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Italian Penicillin Soup (Italian Pastina Soup) Recipe

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4.1 from 11 reviews

Italian Penicillin Soup is a comforting and flavorful Italian take on classic chicken noodle soup. It features a rich chicken broth infused with aromatic vegetables and parmesan rind, blended into a creamy texture and garnished with fresh parsley and grated parmesan. This hearty soup is perfect for chilly days or when you're craving a soothing homemade meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 6 cups chicken broth
  • 1 medium onion, roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 2 celery ribs, roughly chopped
  • 2 garlic cloves, peeled
  • 1 parmesan rind
  • Salt and pepper, to taste

Pasta

  • 1 cup pastina, or any tiny pasta variety

Garnish

  • Fresh parsley, chopped
  • Grated parmesan cheese

Instructions

  1. Simmer Vegetables and Broth: In a pot, bring the chicken broth to a boil. Add the chopped onion, carrots, celery, garlic cloves, and parmesan rind. Reduce the heat and simmer gently for 25 minutes, or until the vegetables are slightly softened and the broth is infused with flavor.
  2. Prepare Vegetable Puree: Remove and discard the parmesan rind. Using a slotted spoon, transfer the cooked vegetables to a blender along with about 2 cups of the hot broth. Let the mixture cool slightly until it is safe to handle, then blend until smooth and thick.
  3. Combine and Cook Pasta: Pour the vegetable puree back into the broth pot and stir to combine. Add the pastina or your choice of tiny pasta to the soup and cook according to the pasta package instructions, typically until soft but not mushy, about 5-7 minutes.
  4. Serve and Garnish: Ladle the soup into bowls. Garnish generously with fresh chopped parsley and grated parmesan cheese. Optionally, sprinkle with crushed red pepper flakes for a bit of heat. Serve hot and enjoy the rich, comforting flavors.

Notes

  • You can substitute chicken broth with vegetable broth for a vegetarian version; however, the parmesan rind adds a lot of depth to the flavor.
  • Pastina is a tiny Italian pasta, but any small pasta like orzo or acini di pepe works well.
  • If you prefer a chunkier texture, reserve some cooked vegetables before blending and add them back into the soup after blending.
  • Adjust seasoning with salt and pepper after blending to suit your taste.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://avascooking.com/italian-penicillin-soup-italian-pastina-soup-recipe/