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Close up of Vegan Italian Penicillin Soup (Italian Pastina Soup)

Vegan Italian Penicillin Soup (Italian Pastina Soup)

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 Minutes
  • Cook Time: 60 Minutes
  • Total Time: 70 Minutes
  • Yield: 8 Cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Description

Cozy and nourishing, this Vegan Italian Penicillin Soup (also called Italian Pastina Soup) is a soothing soup for the soul with its healthy feel-good ingredients.


Ingredients

Scale

Base Ingredients:

  • 8 cups water
  • 2 cups low-sodium vegetable broth *
  • 1 large yellow onion, quartered
  • 3 carrots, peeled, cut into chunks
  • 2 celery ribs, cut into chunks
  • 4 garlic cloves, peeled, slightly smashed

Soup Base Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 bay leaves
  • ½ to 1 ½ teaspoons sea salt (+/-) * 

Added Spice/Herb Ingredients:

  • ¼ teaspoon Italian Seasoning *
  • ¼ teaspoon dried crushed thyme leaves *
  • 2 teaspoons dried parsley
  • 1/8 teaspoon poultry seasoning *
  • 1/8 teaspoon sweet paprika
  • Pinch dried rosemary
  • 1/8 teaspoon black pepper

Other Ingredients:

  • ¼ cup Vegan Parmesan Cheese
  • 2 Tablespoon miso (optional) *
  • 1 Tablespoon lemon juice
  • Cooked small pasta of choice (pastina, orzo, couscous, etc.) *

Optional Toppings:


Instructions

  1. Place the Soup Base Spice/Herb Ingredients (except the bay leaf) in a small bowl, mix well, set aside.
  2. Place the Added Spice/Herb Ingredients in a small bowl, mix well, set aside.
  3. Add all the Base Ingredients and Soup Base Spice/Herb Mix into a large stock pot, stir well to combine, then add in the bay leaves, bring to a boil, then immediately lower to simmer. Cover the pot ajar with the lid and simmer for 45 minutes. After 45 minutes, the veggies should be very soft, and the liquids have reduced.
  4. Strain out all the soft veggies with a slotted spoon into a high-speed blender, being careful to not include the bay leaves. One all the veggies are moved to the blender, add about 1 ½ cups of the broth to the blender. Blend on high until the mixture is very smooth, approximately 2 minutes, then return the blended mixture to the soup pot (with the remaining broth) and stir well to incorporate.
  5. Next, add the Added Spice/Herb Mix to the soup, along with lemon juice, miso, and Vegan Parmesan Cheese. Simmer for 10 minutes.
  6. In the meantime, boil the pasta of choice according to package directions, strain, and rinse well with cold water. Set aside.
  7. To serve, add a generous portion of the cooked pasta to the bottom of a soup bowl, ladle the hot broth over top, sprinkle generously with Vegan Parmesan Cheese and some freshly chopped parsley. Enjoy!

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: Makes 8 cups of soup (not including pasta)

*Nutrition Information: Our vegan parmesan cheese uses cashews and almonds.