Alright, friends, let’s talk about pure comfort in a bowl. You know, sometimes you just need something warm and soul-soothing, and that’s exactly what this Italian Penicillin Soup delivers. I’m Jordan Bell, by the way, and I run the Easy Detox Recipes blog from my little slice of heaven here in Asheville, NC. After my own journey shedding 80 pounds, I became obsessed with proving that Southern comfort food doesn’t have to be heavy or unhealthy. My goal is to take those beloved, familiar flavors and make them clean and nourishing, and this Italian Penicillin Soup is an absolute perfect example of that. It’s the kind of dish that makes you feel good from the inside out!
Why You’ll Love This Italian Penicillin Soup
Seriously, this soup is a winner on so many levels. It’s the ultimate blend of pure comfort and good-for-you goodness. You know those days when you just need something that feels like a hug in a bowl? That’s this Italian Penicillin Soup! It’s so easy to whip up, packed with all sorts of healthy stuff, and just makes everything feel a little bit better.
- Quick and Easy Preparation: Life’s busy, right? This recipe is your best friend for those nights when you want something delicious without spending hours in the kitchen. Seriously, it’s so straightforward!
- Packed with Nutritious Veggies: We’re loading this up with carrots, onions, garlic, and celery. They cook down into this wonderfully smooth base that’s not just delicious but also super nourishing. It’s a fantastic way to get your veggies in!
- Perfect for Cozy Days: Whether it’s chilly outside or you’re just feeling a bit under the weather, this soup is your go-to. It’s the definition of a cozy soup, bringing warmth and comfort with every spoonful. It truly is a satisfying comfort meal.
Ingredients for Your Italian Penicillin Soup
Alright, here’s what you’ll need to make this magical bowl of comfort. Don’t worry, it’s all pretty standard stuff you probably have in your pantry or can grab easily at the store. These are the building blocks for that amazing flavor and creamy texture we’re going for.
Core Soup Base
| Olive Oil: 3 Tbsp | Carrots: 3 large, peeled and roughly chopped |
| Yellow Onion: 1, quartered | Garlic: 5 cloves, peeled |
| Celery: 3 ribs, halved | Chicken or Vegetable Broth: 8 cups |
Flavor Enhancers
| Salt: 1 tsp (plus more to taste) | Black Pepper: To taste |
| Parmesan Rind: 1 (optional, but SO good!) | Pastina: 1 ¼ cup (or any tiny pasta shape you like!) |
| Lemon: 1, juiced (you might want more, trust me!) |
Serving Garnishes
These are totally optional but really make it special!
- Freshly grated Parmesan cheese
- Extra black pepper
- Chopped fresh parsley
- A little drizzle of good olive oil
How to Prepare This Italian Penicillin Soup
Alright, let’s get this cozy soup on the go! Making this Italian Penicillin Soup is honestly a breeze, and the results are so worth it. You’ll be amazed at how simple ingredients can create something so deeply flavorful and comforting. Just follow these steps and you’ll have a bowl of pure goodness in no time.
Sautéing the Aromatics
First things first, grab a big pot or Dutch oven. Heat up that olive oil over medium heat. Toss in your chopped carrots, onion quarters, garlic cloves, celery pieces, salt, and pepper. Give it a good stir and let those veggies get happy for about 4-5 minutes. You want them to start getting a little bit browned and fragrant. This step really wakes up all those amazing flavors!
Simmering the Broth
Now, toss in that optional (but highly recommended!) parmesan rind. Pour in your chicken or vegetable broth. Crank the heat up to high until you get a nice, gentle boil going. Once it’s bubbling, turn the heat down to medium-low, pop a lid on, and let it simmer away for about 25 to 30 minutes. You want those vegetables to get super, super soft. Stir it every now and then just to make sure nothing’s sticking.
