Description
This Italian Penicillin Soup is a comforting and flavorful dish perfect for chilly days. Made with sautéed carrots, onion, garlic, and celery simmered in broth with a parmesan rind for depth, then pureed to silky smoothness, and served with tender pastina pasta and a bright lemon finish. Garnished with freshly grated Parmesan and parsley, this soup combines warmth and freshness in every spoonful, making it an ideal cozy meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 cups Carrots, peeled and roughly chopped
- 1 medium Yellow Onion, quartered
- 5 cloves Garlic, peeled
- 3 ribs Celery, halved
Liquids & Broth
- 2 tablespoons Olive Oil (can substitute with avocado oil)
- 8 cups Chicken or Vegetable Broth
- 1 each Lemon, juice of 1 plus more to taste
Other Ingredients
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Black Pepper (to taste)
- 1 piece Parmesan Rind (optional)
- 1.25 cups Pastina (or substitute with orzo, stelline, or ditalini)
- 1/2 cup Freshly Grated Parmesan (for serving)
- Chopped Parsley (optional)
Instructions
- Prepare Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped carrots, onion, garlic, and celery. Season with salt and black pepper. Sauté for 4-5 minutes until the vegetables are slightly browned and aromatic.
- Simmer Soup Base: Add the parmesan rind and broth to the pot. Bring to a gentle boil, then reduce heat to medium-low. Cover and let simmer for 25-30 minutes until the vegetables are very soft and the broth is infused with their flavors.
- Puree the Soup: Remove the parmesan rind. Use an immersion blender to puree the soup until smooth. Alternatively, blend in a heat-safe blender and return the creamy soup to the pot for an ultra-smooth texture.
- Cook Pasta: Stir in the pastina pasta and cook for 8-10 minutes until al dente. The pasta should be tender but still hold its shape. Turn off the heat when done.
- Add Lemon Juice: Stir in the lemon juice and adjust to taste for brightness. If a thinner consistency is preferred, add more broth accordingly.
- Serve and Garnish: Ladle the soup into warm bowls. Garnish with freshly grated Parmesan, a sprinkle of black pepper, chopped parsley if using, and a drizzle of olive oil if desired. Serve immediately and enjoy the comforting flavors.
Notes
- For vegetarian or vegan options, use vegetable broth and omit the parmesan rind and cheese or substitute with nutritional yeast.
- The parmesan rind adds a rich, savory depth but can be omitted if unavailable.
- Pastina can be substituted with orzo, stelline, or ditalini pasta shapes.
- Adjust lemon juice quantity to balance the soup’s brightness to your taste.
- This soup can be stored in the fridge for up to 3 days; reheat gently before serving.
