Description
Italian Penicillin Soup is a comforting and healing creamy Italian soup made with finely sautéed vegetables, rich chicken or vegetable broth, small pasta like ditalini or stelline, and brightened with fresh lemon juice and zest. This cozy one-pot meal is perfect for when you’re feeling under the weather or just craving a warm, flavorful dish. It features a silky purée of carrots, celery, onions, garlic, and broth, enhanced with parmesan rind for depth, and finished with fresh parmesan, olive oil, and parsley. Ready in under an hour, it’s a wholesome soup that’s easy to prepare and highly customizable.
Ingredients
For the Soup:
- 3 tbsp extra virgin olive oil
- 1 yellow onion, finely diced
- 8 cups chicken or vegetable broth
- 1 tsp salt
- 1 1/4 cups small pasta (ditalini, stelline, or substitute with orzo, acini di pepe, or broken angel hair)
- 3 large carrots, finely chopped
- 1 lemon (for juice and zest)
- 3 ribs celery, finely chopped
- Black pepper, to taste
- 1 parmesan rind (optional but recommended)
- 5 garlic cloves, minced
For Serving:
- Chopped parsley (optional but adds freshness)
- Freshly grated parmesan cheese
- Drizzle of olive oil (optional)
- Black pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the finely diced yellow onion, chopped carrots, chopped celery, minced garlic, 1 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, for 4-5 minutes until the vegetables begin to soften and brown slightly, which develops a deeper flavor base for the soup.
- Simmer the Soup: Pour in 8 cups of chicken or vegetable broth and add the parmesan rind if using. Cover the pot and increase heat to high until the broth comes to a gentle boil. Reduce heat to medium-low and simmer, covered, for 25-30 minutes, stirring occasionally, until the vegetables are very soft and the flavors meld together.
- Purée the Soup Base: Remove and discard the parmesan rind. Using an immersion blender, purée the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a heat-safe blender, blend until smooth, and return to the pot.
- Cook the Pasta: Bring the puréed soup back to a gentle simmer. Stir in 1 1/4 cups small pasta (ditalini or stelline) and cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. Turn off the heat. To prevent mushy pasta when storing leftovers, cook pasta separately and combine just before serving.
- Add Lemon and Adjust Seasoning: Squeeze the juice of one lemon and add a bit of lemon zest to the soup for brightness. Taste and adjust the salt, pepper, and lemon juice as needed. Add extra broth if you prefer a thinner consistency.
- Garnish and Serve: Ladle the hot soup into bowls. Top each serving with freshly grated parmesan, a drizzle of olive oil if desired, additional black pepper, and sprinkle with chopped parsley for freshness. Enjoy warm for a comforting meal.
Notes
- Adding the pastina too early can make it mushy; add it about 10 minutes before serving to keep it tender.
- Browning the vegetables before simmering enhances the flavor significantly.
- Remove the parmesan rind before blending the soup.
- Add lemon juice after the soup is off the boil to avoid bitterness.
- Use vegetable broth for a vegetarian version, or chicken broth for a richer flavor.
- For leftovers, cook pasta separately to prevent it from absorbing too much broth and becoming soggy.
- Freeze the soup base without pasta for up to 3 months. Cook fresh pasta when ready to serve.
- Prep Time: 17 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian Penicillin Soup, creamy Italian soup, comforting soup recipe, vegetable soup, lemon soup, ditalini soup, easy Italian soup, healthy Italian soup, pasta soup
