Italian Penicillin Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://www.cheftara.com/italian-penicillin-soup-recipe/
