Description
Italian Penicillin Soup is the ultimate comfort food, blending vibrant vegetables and aromatic herbs into a heartwarming bowl of goodness. This nourishing soup not only warms your body but also lifts your spirits, making it perfect for rainy days or cozy evenings at home. With its rich flavors and easy preparation, this recipe is ideal for both seasoned cooks and kitchen novices alike. Dive into a delightful experience that brings the taste of Italy right to your table.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups low-sodium vegetable broth
- 1 can (14 oz) San Marzano tomatoes, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup orzo pasta (or any small pasta)
- 2 cups fresh spinach or kale
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté for 5–7 minutes until softened.
- Stir in minced garlic; cook for 1 minute. Add canned tomatoes with juices; simmer for another 5 minutes.
- Pour in vegetable broth and season with oregano and basil. Bring to a gentle boil.
- Stir in orzo pasta; cook according to package instructions until al dente.
- Add spinach or kale; cook until wilted, about 2 minutes.
- Taste and adjust seasoning with salt and pepper. Optionally top with grated Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to customize with seasonal vegetables or leftover proteins. For enhanced flavor, consider using homemade vegetable stock. This soup freezes well; store in airtight containers for up to three months.