Italian Penicillin Recipe
A comforting and nourishing soup, the Italian Penicillin is more than just a meal; it’s a hug in a bowl. This recipe combines simple, wholesome ingredients to create a dish that’s both soothing and flavorful, perfect for those days when you need a little extra comfort. Think of it as the Italian grandmother’s cure for what ails you – a savory, aromatic broth filled with tender vegetables and tiny pasta, enriched with Parmesan cheese and a touch of egg for a creamy, satisfying texture.
Why You’ll Love This Recipe
This Italian Penicillin recipe is incredibly versatile and easy to customize to your liking. It’s quick to prepare, making it ideal for busy weeknights, and it’s also a fantastic way to use up leftover vegetables. The combination of aromatic vegetables, savory broth, and comforting pasta creates a symphony of flavors and textures that will leave you feeling warm, nourished, and completely satisfied. What’s more, it is great to make when you are feeling under the weather. The aromatic garlic, combined with turmeric and a gentle seasoning of salt and pepper, creates a very palatable dish for those with sensitive stomachs.
Introduction
The Italian Penicillin soup, or Pastina Soup, is a dish that has been passed down through generations. Every family has its unique take on it. What remains constant is the love and care that goes into making it. This recipe seeks to capture that essence, providing a framework that you can adapt to your own tastes and preferences. Whether you’re feeling under the weather or simply craving a comforting meal, this soup is sure to hit the spot.
Ingredients:
- Butter – 2 tbsp
- Celery, diced – ½ cup
- Carrot, diced – ½ cup
- Onion, diced – ½ cup
- Garlic, minced – 1 clove
- Pastina or other small pasta like orzo – 1 cup
- Chicken bone broth – 4 cups
- Turmeric – ¼ tsp
- Kosher salt – ¼ tsp
- Fresh ground pepper – ¼ tsp
- Parmesan cheese, grated – ½ cup
- Egg, thoroughly whisked – 1
- Fresh parsley, chopped – 2 tbsp (for garnish)
- Lemon wedge (for serving)
Prep:
The preparation for this soup is straightforward and quick, focusing on building flavors in layers. Proper preparation ensures that each ingredient contributes to the overall depth and complexity of the dish.
Step 1: Sauté onion, carrot, and celery in butter until softened.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrot, and celery, and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. This process, known as a mirepoix, forms the foundation of the soup’s flavor.
Step 2: Add garlic and cook until it releases its aroma.
Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the garlic is a key indicator that it’s ready.
Step 3: Combine bone broth, turmeric, salt, and freshly ground pepper.
Pour in the chicken bone broth, and add the turmeric, salt, and freshly ground pepper. Stir to combine. The turmeric adds a subtle earthiness and a beautiful golden color to the soup.
Step 4: Heat the mixture until it begins to simmer.
Bring the mixture to a simmer over medium heat. Once it’s simmering, reduce the heat to low and let it gently bubble for about 10 minutes to allow the flavors to meld together.
Step 5: Cook pastina (or orzo) until it’s al dente.
Add the pastina (or orzo) to the simmering broth and cook according to the package directions until it’s al dente, usually about 8-10 minutes. Be sure to stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
Step 6: Off heat, stir in Parmesan cheese and additional butter.
Remove the pot from the heat and stir in the grated Parmesan cheese and the remaining butter. The Parmesan adds a rich, salty flavor and a creamy texture to the soup. Stir until the cheese and butter are melted and fully incorporated.
Step 7: Let the pastina mixture cool for a few minutes.
Allow the soup to cool slightly for a few minutes before adding the egg. This will prevent the egg from scrambling when it’s added to the hot soup.
Step 8: Slowly incorporate the egg while stirring the pastina continuously.
In a separate bowl, whisk the egg thoroughly. While stirring the soup continuously, slowly drizzle the whisked egg into the pot. The egg will cook almost instantly, creating a creamy, thickened texture. Be sure to stir briskly to prevent the egg from forming clumps.
Step 9: Incorporate a hint of fresh parsley and lemon squeeze.
Stir in the fresh parsley and add a squeeze of lemon juice to brighten the flavors. The parsley adds a fresh, herbaceous note, while the lemon juice provides a touch of acidity that balances the richness of the soup.
Step 10: Savor your delicious homemade Italian Penicillin. Enjoy!
Ladle the soup into bowls and garnish with additional Parmesan cheese and a sprinkle of fresh parsley, if desired. Serve immediately and enjoy!
COOK Rating:
5 from 2 reviews. This recipe is highly rated for its simplicity, flavor, and comforting qualities.
Serving Suggestions:
This Italian Penicillin soup is delicious on its own, but it can also be served with a side of crusty bread for dipping. A simple green salad would also make a nice accompaniment. For a heartier meal, consider adding some shredded chicken or cooked meatballs to the soup.
Tips:
- For a richer flavor, use homemade chicken bone broth.
- If you don’t have pastina or orzo, you can use any other small pasta, such as ditalini or acini di pepe.
- To make this soup vegetarian, use vegetable broth instead of chicken bone broth and omit the Parmesan cheese or use a vegetarian Parmesan substitute.