Blending for Smoothness
Okay, it’s time to get that soup nice and creamy! Carefully remove that parmesan rind – you can discard it or save it for another soup later if you’re feeling thrifty. If you have an immersion blender, just stick it right into the pot and blend everything until it’s completely smooth. If you don’t have one, no worries! Just carefully transfer the cooked veggies and broth to a regular blender. Blend it up until it’s smooth, then pour it all back into the pot. Easy peasy!
Cooking the Pastina
Now for the fun part – the tiny pasta! Bring your smooth soup back to a simmer. Add in your pastina or whichever small pasta shape you’ve chosen. Stir it occasionally so it doesn’t clump up, and cook it for about 8-10 minutes, or until it’s perfectly al dente. **Here’s a pro tip for leftovers:** If you think you might have extra soup, it’s best to cook the pasta separately and just add it to your bowl when you’re serving. That way, it won’t get mushy in the fridge!
Finishing Touches
Turn off the heat. Now, stir in the fresh lemon juice. This is what really makes this soup sing and gives it that “penicillin” boost! Give it a taste. Does it need more salt? A bit more pepper? Maybe another squeeze of lemon? Go ahead and adjust it until it tastes just perfect to you. If you like a thinner soup, you can always stir in a little more broth here too.
Tips for the Perfect Italian Penicillin Soup
Making this Italian Penicillin Soup is pretty foolproof, but a few little tricks can really make it shine. It’s all about those simple things that elevate a good soup to an absolutely amazing comfort meal. Trust me, these little details make all the difference in creating that perfect, soul-warming bowl.
Ingredient Quality Matters
You know, even with simple ingredients, quality really does matter. Using fresh, vibrant vegetables makes a huge difference in the final flavor. And if you can find a good quality chicken or vegetable broth? Chef’s kiss! For that little something extra, a good parmesan rind adds an incredible depth of flavor that you just can’t get anywhere else. It’s those little touches that make this such a special comfort meal.
Pasta Perfection
When it comes to the pastina or any small pasta you use, the key is cooking it just right. You want it perfectly al dente, meaning it still has a tiny bit of bite to it. Overcooked pasta just turns to mush, and we definitely don’t want that in our lovely Italian Penicillin Soup! Remember that tip about cooking it separately for leftovers? It’s a game-changer for keeping that perfect texture, even the next day!
Ingredient Notes and Substitutions for Italian Penicillin Soup
Sometimes you might be missing an ingredient or want to tweak things a bit, and that’s totally okay! This Italian Penicillin Soup is super forgiving. Here are a few notes on some of the ingredients to help you out and make sure your soup is just perfect.
Broth Choices
I usually go for good quality chicken broth because it adds a nice depth of flavor that complements the veggies so well. But if you’re keeping this vegetarian or just prefer it, vegetable broth works just as beautifully! Just make sure it’s a flavorful one. It really forms the backbone of this cozy soup, so pick one you love the taste of.
Pasta Alternatives
Pastina is fantastic because it’s so tiny and cooks up super fast, but don’t feel limited! Any small pasta shape will be wonderful in this soup. Think orzo, ditalini, or even little alphabet pasta if you’re feeling playful. Just make sure they’re small – we want them to cook quickly and be easy to scoop up with a spoon. They really make this a satisfying comfort meal.
Dairy-Free Considerations
If you’re avoiding dairy, you can easily make this Italian Penicillin Soup dairy-free! Just skip the parmesan rind when you’re simmering the broth. For serving, leave off the grated parmesan cheese. A little extra drizzle of olive oil and some fresh parsley still make it look and taste amazing. It’s still a wonderfully nourishing and cozy soup without the cheese!
Storing and Reheating Your Italian Penicillin Soup
Got leftovers of this amazing Italian Penicillin Soup? Lucky you! It stores beautifully, and reheating it is a snap. Just remember that little trick I mentioned about the pasta – it’s key to keeping things delicious!
Refrigeration Guidelines
Once your soup has cooled down a bit, pop it into an airtight container. It’ll keep wonderfully in the fridge for about 3 to 4 days. It’s still going to taste amazing even after a few days, making it perfect for easy lunches.
