Italian Penicillin Pastina Soup
A cozy Italian Penicillin soup made with pastina, lemon, and fresh herbs—perfect for sick days or when you need a warm, comforting meal. Each spoonful is soothing, nourishing, and guaranteed to lift your spirits.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 medium carrots peeled & sliced
- 3 ribs celery diced
- 6 cloves garlic minced
- 8 cups vegetable broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 small parmesan rind optional, omit for vegan
- 1 ½ cups pastina ditalini, orzo, or small shells
- Juice of 1 lemon
- ½ cup fresh parsley chopped
- Salt & freshly ground black pepper to taste
- Freshly grated Parmesan cheese for serving
- Optional add-ins after cooking: 1 can cannellini beans for protein or 2 cups baby spinach/kale for extra greens.
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.
Nutrition
Calories: 351kcal | Carbohydrates: 62g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1920mg | Potassium: 260mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9341IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 3mg
