Italian Penicillin Soup
A simple, healing bowl of soup that brings comfort and warmth to the table, filled with fresh vegetables, pasta, and lemon.
Ingredients
Soup Base
- 3 Tbsp olive oil
- 3 large carrots, chopped
- 1 large yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 8 cups chicken or vegetable broth
- 1.25 cups pastina (or small pasta)
- 1 large lemon, juiced
- to taste salt and black pepper
- to taste Freshly grated parmesan cheese (for garnish)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped carrots, quartered onion, peeled garlic, and halved celery.
- Season with salt and pepper and stir until glossy and fragrant.
- Watch for the vegetables to pick up golden edges, about 4–5 minutes.
Cooking
- Pour in the broth and add the parmesan rind if using.
- Bring the pot to a gentle boil, then lower the heat to medium-low.
- Let the soup simmer until the vegetables are very soft, usually about 25–30 minutes.
- Remove the parmesan rind and puree the soup using an immersion blender until smooth.
- Stir in the pastina and bring back to a gentle simmer.
- Cook until the tiny pasta is al-dente, about 8–10 minutes.
Finishing
- Add the juice of one lemon and adjust salt and pepper to taste.
- Serve the soup hot in warmed bowls, garnished with a generous sprinkle of grated parmesan cheese.
Notes
For richer flavor, add a parmesan rind while simmering; remove it before blending. Store any leftovers in airtight containers for up to four days, storing pasta separately to keep it fresh.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 800mgFiber: 4gSugar: 3g
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