Italian Penicillin Soup Recipe

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If you’re coming in feeling a little under the weather or just craving something warm and comforting, this Italian Penicillin Soup is an absolute game-changer. Imagine a velvety blend of perfectly cooked vegetables and tender pastina swimming in a bright, lemony broth with a subtle undertone of parmesan richness. The Italian Penicillin Soup delivers a soothing hug in a bowl that wakes up your senses with every spoonful, making it a beloved favorite to turn to again and again.

Ingredients You’ll Need

Getting started with this Italian Penicillin Soup is delightfully simple because the ingredient list is as straightforward as it is essential. Each component plays a crucial role in building layers of flavor, texture, and that gorgeous color that makes this soup so inviting.

• 3 Tbsp olive oil: The base for sautéing, adding a fruity richness that enhances the vegetables’ natural sweetness.
• 3 large carrots (peeled and roughly chopped): Carrots bring a gentle, natural sweetness and bright orange hue to the soup.
• 1 yellow onion (quartered): Onions add depth and a subtle sharpness that mellows beautifully when cooked down.
• 5 cloves garlic (peeled): Garlic infuses every spoonful with warmth and a bit of zing that is classic Italian soul food.
• 3 ribs celery (halved): The celery provides a clean, fresh note and a slight crunch that softens during cooking.
• 1 tsp salt: Enhances all the flavors and balances the natural sweetness of the vegetables.
• Black pepper: Adds a subtle bite that rounds out the seasoning beautifully.
• Parmesan rind (optional): An amazing flavor booster that lends an umami depth to the broth.
• 8 cups chicken or vegetable broth: The warm foundation that carries all the flavors together—choose chicken broth for richness or vegetable broth for a lighter feel.
• 1 ¼ cup pastina (or other small pasta shape): Tiny pasta that cooks quickly and adds lovely bite and texture.
• 1 lemon (more as desired): The magic touch that brightens and lifts the entire soup with fresh citrus notes.
• Freshly grated parmesan and black pepper: To finish and garnish, bringing a savory sprinkle and a little extra warmth.
• Drizzle of olive oil (optional): For that final silky sheen and a burst of flavor just before serving.
• Chopped parsley (optional): Adds a fresh, herbal pop of green and a subtle earthiness.

How to Make Italian Penicillin Soup

Step 1: Sauté Your Vegetables

Start by heating the olive oil in a large pot over medium heat. Toss in the carrots, onion, garlic, celery, salt, and pepper. Stir occasionally as they cook for about 4 to 5 minutes, allowing the vegetables to soften and brown just a bit. This step really deepens their flavor and builds the savory base of your soup. If you’re short on time, you can skip this and add the raw vegetables directly to the broth; the result will still be delicious.

Step 2: Simmer with Broth and Parmesan Rind

Next, stir in the parmesan rind—this little addition is your secret weapon to infuse intense umami flavor—and the chicken or vegetable broth. Bring everything to a gentle boil, then reduce the heat to medium-low and cover your pot. Let it all simmer for 25 to 30 minutes until the vegetables are so tender they practically melt when you touch them. This slow simmer concentrates the flavors beautifully.

Step 3: Puree Until Velvety Smooth

Once those veggies are perfectly soft, remove and set aside the parmesan rind. Use an immersion blender right in the pot to blend everything until your soup is luxuriously smooth and creamy. No immersion blender? No problem! Just carefully transfer the soup to a heat-safe blender in batches, then pour it back into your pot for the next steps.

Step 4: Cook the Pastina in the Soup

Now add your pastina or other small pasta shape to the simmering soup. Cook for 8 to 10 minutes, stirring every so often, until the pasta is al dente—tender but with a slight bite. If you plan to store leftovers, consider cooking the pasta separately and adding it just before serving; this helps keep the pasta from getting mushy over time.

