1. Can I make Italian Penicillin Soup ahead of time?

Yes, you can absolutely make Italian Penicillin Soup ahead of time! This soup actually tastes even better after sitting for a while, allowing the flavors to meld. Simply store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding more broth if needed. If you’re making it for the freezer, you may want to cook the pasta separately and add it when reheating to prevent it from getting too soft.

2. Can I use a different type of pasta instead of pastina?

Definitely! If you can’t find pastina, you can substitute with any small pasta shape like orzo, stelline, or ditalini. Keep in mind that different pasta shapes may require slightly different cooking times, so be sure to adjust accordingly. The key is to use a small pasta so it blends well with the soup's texture.

3. Can I add protein to this soup?

Yes! To make the soup more filling, you can easily add protein. Some great options include: Chopped rotisserie chicken Canned chickpeas Canned white beans Lentils These options are perfect for adding extra nourishment and will blend seamlessly into the soup’s flavors.

4. What if I don't have an immersion blender?

If you don’t have an immersion blender, you can still make this soup by using a regular blender. Simply transfer the cooked vegetables to a heat-safe blender, blend until smooth, and then return the puree to the pot. Be sure to let the soup cool slightly before blending to avoid any splattering.

Italian Penicillin Soup: A Quick and Comforting Meal for All Ages

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
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 to taste; 1 parmesan rind (optional); 8 cups chicken or vegetable broth; 1 ¼ cup pastina (or small pasta like orzo, ditalini, or stelline); 1 lemon, juiced (more if desired); Freshly grated Parmesan for serving; Black pepper for serving; Drizzle of olive oil for serving (optional); Chopped parsley for garnish (optional)

Description

Italian Penicillin Soup is a comforting, hearty, and nourishing meal that brings warmth to both the body and soul. With its rich texture, vibrant flavors, and health benefits, it’s perfect for busy days, sick days, or any time you need something that feels like a warm hug in a bowl. Made with fresh vegetables, flavorful pastina, and a touch of lemon and Parmesan, it’s an easy-to-make soup that will surely become a staple in your kitchen.

Ingredients

Scale

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 to taste
1 parmesan rind (optional)
8 cups chicken or vegetable broth
1 ¼ cup pastina (or small pasta like orzo, ditalini, or stelline)
1 lemon, juiced (more if desired)
Freshly grated Parmesan for serving
Black pepper for serving
Drizzle of olive oil for serving (optional)
Chopped parsley for garnish (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add the chopped carrots, onion, garlic, and celery. Season with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to brown.
Add the Parmesan rind (if using) and the broth. Cover the pot, increase the heat to high, and bring to a gentle boil. Once boiling, reduce the heat to medium-low and let the soup simmer for 25-30 minutes, until the vegetables are soft.
Remove the Parmesan rind and discard. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the vegetables to a regular blender, blend until smooth, and return to the pot.
Add the pastina (or small pasta) and cook for 8-10 minutes or until the pasta is tender. Stir occasionally. Once done, turn off the heat.
Stir in the juice of one lemon, then taste and adjust seasoning as needed (more salt, pepper, or lemon juice as desired).
Serve the soup in bowls and garnish with freshly grated Parmesan, black pepper, olive oil, and parsley if desired.

Notes

If you prefer a thinner soup, add extra broth to reach your desired consistency.
If you’re storing leftovers, consider cooking the pasta separately and adding it to the soup when reheating to prevent it from becoming too soft.
You can make this soup ahead of time, and it tastes even better after a day or two in the fridge.
For added protein, consider adding chopped rotisserie chicken or canned beans (chickpeas, white beans) to the soup.
For extra spice, sprinkle some red pepper flakes or stir in a knob of ginger for a subtle kick.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Simmering, Blending
Cuisine: Italian, American

Nutrition

Serving Size: 1 bowl
Calories: 274 kcal
Sugar: 5g
Sodium: 525mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 12g
Cholesterol: 7mg