If you’re craving something that feels like a warm hug in a bowl, the Italian Penicillin Soup Recipe is exactly what you need. This delightful soup blends simple, wholesome ingredients into a comforting, nourishing dish that warms you from the inside out. The fusion of gentle vegetables, savory broth, and zesty lemon juice creates layers of flavor that are both soothing and invigorating. Whether you’re recovering from a cold or just craving a soul-soothing meal, this Italian Penicillin Soup Recipe is your new go-to for comfort food that never disappoints.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and ensures your soup turns out perfectly each time. These ingredients are straightforward but essential, each bringing their unique character to the table—earthy carrots, aromatic garlic, bright lemon, and the richness of parmesan, all coming together for a truly balanced flavor and texture.
- Olive oil: Provides a rich, fruity base for sautéing and adds depth to the soup’s flavor.
- Carrots: Offer natural sweetness and vibrant color that brighten the soup.
- Yellow onion: Adds sweetness and a subtle pungency for complexity.
- Garlic: Elevates the aromatic profile with its unmistakable warmth.
- Celery: Gives a fresh, crisp undertone that balances the sweetness.
- Salt: Essential for amplifying all the flavors throughout the soup.
- Black pepper: Adds a touch of subtle heat and earthiness.
- Parmesan rind (optional): Boosts richness and infuses a mellow, umami depth.
- Chicken or vegetable broth: Forms the comforting liquid base packed with savory goodness.
- Pastina (small pasta): Provides a delightful tender bite and heartiness.
- Lemon juice: Injects brightness, cutting through the richness with a refreshing zing.
- Freshly grated parmesan cheese (for garnish): Adds a luscious cheesy finish and a bit of salty crunch.
How to Make Italian Penicillin Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Add the chopped carrots, quartered yellow onion, whole garlic cloves, and halved celery ribs. Sprinkle with salt and freshly ground black pepper. Sauté everything together until the vegetables start to soften and brown slightly, about 5 minutes. This step deepens the flavors and aroma, laying the foundation for your soup’s hearty taste.
Step 2: Simmer with Parmesan and Broth
Once the vegetables have softened a bit, stir in the parmesan rind along with your choice of chicken or vegetable broth. Bring the mixture to a gentle boil, then lower the heat to medium-low to simmer. Let it cook uncovered for 25 to 30 minutes until the vegetables are meltingly tender. The parmesan rind gently dissolves, infusing the soup with a subtle, rich umami note that is simply irresistible.
Step 3: Purée Until Smooth
Remove the parmesan rind carefully and use an immersion blender to purée the soup directly in the pot. Blend until you achieve a luxuriously smooth and creamy texture. This step transforms the simple ingredients into a velvety comfort soup that feels like a soothing balm on chilly days.
Step 4: Cook the Pastina
Return the pot to the stove and add the pastina, stirring well. Cook according to the package instructions, usually about 8–10 minutes, until the pasta is tender but still pleasantly al dente. Adding the pastina at this stage brings an enticing heartiness that makes the soup a complete meal.
Step 5: Brighten with Lemon Juice
Once the pasta is ready, stir in the freshly squeezed lemon juice. This final touch of acidity lifts all the flavors, balancing the richness of the parmesan and vegetables. Taste and adjust seasoning if necessary—sometimes a pinch more salt or pepper is all you need.
Step 6: Serve Hot with Garnishes
Ladle the Italian Penicillin Soup Recipe into bowls, finishing each with a generous sprinkle of freshly grated parmesan and a light drizzle of olive oil. Serve immediately to enjoy the contrast of creamy, tangy, and subtly cheesy notes.
How to Serve Italian Penicillin Soup Recipe
Garnishes
While freshly grated parmesan cheese is a classic garnish, don’t hesitate to get creative. A sprinkle of chopped fresh parsley or basil adds a fresh vibrancy, while a swirl of good-quality olive oil on top enriches the mouthfeel. Cracked black pepper freshly ground over the bowl adds a little zing to each comforting spoonful.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic breadsticks to soak up every last drop. A simple green salad with a lemon vinaigrette complements the soup’s brightness, making for a balanced, satisfying meal. For a heartier option, roasted vegetables or grilled chicken can round out your Italian Penicillin Soup Recipe experience.
Creative Ways to Present
Serve the soup in rustic bowls for a cozy feel, or go elegant with simple white porcelain to highlight its vibrant hues. For a fun twist, try serving the soup inside hollowed-out artisan rolls, turning your meal into a charming edible bowl that’s perfect for sharing at casual dinners.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool to room temperature before transferring it to airtight containers. Stored in the refrigerator, it will keep beautifully for up to four days. The flavors often deepen and intensify after a day, making leftovers even more delicious.
Freezing
This soup freezes wonderfully, making it perfect for meal prep or busy nights. Once cooled, freeze in individual portions for convenience. Keep in mind that pastina may get softer upon reheating, so you may want to cook fresh pasta when serving frozen portions.
Reheating
Reheat gently over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much in the fridge, add a splash of broth or water to regain the perfect consistency. Taste and adjust the seasoning with a little more lemon juice or pepper if needed, to freshen it up.
FAQs
Can I use other types of pasta instead of pastina?
Absolutely! Small pasta shapes like orzo, ditalini, or even broken spaghetti work well. Just adjust cooking time accordingly to avoid overcooking.
Is the parmesan rind necessary?
While optional, the parmesan rind adds a wonderful depth of umami flavor that enriches the soup. If you don’t have a rind, adding extra parmesan cheese will help compensate.
Can I make this soup vegetarian or vegan?
Yes! Use vegetable broth instead of chicken broth. For vegan versions, skip the parmesan rind and cheese or use plant-based cheese alternatives to keep that rich, savory element.
Why do I add lemon juice at the end?
Lemon juice provides a fresh, bright contrast to the rich and creamy soup. Adding it at the end preserves its tanginess and ensures the flavors stay vibrant.
How long does this soup take to prepare?
The entire process takes about 50 minutes from start to finish, making it a perfect weeknight comfort meal that doesn’t require all day in the kitchen.
Final Thoughts
The Italian Penicillin Soup Recipe is a treasure—a humble but deeply flavorful creation that feels like a warm embrace. It’s perfect for any time you want a simple, nourishing meal that comforts and delights. I encourage you to make a pot, share it with loved ones, and enjoy the magic of this cozy Italian classic. Once you try it, you’ll find yourself coming back to it again and again.
Print
Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Italian Penicillin Soup is a comforting and flavorful dish that combines tender vegetables, a rich Parmesan-infused broth, and delicate small pasta called pastina. The soup features sautéed carrots, onion, garlic, and celery simmered with a Parmesan rind to deepen the flavor, then pureed to a smooth texture. Finished with fresh lemon juice and garnished with grated Parmesan, it’s a soothing and hearty meal perfect for chilly days or when you need a restorative bite.
Ingredients
Soup Base
- 3 tablespoons olive oil
- 3 large carrots, peeled and chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 teaspoon salt
- Black pepper to taste
- Parmesan rind (optional)
- 8 cups chicken or vegetable broth
Pasta
- 1 ¼ cups pastina (or other small pasta)
Finishing Touches
- Juice of 1 lemon
- Freshly grated parmesan cheese (for garnish)
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped carrots, quartered onion, peeled garlic cloves, halved celery ribs, salt, and black pepper. Sauté these ingredients for about 5 minutes until they begin to brown slightly, which will help develop deep flavors for the soup base.
- Add Broth and Simmer: Stir in the Parmesan rind (if using) and pour in the chicken or vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Let it simmer uncovered for 25-30 minutes, or until the vegetables are very soft, allowing all the flavors to meld together.
- Puree the Soup: Remove the Parmesan rind from the pot. Using an immersion blender, carefully puree the soup until it reaches a smooth and creamy consistency. This step creates a velvety texture that makes the soup comforting and cohesive.
- Cook the Pasta: Add the pastina to the simmering soup. Cook it according to the package instructions, typically about 8-10 minutes, until the pasta is al dente. Stir occasionally to prevent sticking.
- Add Lemon Juice and Adjust Seasoning: Stir the juice of one lemon into the soup to add a bright, fresh flavor that balances the richness. Taste the soup and adjust the seasoning with additional salt or pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese and a light drizzle of olive oil for added richness and flavor. Serve immediately for the best taste and texture.
Notes
- The Parmesan rind is optional but adds a wonderful depth of flavor to the broth; save rinds from blocks of Parmesan cheese to use in soups.
- If you don’t have pastina, any small-shaped pasta like orzo or small ditalini will work as a substitute.
- Use vegetable broth to make this soup vegetarian-friendly.
- For a smoother soup, strain it after blending, but this is optional.
- Adjust lemon juice to taste for more tang or less acidity.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
