Description
Italian Penicillin Soup is the ultimate warm hug in a bowl, perfect for chilly days or when you’re feeling under the weather. This classic Italian dish combines fresh vegetables, pastina, and rich broth to create a nourishing meal that brings comfort and satisfaction. With its easy preparation, you can whip this up on a busy weeknight or serve it at gatherings to impress your guests. Enjoy the heartiness of every spoonful, knowing that it’s packed with nutrients from wholesome ingredients.
Ingredients
Scale
- 3 Tbsp olive oil
- 3 large carrots (peeled and roughly chopped)
- 1 yellow onion (quartered)
- 5 cloves garlic (peeled)
- 3 ribs celery (halved)
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina (or other small pasta shape)
- Salt and black pepper to taste
- Freshly grated parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped vegetables, seasoning with salt and pepper. Cook for about 4-5 minutes until slightly browned.
- Pour in broth and add optional parmesan rind. Bring to a gentle boil, then reduce heat and simmer covered for 25-30 minutes until the vegetables are very soft.
- Remove parmesan rind and blend the soup until smooth using an immersion blender.
- Stir in pastina and cook for about 8-10 minutes until al-dente.
- Finish by squeezing lemon juice into the soup and adjusting seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg