Description
Italian Penicillin Soup is the ultimate comfort dish that warms both body and soul. This hearty, nourishing soup features a delightful blend of fresh vegetables, rich broth, and tiny pastina pasta—making it perfect for chilly days or when you’re feeling under the weather.
Ingredients
Scale
- 3 Tbsp olive oil
- 3 large carrots, chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- Black pepper to taste
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina (or small pasta)
- Juice of 1 lemon
- Freshly grated parmesan and black pepper for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped vegetables, season with salt and pepper, and sauté for about 4-5 minutes until slightly browned.
- Pour in the broth and add the parmesan rind (optional). Bring to a gentle boil, then reduce heat and let simmer for 25-30 minutes until vegetables are soft.
- Remove the parmesan rind and use an immersion blender to puree the soup until smooth.
- Stir in pastina and cook according to package instructions (about 8-10 minutes) until al dente.
- Add lemon juice, adjusting seasoning as needed. Serve garnished with grated parmesan and black pepper.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg