Italian Penicillin Soup
Warm your soul with this delightful Italian Penicillin Soup, a comforting blend of savory broth, tender vegetables, and hearty pasta. Inspired by family traditions, this soup is the perfect remedy for chilly nights or when you need a little pick-me-up. Easy to prepare and bursting with flavor, it’s sure to be a favorite at your dinner table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (e.g., ditalini or orzo)
- 2 cups fresh spinach or kale
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic, carrots, and celery; cook for about five minutes until softened.
- Add diced tomatoes and vegetable broth; bring to a boil.
- Stir in pasta; reduce heat and simmer for about 10 minutes until pasta is tender.
- Add spinach or kale; stir until wilted. Season with oregano, basil, salt, and pepper.
- Serve hot, topped with grated Parmesan cheese.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 5mg