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Italian Penicillin Soup Recipe

Italian Penicillin Soup Recipe
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★★★★★

5.3 from 26 reviews

Italian Penicillin Soup is a comforting, flavorful dish featuring a blend of vegetables simmered to perfection and pureed into a creamy broth, enriched with parmesan and brightened with fresh lemon juice. This nourishing soup combines tender pastina pasta, aromatic garlic, and celery, making it a perfect remedy for chilly days and a wholesome meal for the whole family.

Ingredients

Scale

Vegetables and Aromatics

  • 3 large carrots (peeled and roughly chopped)
  • 1 yellow onion (quartered)
  • 5 cloves garlic (peeled)
  • 3 ribs celery (halved)

Liquids and Broth

  • 3 Tbsp olive oil
  • 8 cups chicken or vegetable broth

Seasonings and Extras

  • 1 tsp salt
  • Black pepper (to taste)
  • Parmesan rind (optional)
  • 1 lemon (more as desired)

Pasta

  • 1 ¼ cup pastina (or other small pasta shape)

For Garnish (optional)

  • Freshly grated parmesan
  • Black pepper
  • Drizzle of olive oil
  • Chopped parsley

Instructions

  1. Cook Vegetables: Heat olive oil in a large pot over medium heat. Add the carrots, onion, garlic, celery, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly browned. To save time, you can skip this sautéing step and add the oil and vegetables directly into the broth.
  2. Simmer Soup: Add the parmesan rind (if using) and the broth to the pot. Cover and bring the broth to a gentle boil over high heat. Reduce heat to medium-low and let it simmer, covered, for 25-30 minutes, until the vegetables are very soft. Stir occasionally to prevent sticking.
  3. Puree Vegetables: Remove and discard the parmesan rind. Using an immersion blender, puree the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the vegetables and broth to a heat-safe blender in batches and blend until smooth, then return to the pot.
  4. Cook Pasta: Add the pastina or your choice of small pasta to the simmering soup. Cook uncovered for 8-10 minutes or until the pasta is al dente, stirring occasionally. If you are preparing leftovers, cook the pasta separately and combine it with the soup just before serving to avoid sogginess.
  5. Add Lemon: Stir in the juice of one whole lemon. Taste and adjust the seasoning with additional lemon juice, salt, or pepper as desired. If you prefer a thinner soup, add more broth to reach your preferred consistency.
  6. Serve: Ladle the soup into bowls and garnish with freshly grated parmesan, a sprinkle of black pepper, chopped parsley, and a drizzle of olive oil if desired. Enjoy this warm, nourishing soup as a comforting meal.

Notes

  • The parmesan rind adds depth and richness but can be omitted for a vegetarian version if using vegetable broth.
  • Pastina is a small pasta ideal for soups; you can substitute with orzo, acini di pepe, or small ditalini.
  • To save time, the sautéing of vegetables can be skipped, but sautéed vegetables enhance the flavor.
  • If storing leftovers, cook pasta separately to prevent it from overcooking and becoming mushy.
  • Adjust lemon juice to your taste to balance the soup’s flavors.
  • Add fresh herbs like parsley for added freshness when serving.

Nutrition

Keywords: Italian soup, Penicillin soup, pastina soup, vegetable soup, lemon soup, comforting soup, easy Italian recipe, gluten free optional soup

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