Italian Penicillin Soup, often referred to as “Italian Pastina Soup,” is a comforting dish that warms both the body and soul. Known for its nourishing qualities, this soup is perfect for chilly days or when you’re feeling under the weather. This guide will provide you with everything you need to create this delicious soup for four servings, including ingredients, cooking instructions, tips, and nutritional information.
Ingredients
To make Italian Penicillin Soup, gather the following ingredients:
- 1 large yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, minced
- 6 cups low-sodium chicken or vegetable broth
- 1 Parmesan rind (optional for added flavor)
- 1 cup pastina pasta (or any small pasta like acini di pepe)
- ½ cup grated Parmesan cheese (for serving)
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Grocery List
When shopping for your ingredients, make sure to include:
- Yellow onion
- Carrots
- Celery
- Garlic
- Low-sodium chicken or vegetable broth
- Parmesan cheese (and rind if available)
- Pastina pasta (or small pasta of choice)
- Extra virgin olive oil
- Fresh parsley (optional)
- Salt and pepper
Cooking Instructions
Follow these steps to create your Italian Penicillin Soup:
- Prepare the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the onions are translucent and vegetables are softened, about 5 minutes.
- Simmer the Broth: Pour in the chicken or vegetable broth and add the Parmesan rind if using. Bring to a boil, then reduce the heat to low and let it simmer for about 20 minutes until the vegetables are tender.
- Blend the Vegetables: Using a slotted spoon, remove the softened vegetables from the pot and transfer them to a blender. Add about 1 cup of the broth to help with blending. Blend until smooth.
- Combine Puree with Broth: Return the blended vegetable mixture back into the pot with the remaining broth. Stir well to combine.
- Cook the Pasta: Bring the soup back to a gentle boil and add the pastina pasta. Cook according to package instructions (usually about 3–5 minutes) until al dente.
- Serve: Ladle the soup into bowls and finish with a sprinkle of grated Parmesan cheese and chopped fresh parsley if desired. Add salt and pepper to taste.
Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Nutritional Information
This recipe serves four and provides approximately:
- Calories per serving: 320 kcal
- Protein: 15g
- Carbohydrates: 40g
- Fat: 10g
- Fiber: 3g
Tips and Notes
- For a creamier texture, consider adding an egg during blending or stirring in some heavy cream at the end.
- Feel free to customize your soup by adding cooked chicken for extra protein or other vegetables like spinach or peas.
- If you want to make it vegetarian, simply omit any meat-based broth and use vegetable broth instead.
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Enjoy your Italian Penicillin Soup—it’s not just a meal; it’s a warm hug in a bowl!
