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Italian Penicillin Soup

If you’ve been seeing Italian penicillin soup all over social media, this is one version you’re going to want to save. The secret is in the vegetables: instead of simply leaving them chunky in the broth, we blend them into a smooth, velvety purée and stir them right back into the soup. The result is a rich, flavorful broth that tastes like it simmered all day.
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Prep Time 10 minutes
Cook Time 1 hour
Course: dinner
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 8 cups chicken broth 6-8 garlic cloves peeled
  • 1 white onion chopped in half
  • 4-5 large carrots peeled + halved
  • 4-5 celery stalks halved
  • 2 bay leaves
  • Salt & pepper to taste
  • 1 spoonful chicken bouillon
  • Pastina cooked according to package directions
  • 1 tbsp butter
  • 1/2 cup plus more Grated Parmesan cheese

Method
 

  1. Add broth, garlic, onion, carrots, celery, bay leaves, bouillon, salt + pepper to a large pot. Bring to a boil, then cover and reduce heat and let simmer for 45 minutes, until the veggies are fork-tender.
  2. Cook the pastina according to package directions. Drain, toss with butter and the 1/2 cup Parmesan and set aside.
  3. Remove the veggies and blend with 2 cups of broth until completely smooth in a blender or use an immersion blender.
  4. Stir the veggie purée back into the remaining broth.
  5. Add pastina to your bowl, ladle the soup over top, and finish with more Parmesan and some fresh cracked black pepper.