Italian Penicillin Soup
Warm your soul with this Italian penicillin soup, a delightful blend of vibrant vegetables and aromatic herbs. Perfect for chilly evenings, this easy-to-make dish comes together in no time and serves as a wholesome meal that the entire family will love. With each spoonful, experience the rich flavors and nourishing ingredients that elevate comfort food to a new level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (28 oz) San Marzano tomatoes
- 4 cups vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup ditalini or orzo pasta
- ¼ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic, basil, and oregano; cook for one minute until fragrant.
- Add diced carrots and celery; sauté until slightly softened (about 5 minutes).
- Pour in canned tomatoes with juices and vegetable broth; bring to a gentle boil.
- Add pasta; reduce heat and simmer until tender (10-12 minutes).
- Serve hot, garnished with grated Parmesan cheese.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 230
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg
Keywords: For added nutrition, feel free to incorporate seasonal vegetables like spinach or beans. Using homemade vegetable broth enhances the flavor profile significantly. To brighten up the soup before serving, add a splash of lemon juice.