Italian Penicillin Soup
A comforting and delicious soup combining fresh vegetables, herbs, and pasta, perfect for warming you from the inside out.
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.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days. Can freeze for up to 3 months. Thaw in the refrigerator before reheating. Add more vegetables for extra nutrition or use chicken broth if preferred.