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ITALIAN PENICILLIN SOUP

ITALIAN PENICILLIN SOUP vibrant bowl on white cloth with glass of water

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A cozy soup to warm the soul. Italian Penicillin Soup with veggies and pastina is the perfect comfort meal for tough or busy days, filled with wholesome ingredients and brightened with fresh lemon.

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

  1. Add olive oil to a large pot and heat to medium. Add your vegetables salt and pepper. Cook for 4-5 minutes stirring occasionally or until vegetables are slightly browned. To save time skip this step and add oil and veggies right to your broth.
  2. Add the parmesan rind and broth. Cover and turn the heat to high until the broth reaches a gentle boil. Turn the heat down to medium-low and continue to simmer covered for 25-30 minutes or until the vegetables are very soft. Stir occasionally.
  3. Remove the parmesan rind and set aside. Use your immersion blender to puree the vegetables until totally smooth. If you don’t have an immersion blender spoon all the cooked vegetables into a regular heat-safe blender. Blend until smooth and add back to your pot.
  4. Add your pastina or small pasta to the simmering soup. Cook for 8-10 minutes or until cooked al-dente stirring occasionally. Then turn off the heat. If you’re planning on storing leftovers cook pastina separately and combine with broth right before serving.
  5. Stir in the juice of a full lemon. Taste and adjust seasonings and lemon juice as desired. Stir in more broth for a thinner soup if desired.
  6. Add soup to serving bowls and garnish with parmesan black pepper and whatever else you like. Enjoy!

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