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Italian Penicillin Soup Close-up of a bowl of golden vegetable soup with rice, spoon lifting cooked rice from the soup, warm natural light

Italian Penicillin Soup

5 from 1 vote
A soothing, Italian Penicillin Soup-rich broth that feels like a warm hug when you need comfort most.
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Prep Time 5 minutes
Cook Time 25 minutes
Blend Time 5 minutes
Total Time 35 minutes
Servings: 6
Course: dinner, Soup
Cuisine: Italian, Mediterranean
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 9 cups vegetable broth low-sodium preferred for better control of seasoning
  • 1 large onions peeled and cut into large chunks for easy blending
  • 1½ inch fresh ginger peeled to avoid bitterness
  • 3 large carrots peeled and left whole for smoother puree
  • 3 celery stalks trimmed and halved lengthwise
  • 6 cloves garlic left whole to mellow during cooking
  • to taste salt adjust based on broth saltiness
  • 1¼ cups dry pastina tiny star pasta or similar small shape
  • Freshly cracked black pepper added at serving for aroma
  • Fresh parsley chopped (used as a bright finishing herb)

Method
 

  1. Bring the vegetable broth to a rolling boil in a large pot, then add the onion, ginger, carrots, celery, garlic, and salt, and reduce to a gentle simmer for about 25 minutes until the vegetables soften.
    Overhead process shot of carrots, celery, onions, and garlic simmering in broth in a white pot, soup base preparation
  2. While the broth cooks, prepare the pastina in a separate pot according to package directions, then drain and set aside.
    Top-down view of freshly cooked rice in a stainless steel pot, fluffy rice grains ready to be added to soup
  3. Using a slotted spoon, remove the vegetables from the pot and transfer them to a blender along with about 2½ cups of the hot broth, then let cool slightly before blending until completely smooth.
  4. Pour the blended mixture back into the pot with the remaining broth and stir until fully combined and creamy.
    Overhead view of a large white pot filled with smooth golden vegetable soup, creamy texture and minimal styling on a light background
  5. Add the cooked pastina to serving bowls, ladle the hot soup over the top, and finish with black pepper and chopped parsley before serving.

Nutrition

Serving: 350gCalories: 285kcalCarbohydrates: 62gProtein: 9gFat: 1.4gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 240mgPotassium: 270mgFiber: 4.5gSugar: 9.5gVitamin A: 6400IUVitamin C: 7mgCalcium: 45mgIron: 2.6mg

Notes

This gentle broth is inspired by childhood sick days and slow afternoons on the couch. It’s simple, nourishing, and endlessly adaptable—exactly the kind of meal that makes you feel cared for. Let the steam rise, breathe deep, and savor the comfort.

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