There is something truly comforting and soul-satisfying about a warm bowl of soup, and the Italian Penicillin Recipe captures that feeling like no other. This hearty broth, enriched with tender vegetables and silky blended goodness, brings together the essence of traditional Italian home cooking in every spoonful. Combining simple ingredients and easy steps, it transforms humble chicken or veggie broth into a deliciously nourishing experience perfect for chilly evenings or whenever you crave a classic Italian taste.
Ingredients You’ll Need
Gathering these essentials is the first step to creating a bowl of Italian Penicillin Recipe that’s bursting with flavor. Each ingredient plays a crucial role, adding layers of taste, texture, and even color to the final dish.
- 4 cups organic chicken or veggie broth: Provides the savory, comforting base that defines the soup’s depth.
- 6 cups water: Balances the broth intensity and ensures the soup isn’t overpowering.
- 3 celery stalks, cut in half: Adds a subtle freshness and crunch that brightens the broth as it simmers.
- 3 carrots, peeled and cut in half: Bring natural sweetness and a lovely orange hue that invites the eye to the bowl.
- 6 garlic cloves, whole: Infuse the broth with rich, aromatic warmth without overwhelming.
- 1 whole onion (yellow or white): A backbone ingredient that offers gentle sweetness and body once cooked down.
- 1 tsp salt: Enhances and balances all the flavors simmering together.
- 1 tbsp chicken bouillon (optional): Boosts broth complexity for those who want a richer taste.
- Pastina, orzo, or Ditalini pasta: Tiny pastas that provide a delightful bite and make the soup heartier.
- Parmesan cheese for garnish: Adds a salty, nutty finish that elevates every spoonful.
How to Make Italian Penicillin Recipe
Step 1: Combine Broth and Vegetables
Start by pouring the broth and water into a large stockpot, then gently add celery, carrots, garlic cloves, onion, and salt. This mix of fresh vegetables will infuse the liquid with a natural sweetness and savory depth that creates the foundation for your Italian Penicillin Recipe.
Step 2: Bring to a Boil
Heat the pot over medium-high until it reaches a gentle boil. This step awakens the flavors and begins the softening process, making the vegetables fragrant and ready to release their essence into the broth.
Step 3: Simmer to Perfection
Lower the heat to medium-low and cover the pot partially. Allow the broth to simmer slowly for 45 minutes. This slow cooking tenderizes the veggies and ensures that all the flavors mingle beautifully without losing their character.
Step 4: Remove the Vegetables
Using a slotted spoon, carefully lift out the softened celery, carrots, garlic, and onion. At this point, the broth will smell heavenly, but we’re not done yet — the delicious magic is just beginning.
Step 5: Blend the Vegetables
Place the cooked vegetables into a blender along with two ladles of the rich broth and the optional chicken bouillon. Blend until smooth and creamy. This step adds a luscious thickness and silky texture that makes the soup feel indulgent and comforting.
Step 6: Return and Stir In
Pour the blended vegetable mixture back into the stockpot and stir until fully combined. The broth transforms into a harmonious, velvety base that perfectly complements the pasta you’ll add later.
Step 7: Prepare the Pasta
Cook your chosen small pasta—whether pastina, orzo, or Ditalini—according to package instructions. These petite pasta shapes soak up the broth’s flavors and add a delightful chewiness to each bite.
Step 8: Combine and Garnish
Mix the drained pasta into the soup right before serving, then sprinkle generously with freshly grated Parmesan. This final touch introduces a savory, nutty layer that rounds out the Italian Penicillin Recipe beautifully.
How to Serve Italian Penicillin Recipe
Garnishes
Beyond Parmesan, you can get creative by adding a sprinkle of freshly chopped parsley or a drizzle of extra virgin olive oil. Both add freshness and richness, enhancing the depth and appearance of the soup as it arrives at the table.
Side Dishes
Italian Penicillin Recipe pairs wonderfully with crusty bread, garlic knots, or a light green salad. These sides provide texture contrast and ensure you have a truly comforting and satisfying meal.
Creative Ways to Present
Serve this soup in rustic bowls for a cozy feel or in elegant white china for a special occasion. For a fun twist, try hollowing out small bread bowls for a charming, edible serving vessel that makes your Italian Penicillin Recipe the star of any gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Italian Penicillin Recipe in an airtight container in the refrigerator for up to three days. This soup holds its flavors beautifully, making it perfect for quick lunches or easy dinners later in the week.
