Description
This comforting Italian Penicillin Soup is a smooth, velvety blend of sautéed carrots, onion, celery, and garlic pureed into a flavorful broth with a hint of lemon and parmesan. Featuring tender pastina pasta, this warming soup is easy to make on the stovetop and perfect for chilly days or when you need a soothing meal with a fresh Italian twist.
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 cups pastina or other small pasta shape
- 1 lemon, juice only (more as desired)
- Freshly grated parmesan, for garnish
- Black pepper, for garnish
- Drizzle of olive oil (optional)
- Chopped parsley (optional)
Instructions
- Cook Vegetables: Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and black pepper. Cook, stirring occasionally, for 4-5 minutes until the vegetables begin to brown slightly. (To save time, you can skip this step and add the oil and vegetables directly to the broth later.)
- Simmer Soup: Add the parmesan rind and broth to the pot. Cover and increase heat to high until the broth gently boils. Reduce heat to medium-low and simmer, covered, for 25-30 minutes until the vegetables are very soft, stirring occasionally to prevent sticking.
- Puree Vegetables: Remove the parmesan rind and set it aside. Using an immersion blender, puree the vegetables until completely smooth. If you don’t have an immersion blender, transfer the cooked vegetables to a heat-safe blender, blend until smooth, then return the puree to the pot.
- Cook Pasta: Add the pastina or small pasta to the simmering soup. Cook for 8-10 minutes until al dente, stirring occasionally. Turn off the heat. For storing leftovers, cook the pasta separately and combine just before serving.
- Add Lemon: Stir in the juice of one lemon. Taste and adjust seasonings and lemon juice as desired. Add more broth if you prefer a thinner soup consistency.
- Serve: Ladle soup into bowls and garnish with freshly grated parmesan, black pepper, a drizzle of olive oil, and chopped parsley if desired. Enjoy your comforting Italian Penicillin Soup!
Notes
- Parmesan rind adds depth of flavor but is optional if unavailable.
- For a vegan version, use vegetable broth and omit parmesan or use a plant-based alternative.
- Pastina is a small Italian pasta; substitute with small shapes like orzo or acini di pepe if needed.
- Cooking pasta separately helps maintain texture when storing leftovers.
- Adjust lemon juice to balance acidity according to your taste preference.
