Italian Penicillin Soup is a comforting and delicious dish that warms you from the inside out. This soup combines fresh vegetables, herbs, and pasta, making it a hearty meal perfect for any occasion. Whether you’re feeling under the weather or simply want something cozy, this soup is sure to please.
Why Make This Recipe
Making Italian Penicillin Soup is a great idea for several reasons. First, it is easy to prepare and requires simple ingredients that you likely already have at home. Second, the flavors meld beautifully, creating a satisfying meal. Lastly, this soup is packed with nutrients from the vegetables, making it a healthy option for busy days or when you need a little extra comfort.
How to Make Italian Penicillin Soup
Making Italian Penicillin Soup is straightforward. Follow these easy steps to create a delicious pot of soup.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 cup pasta (e.g., small shells or ditalini)
- 1 cup spinach or kale, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Directions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the garlic, oregano, and thyme, and cook for another minute.
- Add the diced tomatoes and vegetable broth. Bring to a boil.
- Stir in the pasta and cook according to the package instructions until al dente.
- Add the spinach or kale and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired.
How to Serve Italian Penicillin Soup
Italian Penicillin Soup is best served hot. You can serve it in warm bowls with a sprinkle of grated Parmesan cheese on top for extra flavor. Pair it with some crusty bread or a simple salad for a complete meal.
How to Store Italian Penicillin Soup
If you have leftovers, you can store Italian Penicillin Soup in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, simply warm it on the stovetop or in the microwave until heated through.
Tips to Make Italian Penicillin Soup
- Feel free to add more vegetables like zucchini or bell peppers for extra nutrition.
- You can use chicken broth instead of vegetable broth if you prefer.
- If you like your soup spicy, add a pinch of red pepper flakes when sautéing the vegetables.
Variation
You can easily adapt this soup by changing the type of pasta or adding beans for a protein boost. Try using chickpeas or white beans for a delicious twist!
FAQs
1. Can I freeze Italian Penicillin Soup?
Yes, you can freeze the soup. Store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
2. Can I use fresh herbs instead of dried?
Absolutely! You can use fresh oregano and thyme. Just use about 3 times the amount since fresh herbs are less potent than dried.
3. Is this soup vegetarian?
Yes, Italian Penicillin Soup is vegetarian as it is made with vegetable broth. Make sure to use plant-based pasta for a fully vegan dish.
Italian Penicillin Soup is a simple and nutritious choice for lunch or dinner. Enjoy this cozy bowl of goodness any day of the week!
Italian Penicillin Soup
Ingredients
For the soup
- 1 tablespoon olive oil For sautéing
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth Can substitute with chicken broth
- 1 cup pasta (e.g., small shells or ditalini)
- 1 cup spinach or kale, chopped
- to taste Salt and pepper
- for serving Grated Parmesan cheese Optional
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the garlic, oregano, and thyme, and cook for another minute.
- Add the diced tomatoes and vegetable broth. Bring to a boil.
- Stir in the pasta and cook according to the package instructions until al dente.
- Add the spinach or kale and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired.