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Italian Penicillin Soup Recipe

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★★★★★

4.4 from 66 reviews

Italian Penicillin Soup is a comforting and nourishing pureed vegetable soup, enriched with parmesan and brightened with fresh lemon juice. This hearty soup features a blend of carrots, onion, garlic, and celery simmered until tender, then blended smooth and served with small pasta for a satisfying texture. Perfect for chilly days or when you need a soothing meal.

Ingredients

Scale

Vegetables and Aromatics

  • 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)

Soup Base

  • Parmesan rind (optional)
  • 8 cups chicken or vegetable broth

Pasta and Garnishes

  • 1 ¼ cup pastina (or other small pasta shape)
  • 1 lemon (more as desired)
  • Freshly grated parmesan (to garnish)
  • Black pepper (to garnish)
  • Drizzle of olive oil (optional, for garnish)
  • Chopped parsley (optional, for garnish)

Instructions

  1. Cook vegetables: Heat olive oil in a large pot over medium heat. Add the chopped carrots, quartered onion, garlic cloves, halved celery ribs, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to brown slightly. For a quicker version, you can skip this step and add the oil and vegetables directly to the broth.
  2. Simmer soup: Add the parmesan rind and broth to the pot. Cover and bring the broth to a gentle boil over high heat. Once boiling, reduce the heat to medium-low and let the soup simmer, covered, for 25-30 minutes until the vegetables are very soft. Stir occasionally to prevent sticking.
  3. Puree vegetables: Remove the parmesan rind and set it aside. Use an immersion blender directly in the pot to puree the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the cooked vegetables and broth to a heat-safe blender and blend until smooth, then return to the pot.
  4. Cook pasta: Add the pastina or small pasta to the simmering pureed soup. Cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. Once cooked, turn off the heat. For leftovers, cook pasta separately and combine with soup just before serving to avoid sogginess.
  5. Add lemon: Stir in the juice of one whole lemon. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. If you prefer a thinner consistency, add more broth to reach your preferred texture.
  6. Serve: Ladle the soup into bowls and garnish with freshly grated parmesan, a sprinkle of black pepper, and optional drizzles of olive oil or chopped parsley for freshness. Enjoy this warm, comforting soup!

Notes

  • Using the parmesan rind adds depth of flavor but can be omitted for a vegetarian version if using vegetable broth.
  • For a gluten-free option, substitute pastina with gluten-free small pasta or omit entirely.
  • Simmering vegetables until very soft is key to achieving a smooth and creamy texture after blending.
  • Cooking pasta separately for leftovers helps maintain pasta texture and prevents sogginess.
  • Adjust lemon juice to taste; it adds a bright, fresh contrast to the rich soup.

Keywords: Italian Penicillin Soup, vegetable soup, pureed soup, pastina, lemon soup, comfort food, healthy soup, Italian cuisine

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