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
Scale
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.
