Italian Penicillin Soup is a comforting and hearty recipe that warms the soul. It’s perfect for chilly nights or whenever you need a little boost. This soup combines fresh vegetables and pasta in a flavorful broth. With simple ingredients and easy steps, you can create a delicious meal that your whole family will love.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Healthy and Nutritious
- Packed with Flavor
- Quick and Easy to Make
- Perfect for Leftovers
Time Breakdown
- Preparation Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Ingredients List
- 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 and 1/4 cup pastina or other small pasta shape
- 1 lemon (juice only)
- Freshly grated parmesan to serve
- Drizzle of olive oil (optional) to serve
- Chopped parsley (optional) to serve
How to make Step-by-Step
1. Sauté the Vegetables
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.
2. Add Broth and Simmer
Add the parmesan rind and broth, cover, and bring to a gentle boil over high heat. Turn the heat down to medium-low and simmer for 25-30 minutes until vegetables are very soft.
3. Blend the Soup
Remove the parmesan rind and puree the vegetables until smooth using an immersion blender or regular blender.
4. Cook the Pasta
Add the pastina or small pasta to the pot and cook for 8-10 minutes until al-dente. Turn off the heat.
5. Final Flavoring
Stir in the juice of a full lemon, adjusting seasonings and broth for desired thickness.
6. Serve and Garnish
Serve soup in bowls, garnished with parmesan, black pepper, and optional toppings like olive oil and parsley.
Serving Suggestions
This soup pairs wonderfully with crusty bread or a side salad. You can also enjoy it with a sprinkle of additional lemon juice for a fresh twist.
Storage Tips
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- To freeze, pour cooled soup into freezer-safe containers and freeze for up to 3 months.
- Reheat on the stove over medium heat, adding a splash of broth if it thickens too much.
- Keep garnishes separate until serving to maintain freshness.
Tips for Success
- Use fresh vegetables for the best flavor.
- Adjust seasonings to taste before serving.
- Cook the pasta only until al-dente, as it will soften further when reheating.
- Experiment with different vegetables based on what you have on hand.
Variations to Try
You can add cooked chicken or beans for extra protein. Feel free to substitute other vegetables like spinach or zucchini based on your preference or season.
FAQs
1. Can I make this soup vegetarian?
Yes, simply use vegetable broth and skip the parmesan rind.
2. How can I make it spicy?
Add red pepper flakes or diced jalapeños when sautéing the vegetables.
3. Can I use a different type of pasta?
Absolutely! Any small pasta shape works well in this recipe.
4. How do I make it creamy?
Stir in a splash of cream or a dollop of yogurt before serving.
Closing Notes
Italian Penicillin Soup is a delightful and soothing dish that’s simple to make and full of flavor. It’s an excellent choice for weekday dinners or when you need something nourishing. This soup is versatile and can easily be adjusted to suit your taste. Enjoy cooking and sharing this comforting meal with your loved ones!
Italian Penicillin Soup
Ingredients
For the Soup Base
- 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
- 1 Parmesan rind (optional) Add for extra flavor
- 8 cups chicken or vegetable broth
- 1 and 1/4 cup pastina or other small pasta shape
- 1 lemon (juice only)
For Serving
- Freshly grated parmesan To serve
- Drizzle of olive oil (optional) To serve
- Chopped parsley (optional) To serve
Instructions
Sauté the Vegetables
- Add olive oil to a large pot and heat to medium. Add your vegetables, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables are slightly browned.
Add Broth and Simmer
- Add the parmesan rind and broth, cover, and bring to a gentle boil over high heat. Turn the heat down to medium-low and simmer for 25-30 minutes until vegetables are very soft.
Blend the Soup
- Remove the parmesan rind and puree the vegetables until smooth using an immersion blender or regular blender.
Cook the Pasta
- Add the pastina or small pasta to the pot and cook for 8-10 minutes until al-dente. Turn off the heat.
Final Flavoring
- Stir in the juice of a full lemon, adjusting seasonings and broth for desired thickness.
Serve and Garnish
- Serve soup in bowls, garnished with parmesan, black pepper, and optional toppings like olive oil and parsley.
