Description
There’s something truly magical about a hearty, comforting bowl of soup, especially when it feels like the culinary equivalent of a warm hug. Italian Penicillin Soup, with its soothing broth, tender pastina, and vibrant vegetables, embodies everything that’s wonderful about comfort food. The name itself suggests its purpose: to heal, to warm, and to bring nourishment to the soul. This soup is more than just a meal; it’s a tradition, a gesture of care, and a taste of Italy’s culinary love language.
In Italian culture, food has always been a way to express love and nurture. This soup harks back to the age-old practice of preparing light, nutritious meals for those who aren’t feeling their best. Mothers and grandmothers across Italy have passed down their versions of restorative broths, each crafted with care and intended to provide strength and comfort. While many cultures swear by chicken soup as the ultimate remedy, the Italian take adds a touch of zest with lemon and a dash of elegance with freshly grated Parmesan. It’s a dish that feels special but is simple enough to whip up on any day when you crave a bit of comfort.
The beauty of this Italian Penicillin Soup is its versatility and simplicity. The combination of pureed vegetables creates a creamy base, all without the need for heavy cream or butter, making it light yet satisfying. Tiny star-shaped pastina pasta adds a touch of whimsy, making this soup a favorite for kids and adults alike. Whether you’re seeking relief from a cold, a quick weekday meal, or just a bowl of something warm and familiar, this recipe has you covered.
Ingredients
- 3 tablespoons olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 teaspoon salt
- Black pepper, to taste
- 8 cups chicken or vegetable broth
- 1 ¼ cups pastina (or other small pasta shapes like orzo, stelline, or ditalini)
- 1 lemon, juiced (more to taste)
- Freshly grated Parmesan cheese, for serving
- Parmesan rind (optional, for added flavor)
- Chopped parsley, for garnish (optional)
Instructions
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium heat. Add your chopped carrots, onion, garlic, and celery. Sprinkle with salt and a few cracks of black pepper. Let the vegetables sauté for 4-5 minutes, stirring occasionally, until they begin to soften and release their aromas. This step builds the foundation of flavor, so don’t rush it!
Step 2: Add the Broth
Pour in the chicken or vegetable broth and toss in the Parmesan rind if you have one. The rind will infuse the broth with a rich, savory depth that makes the soup irresistibly flavorful. Bring everything to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. This slow simmer allows the vegetables to become tender and the flavors to meld beautifully.
Step 3: Puree Until Smooth
Once the vegetables are soft, remove the Parmesan rind and discard it. Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. Always let the soup cool slightly before blending to avoid splatters.
Step 4: Cook the Pasta
Return the pureed soup to a gentle simmer and add the pastina. Stir occasionally to prevent sticking and cook for 8-10 minutes, or until the pasta is tender. If you’re planning to store leftovers, consider cooking the pasta separately and adding it to individual bowls to avoid it becoming overly soft when reheated.
Step 5: Add Lemon and Season
Squeeze in the juice of one lemon and give the soup a taste. The lemon brightens the flavors and balances the richness of the broth. Adjust with more salt, pepper, or lemon juice as needed.
Step 6: Serve and Enjoy
Ladle the soup into bowls and top with freshly grated Parmesan cheese, a sprinkle of parsley, and an optional drizzle of olive oil. Serve with crusty bread for dipping or enjoy it on its own as a satisfying meal.
Notes
- Vegetable Variations: Feel free to experiment with the vegetables you have on hand. Zucchini, parsnips, or even sweet potatoes can add a unique twist to the soup. Keep the ratios similar to ensure a creamy consistency.
- Parmesan-Free Option: If you’re looking for a dairy-free or vegan alternative, skip the Parmesan and rind. Nutritional yeast or a sprinkle of dairy-free cheese can provide a similar umami boost.
- Adjusting Consistency: If you prefer a thinner soup, add extra broth after pureeing until you reach your desired texture. For a thicker soup, reduce the amount of broth slightly or simmer longer after blending.
- Pasta Tips: Pastina tends to soak up liquid over time. If storing leftovers, cook and store the pasta separately to maintain the soup’s texture when reheating.
- Lemon Lovers: If you adore citrus flavors, add lemon zest along with the juice for an extra bright and tangy profile.
- Meal Prep: This soup freezes beautifully, but for best results, freeze it without the pasta. Add freshly cooked pasta after reheating to maintain its texture and integrity.
- Serving Ideas: While delicious on its own, pair this soup with garlic bread, a light salad, or even a slice of focaccia for a complete meal.