Italian Penicillin Soup Recipe

Introduction

This Italian Penicillin Soup is a comforting and flavorful dish that combines tender vegetables, bright lemon, and savory Parmesan in a smooth, silky broth. Perfect for chilly days or when you need a nourishing meal, it’s simple to make and uses pantry-friendly ingredients.

Ingredients

• 3 tbsp olive oil
• 3 large carrots, roughly chopped
• 1 yellow onion, quartered
• 5 cloves garlic, peeled
• 3 ribs celery, halved
• 1 tsp salt, plus black pepper to taste
• 1 Parmesan rind (optional)
• 8 cups chicken or vegetable broth
• 1 ¼ cups pastina or other small pasta
• 1 large lemon, juiced (plus more to taste)
• Freshly grated Parmesan cheese, for serving
• Drizzle of olive oil, for serving
• Fresh parsley, chopped, for serving

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and pepper. Cook 4–5 minutes until slightly softened and fragrant.
2. Step 2: Add Parmesan rind (if using) and broth. Cover and bring to a gentle boil. Reduce heat and simmer 25–30 minutes until vegetables are very soft.
3. Step 3: Remove Parmesan rind. Use an immersion blender to purée soup until smooth and silky. Alternatively, blend in batches in a heat-safe blender.
4. Step 4: Bring puréed soup back to a simmer. Stir in pastina and cook 8–10 minutes, until pasta is tender.
5. Step 5: Turn off heat. Stir in fresh lemon juice. Taste and adjust with more lemon, salt, or pepper as needed.
6. Step 6: Ladle soup into bowls. Garnish with freshly grated Parmesan, a drizzle of olive oil, and chopped fresh parsley before serving.

Tips & Variations

• For a vegetarian version, use vegetable broth and omit the Parmesan rind or use a vegetarian-friendly alternative.
• Substitute pastina with other small pasta shapes like orzo or acini di pepe for a different texture.
• If you prefer a chunkier texture, blend only half of the soup and stir it back in.
• Add a pinch of red pepper flakes while cooking for a subtle spicy kick.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the soup is too thick. This soup generally doesn’t freeze well due to the pasta, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an immersion blender?

Yes, you can blend the soup in batches using a regular blender. Just be sure to let the soup cool slightly before blending and process it in small portions to avoid spills.

What if I don’t have a Parmesan rind?

The Parmesan rind adds depth to the flavor but is optional. You can omit it and still have a delicious soup. Adding some extra Parmesan cheese at the end will help boost the savory taste.

Italian Penicillin Soup Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

Italian Penicillin Soup is a comforting and flavorful vegetable soup featuring a blend of carrots, onion, garlic, and celery simmered with a Parmesan rind for depth. The soup is puréed to a smooth, velvety texture, then enriched with tender pastina pasta and brightened with fresh lemon juice. Garnished with freshly grated Parmesan, olive oil, and parsley, this nourishing soup is perfect for chilly days or when you need a soothing meal.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 3 tbsp olive oil
• 3 large carrots, roughly chopped
• 1 yellow onion, quartered
• 5 cloves garlic, peeled
• 3 ribs celery, halved
• 1 tsp salt, plus black pepper to taste
• 1 Parmesan rind (optional)
• 8 cups chicken or vegetable broth

Pasta and Finishings

• 1 ¼ cups pastina or other small pasta
• 1 large lemon, juiced (plus more to taste)
• Freshly grated Parmesan cheese, for serving
• Drizzle of olive oil, for serving
• Fresh parsley, chopped, for serving

Instructions

1. Heat vegetables: Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and pepper. Cook for 4–5 minutes until vegetables are slightly softened and fragrant, releasing their aromas.
2. Simmer broth: Add the Parmesan rind (if using) and pour in the chicken or vegetable broth. Cover the pot and bring to a gentle boil. Reduce heat and let it simmer for 25–30 minutes until all vegetables are very soft and flavors meld together.
3. Purée soup: Remove the Parmesan rind from the pot. Using an immersion blender, carefully purée the soup directly in the pot until the mixture is smooth and silky. Alternatively, transfer the soup in batches to a heat-safe blender and blend until smooth.
4. Cook pasta: Return the puréed soup to a gentle simmer. Stir in the pastina pasta and cook for 8–10 minutes, or until the pasta is tender but not mushy.
5. Season and finish: Turn off the heat and stir in the fresh lemon juice. Taste the soup and adjust seasoning with additional lemon juice, salt, or pepper as needed to brighten and balance the flavors.
6. Serve: Ladle the soup into bowls. Garnish each serving with freshly grated Parmesan cheese, a drizzle of olive oil, and chopped fresh parsley for a flavorful and visually appealing finish.

Notes

• You can use either chicken or vegetable broth depending on dietary preferences.
• The Parmesan rind adds depth and umami but can be omitted for a vegetarian or vegan version (use vegetable broth and omit Parmesan garnish).
• Pastina is a small pasta shape that cooks quickly and adds pleasant texture—substitute with other small pasta if unavailable.
• For a richer soup, finish with a splash of cream or a pat of butter if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Keywords: Italian soup, pastina soup, creamy vegetable soup, Parmesan soup, lemon soup, comforting soup recipe