Italian Penicillin Soup Pastina: 3 Comforting Tips Recipe
If you’re craving a bowl of cozy comfort, nothing beats the heartwarming charm of Italian Penicillin Soup Pastina: 3 Comforting Tips tucked inside every spoonful. This luscious, velvety soup blends earthy veggies and the subtle tang of lemon with tiny pastina pasta that feels like a warm hug on a chilly day. It’s the perfect antidote for those moments when you need a little culinary consolation, brimming with nourishing flavors and simple ingredients that come together with ease. Trust me, once you dive into this comforting bowl, you’ll want to keep this recipe close to your heart forever.
Ingredients You’ll Need
This recipe shines because of its straightforward yet essential ingredients — each one plays a crucial role in building layers of comforting flavor and luscious texture. From the sweet softness of carrots to the aromatic richness of garlic and parmesan, every component adds to the soul-soothing qualities that make Italian Penicillin Soup Pastina: 3 Comforting Tips so unforgettable.
- 3 Tbsp olive oil: Creates a silky base and helps soften the vegetables while adding a smooth, fruity note.
- 3 large carrots, peeled and roughly chopped: Bring natural sweetness and vibrant color to the broth.
- 1 yellow onion, quartered: Adds a subtle sharpness and depth to the soup’s foundation.
- 5 cloves garlic, peeled: Infuses a warm, savory aroma that’s utterly comforting.
- 3 ribs celery, halved: Lends a gentle earthiness and crunch to balance the sweetness.
- 1 tsp salt: Elevates all the natural flavors and ties them together.
- Black pepper, to taste: Provides just the right hint of spice and complexity.
- 1 parmesan rind (optional): Adds luscious umami and a subtle cheesiness that deepens the broth.
- 8 cups chicken or vegetable broth: The heart of the soup that carries all the flavors beautifully.
- 1 ¼ cups pastina or other small pasta (orzo, stelline, ditalini): Tiny pasta shapes that create a comforting bite and texture.
- 1 lemon, juiced (more if desired): Brings a bright, fresh zing that balances the soup perfectly.
- Freshly grated parmesan, for serving: A salty, creamy topper to finish the dish with flair.
- Chopped parsley, for serving (optional): Offers a fresh herbal brightness and a pop of color if you like.
How to Make Italian Penicillin Soup Pastina: 3 Comforting Tips
Step 1: Sautéing the Vegetables to Perfection
Begin by heating olive oil in a large pot over medium heat; this warm oil is your flavor foundation. Toss in the carrots, onion, garlic, celery, salt, and black pepper. Give everything a loving stir and let those veggies cook gently for 4 to 5 minutes until they’re just starting to brown. This step unlocks sweetness and depth, setting a savory backdrop for your soup that feels both light and intensely flavorful.
Step 2: Infusing the Broth and Slow Simmer
Add the parmesan rind and pour in your chicken or vegetable broth. Bring it to a gentle boil, then reduce to medium-low heat and cover. Let this simmer for 25 to 30 minutes until the vegetables melt into softness that your spoon can easily break. Slowly simmering extracts the soul of each ingredient, ensuring Italian Penicillin Soup Pastina: 3 Comforting Tips becomes a bright, creamy masterpiece full of warmth and nourishment.
Step 3: Pureeing and Pastina Final Touches
Remove the parmesan rind, then use an immersion blender to puree the veggies until beautifully smooth — creamy and silk-like. If you prefer, you can blend in batches with a regular blender, just make sure to be careful with the hot liquid! Return the pot to the stove, stir in your pastina, and cook for 8 to 10 minutes until it’s perfectly al dente. Just before you serve, stir in fresh lemon juice and adjust seasoning. This final step makes your soup glow with freshness, balancing the rich base with a zesty spark.
How to Serve Italian Penicillin Soup Pastina: 3 Comforting Tips
Garnishes
To elevate each bowl, sprinkle a generous amount of freshly grated parmesan for that dreamy cheesy finish. A crack of black pepper adds a little kick, while chopped parsley gives a fresh herbal contrast and a lovely green burst. You might even drizzle a touch of extra virgin olive oil for a glossy, rich sheen that highlights those comforting textures.
Side Dishes
Italian Penicillin Soup Pastina: 3 Comforting Tips pairs beautifully with simple crusty bread or garlic focaccia, perfect for dipping and soaking up every last drop. For a light meal, serve alongside a crisp green salad dressed in a lemon vinaigrette to echo the soup’s brightness — it’s a balance that feels effortlessly fresh and fulfilling.
Creative Ways to Present
For a rustic vibe, serve the soup in charming ceramic bowls with a sprinkle of parmesan and parsley on top. If you’re feeling fancy, garnish with a thin lemon twist or a microgreen bloom. You can also turn it into a comforting lunch jar by layering with pasta and soup separately for easy reheating at work. Whichever way, this dish dazzles as a heartwarming centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your soup to an airtight container and refrigerate for up to 3 days. The flavors actually deepen as the soup rests, making your next bowl even more comforting. Just be mindful the pastina might absorb some liquid overnight, so a little extra broth or water when reheating can bring back that perfect silky texture.
Freezing
This soup freezes wonderfully! Place portions in freezer-safe containers or bags and keep for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge and gently heat on the stove, adding a splash of broth if it feels too thick. The comforting flavors will still shine through beautifully, making it a handy homemade remedy for any busy day.
Reheating
Warm your soup slowly over medium heat, stirring often to prevent sticking. Add extra broth or water if needed to rescue the texture, especially if the pastina has soaked up most of the liquid. Finish off with a squeeze of fresh lemon juice for that delightful brightness, and sprinkle with parmesan just before serving to revive all the layered flavors.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works perfectly for a vegetarian version while still delivering that rich, flavorful base that makes Italian Penicillin Soup Pastina: 3 Comforting Tips so delicious. Just choose a quality broth for the best results.
What can I substitute for pastina if I don’t have any?
You can easily swap pastina for tiny pasta shapes like orzo, stelline, or ditalini. These small pastas cook quickly and maintain that comforting texture essential to the soup’s character.
Is the parmesan rind really necessary?
While optional, the parmesan rind infuses deep umami richness that takes the soup to the next level. If you don’t have one, don’t worry — your soup will still be lovely but might be a bit lighter in flavor.
Can I make this soup vegan?
Yes! Use vegetable broth and skip the parmesan rind. For garnish, opt for nutritional yeast or a sprinkle of vegan parmesan to maintain those cheesy notes without dairy.
How can I make the soup creamier without cream?
Pureeing the vegetables creates a naturally creamy texture without needing any cream. You can also toss in a peeled potato before simmering if you want an extra velvety finish, but the carrot and onion base already does a fantastic job of delivering that comforting mouthfeel.
Final Thoughts
There’s nothing quite like a bowl of Italian Penicillin Soup Pastina: 3 Comforting Tips to soothe your soul and brighten a chilly day. With its simple ingredients and easy steps, this recipe feels like a warm embrace delivered one spoonful at a time. Give it a try and let the cozy blend of flavors become your new go-to comfort food—you might even find yourself craving it again and again!
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Italian Penicillin Soup Pastina: 3 Comforting Tips Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Italian Penicillin Soup with Pastina is a comforting, hearty soup featuring a blend of sautéed vegetables, rich chicken or vegetable broth, and tiny pasta pearls. Enhanced with the subtle umami of a parmesan rind and brightened with fresh lemon juice, it’s a nourishing and soothing dish perfect for chilly days or when you need a warm hug in a bowl.
Ingredients
Vegetables and Seasonings
- 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
Liquids and Broth
- 3 Tbsp olive oil
- 8 cups chicken or vegetable broth
- 1 lemon, juiced (more if desired)
Other
- 1 parmesan rind (optional)
- 1 ¼ cups pastina or other small pasta (orzo, stelline, ditalini)
- Freshly grated parmesan, for serving
- Chopped parsley, for serving (optional)
Instructions
- Heat olive oil: Warm 3 tablespoons of olive oil in a large pot over medium heat to create the base for sautéing the vegetables.
- Sauté vegetables and seasonings: Add carrots, onion, garlic, celery, 1 teaspoon salt, and black pepper to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly browned, which enhances their natural flavors.
- Add parmesan rind and broth: Incorporate the parmesan rind and pour in 8 cups of chicken or vegetable broth. Cover the pot and bring to a gentle boil over high heat to infuse the broth with rich umami.
- Simmer vegetables: Reduce the heat to medium-low, cover again, and let the soup simmer for 25-30 minutes until the vegetables are very soft and fully tender.
- Remove parmesan rind: Take out the parmesan rind from the pot to prevent it from overpowering the soup.
- Puree the vegetables: Use an immersion blender to puree the vegetables until smooth. If using a regular blender, blend the soup in batches and return it to the pot carefully.
- Cook the pastina: Stir in 1 ¼ cups of pastina pasta and cook for 8-10 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
- Turn off heat: Once the pasta is cooked through, turn off the heat to prepare for final flavor adjustments.
- Add lemon juice and season: Stir in the juice of one lemon (or more to taste), then sample and adjust the salt and pepper seasoning as needed for brightness and balance.
- Serve: Ladle the hot soup into bowls and garnish with freshly grated parmesan, a sprinkle of black pepper, and optional chopped parsley or a drizzle of olive oil for extra richness.
Notes
- The parmesan rind adds deep, savory flavor but can be omitted or replaced with a vegetarian alternative if preferred.
- If you don’t have pastina, small pastas like orzo, stelline, or ditalini make excellent substitutes.
- Use vegetable broth to make this soup vegetarian or vegan, but omit the parmesan rind or use a vegan cheese alternative for strict vegan diets.
- The lemon juice is key to brightening the soup—adjust amount to your taste preference.
- Store leftovers in the refrigerator for up to 3 days; pasta may absorb broth, so add some extra broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering and Pureeing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 5 mg
Keywords: Italian soup, pastina soup, comfort food, chicken broth soup, vegetable soup, pasta soup, lemon soup, parmesan rind soup