Reheating Methods
For the best results, reheat your Italian Penicillin Soup gently on the stovetop over medium-low heat. If you cooked the pasta separately, add it now until it’s heated through. If the pasta is already in the soup, just stir it occasionally until it’s warmed up. You can also microwave it, but keep an eye on it to avoid overcooking the pasta. A little splash more broth might be needed if it’s thickened up!
Frequently Asked Questions About Italian Penicillin Soup
Can I make this Italian Penicillin Soup vegetarian?
Absolutely! This Italian Penicillin Soup is super easy to make vegetarian. Just swap out the chicken broth for a good quality vegetable broth. That’s pretty much it! You can also skip the parmesan rind if you want to keep it completely dairy-free, but it still works beautifully without it. It’s still a wonderfully nourishing and cozy soup, perfect for anyone!
What makes this “Penicillin Soup”?
Oh, the name “Penicillin Soup” is all about its healing, comforting vibes! It’s not actually medicine, of course, but it’s called that because it’s so incredibly soothing and feels like it’s helping you feel better, especially when you’re feeling a bit under the weather or just need a real comfort meal. The warm broth, tender veggies, and bright lemon juice all work together to create this wonderfully restorative dish. It’s the ultimate cozy soup for when you need a little pick-me-up!
How can I make this Italian Penicillin Soup heartier?
If you want to turn this delicious Italian Penicillin Soup into an even more substantial meal, there are a few fun ways to do it! You could add some cooked shredded chicken or white beans right at the end, just to warm them through. Some people even like to add a handful of cooked lentils for extra protein and fiber. It’s already a fantastic comfort meal, but these additions can definitely make it feel even more filling!
Nutritional Information for Italian Penicillin Soup
Here’s an estimate of the nutritional info for a serving of this delicious Italian Penicillin Soup. Remember, these numbers can vary a bit depending on the brands of ingredients you use and exactly how much you add of things like olive oil for drizzling. But this gives you a good idea of how wholesome and nourishing this comfort meal really is!
| Serving Size: 1.5 cups | Calories: 250 |
| Fat: 10g | Saturated Fat: 2g |
| Unsaturated Fat: 8g | Carbohydrates: 30g |
| Fiber: 5g | Protein: 10g |
| Sugar: 8g | Sodium: 750mg |
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Amazing Italian Penicillin Soup: 1 Comforting Bowl
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Italian Penicillin Soup is a comforting and nourishing dish perfect for a cozy meal. It features tender vegetables and small pasta in a flavorful broth, with a bright lemon finish.
Ingredients
- 3 Tbsp olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- black pepper to taste
- 1 parmesan rind, optional
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina, or other small pasta shape
- 1 lemon, juiced (more as desired)
- For serving: freshly grated parmesan, black pepper, chopped parsley (optional), drizzle of olive oil (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped carrots, onion, garlic, celery, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables are slightly browned.
- Add the parmesan rind and broth to the pot. Increase heat to high until the broth reaches a gentle boil. Reduce heat to medium-low, cover, and simmer for 25-30 minutes, or until vegetables are very soft. Stir occasionally.
- Remove and set aside the parmesan rind. Use an immersion blender to puree the vegetables until completely smooth. If you do not have an immersion blender, carefully transfer the cooked vegetables to a heat-safe blender, blend until smooth, and return to the pot.
- Add the pastina or small pasta to the simmering soup. Cook for 8-10 minutes, stirring occasionally, until al dente. Turn off the heat. If planning to store leftovers, cook the pasta separately and add to the broth just before serving.
- Stir in the juice of one lemon. Taste and adjust seasonings and lemon juice as needed. Add more broth if you prefer a thinner soup.
- Ladle the soup into bowls. Garnish with freshly grated parmesan, black pepper, parsley, and a drizzle of olive oil, if desired.
Notes
- To save time, you can skip the initial vegetable sauté and add the oil and vegetables directly to the broth.
- If you plan to have leftovers, it’s best to cook the pasta separately and add it to the broth when you are ready to serve to prevent it from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
