why make this recipe
This soup feels warm and gentle. It uses simple veggies and broth. It helps when you want comfort or when you feel under the weather. For another take on the dish, try this easy Italian Penicillin soup guide.
introduction
Italian Penicillin Soup is a light vegetable soup with garlic, tomatoes, and greens. It cooks fast and uses common pantry items. The soup is good for a quick dinner or a soothing lunch. You can find a similar quick version here: simple Italian Penicillin soup recipe.
how to make Italian Penicillin Soup
Make the soup in one pot. First cook the onion, carrots, and celery until soft. Add garlic, then pour in broth and tomatoes. Add dried herbs and let the soup simmer. Stir in the greens at the end so they just wilt. For a creamy twist, see a related recipe idea at creamy Parmesan Italian sausage soup.
Ingredients :
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups spinach or kale
- Lemon juice (optional, for serving)
Directions :
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and diced tomatoes, stir to combine.
- Season with thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 20 minutes.
- Stir in the spinach or kale and cook for an additional 5 minutes until wilted.
- Taste and adjust seasoning as necessary.
- Serve warm, drizzled with lemon juice if desired.
how to serve Italian Penicillin Soup
Serve it hot in a bowl. Add a squeeze of lemon for brightness. You can also top it with grated Parmesan or crusty bread. For ideas to pair with this soup, check this pasta and soup combo suggestion: Italian sausage and ditalini pasta soup pairing.
how to store Italian Penicillin Soup
Cool the soup to room temperature. Put it in an airtight container. Store in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Reheat gently on the stove until hot.
tips to make Italian Penicillin Soup
- Use fresh garlic for best flavor. For an easy swap, see this warm turmeric chicken soup idea: turmeric chicken soup.
- Chop vegetables evenly so they cook at the same time.
- Taste and add salt at the end to avoid over-salting.
- If you like a bit of heat, add a pinch of red pepper flakes.
variation (if any)
- Add cooked pasta like pastina for a heartier soup.
- Stir in cooked chicken for extra protein.
- Swap vegetable broth for chicken broth for deeper flavor.
- Use beans (white beans) to make it more filling.
FAQs
Q: Can I use frozen greens?
A: Yes. Add frozen greens a few minutes more to make sure they heat through.
Q: Can I make this soup without tomatoes?
A: Yes. Use extra broth and a splash of lemon for brightness.
Q: How do I make it gluten-free?
A: The base recipe is gluten-free. If you add pasta, choose a gluten-free pasta.
Q: Can I use fresh herbs instead of dried?
A: Yes. Use three times the amount of fresh herbs as dried ones.
Q: Is this soup good for kids?
A: Yes. It is mild and full of vegetables. You can blend it smooth if kids prefer creamy textures.
Conclusion
For a classic home-style version, see this Italian Chicken Pastina Soup (Nonna’s Penicillin) which shows a warm family take on the dish. If you want another tested recipe, try the Italian Penicillin Soup Recipe on Allrecipes. For a plant-based version with tips on ingredients, read PlantYou’s Italian Penicillin Soup. For a quick pastina vegetable soup approach, see Italian Pastina Soup from Cooking With Ayeh. For nutrition notes and a simple method, check this Real Life Nutritionist’s Italian Penicillin Soup.
Italian Penicillin Soup
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil for sautéing
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced use fresh for best flavor
Broth and Seasoning
- 4 cups vegetable broth can substitute chicken broth for deeper flavor
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper Add salt at the end to avoid over-salting
Greens
- 2 cups spinach or kale add at the end to wilt
- to taste Lemon juice (optional) for serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and diced tomatoes, stir to combine.
- Season with thyme, oregano, salt, and pepper. Bring to a boil.
Cooking
- Reduce heat and let simmer for about 20 minutes.
- Stir in the spinach or kale and cook for an additional 5 minutes until wilted.
- Taste and adjust seasoning as necessary.
Serving
- Serve warm, drizzled with lemon juice if desired.