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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.