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