Italian Penicillin Soup Recipe
This Italian Penicillin Soup is a comforting and nourishing dish, perfect for soothing the soul. Made with a flavorful vegetable broth, fresh vegetables, and tender pastina pasta, it combines a smooth blended vegetable puree with whole pasta for a satisfying texture. Ideal for a quick, wholesome meal, this soup is easy to prepare in just 30 minutes and packed with fresh herbs and aromatic garlic and ginger.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Soup Base
- 8 cups vegetable broth
- 1 onion, peeled and quartered
- ¼ inch fresh ginger
- 2 carrots, peeled
- 4 sticks celery, sliced in half
- 6 cloves garlic
- 1 tsp salt (omit if vegetable broth is already salty)
Pasta
- 1½ cups dry pastina
Garnish
- Freshly cracked black pepper, to taste
- Fresh parsley, chopped
Instructions
- Prepare the broth: Add the vegetable broth to a pot and bring it to a boil. Add the onion, ginger, carrots, celery, garlic, and salt. Reduce heat and simmer for 25 minutes until the vegetables are slightly softened.
- Cook the pastina: While the vegetables are simmering, cook the pastina separately according to package instructions until al dente. Drain and set aside.
- Blend the vegetables: Using a slotted spoon, carefully transfer the cooked vegetables to a blender along with approximately 2 cups of the hot broth. Allow to cool slightly until safe to handle, then blend until you achieve a thick, smooth puree.
- Combine and serve: Pour the blended vegetable puree back into the remaining broth and stir to combine. To serve, place the cooked pastina in bowls, ladle the soup over the pasta, then garnish with freshly cracked black pepper and chopped parsley. Enjoy immediately.
Notes
- Omit or adjust the salt based on the sodium content of your vegetable broth.
- Pastina can be substituted with any small pasta shape you prefer.
- Allow the broth and vegetables to cool slightly before blending to avoid any risk of burns and ensure a smooth puree.
- This soup can be refrigerated for up to 3 days; reheat gently before serving.
Find it online: https://glowcooks.com/italian-penicillin-soup-recipe/
