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:

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Italian Penicillin

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Ingredients

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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.

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Tips & Tricks (5)

Caramelize Your Aromatics 🧅
Cook diced onions, carrots, and celery in olive oil for 8-10 minutes until golden and deeply caramelized—this builds a rich flavor foundation that transforms the entire broth from basic to restaurant-quality.
Save the Parmesan Rind 🧀
Simmer the parmesan rind directly in the broth for the entire cooking time to infuse umami depth; remove before serving or blending for a silkier texture.
Blend Half the Broth 🥣
Puree only 50% of the cooked vegetables and broth, then combine with the remaining chunky portion—this creates a luxurious, velvety texture while maintaining appealing vegetable pieces.
Cook Pasta Separately 🍝
Boil pastina or ditalini in salted water until al dente, then add to bowls just before serving to prevent sogginess and maintain the perfect tender-chewy bite.
Finish with Fresh Lemon Juice ✨
Stir in fresh lemon juice off the heat just before serving—the acidity brightens the broth, cuts through richness, and enhances the soup's healing, restorative qualities.