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–+ servings
Italian Penicillin Soup

Italian Penicillin Soup: A Cozy Bowl of Comfort Bliss

Italian Penicillin Soup is a comforting and nourishing dish, perfect for chilly evenings, combining fresh vegetables and pastina for a delightful meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: DINNER
Cuisine: Italian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with avocado oil if desired.
  • 2 medium Carrots Can substitute with parsnips.
  • 1 large Yellow Onion Shallots can be used as a substitute.
  • 3 cloves Garlic Can substitute with garlic powder if needed.
  • 2 stalks Celery Can omit if unavailable.
For the Broth
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1 piece Parmesan Rind Optional; use nutritional yeast for vegetarian.
  • 6 cups Chicken or Vegetable Broth Homemade for richer flavor, or low-sodium if preferred.
For the Soup
  • 1 cup Pastina Alternatively use orzo, stelline, or ditalini.
  • 1 large Lemon Adjust amount to taste.
For Garnishing
  • 1/2 cup Freshly Grated Parmesan Optional for vegan versions.
  • 1/4 cup Chopped Parsley Can substitute with other fresh herbs.

Equipment

  • large pot
  • immersion blender

Method
 

Cooking Steps
  1. Heat olive oil in a large pot over medium heat. Add carrots, onion, celery, garlic, salt, and pepper; sauté for about 4-5 minutes until the vegetables are slightly browned and aromatic.
  2. Pour in the chicken or vegetable broth and add the parmesan rind. Bring to a gentle boil, cover, and let it simmer on medium-low for 25-30 minutes until the vegetables are very soft and tender.
  3. Carefully remove the parmesan rind from the pot. Using an immersion blender, blend the soup until smooth and creamy.
  4. Stir in the pastina and cook for an additional 8-10 minutes until the pasta is al-dente. Once cooked, turn off the heat and let it rest for a moment.
  5. Squeeze in fresh lemon juice, adjusting the quantity to suit your taste.
  6. Ladle the soup into bowls and garnish with freshly grated parmesan, black pepper, and chopped parsley.

Nutrition

Serving: 1bowlCalories: 230kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze the blended soup base (without pasta) for up to 3 months.

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