Italian Penicillin Soup

When Comfort Food Meets Medicine: Enter Italian Penicillin Soup

Ever craved a bowl of warmth that hugs you from the inside out? Italian Penicillin Soup does exactly that! This not-so-secret remedy combines delicious, fresh ingredients in one pot, creating a creamy, herb-infused delight that’s bound to steal the spotlight at the dinner table. Imagine the aroma wafting through your kitchen as you whip this up in a breeze—your taste buds are in for a treat!

Why Make This Recipe

Why should you snatch this recipe up? First of all, it’s all about easy cleanup! With just one pot required, you can save time on washing dishes and save room for more dessert. Secondly, this soup is both affordable and totally satisfying—who doesn’t enjoy a belly full of warm goodness without breaking the bank? Plus, it’s remarkably family-friendly; your picky eaters both young and old will happily gobble it down.

Ingredients

You don’t need fancy stuff — just these basics!

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 cup diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups spinach (optional)
• Parmesan cheese for serving (optional)

Directions

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Pour in the vegetable broth and add the diced tomatoes, oregano, and basil.
5. Bring to a gentle boil, then reduce heat and let simmer for about 20 minutes.
6. Season with salt and pepper to taste.
7. If using, add spinach and cook until wilted.
8. Serve warm, topped with Parmesan cheese if desired.

How to Make Italian Penicillin Soup (Overview)

Whipping up this Italian Penicillin Soup is as easy as 1-2-3—okay, maybe 8! Start by heating some olive oil in a large pot. Toss in the veggies and let them soften up a bit. Add garlic because, let’s be honest, who can resist that smell? Then, splash in your vegetable broth and tomatoes, and spice it up with the herbs. Let it simmer, season it to your liking, throw in some spinach if you fancy, and you’re done! Pro tip: Don’t skip toasting the garlic—it makes all the difference!

How to Serve Italian Penicillin Soup

When it comes to serving, make it a feast for the eyes! Ladle out the soup into vibrant bowls—think warm, golden broth glistening with fresh herbs and chunks of colorful veggies. A sprinkle of freshly grated Parmesan cheese on top adds a gorgeous touch. For extra crunch, why not toss in some crusty garlic bread or a zesty side salad? Your senses will be dancing with those rich aromas mingling in the air!

How to Store Italian Penicillin Soup

Got leftovers? Fantastic! This soup keeps well in the fridge for about 3-4 days or in the freezer for up to 3 months. When you’re ready to enjoy it again, just reheat on the stove or in the microwave until it’s piping hot. Make-ahead meals save lives, right?

Tips to Make Italian Penicillin Soup

Want to elevate your soup game? Here are some insider tricks:

1. Adjust the herbs: Feel free to play around with fresh herbs if you have them—basil loves a spotlight!
2. Add protein: Toss in some chickpeas or cooked chicken for a heartier version!
3. Creamy texture: For a creamier soup, blend half of it and stir it back in for a luscious finish.

Variation

Looking for a twist? Go vegan by substituting the Parmesan with nutritional yeast, or kick it up a notch with a splash of lemon juice for brightness. You can also add red pepper flakes for a bit of a kick if you enjoy spicy flavors!

FAQs

• Can I make this soup vegetarian/vegan? Absolutely! Just ensure the vegetable broth is 100% plant-based, and don’t forget the nutritional yeast if you want that cheesy flavor!

• How long does it take to make? You’re looking at about 40 minutes from start to finish. Quick enough to whip up on a busy weeknight!

• Can I freeze this soup? Yes, it freezes beautifully! Just let it cool completely before portioning it into freezer-safe containers.

📌 Pin this recipe for your next cozy dinner night!

Italian Penicillin Soup

This Italian Penicillin Soup is a comforting, creamy, and herb-infused delight that combines fresh ingredients in one pot, creating a mouthwatering dish perfect for any dinner table.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 2 pieces carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 cup diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• to taste Salt and pepper
• 2 cups spinach (optional)
• Parmesan cheese for serving (optional)

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add the chopped onion, carrots, and celery; sauté until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Pour in the vegetable broth and add the diced tomatoes, oregano, and basil.
5. Bring to a gentle boil, then reduce heat and let simmer for about 20 minutes.
6. Season with salt and pepper to taste.
7. If using, add spinach and cook until wilted.
8. Serve warm, topped with Parmesan cheese if desired.

Notes

Storing: This soup keeps well in the fridge for about 3-4 days or in the freezer for up to 3 months. Reheat on the stove or in the microwave until piping hot. Variations include using fresh herbs, adding protein like chickpeas or chicken, and blending half for a creamier texture.