Vegan Italian Penicillin Soup (Italian Pastina Soup)
Ingredients
- 8 cwater
- 2 clow-sodium vegetable broth
- 1 largeyellow onion
- 3carrots
cut into chunks
- 2celery ribs
cut into chunks
- 4garlic cloves
slightly smashed
- 1 tspgarlic powder
- 1 tsponion powder
- 2bay leaves
- ½ tspsea salt
+/-
- ¼ tspItalian Seasoning
- ¼ tspthyme leaves
- 2 tspparsley
- ⅛ tsppoultry seasoning
- ⅛ tspsweet paprika
- 1 pinchrosemary
- ⅛ tspblack pepper
- ¼ cVegan Parmesan Cheese
- 2 tbspmiso
- 1 tbsplemon juice
- Cooked small pasta of choice
pastina, orzo, couscous, etc.
- Generous sprinkle Vegan Parmesan Cheese
- Freshly chopped parsley
Directions
- 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!
Vegan Italian Penicillin Soup (Italian Pastina Soup)
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About this Recipe
Craving a hug in a bowl that nourishes both body and soul? This Vegan Italian Penicillin Soup, also known as Italian Pastina Soup, offers true comfort, delivering a deeply soothing experience with every spoonful. It's the perfect feel-good remedy whether you're battling a cold or simply seeking a cozy meal.
What makes this recipe truly special is its focus on building a rich, aromatic foundation from the ground up. By simmering a generous array of fresh vegetables like yellow onion, carrots, celery, and garlic with a medley of dried herbs and spices, you create a deeply flavorful broth. This plant-based base, enhanced by low-sodium vegetable broth and the optional umami boost from miso, ensures a robust taste that feels both hearty and incredibly wholesome.
Prepare for a comforting and savory experience that will warm you from the inside out. You'll find a clear, flavorful broth studded with tender vegetables, and your choice of small, delicate pasta providing a delightful texture. This nourishing soup embodies simple, clean flavors, making it wonderfully easy to enjoy. It’s naturally vegan and designed to provide a gentle, restorative lift, embodying the essence of a truly feel-good dish.
This versatile soup is incredibly adaptable to your pantry and preferences. Feel free to choose your favorite small pasta—whether that's classic pastina, orzo, or even couscous—to customize the texture. If you don't have miso on hand, the soup will still be wonderfully flavorful thanks to the generous herbs and spices. Adjust the sea salt and the amount of Vegan Parmesan Cheese to your liking for a perfect savory balance.
Serve this inviting Vegan Italian Penicillin Soup as a comforting main course for a quiet evening at home, or as a restorative starter for a larger meal. A generous sprinkle of fresh parsley and extra Vegan Parmesan Cheese right before serving elevates both its flavor and presentation, making each bowl an enticing treat.