Italian Penicillin Soup Recipe

Introduction

Italian Penicillin Soup is a comforting and nourishing broth filled with fresh vegetables and tender pastina pasta. This warming dish combines a flavorful vegetable broth with a smooth vegetable puree, making it perfect for chilly days or when you need a little extra care.

Ingredients

• 8 cups vegetable broth
• 1 onion, peeled and quartered
• ¼ inch ginger
• 2 carrots, peeled
• 4 sticks celery, sliced in half
• 6 cloves garlic
• 1 tsp salt (omit if vegetable broth is already salty)
• 1½ cups dry pastina
• Freshly cracked black pepper
• Fresh parsley, chopped

Instructions

1. Step 1: Add the vegetable broth to a pot and bring it to a boil. Add the onion, ginger, carrots, celery, garlic, and salt. Reduce the heat and simmer for 25 minutes until the vegetables are slightly softened.
2. Step 2: While the vegetables simmer, cook the pastina separately according to package instructions. Drain and set aside.
3. Step 3: Use a slotted spoon to carefully remove the vegetables from the broth. Transfer them to a blender with about 2 cups of the hot broth. Let the mixture cool slightly until safe to handle, then blend until smooth and thick.
4. Step 4: Pour the blended vegetable puree back into the pot with the remaining broth and stir to combine.
5. Step 5: To serve, place cooked pastina in bowls and ladle the hot soup over the top. Garnish with fresh parsley and freshly cracked black pepper. Enjoy immediately.

Tips & Variations

• Use gluten-free or small-shaped pasta if pastina is unavailable or to suit dietary needs.
• Add a squeeze of fresh lemon juice for a bright, tangy finish.
• For a heartier version, stir in cooked white beans or shredded chicken.
• Adjust salt to taste, especially if using a salty vegetable broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens after refrigeration, add a splash of broth or water to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan as it relies on vegetable broth and plant-based ingredients. Just ensure your pasta does not contain eggs if you want to keep it vegan.

Can I substitute other vegetables for this soup?

Absolutely. Root vegetables like parsnips or turnips work well, and you can add leafy greens towards the end of cooking for extra nutrition and flavor.

Italian Penicillin Soup Recipe

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★★★★★

4.9 from 626 reviews

A comforting Italian-inspired Penicillin Soup that blends a flavorful vegetable broth with pureed vegetables and tender pastina pasta, creating a soothing and hearty meal perfect for cold days or when feeling under the weather.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Broth and Vegetables

• 8 cups vegetable broth
• 1 onion, peeled and quartered
• ¼ inch ginger
• 2 carrots, peeled
• 4 sticks celery, sliced in half
• 6 cloves garlic
• 1 tsp salt (omit if vegetable broth is already salty)

Pasta and Garnish

• 1½ cup dry pastina
• Freshly cracked black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Prepare Broth and Vegetables: Add the vegetable broth to a large pot and bring it to a boil over medium-high heat. Once boiling, add the quartered onion, ginger slice, peeled carrots, celery halves, garlic cloves, and salt. Reduce the heat and simmer gently for 25 minutes until the vegetables have softened slightly.
2. Cook the Pastina: While the vegetables simmer, cook the pastina in a separate pot according to the package instructions until tender. Drain and set aside.
3. Blend the Vegetables: Using a slotted spoon, carefully remove the softened vegetables from the broth and transfer them into a blender along with approximately 2 cups of the hot broth. Allow the mixture to cool slightly until safe to handle. Then blend until a smooth, thick puree forms.
4. Combine Puree with Broth: Pour the blended vegetable puree back into the remaining broth in the pot and stir well to combine. Warm the soup gently if needed.
5. Serve: Place a serving of cooked pastina into individual bowls. Ladle the hot vegetable broth over the pasta, then garnish with freshly chopped parsley and freshly cracked black pepper to taste. Serve immediately and enjoy your comforting Penicillin Soup.

Notes

• Adjust salt depending on the saltiness of your vegetable broth to avoid over-salting.
• Pastina can be substituted with any small pasta shape if desired.
• Allow the blended vegetables to cool sufficiently before blending to avoid pressure build-up in the blender.
• This soup can be made in advance and reheated gently before serving.

Keywords: Italian Penicillin Soup, vegetable soup, pastina, comforting soup, vegetarian soup, healthy soup