Why Make This Recipe
Italian Penicillin Soup is a comforting and nourishing meal that warms both the body and soul. It is perfect for chilly days or when you’re feeling under the weather. Packed with vegetables and a burst of fresh lemon flavor, this soup is not only tasty but also healthy. Plus, it’s easy to make and can be customized to suit your taste.
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Italian Penicillin Soup
- Total Time: 55 mins
- Yield: 6 servings 1x
Description
Italian Penicillin Soup is a nourishing, lemony vegetable-based soup with pasta that’s perfect for chilly days, meal prep, or when you’re under the weather.
Ingredients
3 Tbsp olive oil
3 large carrots, peeled and roughly chopped
1 yellow onion, quartered
5 cloves garlic, peeled
3 ribs celery, halved
1 tsp salt
Black pepper
Halal Parmesan rind (optional)
8 cups chicken or vegetable broth
1 1/4 cup pastina or other small pasta shape
1 lemon
Freshly grated parmesan (halal, to serve)
Additional black pepper (to serve)
Drizzle of olive oil (to serve, optional)
Chopped parsley (to serve, optional)
Instructions
1. Heat olive oil in a large pot over medium. Add carrots, onion, garlic, celery, salt, and pepper. Cook 4–5 minutes until slightly browned.
2. Add parmesan rind (if using) and broth. Cover and bring to a gentle boil. Reduce heat and simmer 25–30 minutes until vegetables are very soft.
3. Remove parmesan rind. Use an immersion blender to puree vegetables until smooth (or blend in a regular blender and return to pot).
4. Add pastina and cook 8–10 minutes, stirring occasionally, until al dente. Turn off heat. (For storage, cook pasta separately and combine before serving.)
5. Stir in juice of one lemon. Adjust seasonings and lemon to taste. Thin with more broth if desired.
6. Serve hot, garnished with parmesan, black pepper, parsley, and a drizzle of olive oil if desired.
Notes
Serve hot with fresh parmesan, black pepper, and parsley. Crusty bread makes a great side.
Cool fully before storing in airtight containers: refrigerate 3–4 days or freeze up to 3 months (store pasta separately if freezing).
Tips: leave veggies unblended for a chunkier texture; add herbs like thyme or bay leaves during simmering; adjust lemon juice to your taste.
Variation: add cooked chicken, beans, or extra veggies like zucchini or spinach.
FAQs:
• Can I use other pasta? Yes, orzo, ditalini, or other small shapes work well.
• Vegetarian? Yes, with vegetable broth and no parmesan rind.
• Make ahead? Yes—tastes even better the next day; store pasta separate if prepping in advance.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
Keywords: Italian Soup, Lemon Soup, Comfort Food, Penicillin Soup
How to Make Italian Penicillin Soup
Ingredients:
- 3 Tbsp olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- Black pepper
- halal Parmesan rind (optional)
- 8 cups chicken or vegetable broth
- 1 1/4 cup pastina or other small pasta shape
- 1 lemon
- Freshly grated parmesan halal (to serve)
- Additional black pepper (to serve)
- Drizzle of olive oil (to serve, optional)
- Chopped parsley (to serve, optional)
Directions:
- Cook vegetables: Add olive oil to a large pot and heat to medium. Add your vegetables, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly browned. To save time, you can skip this step and add oil and veggies right to your broth.
- Simmer soup: Add the parmesan rind and broth. Cover, and turn the heat to high until the broth reaches a gentle boil. Then, reduce the heat to medium-low and simmer, covered, for 25-30 minutes or until the vegetables are very soft. Stir occasionally.
- Puree vegetables: Remove the parmesan rind and set it aside. Use your immersion blender to puree the vegetables until smooth. If you don’t have an immersion blender, spoon the cooked vegetables into a regular heat-safe blender, blend until smooth, and then add back to your pot.
- Cook pasta: Add your pastina or small pasta to the simmering soup. Cook for 8-10 minutes or until al dente, stirring occasionally. Turn off the heat. If you plan on storing leftovers, cook the pastina separately and combine it with the broth right before serving.
- Add lemon: Stir in the juice of a full lemon. Taste and adjust the seasonings and lemon juice as needed. If you want a thinner soup, stir in more broth.
- Serve: Add soup to serving bowls and garnish with parmesan, black pepper, and any other toppings you like. Enjoy!
How to Serve Italian Penicillin Soup
Serve Italian Penicillin Soup hot in bowls. Top each serving with freshly grated parmesan cheese, a sprinkle of black pepper, and a drizzle of olive oil if desired. Chopped parsley also makes a lovely garnish. Pair it with crusty bread for a complete meal.
How to Store Italian Penicillin Soup
To store leftover soup, let it cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3-4 days. If you want to freeze it, ensure it’s cooled and store in suitable freezer containers for up to 3 months. However, cook the pasta separately if you plan on freezing the soup.
Tips to Make Italian Penicillin Soup
- If you like a chunkier texture, you can skip the pureeing step and leave the vegetables as they are.
- For added flavor, try adding some herbs, like thyme or bay leaves, during the simmering stage.
- Adjust the lemon juice according to your taste; some may prefer it more tangy, while others might want just a hint of lemon.
Variation
You can add cooked chicken or beans to make this soup heartier. Experiment with different vegetables like zucchini or spinach for variety.
FAQs
1. Can I use different types of pasta?
Yes, you can use any small pasta shape you prefer, such as orzo or ditalini.
2. Is this soup suitable for vegetarians?
Yes, if you use vegetable broth and skip the parmesan rind, it will be vegetarian-friendly.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes great the next day, making it a convenient option for meal prep. Just make sure to keep the pasta separate if you plan on storing it.
