Description
This is a comforting Italian Penicillin Soup recipe, inspired by my grandmother’s kitchen. It offers a warm, restorative broth brightened with fresh lemon and filled with tiny pasta for a truly soothing meal when you need it most.
Ingredients
Scale
- 6 cups Chicken Broth (low sodium)
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 1 small Yellow Onion, chopped
- 2 cloves Garlic, minced
- 1/2 cup Pastina or Ditalini pasta
- 1/4 cup Fresh Parsley, chopped
- 1 large Lemon, juiced (about 3 tablespoons)
- 1 tablespoon Olive Oil
- Salt and freshly ground Black Pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add carrots, celery, and onion. Cook until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 minutes, or until vegetables are tender.
- Use an immersion blender or carefully transfer soup in batches to a regular blender. Blend until smooth and velvety. Return soup to the pot.
- Return the blended soup to a gentle simmer. Add the pastina or ditalini. Cook according to package directions, usually 6 to 8 minutes.
- Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley.
- Season generously with salt and pepper to your liking. Serve hot immediately.
Notes
- For an extra layer of flavor, use high-quality homemade chicken broth.
- If you prefer a chunkier soup, skip the blending step and leave the vegetables diced.
- The lemon juice should always be added off the heat to keep its brightness.
- You can substitute small egg noodles for pastina if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 5g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg