Penicillin soup, also known as “zuppa penicillina italiana,” is not just any dish. It is a symbol of warmth, comfort, and tradition deeply rooted in Italian culture. Although it resembles chicken soup, pastina has a unique taste and healing properties, which is why it has become popular worldwide.

Its easy preparation is a perfect example of how basic ingredients can create a complex flavor. For pastina, you will need: onion, garlic, carrot, celery, and spices such as thyme and rosemary. Due to this simple combination of ingredients, it can be adapted to everyone’s taste and preferences. While the classic version of the soup is characterized by an abundance of vegetables, you can enrich it with meat – chicken or beef, and vegetarians can enjoy a version with beans.

Ingredients:

2.5 liters of water
1 onion
2 celery stalks
3 carrots
4 garlic cloves
1/2 tablespoon of salt
1 cup of cooked pastina (a type of small pasta)
Grated Parmesan cheese

Preparation:

• Fill a large pot with water and heat it over high heat. Add onion, celery, carrot, and garlic, and season with salt.
• Once the broth comes to a boil, reduce the heat and cover. Let it cook for 45 minutes or until the vegetables are soft and the liquid has reduced. Season to taste.
• Transfer the vegetables to a blender and add 2 ladles of the broth. Blend until the mixture becomes smooth, for about one or two minutes. Then return the mixture to the pot with the soup and stir.
• Meanwhile, cook the pastina in a separate pot with salted water. In a bowl, add a ladle of cooked pastina, pour the soup over it, and top with grated Parmesan cheese and chopped parsley.

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