If planning to store leftovers, cook pasta separately and add just before serving to prevent sogginess.
  5. Add lemon: Stir in the juice of one lemon. Taste and adjust seasoning and lemon juice as needed. Add extra broth if you prefer a thinner consistency.
  6. Serve: Ladle soup into bowls. Garnish with freshly grated parmesan, a sprinkle of black pepper, a drizzle of olive oil, and chopped parsley if desired. Serve warm and enjoy the comforting flavors.

Notes

  • You can use vegetable broth for a vegetarian version or chicken broth for more flavor.
  • Parmesan rind adds depth but is optional; if unavailable, simply omit.
  • Cooking pastina separately when planning leftovers keeps the pasta from becoming mushy.
  • The lemon brightens the soup; adjust quantity to your preference.
  • Use an immersion blender for ease and safety, but a regular blender works well too—just blend in batches and be careful with hot liquids.

Find it online: https://yumntasty.com/italian-penicillin-soup-recipe/