Description
Warm your soul with this Italian Penicillin Soup, a comforting blend of vibrant vegetables, tender pasta, and aromatic herbs. Perfect for chilly evenings or cozy gatherings, this delightful dish embraces you with its rich flavors and wholesome ingredients. Easy to prepare and endlessly customizable, it’s the ideal recipe for busy weeknights or when you need a little love in a bowl.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup small pasta (e.g., Orzo or Ditalini)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Gather all ingredients on your countertop.
- In a large pot over medium heat, warm olive oil. Sauté onions for about 2 minutes.
- Add carrots and celery; cook until softened (5-7 minutes).
- Stir in garlic and diced tomatoes; cook for another 3-4 minutes until tomatoes break down.
- Pour in vegetable broth; bring to a gentle boil while scraping any bits from the bottom.
- Add pasta and cook according to package instructions (8-10 minutes) until al dente.
- Remove from heat; stir in basil and parsley. Season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Customize your soup by adding seasonal vegetables or leftover meats. For added richness, sprinkle with grated parmesan before serving. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop.