Italian Penicillin Soup Recipe

There is something incredibly comforting and soul-nourishing about a warm bowl of Italian Penicillin Soup. This vibrant dish hugs you from the inside out with its silky, vegetable-infused broth, flecks of tender pastina, and a bright pop of lemon that wakes up every flavor. A twist on classic remedies, this soup balances simplicity and depth, making it an absolute kitchen treasure you’ll find yourself craving again and again. Whether you’re fighting off a cold or just need a cozy meal, the Italian Penicillin Soup is your flavorful companion.

Ingredients You’ll Need

Gathering the right ingredients for this soup is a breeze, but each one plays a starring role in building that perfect balance of taste, texture, and color. From the earthy sweetness of carrots to the aromatic punch of garlic and the zing of fresh lemon, every element contributes to a bowlful of comforting goodness.

• 3 Tbsp olive oil: Adds richness and helps gently brown the vegetables for deeper flavor.
• 3 large carrots, peeled and roughly chopped: Bring a natural sweetness and vibrant orange hue to the soup.
• 1 yellow onion, quartered: Offers a savory base and layers of aromatic warmth.
• 5 cloves garlic, peeled: Enhances the soup with its unmistakable pungency and health benefits.
• 3 ribs celery, halved: Contributes a subtle earthy crunch and freshness.
• 1 tsp salt: Essential for seasoning and balancing the flavors.
• Black pepper: Adds gentle heat and an aromatic kick.
• Parmesan rind, optional: Imparts a deep umami essence when simmered in broth.
• 8 cups chicken or vegetable broth: The flavorful liquid base that ties everything together.
• 1 ¼ cup pastina, or other small pasta shape: Provides a delightful bite and heartiness.
• 1 lemon, more as desired: Brightens and lifts the soup with fresh acidity.
• To serve – freshly grated parmesan and black pepper: For that perfect finishing touch and added depth.
• Optional garnishes – drizzle of olive oil, chopped parsley: These little extras enhance the presentation and flavor.

How to Make Italian Penicillin Soup

Step 1: Cook the Vegetables

Start by warming the olive oil in a large pot over medium heat. Toss in the carrots, onion, garlic, celery, salt, and pepper. Let them cook for 4 to 5 minutes, stirring now and then until the vegetables develop a lovely slight browning. This gentle sauté step is where the flavors begin to build richness. If you’re short on time, you can skip browning and add the veggies directly to the broth—the soup will still shine.

Step 2: Simmer the Soup

Add the parmesan rind (if using) and pour in the broth. Bring everything to a gentle boil over high heat, then reduce to medium-low and cover. Let the soup simmer for 25 to 30 minutes until the vegetables become super tender and infused with the broth. Stir it a couple of times as it cooks to keep it all uniform and well-blended.

Step 3: Puree the Vegetables

Once the veggies are nice and soft, fish out the parmesan rind and set it aside. Using an immersion blender, puree the soup right in the pot until it’s perfectly smooth and creamy. No immersion blender? Pour the soup carefully into a heat-safe blender in batches and blend until silky. Then transfer it back to the pot for the next steps.

Step 4: Cook the Pasta

Stir in your pastina or any small pasta shape you prefer. Let the soup simmer while the pasta cooks for about 8 to 10 minutes, or until al dente. Stir every now and then to avoid sticking. If you plan on keeping leftovers, cook the pasta separately and combine it with the broth right before serving to keep the texture ideal.

Step 5: Add Lemon and Final Seasoning

Now for that signature brightness: stir in the juice of a full lemon, tasting and adjusting with more lemon or seasoning as you like. If the soup feels too thick, a splash of extra broth will lighten it up. This final step lifts the Italian Penicillin Soup from comforting to downright refreshing.

Step 6: Serve and Enjoy

Ladle the steaming soup into bowls, then top with freshly grated parmesan and a sprinkle of black pepper. A little drizzle of good olive oil or a touch of chopped parsley makes it feel special and even more inviting. Now, dig in and enjoy the comforting hug in a bowl that is the Italian Penicillin Soup!

How to Serve Italian Penicillin Soup

Garnishes

Garnishes make all the difference in turning a good soup into something memorable. A dusting of freshly grated parmesan adds sharp, nutty goodness, while a crack of black pepper introduces a warming bite. For a pop of color and freshness, sprinkling chopped parsley is a simple yet stunning choice. And don’t forget a drizzle of extra virgin olive oil for that rich, silky finish that brings everything together beautifully.

Side Dishes

This soup shines as a star on its own, but pairing it with crusty bread or garlic brioche turns it into a full meal. A crisp green salad with a tangy vinaigrette can balance the creamy texture, and roasted vegetables on the side complement the soup’s depth. These sides keep things light yet satisfying, perfect for any time you want to feel cozy and nourished.

Creative Ways to Present

For a playful presentation, serve Italian Penicillin Soup in mini bread bowls for individual servings that look as inviting as they taste. If you’re hosting a casual gathering, consider offering a topping bar with options like toasted pine nuts, chili flakes, or shaved parmesan to let guests customize their bowls. Another idea is to layer the soup with a swirl of pesto or a spoonful of ricotta to add unexpected bursts of flavor and texture.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Penicillin Soup tastes just as comforting the next day. Store it in an airtight container in the refrigerator for up to 3 days. To preserve the pasta’s texture, it’s best to keep pasta separate if possible and combine it fresh when reheating.

Freezing

This soup freezes wonderfully if you want to have a ready-made meal on hand. Freeze it without the pasta in a freezer-safe container for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and cook fresh pasta separately to add in after reheating.

Reheating

Reheat gently on the stove over low to medium heat, stirring often to warm it evenly without scorching. Add a splash of broth or water if the soup thickens too much. Once heated through, stir in freshly cooked pasta if it was stored separately, then add a final squeeze of lemon to revive those bright, fresh flavors.

FAQs

Can I make Italian Penicillin Soup vegan?

Absolutely! Just use vegetable broth instead of chicken broth, and skip the parmesan rind or substitute it with a vegan-friendly alternative. You can also use nutritional yeast for a cheesy flavor without dairy.

What is pastina, and can I use other pasta?

Pastina is a tiny pasta often used in soups; its small size cooks quickly and offers a delicate texture. You can replace it with other small shapes like orzo, acini di pepe, or even broken-up small shells depending on what you have.

Can I make this soup in a slow cooker?

Yes! Sauté the vegetables first if you can, then transfer everything (except the pasta and lemon juice) to the slow cooker. Cook on low for 6-7 hours. Add pasta towards the end, or cook it separately and combine before serving.

How much lemon juice should I add?

The recipe calls for the juice of one lemon, but lemon preferences vary. Start with a full lemon’s juice and add more little by little if you want more brightness. The lemon is what gives Italian Penicillin Soup its signature fresh zing.

Is parmesan rind necessary?

Parmesan rind is optional but highly recommended if you want that extra depth of savory, umami flavor. It slowly infuses the broth, making it richer and more complex. If you don’t have it, the soup will still be delicious without it.

Final Thoughts

Making Italian Penicillin Soup is like inviting warmth, comfort, and a dash of sunshine into your kitchen. It’s simple enough to whip up any day but special enough to cherish when you need a little culinary hug. Give it a try, and you might just find your new go-to soup for everything from chilly evenings to sick days. This one’s a keeper, my friend.

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