Italian Penicillin Soup
Italian Penicillin Soup is a comforting and nourishing dish that warms both body and soul. This vibrant soup, brimming with fresh vegetables, aromatic herbs, and rich chicken broth, is the perfect remedy for cold days or when you need a little extra care. Quick to prepare and easily customizable with ingredients from your pantry, this recipe is ideal for busy weeknights. Enjoy it paired with crusty bread for a delightful meal that envelops you in warmth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 can (28 oz) diced tomatoes in juice
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Once hot, add the chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant.
- Add diced carrots and celery; cook for another 5 minutes until softened.
- Pour in the diced tomatoes with their juices; mix well.
- Add chicken broth and stir to combine.
- Season with oregano, basil, salt, and pepper. Bring to a gentle boil, then reduce heat and let simmer for about 20 minutes.
- Serve hot in bowls with optional toppings like grated Parmesan cheese or fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - Swap vegetables based on what you have at home—spinach or zucchini make great additions. - For added protein, consider incorporating shredded cooked chicken or white beans. - Store leftovers in an airtight container in the fridge for up to three days.