Italian Penicillin Soup is a warm and comforting dish that lifts the spirits. It’s full of fresh vegetables and rich flavors that make it a perfect meal for any day. Whether you’re feeling under the weather or just want something cozy, this soup is a wonderful choice.
Table of Contents
Why Make This Recipe
You should make this Italian Penicillin Soup because it’s easy to prepare and packed with good ingredients. It’s perfect for busy weekdays or relaxing weekends. Plus, it’s a great way to sneak in some veggies for your family. Everyone loves this soup, and it is sure to become a favorite in your home!
How to Make Italian Penicillin Soup
Making Italian Penicillin Soup is simple. Just follow these steps, and you’ll have a delicious meal in no time!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup cooked chicken, shredded (optional)
- 1/2 cup small pasta (e.g., ditalini or small shells)
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, celery, and garlic. Sauté for 5 minutes until softened and fragrant.
- Stir in the chopped zucchini and diced tomatoes (with juices). Cook for another 3 minutes.
- Pour in the vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for 15 minutes.
- Stir in the shredded chicken (if using) and small pasta. Cook for 8–10 minutes until the pasta is al dente.
- Add the chopped kale or spinach and stir until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread.
How to Serve Italian Penicillin Soup
Serve the Italian Penicillin Soup hot, with crusty bread on the side for dipping. You can also add a sprinkle of cheese on top if you like!
How to Store Italian Penicillin Soup
To store leftover Italian Penicillin Soup, let it cool completely and place it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months.
Tips to Make Italian Penicillin Soup
- If you want a creamier soup, you can add a splash of heavy cream at the end.
- Feel free to change the vegetables based on what you have at home!
- Adjust the seasoning to your taste; add more herbs or spices if you’d like.
Variation
You can make this soup even heartier by adding beans or different types of pasta. Swap out the chicken for some tofu for a vegetarian version.
Italian Penicillin Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots chopped
- 2 celery stalks chopped
- 1 zucchini chopped
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 cup cooked chicken shredded (optional)
- 1/2 cup small pasta e.g., ditalini or small shells
- 2 cups kale or spinach chopped
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, celery, and garlic. Sauté for 5 minutes until softened and fragrant.
- Stir in the chopped zucchini and diced tomatoes (with juices). Cook for another 3 minutes.
- Pour in the vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for 15 minutes.
- Stir in the shredded chicken (if using) and small pasta. Cook for 8–10 minutes until the pasta is al dente.
- Add the chopped kale or spinach and stir until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls, garnish with freshly chopped parsley, and serve warm with crusty bread.
Notes
- If you want a creamier soup, you can add a splash of heavy cream at the end.
- Feel free to change the vegetables based on what you have at home!
- Adjust the seasoning to your taste; add more herbs or spices if you’d like.
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FAQs
1. Can I make Italian Penicillin Soup in advance?
Yes, you can make it ahead of time. It tastes even better the next day as the flavors meld together.
2. Is this soup gluten-free?
To make it gluten-free, use gluten-free pasta and ensure your vegetable broth is gluten-free as well.
3. Can I use fresh vegetables instead of canned tomatoes?
Absolutely! Fresh tomatoes can be used for a fresher taste, just make sure to add a bit of water to keep it soupy.
