Italian Penicillin Soup

🖋️ Written by Emma

why make this recipe

Italian Penicillin Soup is a comforting and nourishing dish, perfect for chilly days or when you’re feeling under the weather. Full of fresh vegetables and herbs, this soup is not only healthy but also easy to prepare. It’s a great choice for a quick weeknight meal or whenever you want something warm and satisfying.

how to make Italian Penicillin Soup

Ingredients

• 4 cups vegetable broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups spinach or kale
• 1 cup cooked noodles (optional)

Directions

1. In a large pot, heat a bit of oil over medium heat. Add the chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes.
2. Stir in the minced garlic and cook for an additional 1 minute.
3. Pour in the vegetable broth and add thyme, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat and let simmer for 15 minutes.
5. Add the spinach or kale and cooked noodles (if using) to the pot, and simmer for another 5 minutes until the greens are wilted.
6. Serve warm and enjoy your comforting soup.

how to serve Italian Penicillin Soup

Serve Italian Penicillin Soup in bowls. You can top it with some grated cheese or a sprinkle of fresh herbs for added flavor. It pairs well with crusty bread, making it a hearty meal.

how to store Italian Penicillin Soup

To store leftover soup, let it cool completely and place it in an airtight container. It will keep in the refrigerator for up to 3 days. You can also freeze the soup for longer storage; just make sure to leave some space in the container for expansion when it freezes.

tips to make Italian Penicillin Soup

• For a richer flavor, try using homemade vegetable broth.
• Feel free to add other vegetables like bell peppers or zucchini based on what you have on hand.
• If you want a thicker soup, you can blend part of it before adding greens.

variation

You can make this soup with chicken broth instead of vegetable broth for a non-vegetarian version. Adding cooked chicken or turkey can also make it more filling.

FAQs

Can I make Italian Penicillin Soup in advance?
Yes, you can make it a day ahead. Just reheat it on the stove before serving.

Is it gluten-free?
Yes, the soup is gluten-free if you skip the cooked noodles or use gluten-free noodles.

Can I use frozen vegetables?
Yes, frozen vegetables can be used in place of fresh ones. Just add them in when you put in the broth and simmer.

Italian Penicillin Soup

A comforting and nourishing soup filled with fresh vegetables and herbs, perfect for chilly days or when you're feeling under the weather.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Lunch, Soup

Cuisine: Italian, Vegetarian

Calories: 150

Ingredients Method Notes

Ingredients

  

Vegetable broth and seasonings

• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste salt and pepper

Vegetables

• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups spinach or kale Use fresh or wilted

Optional ingredients

• 1 cup cooked noodles Optional for added substance

Method

 

Preparation

1. In a large pot, heat a bit of oil over medium heat.
2. Add the chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for an additional 1 minute.

Cooking

1. Pour in the vegetable broth and add thyme, oregano, salt, and pepper. Bring to a boil.
2. Reduce heat and let simmer for 15 minutes.
3. Add the spinach or kale and cooked noodles (if using) to the pot, and simmer for another 5 minutes until the greens are wilted.

Serving

1. Serve warm in bowls. Consider topping with grated cheese or fresh herbs for added flavor.

Notes

For a richer flavor, use homemade vegetable broth. You can add other vegetables like bell peppers or zucchini. If you want a thicker soup, blend part of it before adding greens. Store leftovers in an airtight container for up to 3 days or freeze.