Italian Penicillin Soup
Mar 22, 2025 02:36 AM
Italian penicillin soup is the comfort food you need when you feel under the weather—and this version is vegan! It’s packed with veggies and pasta, but even more importantly, it’s delicious.
“Italian penicillin” is the nickname given to pastina, which is basically the Italian version of chicken noodle soup. The traditional version is made with chicken and chicken broth, along with veggies, plenty of garlic, small pasta, Parmesan, and a squeeze of lemon juice. As you can imagine, it’s delicious and comforting (especially on a sick day!), but I needed to make a few key swaps to make it plant-based!
Ingredients:
- 1 tablespoon olive oil, 15 ml
- 1 large onion, diced, about 200 g
- 2 medium carrots, sliced, about 150 g
- 2 celery stalks, sliced, about 120 g
- 1 yellow bell pepper, diced, about 150 g
- 1 parsnip, peeled and diced, about 130 g
- 3 garlic cloves, minced, about 9 g
- 4 sprigs fresh thyme, leaves stripped
- 1 sprig fresh rosemary, leaves stripped and chopped
- 6 cups vegetable broth, low-sodium, 1.5 liters
- 1 bay leaf
- 1 teaspoon white miso paste , 5 g
- 1 cup dry pastina pasta, cooked, about 130 g
- ½ lemon, juiced, about 30 ml
- ¼ cup fresh parsley, chopped, about 15 g
- Salt and pepper to taste
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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