Italian Penicillin Soup
Warm up with a cozy bowl of Italian Penicillin Soup, the perfect antidote for chilly days. This comforting dish combines vibrant vegetables and small pasta, making it a nourishing meal that brings family and friends together. The delightful aroma wafting from your kitchen is just the beginning; each spoonful offers a heartwarming blend of flavors that soothes the soul. Ideal for busy weeknights or leisurely gatherings, this recipe is easy to prepare and even better as leftovers. The bright notes of lemon elevate the savory broth, creating a dish you’ll want to enjoy again and again.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Italian
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
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina (or other small pasta shape)
- 1 lemon (more as desired)
- freshly grated parmesan and black pepper (optional)
- drizzle of olive oil (optional)
- chopped parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped carrots, onion, garlic, celery, salt, and pepper. Sauté for 4-5 minutes until browned.
- Pour in the chicken or vegetable broth and bring to a gentle boil. Cover and simmer for 25-30 minutes until veggies are tender.
- Puree the soup until smooth using an immersion blender or regular blender.
- Stir in pastina and cook for 8-10 minutes until al-dente.
- Squeeze in lemon juice, adjusting seasoning as needed.
- Serve hot, garnishing with fresh parsley or grated cheese if desired.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 220
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://chopandcooktips.com/italian-penicillin-soup/