Italian Penicillin Soup: A Cozy Pressure Cooker Treat
A cozy, soul-warming Italian soup made in the pressure cooker with vegetable broth, pastina, and warming aromatics like garlic and ginger—perfect for cold nights.
Equipment
- 1 Pressure cooker
- 1 Slotted spoon or strainer
Ingredients
Main ingredients
- 8 cups Vegetable broth
- 1 Onion peeled and quartered
- 5 inch Fresh ginger
- 2 Carrots peeled
- 4 sticks Celery sliced in half
- 6 cloves Garlic
- 1 teaspoon Salt omit if broth is already salty
- 1½ cups Dry pastina
- Freshly cracked black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Instructions
- Add vegetable broth to the pressure cooker along with onion, ginger, carrots, celery, garlic, and salt (if needed).
- Seal the lid and turn heat to high. Listen for the first hiss—reduce heat and let cook under pressure for 25 minutes.
- After 25 minutes, do a slow release. Carefully remove lid, and remove all veggies and ginger using slotted spoon or strainer.
- Bring the broth back to a boil. Add dry pastina and cook for 5–7 minutes until al dente, stirring occasionally.
- Season the soup with freshly cracked black pepper to taste and stir gently.
- Ladle soup into serving bowls while hot.
- Top each bowl with chopped fresh parsley and serve immediately.
Notes
Use any small pasta like orzo or alphabet pasta. Store leftover broth and pastina separately to prevent mushiness. Add chili to broth if you want it spicy. Adjust salt depending on your vegetable broth's sodium level.