Name: Italian Penicillin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 yellow onion; 3 carrots; 3 ribs celery; 6 cloves garlic; 8 cups vegetable broth; 2 bay leaves; 4 sprigs fresh thyme; 1 parmesan rind; 1.5 cups pastina, ditalini, orzo, or small shells; 1 lemon; 0.5 cup fresh parsley; Salt & black pepper; Parmesan cheese; Optional add-ins after cooking:

From the Cook

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Italian Penicillin

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Ingredients

Warning0 allergens identified

Italian Penicillin

2 tablespoons olive oil

1 yellow oniondiced

3 carrotspeeled & sliced

3 ribs celerydiced

6 cloves garlicminced

8 cups vegetable broth

2 bay leaves

4 sprigs fresh thyme

1 parmesan rindoptional, omit for vegan

1 ½ cups pastina, ditalini, orzo, or small shells

1 lemonJuice of

½ cup fresh parsleychopped

Salt & black pepperto taste

Parmesan cheeseFreshly grated

Optional add-ins after cooking: 1 can cannellini beans for protein or 2 cups baby spinach/kale for extra greens

Instructions

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Instructions

Sauté the base: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened and lightly golden, about 8–10 minutes. Stir in the garlic and cook for 1 more minute.

Build flavor: Add vegetable broth, bay leaves, thyme sprigs, and parmesan rind (if using). Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes to infuse the broth.

Blend for silkiness: Remove the bay leaves, thyme sprigs, and parmesan rind. Using an immersion blender (or transferring to a countertop blender in batches), puree the soup base until smooth and velvety. Return to the pot.

Cook the pasta: Bring the blended broth back to a gentle simmer. Stir in the pasta and cook until al dente, about 8–10 minutes.

Finish: Stir in lemon juice and parsley. Taste and season generously with salt and black pepper.

Serve: Ladle into bowls, top with freshly grated Parmesan, and serve with warm crusty bread.

Notes

Fridge: Store in an airtight container for up to 4 days. Add a splash of broth when reheating.

Freezer: Freeze the blended base without pasta for up to 3 months. Cook pasta fresh when ready to serve.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Caramelize Your Aromatics 🧅
Take 5-7 minutes to slowly cook the diced onion, carrots, and celery in olive oil until golden and fragrant—this builds a rich, deep flavor foundation that transforms the entire broth from ordinary to extraordinary.
Toast the Parmesan Rind 🧀
Add the parmesan rind during broth simmering (remove before blending) to infuse umami depth; this single ingredient multiplies the savory complexity without any additional salt needed.
Blend for Silky Creaminess 🌊
After simmering, carefully blend half the soup with an immersion blender while leaving some chunks intact—this creates a luxurious, velvety texture that coats the pasta without adding cream.
Cook Pasta Separately 🍝
Prepare your pastina, ditalini, or orzo in salted water separately, then add it just before serving to prevent it from absorbing too much liquid and becoming mushy during storage.
Layer Your Lemon & Fresh Herbs 🍋
Add fresh lemon juice and parsley just before serving, and finish with fresh thyme—this preserves their bright, aromatic qualities and allows each diner to adjust the citrus brightness to their preference.