why make this recipe
Italian Penicillin Soup is a perfect dish for chilly days or when you’re feeling under the weather. It’s warm, comforting, and packed with healthy ingredients. Plus, it’s easy to make and can be ready in just about 30 minutes. This soup is great for using up vegetables you have on hand, making it both economical and delicious.
how to make Italian Penicillin Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 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 cooked pasta (optional)
- Fresh parsley for garnish
Directions:
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in garlic and cook for another minute.
- Add diced tomatoes, vegetable broth, oregano, basil, salt, and pepper.
- Bring to a simmer and cook for 20-25 minutes.
- If using, add cooked pasta in the last 5 minutes.
- Serve hot, garnished with fresh parsley.
how to serve Italian Penicillin Soup
Serve Italian Penicillin Soup hot in bowls. You can add a sprinkle of fresh parsley on top for a touch of color. This soup pairs nicely with crusty bread or a simple salad. It’s perfect for lunch or dinner.
how to store Italian Penicillin Soup
To store leftover soup, let it cool completely. Transfer it to an airtight container and place it in the refrigerator. It can stay fresh for up to 3-4 days. You can also freeze the soup for up to 3 months. Just remember to leave some space in the container for expansion if you freeze it.
tips to make Italian Penicillin Soup
- Use fresh vegetables for the best flavor.
- Add more herbs like thyme or rosemary for extra aroma.
- If you want a smoother soup, blend it after cooking.
- Make it heartier by adding beans or spinach.
- Adjust the seasoning to your taste; try adding a squeeze of lemon juice for brightness.
variation
You can add meat like shredded chicken or sausage for a protein boost. If you prefer a vegetarian option, consider using chickpeas or lentils instead. You can also experiment with different vegetables based on what you have available.
FAQs
1. Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for vegetable broth if you prefer.
2. Is there a gluten-free option for this soup?
Yes, you can omit the pasta or use gluten-free pasta to make the soup gluten-free.
3. Can I make this soup in advance?
Absolutely! Italian Penicillin Soup can be made in advance and stored in the fridge or freezer. Just reheat when you’re ready to enjoy it.
Italian Penicillin Soup
Equipment
- Large pot or Dutch oven
- Ladle
Ingredients
Main Ingredients
- 2 tbsp Olive Oil
- 1.5 lb Chicken Breast boneless, skinless, diced
- 1 Yellow Onion chopped
- 2 Carrots chopped
- 2 Celery Stalks chopped
- 4 cloves Garlic minced
- 8 cups Chicken Broth
- 1 28 oz can Diced Tomatoes undrained
- 1 cup Dry Pasta such as ditalini or orzo
- 5 oz Fresh Spinach
- 0.5 cup Parmesan Cheese grated, for serving
- 0.25 cup Fresh Parsley chopped, for serving
- Salt to taste
- Black Pepper to taste
Instructions
Cooking Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken breast and cook until browned on all sides.
- Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables start to soften.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and diced tomatoes (undrained). Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, allowing flavors to meld.
- Add dry pasta to the soup and cook according to package directions, usually 8-10 minutes, until al dente.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
- Ladle the soup into bowls and serve hot, garnished with grated Parmesan cheese and fresh chopped parsley.