Description
Italian Penicillin Soup is the ultimate comfort food that warms both the body and soul. This hearty, nourishing soup combines fresh vegetables and pastina in a rich broth, making it perfect for family dinners, sick days, or simply a cozy meal at home. With its creamy texture and savory flavors enhanced by a hint of parmesan cheese, this delightful dish is sure to become a cherished recipe in your kitchen. Easy to prepare with versatile ingredients, you can customize it to suit your pantry and taste preferences. Enjoy a bowl of Italian Penicillin Soup today and experience the heartwarming satisfaction it brings.
Ingredients
Scale
- 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
- parmesan rind (optional)
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina (or other small pasta shape)
- 1 lemon (more as desired)
- freshly grated parmesan and black pepper
- drizzle of olive oil (optional)
- chopped parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat; add chopped carrots, onion, garlic, and celery. Season with salt and pepper, cooking for 4–5 minutes until slightly browned.
- Pour in the broth and add the parmesan rind; bring to a gentle boil. Reduce heat to medium-low and cover; simmer for 25–30 minutes until vegetables are soft.
- Remove the parmesan rind and puree the soup until smooth using an immersion blender.
- Stir in pastina; cook for 8–10 minutes until al-dente.
- Squeeze lemon juice into the soup; taste and adjust seasoning as desired.
- Serve hot, garnished with grated parmesan cheese and parsley.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg