Italian Penicillin Soup
A comforting soup featuring wholesome ingredients like Italian sausage, vegetables, and pasta, perfect for any chilly day.
Equipment
- Large Pot
- Blender
Ingredients
- 3 tablespoons Olive Oil
- 3 large Carrots Roughly chopped
- 1 medium Yellow Onion Quartered
- 5 cloves Garlic Peeled
- 3 ribs Celery Halved
- 1 teaspoon Salt
- 1 piece Parmesan Rind Optional
- 8 cups Chicken or Vegetable Broth
- 1.25 cups Pastina or Other Small Pasta
- 1 large Lemon Juiced (plus more to taste)
- Fresh Parsley for serving Chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped carrots, quartered onion, peeled garlic, and halved celery. Season with salt and pepper.
- Sauté for about 4-5 minutes until the vegetables soften.
- If using, add the Parmesan rind to the pot.
- Pour in chicken or vegetable broth and bring to a gentle boil. Reduce heat and simmer for 25-30 minutes.
- Remove the Parmesan rind if used. Blend the soup until smooth with an immersion blender or in batches in a blender.
- Return the pureed soup to heat and stir in pastina. Cook for 8-10 minutes until the pasta is tender.
- Stir in fresh lemon juice, adjusting to taste. Serve hot, garnished with grated Parmesan cheese, olive oil, and parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove.