Italian Penicillin Soup
A cozy soup to warm the soul, Italian Penicillin Soup with veggies and pastina is the perfect comfort meal for tough or busy days. This delightful soup not only warms you up but also nourishes your body with wholesome ingredients. Whether you’re feeling under the weather or just want a quick dinner, this recipe fits all occasions. Its unique blend of flavors and textures makes it a standout dish everyone will love.
Why You’ll Love This Recipe
- Comforting Warmth: This soup provides a warm and soothing experience, perfect for chilly evenings or when you’re feeling unwell.
- Quick and Easy: With minimal prep time, you’ll have this soup ready in under an hour, making it ideal for busy weeknights.
- Nutritious Ingredients: Packed with vegetables and fiber, this soup is not only delicious but also healthy, keeping you satisfied without any guilt.
- Versatile Flavor: You can easily customize the flavor profile by adding different herbs or spices according to your taste preferences.
- Great for Leftovers: This Italian Penicillin Soup stores well, making it a perfect candidate for meal prep or leftovers.
Tools and Preparation
Before you start cooking, gather your tools to ensure a smooth cooking process. Having everything ready will make preparing your Italian Penicillin Soup even easier.
Essential Tools and Equipment
- Large pot
- Immersion blender (or regular blender)
- Cutting board
- Knife
- Measuring cups and spoons
Importance of Each Tool
- Large pot: Essential for simmering your soup evenly without spilling over.
- Immersion blender: Allows for easy pureeing directly in the pot without needing to transfer hot liquids.
- Cutting board & knife: Important for prepping your vegetables efficiently and safely.
Ingredients
A cozy soup to warm the soul. Italian Penicillin Soup with veggies and pastina is the perfect comfort meal for tough or busy days.
Vegetables
- 3 Tbsp olive oil
- 3 large carrots (peeled and roughly chopped)
- 1 yellow onion (quartered)
- 5 cloves garlic (peeled)
- 3 ribs celery (halved)
Seasonings
- 1 tsp salt
- black pepper
- parmesan rind (optional)
Broth & Pasta
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina (or other small pasta shape)
Finishing Touches
- 1 lemon (more as desired)
- freshly grated parmesan and black pepper
- drizzle of olive oil (optional)
- chopped parsley (optional)
How to Make Italian Penicillin Soup
Step 1: Cook Vegetables
Add olive oil to a large pot and heat to medium. Add your vegetables along with salt and pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly browned. To save time, you can skip this step by adding oil and veggies directly into your broth later.
Step 2: Simmer Soup
Add the parmesan rind and broth to the pot. Cover it up and turn the heat to high until the broth reaches a gentle boil. Then, reduce heat to medium-low and let it simmer covered for about 25-30 minutes until the vegetables are very soft. Stir occasionally to prevent sticking.
Step 3: Puree Vegetables
Remove the parmesan rind from the pot and set it aside. Use your immersion blender to puree all of the vegetables until smooth. If you don’t have an immersion blender, carefully transfer all cooked vegetables into a regular heat-safe blender, blend until smooth, then return it back to your pot.
Step 4: Cook Pasta
Add your pastina or small pasta into the simmering soup. Cook according to package directions—about 8-10 minutes—stirring occasionally until al-dente. Once done, turn off the heat. If storing leftovers is on your mind, consider cooking pastina separately so that it doesn’t soak up too much broth.
Step 5: Add Lemon
Stir in the juice of one full lemon into the soup. Taste it before adjusting seasonings or adding more lemon juice based on personal preference. If you want a thinner consistency, stir in more broth as necessary.
Step 6: Serve
Ladle the soup into serving bowls. Garnish each bowl with freshly grated parmesan cheese, black pepper, and any other toppings you desire. Enjoy every comforting spoonful!
How to Serve Italian Penicillin Soup
Italian Penicillin Soup is a heartwarming dish that can be enjoyed in many ways. Here are some suggestions for serving this delightful soup to enhance your meal experience.
Garnish Ideas
- Fresh herbs: Sprinkle chopped parsley or basil on top for a burst of freshness.
- Lemon zest: Add a pinch of lemon zest for a citrusy aroma that complements the soup.
Accompaniments
- Crusty bread: Serve with warm, crusty bread for dipping and soaking up the delicious broth.
- Cheese platter: Pair with a selection of cheeses like mozzarella or aged parmesan for added flavor.
Extra Toppings
- Chili flakes: For those who enjoy a bit of heat, sprinkle chili flakes on top.
- Olive oil drizzle: A drizzle of high-quality olive oil enhances the richness of the soup.
How to Perfect Italian Penicillin Soup
To make your Italian Penicillin Soup even more delightful, consider these helpful tips.
- Use homemade broth: Making your own broth adds depth and flavor that store-bought options can’t match.
- Adjust seasoning wisely: Always taste before serving and adjust salt and pepper to ensure it’s just right.
