Italian Penicillin Soup Recipe — A Cozy, Healing Bowl of Comfort from Nonna’s Kitchen
- Prep Time: 20min
- Cook Time: 30min
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Ingredients
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2 tbsp olive oil (or 1 tbsp oil + 1 tbsp butter)
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1 large onion, diced
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4–6 garlic cloves, minced
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3–4 carrots, peeled and diced
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2–3 celery stalks, sliced
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6–8 cups chicken or vegetable broth
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½ to 1 cup pastina (tiny pasta)
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Salt & freshly ground black pepper, to taste
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Optional: Parmesan rind, fresh herbs (thyme, parsley), splash cream or milk
Instructions
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In a pot over medium heat, warm oil/butter. Sauté onion until soft (4–5 min). Add garlic, sauté 1–2 min.
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Add carrots, celery, and broth (plus rind/herbs if using). Bring to boil, then reduce to simmer and cook 20–25 min until vegetables are tender.
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Remove ~1–2 cups of cooked veggies and set aside. Remove rind/herbs. Blend rest to smooth consistency.
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Return to heat. Add reserved veggies, season with salt/pepper, stir in butter or cream if using.
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Separately, cook pastina in boiling salted water until al dente (5–7 min). Drain, toss with a bit of butter or oil.
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Place cooked pastina in bowls, ladle soup over, garnish with parsley or cheese. Serve hot.
Notes
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Store pasta separately from soup to prevent sogginess.
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Freeze soup base (without pasta) up to 2–3 months.
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Adjust thickness with extra broth.
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Try variations with turmeric, shredded chicken, or seasonal veggies.
Nutrition
- Calories: 140 kcal
- Fat: 7 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g