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Italian Penicillin Soup Recipe

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3.9 from 14 reviews

Italian Penicillin Soup is a comforting and nourishing vegetable broth-based soup blended with fresh vegetables and tender pastina pasta. This soul-warming recipe combines a medley of aromatic ingredients simmered to perfection and then pureed into a thick, flavorful base. Finished with fresh parsley and black pepper, it offers a healthy, flavorful meal that’s perfect for soothing the senses and satisfying hunger.

Ingredients

Soup Base

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

Pasta

  • 1½ cups dry pastina

Garnish

  • Freshly cracked black pepper
  • Fresh parsley, chopped

Instructions

  1. Prepare the broth and vegetables: Add the vegetable broth to a large pot and bring it to a boil. Once boiling, add the onion, ginger, carrots, celery, garlic, and salt. Reduce the heat to a simmer and cook for 25 minutes until the vegetables are slightly softened and the broth is infused with their flavors.
  2. Cook the pastina: While the vegetables simmer, cook the pastina pasta separately according to package instructions until al dente, then drain and set aside.
  3. Blend the vegetables: Using a slotted spoon, carefully remove the whole cooked vegetables from the broth and transfer them to a blender. Add about 2 cups of the hot broth to help blend. Allow the mixture to cool slightly until safe to handle, then blend until smooth and thick.
  4. Combine and serve: Pour the blended vegetable puree back into the remaining broth in the pot and stir well to combine. Serve the soup hot by adding a portion of cooked pastina to each bowl, ladling the hot broth over the pasta. Garnish with freshly chopped parsley and freshly cracked black pepper before enjoying.

Notes

  • Omit or reduce salt if your vegetable broth is already salted to avoid oversalting.
  • Pastina can be substituted with any small pasta shapes like orzo or tiny shells.
  • You can adjust the thickness of the soup by adding more or less broth when blending the vegetables.
  • Allow the blended mixture to cool slightly before blending to avoid pressure buildup in the blender.
  • This soup is vegetarian and vegan friendly as it uses vegetable broth and no animal products.

Find it online: https://dishcooks.com/italian-penicillin-soup-recipe/