Italian Penicillin Soup
A comforting blend of flavors, this Italian Penicillin Soup warms the body and boosts spirits, making it perfect for family dinners or a quick lunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 cup pasta (small shapes like orzo or ditalini)
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Cook until they are softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute, until fragrant.
- Pour in the broth and add in the diced tomatoes, oregano, and season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to a simmer.
- Add the pasta and cook according to package instructions, typically around 8-10 minutes.
- Taste and adjust seasonings, then remove from heat.
- Serve hot, garnished with fresh parsley if desired.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For freezing, cool before sealing and thaw in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg