Italian Penicillin Soup
A warm and comforting Italian soup with tiny star-shaped pasta, packed with immune-boosting vegetables in a flavorful broth.
Ingredients
Core Ingredients
- 1 cup Pastina (Star-Shaped Pasta) Look for 'stelline', 'acini di pepe', or 'ditalini'.
- 8 cups Chicken or Vegetable Broth Use vegetable broth for a plant-based option.
Aromatic Trinity
- 4 large carrots, peeled and diced
- 3 ribs celery, finely chopped
- 1 large yellow onion, diced
- 6 cloves garlic, minced Never skimp on garlic!
Seasonings
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt Adjust to taste.
- 0.5 teaspoon black pepper
- 0.5 teaspoon Italian seasoning Or fresh herbs like thyme and oregano.
- 1 bay leaf Optional For additional flavor.
- 1 pinch red pepper flakes Optional for a bit of spice.
Optional Ingredients
- 1 inch piece fresh ginger, grated Adds extra anti-inflammatory power.
- 1 piece Parmesan rind For umami depth.
- 2 cups fresh spinach or kale Stir in at the end for added greens.
- 1 tablespoon lemon juice Brightens flavors beautifully.
Instructions
Preparation
- Peel and dice carrots into small, uniform pieces (about ¼-inch). Finely chop celery, dice onion, and mince garlic.
Cooking
- Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion with a pinch of salt and cook for 3-4 minutes until translucent.
- Add minced garlic and sauté for 1-2 minutes, stirring constantly.
- Toss in chopped carrots and celery. Season with salt, pepper, and Italian seasoning. Sauté for about 5 minutes.
- Add 8 cups of chicken or vegetable broth. Bring to a boil, then reduce heat to maintain a gentle simmer.
- Simmer uncovered for 10-12 minutes until all vegetables are tender.
- Add 1 cup of dry pastina directly to the pot and cook for 5-7 minutes until al dente, or cook separately.
- Remove from heat and squeeze in fresh lemon juice if desired. Adjust seasoning to taste.
Serving
- Ladle hot soup into bowls and top with freshly grated Parmesan cheese and chopped fresh parsley. Serve immediately.
Notes
For meal prep, cook pastina separately to prevent mushiness. Can be stored in the fridge for up to 5 days, or freeze the broth without pasta.