Description
This comforting Italian Penicillin Soup is a velvety blend of sautéed vegetables, parmesan-infused broth, and tender pastina pasta, finished with a bright splash of lemon juice. Perfectly smooth and warming, it offers a deliciously soothing meal that’s easy to prepare and packed with classic Italian flavors.
Ingredients
Scale
Vegetables & Base
- 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)
Broth & Pasta
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina (or other small pasta shape)
Finishing Touches
- 1 lemon (more as desired)
- Freshly grated parmesan, for garnish
- Black pepper, for garnish
- Drizzle of olive oil (optional)
- Chopped parsley (optional)
Instructions
- Cook vegetables: Heat olive oil in a large pot over medium heat. Add the peeled and chopped carrots, quartered onion, garlic cloves, halved celery, salt, and black pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to brown slightly. This step can be skipped by adding the oil and vegetables directly to the broth to save time.
- Simmer soup: Add the parmesan rind and the chicken or vegetable broth to the pot. Cover and increase heat to high until the broth comes to a gentle boil. Then reduce heat to medium-low and simmer covered for 25-30 minutes, stirring occasionally, until the vegetables are very soft.
- Puree vegetables: Remove the parmesan rind and set it aside. Using an immersion blender, puree the vegetables in the pot until completely smooth. If an immersion blender is unavailable, carefully transfer the cooked vegetables to a regular heat-safe blender and blend until smooth before returning the soup to the pot.
- Cook pasta: Stir the pastina or other small pasta shape into the simmering pureed soup. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. Turn off the heat. For storing leftovers, cook the pasta separately and combine just before serving to avoid sogginess.
- Add lemon: Squeeze the juice of one full lemon into the soup. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Add more broth if a thinner consistency is preferred.
- Serve: Ladle the soup into bowls and garnish with freshly grated parmesan cheese, additional black pepper, a drizzle of olive oil, and chopped parsley if desired. Serve hot and enjoy the flavorful and comforting soup.
Notes
- Using a parmesan rind adds depth and richness, but it’s optional if unavailable.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Cooking the pasta separately when making leftovers helps keep the pasta from becoming mushy.
- Adjust the lemon juice according to your preference for brightness and acidity.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian soup, penicillin soup, smooth vegetable soup, pastina soup, comforting soup, lemon soup, easy Italian recipe, pureed soup, parmesan soup
