Italian Penicillin Soup
A nourishing and comforting soup made with fresh vegetables, pasta, and Parmesan rind, perfect for warming the soul.
Ingredients
- 3 Tbsp olive oil
- 3 large carrots, roughly chopped
- 1 medium yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- to taste black pepper
- 1 piece Parmesan rind (optional)
- 8 cups chicken or vegetable broth
- 1¼ cups pastina or other small pasta
- 1 large lemon, juiced (plus more to taste)
- to taste freshly grated Parmesan cheese, for serving
- to taste drizzle of olive oil, for serving
- to taste fresh parsley, chopped, for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped carrots, quartered onion, peeled garlic cloves, and halved celery. Season with salt and black pepper.
- Sauté for 4-5 minutes until the vegetables start to soften.
- If using, add the Parmesan rind and pour in the chicken or vegetable broth. Bring to a gentle boil.
- Simmer for 25-30 minutes until the vegetables are tender.
- Remove the Parmesan rind, then blend the soup until smooth using an immersion blender or a heat-safe blender.
- Return the soup to heat and stir in the pastina. Cook for 8-10 minutes until tender.
- Stir in the lemon juice and adjust seasoning as needed.
- Serve hot, garnished with freshly grated Parmesan cheese, a drizzle of olive oil, and chopped parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4-5 days.