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Italian Penicillin Soup

A warm and comforting soup featuring savory ingredients, vibrant flavors, and wholesome goodness, perfect for chilly days or when you're feeling under the weather.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion, diced adds sweetness and flavor
  • 2 cloves garlic, minced for aromatic flavor
  • 2 medium carrots, diced adds sweetness and color
  • 2 stalks celery, diced for texture and flavor
  • 4 cups vegetable or chicken broth base of the soup
  • 1 can (14 oz) diced tomatoes adds acidity and sweetness
  • 1 cup cooked pasta (small shapes like ditalini or macaroni) adds heartiness
  • 1 cup spinach or kale, chopped for nutrition and color
  • 1 teaspoon dried oregano adds herbaceous flavor
  • 1 teaspoon dried basil for aromatic quality
  • Salt and pepper, to taste for seasoning
  • Fresh lemon juice, for serving to brighten flavors
  • Grated Parmesan cheese, for serving adds richness

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes or until the vegetables are softened.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Pour in the broth and canned tomatoes, including their juices. Bring the mixture to a gentle simmer.
  5. Add the dried oregano and basil, and season with salt and pepper to taste. Allow the soup to simmer for approximately 20 minutes to let the flavors meld.
  6. Stir in the cooked pasta and chopped spinach (or kale) and cook for another 5 minutes, until the greens wilt and the pasta is warmed through.
  7. Ladle into bowls and finish with a generous sprinkle of fresh lemon juice and grated Parmesan cheese.

Notes

For best results, use fresh herbs and avoid overcooking the greens and pasta. Can be stored in the fridge for up to 4 days or frozen for up to three months.