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Italian Penicillin Soup

A comforting and flavorful soup packed with nutritious vegetables, perfect for revitalizing warmth on any day.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 2 tablespoons olive oil Provides a beautiful base flavor for your soup!
  • 1 unit onion, chopped Adds sweetness and a comforting aroma.
  • 2 units carrots, diced For color and natural sweetness.
  • 2 units celery stalks, diced A classic flavor foundation.
  • 3 cloves garlic, minced Essential for Italian flavor.
Seasoning ingredients
  • 1 teaspoon dried oregano Adds aromatic Italian flair.
  • 1 teaspoon dried thyme Brings an earthy depth.
  • to taste Salt Essential for flavor elevation.
  • to taste Pepper Essential for flavor elevation.
Main ingredients
  • 1 can (14 oz) diced tomatoes Bright and tangy, heart of the soup.
  • 6 cups vegetable broth Base that ties everything together.
  • 1 cup pasta (e.g., ditalini or small shells) Perfect for soaking up flavor.
  • 2 cups kale or spinach, chopped Adds color and nutrients.
  • to serve Grated Parmesan cheese For a finishing touch.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat until it glistens.
  2. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened.
  3. Stir in the garlic, oregano, and thyme. Cook for another minute.
  4. Add the diced tomatoes and vegetable broth, bringing to a gentle boil.
  5. Stir in the pasta and cook according to package instructions until al dente.
  6. Add the chopped kale or spinach and cook for another 2-3 minutes until wilted.
  7. Season with salt and pepper to taste.
  8. Serve hot, topped with grated Parmesan cheese.

Notes

Adjust for extra greens or thicker consistency; stir occasionally to prevent sticking and taste as you go to season according to preference.