Italian Penicillin Soup Recipe

Introduction

Italian Penicillin Soup is a comforting, nourishing dish perfect for chilly days or when you need a little extra care. This velvety vegetable soup, enriched with Parmesan and brightened by lemon, combines simple ingredients into a flavorful meal that feels like a warm hug.

Ingredients

• 3 tbsp olive oil
• 3 large carrots, roughly chopped
• 1 yellow onion, quartered
• 5 cloves garlic, peeled
• 3 ribs celery, halved
• 1 tsp salt, plus black pepper to taste
• 1 Parmesan rind (optional)
• 8 cups chicken or vegetable broth
• 1 ¼ cups pastina or other small pasta
• 1 large lemon, juiced (plus more to taste)
• Freshly grated Parmesan cheese, for serving
• Drizzle of olive oil, for serving
• Fresh parsley, chopped, for serving

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add carrots, onion, garlic, celery, salt, and pepper. Cook for 4–5 minutes until vegetables are slightly softened and fragrant.
2. Step 2: Add the Parmesan rind (if using) and broth. Cover and bring to a gentle boil. Reduce heat and let simmer for 25–30 minutes until the vegetables are very soft.
3. Step 3: Remove the Parmesan rind. Use an immersion blender to purée the soup until smooth and silky. Alternatively, blend in batches using a heat-safe blender.
4. Step 4: Bring the puréed soup back to a simmer. Stir in pastina and cook for 8–10 minutes, or until the pasta is tender.
5. Step 5: Turn off the heat. Stir in fresh lemon juice. Taste and adjust with more lemon, salt, or pepper if needed.
6. Step 6: Ladle the soup into bowls. Garnish with freshly grated Parmesan, a drizzle of olive oil, black pepper, and chopped parsley before serving.

Tips & Variations

• If you don’t have pastina, small-shaped pasta like orzo or tiny shells work well.
• For a vegan version, skip the Parmesan rind and use vegetable broth, substituting nutritional yeast for cheese garnish.
• Add a pinch of red pepper flakes during cooking for a subtle heat.
• If you prefer a chunkier soup, reserve some cooked vegetables before blending and stir them back in afterward.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. For best texture, cook the pasta just until al dente and add freshly cooked pasta when reheating to prevent mushiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be made a day ahead. Store it without the pasta to avoid it becoming too soft. Add freshly cooked pasta when reheating.

What if I don’t have a Parmesan rind?

You can omit the Parmesan rind; it adds richness but the soup will still taste delicious with just the broth and Parmesan cheese garnish.

Italian Penicillin Soup Recipe

Print Recipe

★★★★★

4.4 from 72 reviews

Italian Penicillin Soup is a comforting and flavorful pureed vegetable soup featuring a blend of carrots, celery, onion, and garlic simmered with a Parmesan rind for added depth. Finished with lemon juice, tender pastina pasta, and fresh herbs, this soup offers a silky texture and bright, fresh taste perfect for any season.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 3 tbsp olive oil
• 3 large carrots, roughly chopped
• 1 yellow onion, quartered
• 5 cloves garlic, peeled
• 3 ribs celery, halved

Seasoning and Broth

• 1 tsp salt, plus black pepper to taste
• 1 Parmesan rind (optional)
• 8 cups chicken or vegetable broth

Pasta and Garnishes

• 1 ¼ cups pastina or other small pasta
• 1 large lemon, juiced (plus more to taste)
• Freshly grated Parmesan cheese, for serving
• Drizzle of olive oil, for serving
• Fresh parsley, chopped, for serving

Instructions

1. Saute vegetables: Heat olive oil in a large pot over medium heat. Add the carrots, onion, garlic, celery, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables are slightly softened and fragrant.
2. Simmer with broth: Add the Parmesan rind if using, and pour in the chicken or vegetable broth. Cover the pot and bring the soup to a gentle boil. Then reduce the heat and let it simmer for 25–30 minutes until the vegetables are very soft.
3. Blend the soup: Remove the Parmesan rind from the pot. Use an immersion blender to purée the soup until it is smooth and silky. Alternatively, you can carefully transfer the soup in batches to a heat-safe blender and blend until smooth.
4. Cook the pasta: Return the puréed soup to a simmer. Stir in the pastina or small pasta and cook for 8–10 minutes until the pasta is tender but not mushy.
5. Finish the soup: Turn off the heat and stir in the fresh lemon juice. Taste the soup and adjust the seasoning with additional lemon juice, salt, or pepper if desired.
6. Serve and garnish: Ladle the soup into bowls. Garnish with freshly grated Parmesan cheese, a drizzle of olive oil, freshly ground black pepper, and chopped fresh parsley for a beautiful and flavorful finish.

Notes

• The Parmesan rind adds a rich umami flavor but is optional if unavailable.
• Pastina is a tiny pasta shape typical in Italian soups; substitute with orzo or another small pasta if desired.
• For a vegetarian version, use vegetable broth instead of chicken broth.
• You can adjust the amount of lemon juice to taste to balance brightness with the richness of the soup.
• The soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Italian Penicillin Soup, pureed vegetable soup, pastina soup, Italian soup recipe, lemon vegetable soup