When you’re feeling under the weather, nothing beats a warm, comforting bowl of soup. Research suggests that hot liquids, including soup, can help alleviate cold and flu symptoms by loosening mucus and promoting better airflow. This Italian Penicillin Soup is your ultimate remedy, designed to nourish and heal with every spoonful. You can have this incredible soup ready in just 30 minutes of prep time, making it perfect for busy days. Packed with nutrient-rich, hidden veggies and a flavorful broth, this vegan version is both delicious and incredibly restorative. Get ready to experience true comfort!
Why You’ll Love This Italian Penicillin Soup
This isn’t just any soup; it’s truly liquid gold when you need a health boost. Here’s why you’ll want to make this Italian Penicillin Soup your go-to healing recipe:
- Nutrient-Packed Goodness: We pack it with hidden vegetables, perfect for subtly boosting nutrition, especially for picky eaters.
- Unparalleled Comfort: The warm, savory broth and tiny pasta provide a comforting embrace, easing discomfort.
- Speedy Preparation: You can whip up this entire meal in about 30 minutes, ideal for busy parents and beginners alike.
- No Special Equipment: All you need are standard kitchen pots and a blender, making it super accessible.
- Vegan & Versatile: Enjoy a wholesome, plant-based meal that’s easy to adapt to your family’s preferences.
Ingredients
Gather these simple, wholesome ingredients to create your nourishing Italian Penicillin Soup:
- 8 cups vegetable broth
- 1 onion, peeled and quartered
- ¼ inch ginger
- 2 carrots, peeled
- 4 sticks celery, sliced in half
- 6 cloves garlic
- 1 tsp salt (omit if vegetable broth is already salty)
- 1½ cup dry pastina
- freshly cracked black pepper, to serve
- fresh parsley, chopped, to serve
Notes & Substitutions
Feel free to customize this recipe to suit your taste and pantry!
For the pastina, any small pasta shape works well, like orzo, ditalini soup, or even alphabet pasta. If you’re looking for extra sinus relief, consider adding a pinch of red pepper flakes or a small fresh chili during the simmering stage. Always taste your broth before adding salt, especially if using a store-bought variety, as sodium levels can vary widely. Don’t hesitate to swap in other root vegetables like a small peeled potato or a wedge of pumpkin for carrots. For added protein and fiber, stir in cooked red lentils or a handful of fresh spinach during the last few minutes of simmering. If you prefer a creamier base, blend in a tablespoon of full-fat coconut milk or a small handful of soaked cashews with the vegetables. You can adjust the pastina quantity; use less for a brothier soup or more for a heartier meal.
Equipment
You only need a few basic kitchen tools to make this comforting Italian Penicillin Soup:
- One large soup pot
- One medium pasta pot
- A high-speed blender or an immersion blender
Instructions
Creating this nourishing Italian Penicillin Soup is simple and straightforward. Follow these easy steps for a delicious and healing meal.
Step 1: Simmer Vegetables
Begin by adding 8 cups of vegetable broth or water to your large soup pot. Bring the liquid to a rolling boil over medium-high heat. Carefully add all of your prepared vegetables: the quartered onion, ginger, peeled carrots, halved celery sticks, and garlic cloves. Add 1 teaspoon of salt at this point, but remember to omit it if your vegetable broth is already high in sodium. Reduce the heat to medium-low, cover the pot, and let the vegetables simmer gently for about 25 minutes, or until they are very soft and tender. This simmering process allows all the flavors to meld beautifully and softens the vegetables for easy blending.
Step 2: Cook Pasta Separately
While your vegetables are simmering, prepare the pastina in a separate pot. Fill a medium pot with water and bring it to a boil. Add the 1½ cups of dry pastina and cook according to package directions, typically 5-7 minutes, until al dente. Drain the cooked pastina thoroughly in a colander. To prevent the tiny pasta from sticking together, you can drizzle it with a tiny bit of olive oil and toss gently. Set the cooked pastina aside; you will add it to your individual bowls later.
Step 3: Blend Broth
Once the vegetables are soft, turn off the heat on the soup pot. Using a slotted spoon, carefully transfer all the cooked whole vegetables from the soup pot into your blender. Add approximately 2 cups of the hot broth from the pot into the blender with the vegetables. Allow this mixture to cool slightly for a few minutes before blending, as blending hot liquids can be dangerous. Once slightly cooled, secure the lid on your blender and blend until a thick, smooth, and creamy puree is formed. If you are using an immersion blender, simply blend the vegetables directly in the soup pot until smooth, adding more broth if needed to achieve your desired consistency.