Freezing
The soup freezes well if you want to save some for later. Make sure it’s completely cooled before transferring to freezer-safe containers. It can last up to three months frozen, allowing you to enjoy this comforting dish anytime.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of broth or water to restore its silky consistency and enjoy it warmed through just like freshly made.
FAQs
Can I make the Italian Penicillin Recipe vegetarian?
Absolutely! Use vegetable broth instead of chicken broth and omit the chicken bouillon. The vegetables and seasoning still create a rich and satisfying flavor profile.
What pasta works best in this soup?
Small pasta shapes like pastina, orzo, or Ditalini are ideal because they blend seamlessly into the soup, adding texture without overwhelming the silky broth.
Can I use pre-chopped vegetables to save time?
You can, but fresh vegetables will always give the best flavor and texture. If using pre-chopped, make sure they are fresh and not too old for the best results.
Is this recipe suitable for meal prepping?
Yes, the Italian Penicillin Recipe is perfect for meal prepping. It keeps well refrigerated and freezes beautifully, so you can enjoy homemade soup throughout the week with minimal effort.
How do I adjust the seasoning if the soup tastes bland?
Start by adding a pinch more salt and a bit more chicken bouillon if using. A squeeze of fresh lemon juice can also brighten flavors without overpowering the natural sweetness of the vegetables.
Final Thoughts
There’s a special kind of comfort that only a homemade soup can offer, and the Italian Penicillin Recipe delivers just that with every spoonful. It’s simple, soulful, and utterly delicious—perfect to cozy up with on any day. Give it a try and watch how this humble soup becomes a cherished favorite in your kitchen, warming hearts and bellies alike.
Print
Italian Penicillin Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This comforting Italian Penicillin soup is a flavorful and soothing broth-based recipe made with organic chicken or vegetable broth, fresh vegetables, and small pasta like pastina or orzo. The broth is enhanced by blending cooked vegetables back into the soup, creating a rich and nourishing dish perfect for any season.
Ingredients
Broth Base
- 4 cups organic chicken or vegetable broth
- 6 cups water
- 1 tsp salt
- 1 tbsp chicken bouillon (optional)
Vegetables
- 3 celery stalks, cut in half
- 3 carrots, peeled and cut in half
- 6 garlic cloves, whole
- 1 whole onion (yellow or white)
Other Ingredients
- Pastina, orzo, or Ditalini pasta (your choice)
- Parmesan cheese for garnish
Instructions
- Combine Broth and Vegetables: In a large stockpot, combine 4 cups of chicken or vegetable broth with 6 cups of water. Add the 3 celery stalks (cut in half), 3 peeled and halved carrots, 6 whole garlic cloves, 1 whole onion, and 1 teaspoon of salt to the pot.
- Bring to a Boil: Place the stockpot over medium-high heat and bring the mixture to a boil, allowing the flavors to meld.
- Simmer the Broth: Reduce the heat to medium-low, cover the pot partially, and let it simmer gently for 45 minutes to fully extract the vegetable flavors.
- Remove Vegetables: After 45 minutes, use a slotted spoon to carefully remove the cooked vegetables from the broth, setting them aside for blending.
- Blend Vegetables: Place the cooked vegetables into a blender along with 2 ladles of the hot broth and the optional tablespoon of chicken bouillon. Blend until smooth and creamy.
- Reincorporate the Puree: Return the blended vegetable mixture back into the stockpot, stirring well to combine with the remaining broth.
- Cook Pasta: Separately cook your choice of small pasta such as pastina, orzo, or ditalini according to package instructions. Drain once done.
- Serve the Soup: Combine the cooked pasta with the broth, ladle into bowls, and garnish generously with grated Parmesan cheese. Serve warm and enjoy the comforting flavors.
Notes
- You can substitute chicken broth with vegetable broth to make this recipe vegetarian.
- Blending the vegetables adds body and depth to the soup, enhancing its texture and flavor.
- If using chicken bouillon, adjust the amount of added salt to avoid oversalting.
- Small pasta shapes like pastina or orzo work best as they cook quickly and blend well with the soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
