I stole this recipe for Italian Penicillin Soup from kitchenmomy.com. This delicious soup is perfect for a cold winter day. Onions, carrots and celery are sautéed in butter. Then garlic is added with broth, Italian seasoning, salt and pepper are added. After the vegetables are tender, a hand blender is used to process the vegetables. Next pasta is added and cooked in the soup, before adding grated Parmesan cheese and a pat of butter. Everything is stirred together before serving. This soup smells so good while cooking it will make your mouth water, in a good way.

The ingredients for this recipe are: 2 tbsp butter, ½ cup celery, ½ cup carrot, ½ cup onion, 1 garlic clove, ¼ tsp turmeric or Italian seasoning, ¼ tsp salt, ¼ tsp pepper, 4 cups chicken bone broth, 1 cup pastina or other small pasta, 2 tbsp butter and ½ cup grated Parmesan cheese

In a Dutch oven or large pot sauté onion, carrot, and celery in butter until softened.

Then add garlic and cook until it releases its aroma. 

Next add broth, Italian seasoning, salt, and freshly ground pepper.

Heat the mixture until it begins to simmer. After vegetables are tender, use a hand blender to process the vegetables in the pot.

As the vegetables are broken down the soup will become very smooth.

Keep the soup heating at a simmer, then add pasta and cook until it’s al dente.

Turn off the heat, then stir in Parmesan cheese and additional butter.

Let the soup mixture cool for a few minutes before serving.

Serve with parsley and additional Parmesan cheese.

If you liked this recipe for Italian Penicillin Soup then you can also try Italian Orzo Spinach Soup, Sicilian Chicken Noodle Soup, Slow Cooker Chicken Noodle Soup or Italian Wedding Soup.

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Italian Penicillin Soup

This delicious soup is perfect for a cold winter day. Onions, carrots and celery are sautéed in butter. Then garlic is added with broth, Italian seasoning, salt and pepper are added. After the vegetables are tender, a hand blender is used to process the vegetables. Next pasta is added and cooked in the soup, before adding grated Parmesan cheese and a pat of butter. Everything is stirred together before serving.

Course Entree

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4 people

Ingredients

• 2 tbsp butter
• ½ cup celery diced
• ½ cup carrot diced
• ½ cup onion diced
• 1 garlic clove
• ¼ tsp turmeric or Italian seasoning
• ¼ tsp salt
• ¼ tsp pepper
• 4 cups chicken bone broth
• 1 cup pastina or other small pasta like orzo or acini de pepe
• 2 tbsp butter
• ½ cup Parmesan cheese grated

Instructions

1. Sauté onion, carrot, and celery in butter until softened.
2. Add garlic and cook until it releases its aroma.
3. Then add bone broth, turmeric, salt, and freshly ground pepper.
4. Heat the mixture until it begins to simmer. After vegetables are tender, use a hand blender to process the vegetables in the pot.
5. Add pasta and cook until it’s al dente.
6. Turn off the heat, then stir in Parmesan cheese and additional butter.
7. Let the soup mixture cool for a few minutes.
8. Incorporate a hint of fresh parsley and lemon squeeze, if desired.