Italian Penicillin Soup

Ingredients (about 4 servings)

• 1 tablespoon olive oil, plus more for drizzling

• 1 medium yellow onion, diced

• 2–3 carrots, sliced (about 1½ cups)

• 2 celery stalks, sliced (about 1 cup)

• 3–4 garlic cloves, minced

• 1 lemon, juiced

• 6 cups low-sodium chicken broth (or vegetable broth)

• 1 Parmesan rind (about 2–3 inches)

• ½ cup orzo or pastina

• Salt

  • Start with 1 teaspoon, then adjust to taste

• Black pepper

  • Start with ½ teaspoon, then adjust to taste

• Freshly shredded Parmesan, for topping

  • Start with 2–3 tablespoons, then add more to taste

Directions

1. Sauté the vegetables

   • In a large pot, heat 1 tablespoon olive oil over medium heat.

   • Add the diced onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.

2. Add garlic

   • Stir in the minced garlic.

   • Cook 1–2 minutes, stirring often, until fragrant (don’t let the garlic brown).

3. Build the broth with the Parmesan rind

   • Pour in the chicken broth and stir to combine.

   • Add the Parmesan rind to the pot.

   • Bring to a gentle boil, then reduce heat to low and let it simmer, uncovered, for about 15–20 minutes, until the vegetables are very tender and the broth smells rich and cheesy.

4. Remove rind and blend

   • Use tongs to remove the Parmesan rind and set it aside (you can discard it once you’re done; it’s given its flavor).

   • Add the juice of one lemon

   • Carefully blend the soup until smooth using:

     • An immersion blender directly in the pot, or

     • A countertop blender, working in batches and then returning the soup to the pot.

   • If the soup feels too thick at this point, you can add a splash of extra broth or water.

5. Cook the orzo/pastina in the soup

   • Return the blended soup to a gentle simmer.

   • Stir in ½ cup orzo or pastina.

   • Cook for about 8–10 minutes (or according to package directions), stirring occasionally so the pasta doesn’t stick to the bottom, until just tender.

6. Season “to taste” using starting amounts

   • Stir in 1 teaspoon salt and ½ teaspoon black pepper to start.

   • Taste a spoonful of soup:

     • If it needs more flavor → add a small pinch of salt at a time, stirring and tasting after each pinch.

     • If you want a little more warmth → add a bit more black pepper and simmer 1–2 minutes.

7. Serve and finish

   • Ladle the hot soup into bowls.

   • Drizzle a small amount of olive oil over each bowl (start with about ½ teaspoon per bowl).

   • Top with freshly shredded Parmesan (start with 1–2 tablespoons per bowl, then add more if you like).

   • Give each bowl a final tiny pinch of salt or pepper if needed, and enjoy warm.

Leftovers

• The pasta will continue to absorb liquid as it sits, so the soup may thicken.

• When reheating, add a splash of broth or water to loosen it to your preferred consistency, then adjust salt and pepper “to taste” again if needed.

Enjoy!