Dinner

Italian Penicillin Soup Recipe

Name: Italian Penicillin Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 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 ¼ cup pastina (or other small pasta shape); 1 lemon (more as desired); Freshly grated parmesan, for garnish; Black pepper, for garnish; Drizzle of olive oil (optional); Chopped parsley (optional)

Byanna orden November 9, 2025November 9, 2025

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Introduction

Italian Penicillin Soup is a comforting, flavorful bowl of pureed vegetables, tender pastina, and bright lemon juice. This hearty soup is perfect for chilly days or whenever you need a soothing yet nourishing meal. Its creamy texture and fresh flavors make it a family favorite.

A white bowl sits on a larger white plate, placed on a white marbled surface. Inside the bowl is a bright orange creamy soup with a smooth but slightly textured surface showing bits of rice or grains. On top, there are small green herb pieces scattered around, with thin white cheese shreds sprinkled in the center. Black pepper flakes are evenly spread across the soup, adding contrast. A black spoon rests inside the bowl on the right side, partially submerged in the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Add olive oil to a large pot and heat over medium heat. Add carrots, onion, garlic, celery, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until vegetables are slightly browned. To save time, you can skip this step and add oil and vegetables directly to the broth.
Step 2: Add the parmesan rind and broth to the pot. Cover and bring to a gentle boil over high heat. Reduce heat to medium-low and simmer, covered, for 25–30 minutes until the vegetables are very soft, stirring occasionally.
Step 3: Remove the parmesan rind. Use an immersion blender to puree the vegetables until smooth. If you don’t have an immersion blender, carefully transfer the vegetables to a heat-safe blender, blend until smooth, and return to the pot.
Step 4: Add the pastina to the simmering soup. Cook for 8–10 minutes until al dente, stirring occasionally. If you plan to store leftovers, cook the pasta separately and combine just before serving.
Step 5: Stir in the juice of one lemon. Taste and adjust seasonings and lemon juice as desired. Add more broth if you prefer a thinner soup.
Step 6: Ladle soup into bowls. Garnish with freshly grated parmesan, black pepper, a drizzle of olive oil, and chopped parsley if desired. Enjoy warm!

Tips & Variations

For a richer flavor, use homemade chicken broth or a good-quality store-bought broth.
Substitute pastina with orzo, acini di pepe, or any small pasta shape you have on hand.
Add a pinch of crushed red pepper flakes when cooking vegetables for a subtle heat.
Use a splash of heavy cream or coconut milk when pureeing for a creamier texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. If you cooked the pasta in the soup, it may absorb more broth and become softer over time. For best results, cook pasta separately and add just before reheating. Reheat gently on the stovetop until warmed through.