Step 5: Brighten with Lemon Juice

Finally, squeeze in the juice of a whole lemon and stir it through the soup. This fresh, lively citrus note is what truly wakes up the hearty flavors and makes this the standout Italian Penicillin Soup. Taste and adjust seasoning—maybe a little more salt, pepper, or extra lemon juice for zing. If you want a thinner soup, add a splash more broth here.

Step 6: Serve and Enjoy!

Ladle the soup into bowls and get ready for the best part—garnishing. Add freshly grated parmesan, a crack of black pepper, and a drizzle of olive oil or sprinkle of chopped parsley. Each bite feels like a warm embrace, and you’ll be hooked on this soul-soothing Italian Penicillin Soup.

How to Serve Italian Penicillin Soup

Garnishes

Garnishes elevate the soup visually and flavor-wise. Freshly grated parmesan adds a sharp, creamy contrast that melts slowly on top. A twist of black pepper brings subtle heat, while a light drizzle of olive oil gives a rich, silky finish. If you love fresh herbs, a sprinkle of vibrant chopped parsley adds color and a gentle herbal lift that brightens the dish even more.

Side Dishes

The Italian Penicillin Soup pairs wonderfully with warm, crusty bread—perfect for dipping and soaking up every last bit. A simple green salad with a lemon vinaigrette or roasted seasonal vegetables can round out your meal without overwhelming the delicate flavors of the soup. For an extra comforting touch, garlic bread is always a winner alongside this Italian classic.

Creative Ways to Present

For a cozy family dinner, serve the soup in rustic ceramic bowls with a sprinkle of parmesan and a lemon wedge on the side for guests to add more zing if they like. Hosting a casual get-together? Mini soup cups with a parsley garnish make perfect handheld bites. If you’re feeling fancy, swirl a dollop of crème fraîche or a spoonful of pesto on top right before serving for a colorful, gourmet touch that impresses every time.

Make Ahead and Storage

Storing Leftovers

The Italian Penicillin Soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container and if you’ve cooked the pasta in the soup, expect it to soak up some broth and become softer overnight. To prevent this, store pasta separately and combine before reheating.

Freezing

This soup freezes very well, making it a perfect make-ahead meal. Freeze without the pasta for best texture and add freshly cooked pastina after thawing. Use freezer-safe containers or heavy-duty bags and label with the date; it will stay good for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for easy reheating.

Reheating

To reheat, warm your soup gently on the stovetop over medium-low heat, stirring occasionally. If you froze it, add your cooked pasta once the soup is heated through. For a quick microwave option, heat in short intervals, stirring between, to ensure even warmth. Add a splash of broth or water if it has thickened too much after refrigeration.

FAQs

Is Italian Penicillin Soup spicy?

No, this soup isn’t meant to be spicy. The warmth comes from black pepper and garlic, but it’s more soothing and bright rather than hot. You can always adjust the pepper to your taste or add a pinch of chili flakes if you want a little heat.

Can I make this soup vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth, and skip the parmesan rind or substitute with a vegetarian parmesan alternative. The vegetables and lemon juice make it wonderfully flavorful on their own.

What can I substitute for pastina?

If you don’t have pastina, tiny pasta shapes like orzo, acini di pepe, or even small elbow macaroni work perfectly. Just keep an eye on cooking times since some pastas might cook faster or slower.

How do I keep the soup from getting too thick?

If your Italian Penicillin Soup thickens too much during cooking or after refrigeration, stir in some extra broth, water, or even a splash of lemon juice. This restores the bright, light texture that makes the soup so comforting.

Can I use canned broth for this soup?

Yes, canned broth is a convenient option and works well. Just opt for a good-quality low-sodium version if you want to control the salt level in your soup and maintain the fresh, homemade flavor.

Final Thoughts

I cannot recommend this Italian Penicillin Soup enough when you’re craving something simple yet spectacular—a soup that feels like homemade love in every spoonful. It’s perfect for those cozy nights or when you need a little culinary TLC. Promise yourself a batch, and you’ll keep coming back to this bowl of warmth and brightness with a smile every time.

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