Italian Penicillin Pastina Soup

INTRODUCTION

Italian Penicillin Pastina Soup is a comforting dish that brings warmth and peace to your soul. It is a classic Italian recipe that many families hold dear. This soup is like a warm hug on a chilly day. The blend of vegetables, herbs, and tiny pasta makes it not only delicious but also full of nutrition. In this article, you will learn how to make this delightful soup, what ingredients you need, and some helpful tips to enjoy it to the fullest.

WHY YOU WILL LOVE THIS RECIPE

You will love Italian Penicillin Pastina Soup for many reasons. First, it is easy to make. Even if you are not a skilled cook, you can whip this up quickly. The ingredients are simple and not hard to find. Second, this soup is very healthy. It is packed with vegetables that are good for your body. Carrots, celery, and onions offer vitamins and minerals. Plus, you can add beans or greens if you want more nutrition.

Another reason to love this soup is its powerful flavor. The combination of herbs and the rich broth creates a lovely taste. Adding lemon juice brightens everything up, giving it a refreshing kick. Finally, it warms your heart and makes you feel cozy, just like a bowl of your mom’s or grandma’s soup on a cold evening.

HOW TO MAKE Italian Penicillin Pastina Soup

Making Italian Penicillin Pastina Soup is simple and straightforward. Follow these easy steps, and you will have a delicious soup in no time.

EQUIPMENT NEEDED

To make this soup, you only need a few kitchen tools:

• A large soup pot
• A cutting board
• A knife
• An immersion blender (or a countertop blender)
• Measuring cups and spoons
• A stirring spoon

Ingredients You’ll Need

Here are the ingredients you will need:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and sliced
• 3 ribs celery, diced
• 6 cloves garlic, minced
• 8 cups vegetable broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 small parmesan rind (optional, omit for vegan)
• 1 ½ cups pastina (ditalini, orzo, or small shells)
• Juice of 1 lemon
• ½ cup fresh parsley, chopped
• Salt & freshly ground black pepper to taste
• Freshly grated Parmesan cheese for serving
• Optional add-ins after cooking: 1 can cannellini beans for protein or 2 cups baby spinach/kale for extra greens.

STEP-BY-STEP INSTRUCTIONS

1. Sauté the base: In a large soup pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook until softened and lightly golden, about 8–10 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.

2. Build flavor: Add the vegetable broth, bay leaves, thyme sprigs, and parmesan rind (if using). Bring to a boil. Then reduce to a simmer. Cover and let it cook for 20 minutes. This time will allow the flavors to blend beautifully.

3. Blend for silkiness: Carefully remove the bay leaves, thyme sprigs, and parmesan rind. Using an immersion blender (or transferring to a countertop blender in batches), puree the soup base until it is smooth and velvety. Once blended, return the mixture to the pot.

4. Cook the pasta: Bring the blended broth back to a gentle simmer. Stir in the pastina and cook until it is al dente, about 8–10 minutes. Be sure to check the pasta for doneness.

5. Finish: Stir in the lemon juice and chopped parsley. Taste the soup and season generously with salt and black pepper to bring out all the flavors.

6. Serve: Ladle the soup into bowls. Top with freshly grated Parmesan cheese and serve with warm crusty bread for a delightful meal.

HOW TO SERVE Italian Penicillin Pastina Soup

When serving Italian Penicillin Pastina Soup, you can make it even better by adding some warming sides. Serve warm crusty bread or a simple side salad. Adding a sprinkle of extra parsley or a bit more grated Parmesan on top can enhance the beauty and flavor. This soup is perfect for family dinners, cozy gatherings, or even a weeknight meal after a long day.

STORAGE & FREEZING : Italian Penicillin Pastina Soup

Storing leftovers of Italian Penicillin Pastina Soup is easy. You can keep the soup in an airtight container in the refrigerator for up to 4 days. Just reheat it in a pot over low heat when you are ready for more.

If you want to freeze the soup, it is best to do so before adding the pasta. Store the blended soup base in freezer-safe containers for up to 3 months. When you want to eat it, thaw it in the fridge overnight, reheat it in a pot, and then add the pastina right before serving.

SERVING SUGGESTIONS

There are many ways you can enjoy this soup. Aside from the delicious Parmesan cheese, consider adding:

• Crusty bread with butter
• A sprinkle of red pepper flakes for a hint of heat
• A dollop of pesto for extra flavor
• Fresh herbs like basil or dill for garnish

You can also make a full meal by pairing this soup with a protein dish like grilled chicken or fish.

VARIATIONS

Italian Penicillin Pastina Soup is very versatile. Here are some variations you can try:

• Add beans: Add a can of cannellini beans to make it heartier and add protein.
• Add greens: Stir in baby spinach or kale for extra nutrition.
• Change the pasta: Feel free to use any small pasta you like, such as ditalini or orzo.
• Spicy version: Add some crushed red pepper for a spicy kick.
• Creamy version: If you love creamy soups, mix in a splash of cream just before serving.

FAQs

1. Can I make this soup vegan?
Yes! To make it vegan, simply omit the Parmesan rind or use a vegan alternative.

2. Can I use a different type of broth?
Absolutely! You can use chicken broth if you are not vegan or vegetarian.

3. How can I make this soup thicker?
If you want a thicker consistency, you can add more pasta or use less broth.

4. How long does the soup take to cook?
The total cooking time is about 50 minutes, including the simmering and cooking of the pasta.

MAKE-AHEAD TIPS FOR Italian Penicillin Pastina Soup

You can prepare the soup in advance. You can chop the vegetables a day before and store them in the refrigerator. You can also make the soup base ahead of time and just cook the pasta when you’re ready to serve. This way, you’ll have a delicious meal ready with minimal effort.

Enjoy making and sharing your Italian Penicillin Pastina Soup! It is sure to warm up your kitchen and your heart.

Print