- Cook pasta separately if storing: If you plan to have leftovers, cook the pastina separately to avoid sogginess when reheating.
- Experiment with veggies: Feel free to add seasonal vegetables like zucchini or spinach for extra nutrition and flavor.
Best Side Dishes for Italian Penicillin Soup
Pairing side dishes with your Italian Penicillin Soup can elevate your meal. Here are some great options to consider.
- Garlic Bread: This classic pairing is perfect for soaking up soup and adds a crunchy texture.
- Caesar Salad: A fresh Caesar salad complements the rich flavors of the soup while adding crispness.
- Bruschetta: Toasted bread topped with tomatoes, garlic, and basil makes for a refreshing side.
- Roasted Vegetables: Oven-roasted seasonal vegetables provide a hearty and healthy accompaniment.
- Stuffed Peppers: These flavorful peppers add protein and can be made vegetarian or meaty based on preference.
- Mixed Greens Salad: A simple mixed greens salad with a light vinaigrette balances the warmth of the soup.
Common Mistakes to Avoid
When making Italian Penicillin Soup, it’s easy to make some common mistakes. Here are a few pitfalls to watch out for.
- Skipping the sauté step: Not cooking the vegetables first can result in less flavor. Sautéing builds a flavorful base for your soup.
- Overcooking the pasta: If you cook the pastina too long, it can become mushy. Always check for al-dente consistency, especially if you’ll reheat leftovers.
- Not seasoning enough: Under-seasoning can lead to bland soup. Taste as you go and adjust with salt and lemon juice for best results.
- Ignoring the cheese rind: Leaving out the parmesan rind means missing out on added depth of flavor. Don’t skip this optional ingredient!
- Using cold broth: Adding cold broth can shock the soup and affect cooking time. Always start with warm or hot broth for optimal simmering.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep for up to 4 days in the refrigerator.
Freezing Italian Penicillin Soup
- Use freezer-safe containers or bags.
- Can be frozen for up to 3 months.
- Leave space at the top of containers for expansion.
Reheating Italian Penicillin Soup
- Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish covered with foil; heat until warm.
- Microwave: Heat in a microwave-safe bowl covered loosely. Stir every minute until heated through.
- Stovetop: Pour into a pot over medium heat. Stir occasionally until warmed thoroughly.
Frequently Asked Questions
Here are some common questions about Italian Penicillin Soup you might have.
What is Italian Penicillin Soup?
Italian Penicillin Soup is a comforting vegetable soup made with pastina, perfect for chilly days or when you’re feeling under the weather.
Can I add meat to this soup?
Yes! You can add cooked chicken or sausage for extra protein and flavor. Just be sure to adjust cooking times accordingly.
Is Italian Penicillin Soup healthy?
Absolutely! It’s packed with vegetables and can be made vegetarian or gluten-free depending on your pasta choice.
How do I customize my Italian Penicillin Soup?
Feel free to add different vegetables like spinach or kale, or use different herbs such as thyme or basil for added flavor.
Can I use other types of pasta?
Yes! While pastina is traditional, any small pasta shape will work well in this recipe, such as ditalini or acini di pepe.
Final Thoughts
Italian Penicillin Soup is not only delicious but also incredibly versatile. You can customize it based on your preferences and what you have in your pantry. Whether you’re seeking comfort on a cold day or needing something light and healthy, this recipe delivers warmth and satisfaction. Give it a try and enjoy experimenting with various ingredients!
Italian Penicillin Soup
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
Description
Italian Penicillin Soup is a heartwarming dish that captures the essence of comfort food. This delightful soup combines wholesome vegetables and tiny pastina pasta, creating a nourishing meal perfect for chilly evenings or when you’re feeling under the weather. The rich flavors of sautéed garlic, onions, and carrots blend beautifully with a savory broth, making each spoonful a soothing experience. Quick to prepare and easy to customize, this recipe is ideal for busy weeknights or cozy family dinners. Serve it warm with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of flavor!
Ingredients
- 3 Tbsp olive oil
- 3 large carrots, peeled and chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- Black pepper to taste
- Parmesan rind (optional)
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina (or small pasta shape)
- Juice of 1 lemon
- Freshly grated parmesan cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped vegetables (carrots, onion, garlic, and celery), season with salt and pepper, and sauté for about 4-5 minutes until slightly browned.
- Pour in the broth and add the parmesan rind (if using). Bring to a gentle boil over high heat. Once boiling, reduce to medium-low and simmer for 25-30 minutes until vegetables are soft.
- Remove the parmesan rind and use an immersion blender to puree the soup until smooth. If you don't have one, transfer the mixture to a regular blender in batches.
- Stir in the pastina and cook according to package directions (about 8-10 minutes). If planning leftovers, consider cooking pasta separately.
- Add the juice of one lemon and adjust seasoning as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 2mg
