Italian Penicillin Soup
This comforting Italian Penicillin Soup combines fresh vegetables, pasta, and zesty lemon for a revitalizing experience, perfect for chilly evenings or when you're feeling under the weather.
Ingredients
Vegetables
- 3 tablespoons olive oil
- 3 large carrots, peeled and roughly chopped
- 1 large yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
Broth and Pasta
- 8 cups chicken or vegetable broth
- 1.25 cups pastina (or other small pasta shapes)
Seasoning and Garnishes
- 1 teaspoon salt
- Black pepper, to taste
- 1 large lemon, juiced (more to taste)
- Freshly grated Parmesan cheese, for serving
- Parmesan rind (optional, for added flavor)
- Chopped parsley, for garnish (optional)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the carrots, onion, garlic, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- Pour in the chicken or vegetable broth and add the salt and pepper. Bring the mixture to a boil.
- Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you don’t have an immersion blender, you can transfer the soup to a standard blender in batches—just be sure to let it cool a bit before blending.
- Return the blended soup to the pot. Bring it back to a simmer and add the pastina. Cook according to package directions until the pasta is al dente.
- Stir in the lemon juice, adjusting to your taste. Add additional salt and pepper if needed.
Serving
- Ladle the soup into bowls and serve with a sprinkle of freshly grated Parmesan cheese and chopped parsley, if desired.
Notes
This soup stores wonderfully. Allow it to cool completely, then transfer to an airtight container and refrigerate. It will keep for up to 3-4 days. For longer storage, consider freezing portions in freezer-safe bags or containers. Thaw in the refrigerator overnight before reheating on the stove.