- For a spicier soup, add a pinch of red pepper flakes along with the turmeric.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Nutrition Information: (Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 350
Protein: Approximately 20g
Sodium: Approximately 500mg
Conclusion
The Italian Penicillin recipe is a testament to the power of simple, wholesome ingredients to create a dish that is both comforting and nourishing. This soup is not only easy to make but also incredibly versatile, allowing you to customize it to your own tastes and preferences. Whether you’re seeking relief from a cold or simply craving a warm and satisfying meal, this Italian Penicillin recipe is sure to become a new favorite in your household. Gather your ingredients, put on some music, and enjoy the process of creating this heartwarming soup. Buon appetito!
Write 5 questions and answers about this recipe.
Q1: Can I use regular chicken broth instead of bone broth?
A: Yes, you can definitely use regular chicken broth if you don’t have bone broth on hand. While bone broth adds a richer, more complex flavor and has additional nutritional benefits, regular chicken broth will still create a delicious and comforting soup. Keep in mind that the flavor might be slightly less intense, so you may want to adjust the seasonings accordingly.
Q2: I don’t have pastina or orzo. What other types of pasta can I use?
A: If you don’t have pastina or orzo, you can use any other small pasta shape that cooks quickly and has a similar texture. Good alternatives include ditalini, acini di pepe, stelline (star-shaped pasta), or even broken-up spaghetti or vermicelli. Just be sure to adjust the cooking time as needed to ensure the pasta is cooked al dente.
Q3: Can I make this soup ahead of time?
A: Yes, you can make the soup ahead of time, but keep in mind that the pasta will continue to absorb liquid as it sits. If you plan to make it in advance, you may want to cook the pasta separately and add it to the soup just before serving. This will prevent the pasta from becoming mushy. Store the soup and pasta separately in airtight containers in the refrigerator for up to 3 days.
Q4: I’m vegetarian. Can I adapt this recipe to make it vegetarian-friendly?
A: Absolutely! To make this soup vegetarian, simply substitute the chicken bone broth with vegetable broth. You can also omit the Parmesan cheese or use a vegetarian Parmesan substitute. Additionally, feel free to add extra vegetables, such as zucchini, spinach, or mushrooms, to enhance the flavor and nutritional value of the soup.
Q5: What are some variations I can try to customize this recipe?
A: There are many ways to customize this recipe to suit your tastes. Here are a few ideas:
- Add shredded cooked chicken or turkey for a heartier soup.
- Include other vegetables, such as peas, green beans, or corn.
- Stir in a dollop of pesto for added flavor.
- Add a pinch of red pepper flakes for a little heat.
- Use different herbs, such as thyme or rosemary, instead of or in addition to parsley.
- Top with a poached egg for extra richness.
- Add a splash of cream or milk for an even creamier texture.
Italian Penicillin
Ingredients
Method
- The preparation for this soup is straightforward and quick, focusing on building flavors in layers. Proper preparation ensures that each ingredient contributes to the overall depth and complexity of the dish.
- Step 1: Sauté onion, carrot, and celery in butter until softened.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrot, and celery, and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. This process, known as a mirepoix, forms the foundation of the soup’s flavor.
- Step 2: Add garlic and cook until it releases its aroma.
- Add the minced garlic to the pot and cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the garlic is a key indicator that it’s ready.
- Step 3: Combine bone broth, turmeric, salt, and freshly ground pepper.
- Pour in the chicken bone broth, and add the turmeric, salt, and freshly ground pepper. Stir to combine. The turmeric adds a subtle earthiness and a beautiful golden color to the soup.
- Step 4: Heat the mixture until it begins to simmer.
- Bring the mixture to a simmer over medium heat. Once it’s simmering, reduce the heat to low and let it gently bubble for about 10 minutes to allow the flavors to meld together.
- Step 5: Cook pastina (or orzo) until it’s al dente.
- Add the pastina (or orzo) to the simmering broth and cook according to the package directions until it’s al dente, usually about 8-10 minutes. Be sure to stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
- Step 6: Off heat, stir in Parmesan cheese and additional butter.
- Remove the pot from the heat and stir in the grated Parmesan cheese and the remaining butter. The Parmesan adds a rich, salty flavor and a creamy texture to the soup. Stir until the cheese and butter are melted and fully incorporated.
- Step 7: Let the pastina mixture cool for a few minutes.
- Allow the soup to cool slightly for a few minutes before adding the egg. This will prevent the egg from scrambling when it’s added to the hot soup.
- Step 8: Slowly incorporate the egg while stirring the pastina continuously.
- In a separate bowl, whisk the egg thoroughly. While stirring the soup continuously, slowly drizzle the whisked egg into the pot. The egg will cook almost instantly, creating a creamy, thickened texture. Be sure to stir briskly to prevent the egg from forming clumps.
- Step 9: Incorporate a hint of fresh parsley and lemon squeeze.
- Stir in the fresh parsley and add a squeeze of lemon juice to brighten the flavors. The parsley adds a fresh, herbaceous note, while the lemon juice provides a touch of acidity that balances the richness of the soup.
- Step 10: Savor your delicious homemade Italian Penicillin. Enjoy!
- Ladle the soup into bowls and garnish with additional Parmesan cheese and a sprinkle of fresh parsley, if desired. Serve immediately and enjoy!
