Italian Penicillin Soup Recipe

If you’re craving a comforting bowl of warmth that feels like a gentle hug on a chilly day, this Italian Penicillin Soup is your new best friend. Featuring tender, blended vegetables, a hint of bright lemon, and tiny pasta pearls swimming in rich broth, this soup brings together simple, wholesome ingredients in a way that soothes the soul and delights the taste buds. It’s a beautiful balance of creamy texture and fresh flavors—and it just might become your go-to remedy when you need a little culinary TLC.

Ingredients You’ll Need

The magic of Italian Penicillin Soup lies in its straightforward, humble ingredients. Each element plays a key role, whether it’s the sweetness of carrots, the nuttiness from olive oil, or the zing provided by fresh lemon. Together, they create a harmonious flavor and a satisfying, silky texture.

• 3 Tbsp olive oil: Adds a rich, smooth base and helps gently brown the vegetables for deeper flavor.
• 3 large carrots, peeled and roughly chopped: Provide vibrant sweetness and a creamy texture when pureed.
• 1 yellow onion, quartered: Brings aromatic depth and subtle savory notes to the broth.
• 5 cloves garlic, peeled: Infuses the soup with warming, fragrant undertones without overpowering.
• 3 ribs celery, halved: Offers a slight bitterness that balances the sweetness from carrots and onions.
• 1 tsp salt: Enhances all the natural flavors in the soup and softens the vegetables during cooking.
• Black pepper: Adds a gentle kick and complexity to the taste.
• Parmesan rind, optional: Boosts umami richness and deepens the broth’s savory character.
• 8 cups chicken or vegetable broth: The liquid heart of the soup, it creates that lovely soupy texture and carries all flavors together.
• 1 ¼ cup pastina, or other small pasta shape: Delivers tender little bites that soak up the flavors beautifully.
• 1 lemon, more as desired: Lifts the whole dish with bright acidity and refreshing zest.
• Freshly grated parmesan (to serve): Adds a finishing touch of savory goodness and slight creaminess.
• Drizzle of olive oil, optional (to serve): Enhances mouthfeel and gives a gourmet flair.
• Chopped parsley, optional (to serve): Adds fresh herbal brightness and a pop of color.

How to Make Italian Penicillin Soup

Step 1: Cook the Vegetables

Begin by warming the olive oil in a large pot over medium heat. Toss in the carrots, onion, garlic, and celery along with salt and pepper. Stir occasionally as the veggies soften and develop a bit of golden color, about 4 to 5 minutes. This step awakens their natural sweetness and forms the flavorful foundation of your soup. If you’re short on time, feel free to add the oil and vegetables directly to the broth later, but those few minutes of sautéing truly elevate the depth of your Italian Penicillin Soup.

Step 2: Simmer the Soup

Add the parmesan rind and pour in 8 cups of chicken or vegetable broth. Turn the heat up to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover the pot, and let everything simmer for about 25 to 30 minutes or until the vegetables are fork-tender and begging to be pureed. Stir every now and then, taking in the wonderful aromas filling your kitchen—this is comfort in the making.

Step 3: Puree the Vegetables

Carefully fish out the parmesan rind and set it aside for later or discard. Use an immersion blender right in the pot to blend the cooked vegetables until the soup is velvety smooth. If you don’t have an immersion blender, transfer the vegetables in batches to a heat-safe blender and puree until creamy. Return the soup to the pot when done. This pureeing is what gives Italian Penicillin Soup its luscious, soothing texture.

Step 4: Cook the Pasta

Stir in the pastina or your chosen small pasta shape. Let it cook for 8 to 10 minutes until al dente, stirring occasionally to keep the pasta from sticking to the bottom. When done, turn off the heat. If you plan to save leftovers, consider cooking the pasta separately and adding it just before serving to preserve the pasta’s perfect texture in stored portions.

Step 5: Add Lemon and Season to Taste

This is the moment where the soup sings—squeeze in the juice of one lemon and stir well. Taste your creation, then adjust the lemon and seasoning if you like for the perfect balance of bright and savory. If you prefer a thinner broth, add a splash more broth or water until it’s just right for you.

Step 6: Serve and Enjoy!

Ladle your Italian Penicillin Soup into bowls and top with freshly grated parmesan, cracked black pepper, a drizzle of olive oil, and maybe a sprinkle of chopped parsley. This is where your humble bowl transforms into a bowl of joy. Grab a spoon, take a deep breath, and savor every spoonful of this homemade bliss.

How to Serve Italian Penicillin Soup

Garnishes

A simple garnish can take your Italian Penicillin Soup from cozy to extraordinary. Freshly grated parmesan adds an irresistible richness, while a crack of black pepper introduces just the right bit of warmth. A splash of good olive oil on top gives a silky sheen and enhances flavor. For an herbaceous pop, sprinkle chopped parsley over the bowl for a fresh finish that also looks inviting.

Side Dishes

This soup stands beautifully on its own but also pairs wonderfully with crusty bread or garlic breadsticks for dipping. A light green salad with a tangy vinaigrette offers a crisp, refreshing contrast. If you want to turn it into a fuller meal, a simple Italian antipasto plate with olives, cheeses, and cured meats makes for a lovely accompaniment.

Creative Ways to Present

Think beyond the bowl! Serve the soup in mini espresso cups as an appetizer at your next dinner party or fill hollowed-out small bread bowls for a rustic effect that’s fun and delicious. A sprinkle of microgreens or edible flowers adds visual appeal and a hint of freshness. A swirl of pesto or a pinch of smoked paprika on top creates exciting flavor twists that guests will adore.

Make Ahead and Storage

Storing Leftovers

Italian Penicillin Soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness. For best texture, keep the pasta separate if you expect leftovers, then combine just before reheating. This simple tip helps avoid mushy pasta and keeps every bite as enjoyable as the first.

Freezing

This soup freezes well without losing its luscious texture. Cool it completely before transferring to freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for easy weeknight dinners that feel homemade.

Reheating

Gently reheat the soup on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much during storage, add a splash of broth or water to loosen it up to your liking. Reheating slowly preserves the delicate flavors and ensures your Italian Penicillin Soup remains just as comforting as on day one.

FAQs

Can I make Italian Penicillin Soup vegetarian?

Absolutely! Simply swap the chicken broth for a good-quality vegetable broth, and you’ll still get all the cozy flavors without losing any depth or comfort in the soup.

What if I don’t have pastina pasta?

No worries—any small pasta shape like orzo, acini di pepe, or tiny shells works beautifully. Just adjust the cooking time accordingly to keep it perfectly al dente.

Is the parmesan rind necessary?

The parmesan rind isn’t essential, but it adds a wonderful umami boost and depth to your broth. If you don’t have one, the soup will still be delicious with just good broth and seasoning.

How can I make this soup dairy-free?

Simply omit the parmesan rind and skip the garnish of cheese. Use a flavorful broth and a drizzle of good olive oil to keep the soup rich and satisfying without dairy.

Can I prepare this soup in a slow cooker?

Yes! Just sauté the vegetables first, then transfer everything—including the parmesan rind and broth—to your slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours, then puree and add pasta as usual. It’s perfect for hands-off cooking days.

Final Thoughts

Let this Italian Penicillin Soup become your cozy kitchen classic, a simple yet satisfying dish that warms you from the inside out. With its blend of mellow vegetables, bright lemon, and comforting pasta, it’s a bowl full of love and good taste you’ll want to make again and again. So go ahead and whip up a pot—you’ll wonder how you ever lived without it.

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