Italian Penicillin Soup

Italian Penicillin Soup is the kind of meal you make when you want comfort, warmth, and something that actually helps you feel better, whether you’re under the weather or just craving something nourishing. The tiny pasta is essential here: pastina is the classic choice, cooking quickly and giving the soup gentle body without heaviness. If you can’t find it, stelline or another small pasta will work.

Ingredients

• 1 medium onion, small diced

• 2 stalks celery, thinly sliced

• 2 carrots, small diced

• 1.5 cups Pastina or Stelline pasta

• 8 cups chicken or vegetable broth

• 4 Tbsp fresh bouillon powder

• 1/2 cup Parmesan, freshly grated, rind reserved*

• 1/4 cup chives, thinly sliced

• 1/2 cup microgreens for garnish

• 3 Tbsp olive oil

• Salt & Pepper

Instructions

• Heat 3 Tbsp olive oil in a pot over medium heat.

• Add celery, carrots, and onion and sauté, stirring occasionally, for 3–4 minutes until softened but not browned.

• Add broth, bouillon, and Parmesan rind and simmer for 15–20 minutes.

• Scoop out the Parmesan rind (it might have started to melt some—that’s okay).

• Add pasta and cook according to package instructions, stirring occasionally.

• Season with black pepper, then taste and add more salt and pepper as needed.

• Ladle into bowls and garnish with grated Parmesan, chopped chives, and microgreens.

* While having a Parmesan rind is not totally necessary, it adds a rich, umami flavor. Save rinds from fresh Parmesan for future soups or broths.

* If you have a food processor, you can roughly chop your vegetables, then finely chop or puree them before cooking.

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