Why Make This Recipe
Italian Penicillin Soup is a comforting and nourishing dish, perfect for any time you need a hearty meal. This soup combines fresh vegetables, pasta, and greens, making it a wholesome choice for lunch or dinner. It’s simple to prepare, and it offers a delicious way to enjoy nutritious ingredients. Plus, it’s a great recipe to share with family and friends, bringing everyone together over a warm bowl of goodness!
How to Make Italian Penicillin Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup pasta (e.g., small shells or elbow)
- 2 cups spinach or kale
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Directions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until soft, about 5-7 minutes.
- Stir in garlic, oregano, and thyme; cook for another minute.
- Add tomatoes and vegetable broth; bring to a boil.
- Add pasta and cook according to package instructions until al dente.
- Stir in spinach or kale and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired.
How to Serve Italian Penicillin Soup
Serve Italian Penicillin Soup hot, directly from the pot. Ladle it into bowls and sprinkle some grated Parmesan cheese on top for extra flavor. You can accompany the soup with a slice of crusty bread or a fresh side salad for a complete meal.
How to Store Italian Penicillin Soup
To store leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. The soup will stay fresh for up to 3 days. You can also freeze it in freezer-safe containers for up to 3 months. Just remember to leave some space in the container for the soup to expand as it freezes.
Tips to Make Italian Penicillin Soup
- Chop your vegetables evenly so they cook at the same rate.
- You can use any small pasta shape you like; just adjust the cooking time as needed.
- For added flavor, consider adding a squeeze of lemon or a splash of vinegar before serving.
- If you want a richer taste, you can sauté the garlic and herbs in the olive oil before adding the other vegetables.
Variation
Feel free to add protein to the soup by including cooked chicken, sausage, or beans for a heartier meal. You can also swap out the spinach or kale for other greens like Swiss chard or collard greens, depending on what you have on hand.
FAQs
1. Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for vegetable broth if you prefer a deeper flavor.
2. Is this soup gluten-free?
To make it gluten-free, choose gluten-free pasta. Also, ensure your vegetable broth is gluten-free.
3. Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. It tastes even better the next day as the flavors meld together. Just store it properly to maintain its freshness!
Italian Penicillin Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and nourishing soup combining fresh vegetables, pasta, and greens for a wholesome meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup pasta (e.g., small shells or elbow)
- 2 cups spinach or kale
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until soft, about 5-7 minutes.
- Stir in garlic, oregano, and thyme; cook for another minute.
- Add tomatoes and vegetable broth; bring to a boil.
- Add pasta and cook according to package instructions until al dente.
- Stir in spinach or kale and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese if desired.
Notes
Chop vegetables evenly for uniform cooking; for added flavor, consider a squeeze of lemon or a splash of vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: soup, Italian, comfort food, vegetarian, healthy
