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
Scale
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.