Step 4: Combine & Serve
Pour the velvety pureed vegetable mixture back into the main soup pot with the remaining broth. Stir everything together thoroughly until the puree is fully incorporated into the broth, creating a wonderfully flavorful and slightly thickened soup base. To serve, place a desired amount of the separately cooked pastina into individual serving bowls. Ladle generous portions of the warm, rich broth over the pastina. Garnish each bowl generously with freshly chopped parsley and a grind of fresh black pepper. Serve your homemade Italian Penicillin Soup immediately while it’s warm and comforting. Enjoy this nourishing and healing meal!
Pro Tips & Troubleshooting
For the best flavor in your Italian Penicillin Soup, always start with fresh, high-quality vegetables and a good vegetable broth. When blending hot liquids, never fill your blender to the top; leave plenty of room for steam to escape. Start blending on a low speed and gradually increase it, holding the lid down firmly, or use an immersion blender for extra safety. Taste your soup before serving and adjust the seasoning as needed, adding more salt or pepper to your preference. If you prefer a chunkier broth, blend only half of the vegetables, or pulse briefly for some texture. For picky eaters, ensure the broth is completely smooth and introduce new additions gradually. To keep noodles from getting mushy, always add them directly to individual bowls, not into the main pot of soup.
Serving, Storage & Variations
This Italian Penicillin Soup is best served immediately, warm and fresh. For optimal texture, always add the cooked pastina directly to individual serving bowls just before ladling in the hot broth.
To store leftovers, keep the broth and any remaining cooked pastina in separate airtight containers. Refrigerate both for up to 3-4 days. When you’re ready to enjoy it again, gently reheat the broth on the stovetop until simmering, and reheat the pasta separately if desired. Combine them in your bowl as before.
Feel free to get creative with variations! Boost the protein by adding a can of drained and rinsed chickpeas or white beans to the broth during the last 10 minutes of simmering. For extra greens, stir in a handful of baby kale or fresh spinach right at the end; let it wilt for a minute or two. Experiment with different herb garnishes like fresh basil or dill for a unique flavor twist.
Nutrition Information
This comforting Italian Penicillin Soup offers a nourishing blend of carbohydrates, vitamins, and minerals, making it a healthy choice for any day.
| Nutrient | Amount |
|---|---|
| Calories | 284.7kcal |
| Carbohydrates | 61.4g |
| Protein | 9g |
| Fat | 1.3g |
| Saturated Fat | 0.04g |
| Polyunsaturated Fat | 0.1g |
| Monounsaturated Fat | 0.02g |
| Sodium | 2516.3mg |
| Potassium | 261.7mg |
| Fiber | 4.3g |
| Sugar | 9.4g |
| Vitamin A | 6277IU |
| Vitamin C | 6.5mg |
| Calcium | 41mg |
| Iron | 2.4mg |
Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
Italian Penicillin Soup: Your Ultimate Comfort & Healing Recipe
Ingredients
Equipment
Method
- Bring vegetable broth to a boil in a pot, add all vegetables, and simmer for 25 minutes until slightly softened.
- Cook pastina separately according to package directions while the vegetables are simmering.
- Using a slotted spoon, transfer the cooked whole vegetables to a blender with about 2 cups of broth. Allow to cool slightly, then blend until a thick puree is formed.
- Pour the vegetable puree back into the pot with the broth and stir. Serve the broth over cooked pastina in bowls, topped with fresh parsley and black pepper.
Notes
FAQ
- How do I store this soup?
- Store the broth and cooked pastina separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the broth gently on the stovetop and add fresh pasta to your bowl.
- What is the best blender for this recipe?
- An immersion blender is incredibly convenient for blending the vegetables directly in the pot. A high-speed blender also works well; just ensure the hot liquid cools slightly before blending and always use caution.
- Can I make this Italian Penicillin Soup ahead of time?
- Absolutely! Prepare the broth in advance and store it separately from the cooked pastina. This makes assembly quick and easy for a future meal.
Conclusion
This Italian Penicillin Soup truly delivers on its promise of comfort and healing in every single spoonful. It’s a testament to how simple, wholesome ingredients can come together to create something incredibly nourishing and satisfying. We hope you enjoy the ease of preparation and the delicious warmth it brings. Give this fantastic, beginner-friendly recipe a try today – your taste buds and your body will thank you!
