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
Scale
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
