Description
This Velvety Italian Healing Soup channels the comfort of classic Penicillin Soup using bright lemon, simple vegetables, and small pasta. It is a warm, restorative meal perfect for when you need nurturing flavor.
Ingredients
Scale
- 4 cups Chicken or Vegetable Broth
- 1 cup chopped Carrots
- 1 cup chopped Celery
- 1/2 cup chopped Yellow Onion
- 2 cloves Garlic, minced
- 1/2 cup Pastina or Ditalini pasta
- 1 tablespoon Olive Oil
- 1/2 teaspoon Dried Oregano
- Salt and Black Pepper to taste
- Juice of 1 large Lemon (about 1/4 cup)
- 2 tablespoons fresh Parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add carrots, celery, and onion. Sauté until softened, about 5 to 7 minutes.
- Add minced garlic and oregano. Cook for 1 minute until fragrant.
- Pour in the broth. Bring the mixture to a boil.
- Reduce heat and simmer until vegetables are tender, about 10 minutes.
- Add the pasta and cook according to package directions, usually 6 to 8 minutes.
- Remove the pot from the heat. Stir in the fresh lemon juice.
- Taste and adjust seasoning with salt and pepper.
- Ladle soup into bowls and top with fresh parsley before serving.
Notes
- For a creamier texture without dairy, you can carefully blend about one-third of the soup mixture (vegetables and broth) using an immersion blender, then stir it back into the pot.
- Use high-quality broth for the best flavor base.
- Add a pinch of red pepper flakes before serving if you like a little warmth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 250
- Sugar: Approx. 5g
- Sodium: Regulate with broth choice
- Fat: Approx. 5g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 4g
- Protein: Approx. 10g
- Cholesterol: 0mg