Description
Italian Penicillin Soup is not just a dish; it’s comfort food at its finest. This hearty soup combines rich vegetable broth with savory garlic, tomatoes, and herbs, creating an inviting aroma that fills your kitchen. Perfect for chilly evenings or family gatherings, this recipe is easy to make and adaptable with whatever ingredients you have on hand. Each spoonful offers warmth and nourishment, making it the ultimate remedy for both body and soul.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 (28 oz) can whole peeled tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (like Orzo)
- ¼ cup freshly grated Parmesan cheese
Instructions
- In a large pot over medium heat, add olive oil and let it shimmer. Add chopped onion and sauté until translucent.
- Stir in diced carrots and celery; cook for about 5 minutes until softened.
- Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in canned tomatoes with their juice; break them up while mixing.
- Add vegetable broth along with oregano and basil. Season with salt and pepper; bring to a gentle simmer.
- Stir in the pasta and cook according to package instructions until al dente.
- Serve hot, garnished with freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 6g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg