Ingredients
Method
1. Build the Flavor Base
Place a large soup pot over medium heat and pour in the olive oil. Once warm, stir in the onion, carrots, celery, and garlic. Season with salt and black pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and develop light golden edges. That slight browning adds real depth to the finished soup.
2. Simmer Until Tender
Add the broth and drop in the parmesan rind if using. Bring everything to a gentle boil, then reduce the heat and cover. Let the soup simmer for about 25–30 minutes, stirring occasionally, until the vegetables are extremely soft and fragrant.
3. Blend Until Smooth
Remove and discard the parmesan rind. Using an immersion blender, blend the soup directly in the pot until silky smooth. If using a standard blender, carefully blend in batches and return the soup to the pot. The texture should be creamy and velvety.
4. Cook the Pasta
Bring the blended soup back to a light simmer. Stir in the pasta and cook according to package directions, usually 8–10 minutes, until just tender. Turn off the heat once the pasta reaches al dente.
Tip: If planning for leftovers, cook the pasta separately and add it to each bowl before serving to prevent soggy pasta later.
5. Brighten with Lemon
Stir in fresh lemon juice and a pinch of zest. Taste and adjust salt, pepper, or lemon as needed. For a thinner soup, add a splash of broth until it reaches your desired consistency.
6. Serve and Garnish
Ladle into bowls and finish with grated parmesan, cracked black pepper, chopped parsley, and a drizzle of olive oil for extra richness.
Notes
Easy Substitutions
- No pastina? Use orzo, acini di pepe, ditalini, or even broken spaghetti.
- Out of broth? Water plus bouillon works—just adjust the salt.
- No parmesan rind? Stir grated parmesan directly into the broth.
- No fresh lemon? Bottled lemon juice works, but use slightly less.
- Missing carrots or celery? Increase the quantity of what you have.
Common Mistakes to Avoid
- Adding pasta too early — it will overcook and turn mushy.
- Skipping the vegetable sauté — browning builds flavor.
- Forgetting to remove the parmesan rind before serving.
- Adding lemon while boiling — high heat can create bitterness. Always add lemon at the end.
What to Serve with Italian Penicillin Soup
This soup stands strong on its own, but it pairs beautifully with:- Crusty bread like ciabatta or baguette
- A simple arugula salad with lemon dressing
- Rotisserie chicken stirred in for added protein
- Caprese salad when tomatoes are in season
- A crisp glass of white wine for cozy dinners