Italian Penicillin Soup
There’s something uniquely comforting about a bowl of Italian Penicillin Soup. Whether it’s a chilly evening or you’re feeling a bit under the weather, this soup is like a warm hug. With a medley of fresh vegetables and aromatic herbs, it delivers flavor and nourishment. In my experience, it’s a go-to recipe that seamlessly blends simplicity with heartiness, making it a perfect choice for busy weeknights or cozy family meals.
What makes this recipe special
You might wonder, why should you whip up this Italian Penicillin Soup? For starters, it’s incredibly budget-friendly. Most of the ingredients are pantry staples, meaning you can throw this dish together without extensive grocery shopping. It’s also a crowd-pleaser—kids and adults alike will love the rich flavors and fragrant herbs. Additionally, this soup is versatile; you can easily customize it to include your favorite vegetables or even proteins like chickpeas or shredded chicken.
"This soup turned out better than I expected! It’s not only delicious but also makes my kitchen smell divine. Can’t wait to share it with my family!" – A satisfied home cook.
Preparing Italian Penicillin Soup
Making Italian Penicillin Soup is straightforward and quick. Here’s a step-by-step overview of the process you’ll follow. It typically takes about 30 minutes from start to finish, so you’ll have a hearty meal ready in no time.
- First, you’ll sauté onions, carrots, and celery until they soften.
- Next, garlic adds a lovely fragrant touch.
- Throw in the diced tomatoes, vegetable broth, and herbs, letting everything come to a gentle boil.
- If you’re feeling a bit extra, toss in some pasta and let it cook until al dente.
- Finally, season to your liking, garnish, and serve.
What you’ll need
To whip up this delicious soup, gather the following ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup pasta (optional)
- Fresh parsley for garnish
Feel free to adapt by switching out the vegetables for what you have on hand—green beans, zucchini, or bell peppers would work fabulously!
Step-by-step instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and celery to the pot and sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes, vegetable broth, oregano, and basil. Bring everything to a rolling boil.
- If you’re adding pasta, add it now and cook according to the package instructions until al dente.
- Season with salt and pepper to taste before serving.
- Serve hot, garnished with fresh parsley.
Best ways to enjoy it
Serving your Italian Penicillin Soup can enhance its appeal. Consider topping it with a sprinkle of grated Parmesan cheese for extra richness. A slice of crusty bread or a fresh salad on the side pairs beautifully. If you’re feeling indulgent, an olive tapenade bruschetta would make for an amazing accompaniment.
Storage and reheating tips
To keep your leftover Italian Penicillin Soup fresh, store it in an airtight container in the fridge for up to 3-4 days. If you’d like to keep it longer, consider freezing it in portioned containers. When you’re ready to enjoy it again, thaw your soup in the fridge overnight, or reheat directly in a pot on the stove until heated through.
Helpful cooking tips
When making this fabulous soup, here are a few pro tips:
- Don’t rush the sautéing stage. Allowing your vegetables to soften will build a more robust flavor foundation.
- For added depth, consider throwing in a bay leaf while everything is cooking—just remember to remove it before serving!
- If you’re short on time, pre-chopped vegetables can save you some effort.
Creative twists
Italian Penicillin Soup is a wonderful base, and there’s plenty of room for creativity. Experiment by adding spinach or kale for an extra nutritional boost. You could also swap out the pasta for quinoa or couscous for a different texture. If you like a spicy kick, toss in some red pepper flakes or even a splash of hot sauce.
Your questions answered
Q: How long does this soup take to make?
A: From prep to table, this soup usually takes about 30 minutes.
Q: Can I make substitutions?
A: Absolutely! Feel free to swap veggies or use chicken broth instead of vegetable broth for added flavor.
Q: How should I store leftovers?
A: Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Q: Is this soup gluten-free?
A: You can easily make it gluten-free by omitting the pasta or substituting it with gluten-free pasta.
Italian Penicillin Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and celery to the pot and sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in the diced tomatoes, vegetable broth, oregano, and basil. Bring everything to a rolling boil.
- If you’re adding pasta, add it now and cook according to the package instructions until al dente.
- Season with salt and pepper to taste before serving.
- Serve hot, garnished with fresh parsley.
