When the day feels long and a little tired, nothing hits the spot quite like a warm, soothing bowl of soup. Italian Penicillin Soup, loaded with garden-fresh veggies and tender pastina, is just that kind of comfort meal.
Thank you for reading this post, don't forget to subscribe!This soup brings warmth, nourishment, and bright lemony notes together in a way that feels like a gentle remedy for any busy or tough day. It’s perfect for weeknight dinners, potlucks, or whenever there’s a craving for something tender and refreshing all at once.
Italian Penicillin Soup
Ingredients
Equipment
Method
- In a large pot, warm the olive oil over medium heat. Add the carrots, onion, garlic, celery, salt, and pepper. Cook for 4-5 minutes until softened and lightly browned. (Skip this step if short on time and add veggies directly to broth.)
- Pour in the broth and add the parmesan rind if using. Bring to a gentle boil, then reduce to medium-low and simmer covered for 25-30 minutes until vegetables are soft.
- Remove the parmesan rind. Use an immersion blender to puree the soup until smooth, or blend in batches with a heat-safe blender.
- Stir in the pastina and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. (Cook separately if storing leftovers.)
- Stir in the lemon juice and zest to taste. Adjust seasoning and thin with extra broth if desired.
- Ladle into bowls and top with parmesan, black pepper, olive oil drizzle, and parsley if desired.
Notes
Why You’ll Love This Recipe:Italian Penicillin Soup
Simple ingredients that come together quickly
Comforting yet light, with bright lemon freshness
Family-friendly and great for all ages
Adaptable with easy ingredient swaps
Pastina makes it a little playful and fun to eat
Ingredients:Italian Penicillin Soup
- 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, for extra depth)
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina or other small pasta shape
- 1 lemon (juice and zest as desired)
To Serve
- Freshly grated parmesan and black pepper
- Drizzle of olive oil (optional)
- Chopped parsley (optional)
Step-by-Step Instructions
- Cook the vegetables: In a large pot, warm the olive oil over medium heat. Add the carrots, onion, garlic, celery, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until the veggies begin to soften and brown slightly. (Skip this step if short on time, and add the veggies directly to the broth.)
- Simmer the soup: Pour in the broth and add the parmesan rind if using. Bring the soup to a gentle boil, then reduce heat to medium-low, covering the pot. Let it simmer for 25-30 minutes until the vegetables are very soft. Stir occasionally.
- Puree the vegetables: Remove the parmesan rind. Use an immersion blender to puree the soup until smooth. No immersion blender? Transfer the soup in batches to a heat-safe blender, blend, and return it to the pot.
- Cook the pasta: Stir in the pastina and let it cook for 8-10 minutes until al dente. Stir occasionally to prevent sticking. If saving leftovers, cook the pasta separately and combine when serving.
- Add lemon: Stir in the juice of the lemon and taste. Adjust seasoning and lemon juice as desired. Add more broth for a thinner consistency if preferred.
- Serve: Ladle the soup into bowls. Top with freshly grated parmesan, cracked black pepper, a drizzle of olive oil, and a sprinkle of parsley if desired. Enjoy the warmth!
Storage and Reheating Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding extra broth if it has thickened. For best texture, cook and store the pastina separately and combine before serving.
Serving Suggestions
This soup pairs beautifully with crusty bread or a light green salad. For extra flair, add a sprinkle of chili flakes or switch up the herbs from parsley to basil or oregano.
Optional Flavor Variations
- Swap vegetable broth for chicken broth for a richer taste.
- Add a splash of white balsamic vinegar for a tangy twist.
- Stir in some grated smoked beef or chicken ham for added depth without overpowering the lemony freshness.
Cultural Note
Italian Penicillin Soup draws inspiration from traditional Italian vegetable soups, where simple ingredients deliver soulful flavors. The name hints at its comforting, restorative qualities, much like the classic cocktail it nods to, but in a warm, nourishing form.
This approachable recipe invites home cooks to savor a comforting bowl with fresh, bright flavors and velvety texture, perfect for cozy evenings or anytime a little kitchen comfort is needed.