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Italian Penicillin Soup Recipe

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★★★★★

5 from 633 reviews

Italian Penicillin Soup is a comforting and nourishing classic Italian-inspired soup combining tender vegetables, silky pureed broth, tender pastina pasta, and bright fresh lemon juice for a cozy, restorative meal perfect for cold days or when you need soothing comfort.

Ingredients

Scale

Base Ingredients

  • 2 tablespoons olive oil
  • 3 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste

Broth & Flavorings

  • 1 parmesan rind
  • 6 cups chicken broth (or vegetable broth for vegetarian version)
  • Juice of 1 fresh lemon

Pasta & Garnish

  • 1 cup pastina pasta (or orzo, ditalini as substitutes)
  • Freshly grated parmesan for serving
  • Extra olive oil or chopped parsley for garnish (optional)

Instructions

  1. Cook the vegetables: Heat olive oil in a large pot over medium heat. Add chopped carrots, celery, onion, garlic, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened and golden, which helps develop a rich flavor base.
  2. Simmer the broth: Add the parmesan rind and chicken broth to the pot. Cover and bring to a gentle boil, then reduce heat to a simmer. Let it cook for 25 to 30 minutes until all the vegetables are tender and the broth is infused with flavor.
  3. Puree for smoothness: Remove the parmesan rind from the pot. Use an immersion blender to puree the soup directly until smooth and velvety. Alternatively, carefully transfer the vegetable mixture to a blender in batches, blend until creamy, and return to the pot.
  4. Add pasta: Stir in the pastina pasta and cook for 8 to 10 minutes until the pasta is al dente. For storing the soup, it’s recommended to cook the pasta separately and add just before serving to prevent over-absorption.
  5. Add lemon and season: Squeeze in fresh lemon juice and stir well. Taste and adjust seasoning if needed, adding more lemon juice or salt and pepper to balance the flavors perfectly.
  6. Serve and enjoy: Ladle the soup into bowls. Garnish with freshly grated parmesan, a drizzle of olive oil, freshly ground black pepper, or chopped parsley for a restaurant-quality finish. Enjoy with toasted Italian bread or garlic focaccia.

Notes

  • Use homemade or high-quality broth for the richest soup flavor.
  • Sautéing the vegetables adds a caramelized depth you don’t want to skip.
  • Add the pasta just before serving or cook separately to avoid soggy pasta when reheating leftovers.
  • Blending only half the vegetables results in a lighter texture with some chunky bits.
  • Extra lemon or a drizzle of olive oil right before serving enhances the taste and presentation.
  • Vegetarian option: substitute chicken broth with vegetable broth and omit the parmesan rind.
  • Add protein by including shredded chicken or cannellini beans.
  • To make dairy-free, skip the parmesan rind and cheese garnish.
  • Store in an airtight container in the fridge up to 4 days; freeze without pasta for up to 2 months.
  • Reheat gently, adding broth if the soup thickens too much.

Keywords: Italian penicillin soup, comforting soup, chicken soup alternative, pastina soup, lemon soup, pureed vegetable soup, cozy soup recipe, easy Italian soup

Find it online: https://lucabites.com/italian-penicillin-soup-recipe/