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Italian Penicillin
This Italian Penicillin soup is a cozy pastina soup with lemon, herbs, and a silky blended broth. It’s soothing, nourishing, and perfect for sick days or chilly nights. Vegetarian-friendly and easy to customize, this simple soup is comfort food at its best.
Ingredients
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
Finish: Stir in lemon juice and parsley. Taste and season generously with salt and black pepper.
- Step 6
Serve: Ladle into bowls, top with freshly grated Parmesan, and serve with warm crusty bread.
Notes
- Step 7
Fridge: Store in an airtight container for up to 4 days. Add a splash of broth when reheating.
- Step 8
Freezer: Freeze the blended base without pasta for up to 3 months. Cook pasta fresh when ready to serve.
Tips & Tricks
Per serving
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