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Penicillin Soup Recipe

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4 from 61 reviews

Penicillin Soup is a comforting, creamy vegetable and pasta soup made by gently simmering carrots, onion, celery, and garlic with broth and parmesan rind, then blending until smooth. Finished with tender pastina pasta, a bright splash of lemon juice, and a sprinkle of parmesan cheese, this soup is perfect for a cozy meal and delivers a delicious balance of savory and fresh flavors.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 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

Broth & Cheese

  • Parmesan rind (optional)
  • 8 cups chicken or vegetable broth

Pasta & Garnishes

  • 1 ¼ cup pastina or other small pasta shape
  • 1 lemon (more as desired)
  • Freshly grated parmesan, for serving
  • Drizzle of olive oil (optional)
  • Chopped parsley (optional)

Instructions

  1. Cook vegetables: Heat olive oil in a large pot over medium heat. Add the carrots, onion, garlic, celery, salt, and pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to brown slightly. (To save time, you can skip this step and add the vegetables directly to the broth with the oil.)
  2. Simmer soup: Add the parmesan rind and broth to the pot and cover. Increase heat to high and bring to a gentle boil. Reduce heat to medium-low and simmer, covered, for 25-30 minutes or until the vegetables are very soft, stirring occasionally.
  3. Puree vegetables: Remove and discard the parmesan rind. Use an immersion blender to blend the vegetables and broth until completely smooth. Alternatively, transfer the mixture to a heat-safe blender, blend until smooth, and return it to the pot.
  4. Cook pasta: Add the pastina or small pasta to the simmering soup. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. Turn off the heat. For leftovers, cook pasta separately and add just before serving to prevent sogginess.
  5. Add lemon: Stir in the juice of a whole lemon. Taste and adjust seasoning and lemon juice as needed. For thinner soup, add more broth.
  6. Serve: Ladle soup into bowls. Garnish with freshly grated parmesan, a drizzle of olive oil, and chopped parsley if desired. Serve hot.

Notes

  • Using a parmesan rind adds rich umami flavor but can be omitted for vegetarian or vegan versions.
  • If you prefer a chunkier texture, blend only half the soup and stir the rest in as is.
  • Pastina cooks quickly; keeping it separate for leftovers helps maintain texture.
  • Add fresh herbs like thyme or rosemary while simmering for extra depth.
  • Adjust the amount of lemon juice according to your taste for brightness.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/penicillin-soup-recipe/