Description
This Italian Penicillin Soup is your new go-to recipe for comfort and nourishment. With a medley of fresh vegetables, fragrant Italian herbs, and tender pasta, this soup is a warm and hearty dish perfect for any occasion. It’s easy to prepare, full of flavor, and customizable to suit your taste. Serve it with crusty bread for a complete meal that will leave everyone satisfied.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow bell pepper, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup small pasta (ditalini or orzo)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
- Cook Base Veggies: Stir in garlic, carrots, and celery. Cook for 3–4 minutes until softened.
- Add Vegetables and Herbs: Add zucchini, bell pepper, thyme, oregano, and basil. Stir well and cook for 3 minutes.
- Simmer the Soup: Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Add Pasta: Stir in pasta and cook for 8–10 minutes, stirring occasionally, until tender.
- Season and Serve: Taste and season with salt and pepper. Garnish with fresh parsley and serve hot.
Notes
- For meal prep, cook the soup base and add pasta when reheating to maintain its texture.
- Add a pinch of red pepper flakes for a bit of heat.
- If storing leftovers, add a splash of broth or water when reheating to adjust the consistency.
- Protein options: shredded chicken, chickpeas, or Italian sausage make great additions.
- Prep Time: 15
- Cook Time: 30