Italian Penicillin Soup

There’s something about the chill in the air that just beckons for a cozy, heartwarming bowl of soup. Over the years, I’ve come to cherish this Italian Penicillin Soup, a recipe whispered through generations of my family. They say food is medicine, and boy, does this soup prove it. Whenever I’m feeling under the weather or in a funk, I retreat to my kitchen and whip up this vibrant concoction. It’s like wrapping yourself in a warm blanket while being serenaded by the rich aromas of garlic and herbs wafting through the air. It’s an elixir of comfort and nourishment, readily available just a pot away.

Why You’ll Love This Recipe

What makes this soup so special? Well, let’s start with its soul-soothing qualities. Packed with colorful vegetables, bold flavors, and a heart of nutrient-rich broth, this Italian creation doesn’t just fill your belly; it lifts your spirits. The sweet, earthy carrots and celery mingle beautifully with the aromatic herbs, while the simmering tomato adds a lovely acidity, tying the whole ensemble together.

And can we talk about the optional spinach or kale? Just a handful can transform your bowl into a powerhouse of vitamins. The lemon juice at the end—oh, that’s the magic touch! It brightens everything and balances the flavors in a way that will have you dreaming of this soup long after your last spoonful.

This isn’t just a recipe; it’s a flavor-packed hug in a bowl that makes every spoonful feel like you’re nourishing not only your body but your soul.

Gather These Ingredients

Here’s what you’ll need for making your very own Italian Penicillin Soup:

• 2 tablespoons olive oil: This is your base—look for a quality extra virgin olive oil for that rich flavor.
• 1 onion, chopped: Onions form the aromatic backbone of the dish. They become sweet and caramelized as they cook.
• 2 cloves garlic, minced: Garlic is like that sparkle of magic in this recipe. Don’t skimp on it!
• 3 carrots, diced: Their natural sweetness brings a comforting flavor balance. Feel free to toss in some parsnips for a twist!
• 2 celery stalks, diced: The celery adds crunch and depth. It’s the backbone of the traditional mirepoix!
• 6 cups vegetable broth: Homemade is best, but a good store-bought version will work perfectly.
• 1 cup diced tomatoes (canned or fresh): Use whatever you have on hand; just ensure they’re packed with flavor.
• 1 teaspoon dried oregano: This herb sings Italian! Dried will provide a lovely aromatic element.
• 1 teaspoon thyme: Fresh or dried, thyme will add an earthy note that’s hard to resist.
• Salt and pepper to taste: Season generously; taste as you go!
• 1 cup spinach or kale (optional): Bring on the greens! They add nutrition and vibrancy.
• Lemon juice for garnish: A squeeze of lemon at the end will elevate the entire dish.

The Cooking Process Explained

Ready to bring this soup to life? Here’s how to do it:

1. Heat the olive oil in a large pot over medium heat until it’s shimmering—don’t let it smoke!
2. Add the onions and garlic, sautéing until they turn translucent and their sweetness fills the air—about 3-4 minutes. This is where the magic begins.
3. Toss in the diced carrots and celery, cooking for another 5 minutes until they’re slightly tender. The colors will brighten and you’ll be so tempted to dive in right now!
4. Pour in your vegetable broth and diced tomatoes. Scrape the bottom to get those caramelized bits; that’s flavor town right there!
5. Stir in the oregano, thyme, salt, and pepper, ensuring every drop of liquid is kissed with flavor.
6. Bring it to a boil. Then, reduce the heat and let it simmer for 20-25 minutes—let it bubble and meld, transforming into sheer deliciousness.
7. In the last 5 minutes, if you’re adding spinach or kale, toss it in now—just enough to wilt it, ensuring it keeps its vibrant color.
8. Serve warm, garnished with a squeeze of fresh lemon juice right before eating. It’s the zesty kicker your soup has been waiting for!

How to Serve It

This soup is perfect on its own, but let’s not stop there! Pair it with a thick slice of crusty bread or some homemade herbal croutons for that delightful contrast of textures. A sprinkle of Parmesan on top adds a nutty twist, or if you’re feeling fancy, some crushed red pepper flakes will give it a little kick.

Feeling extra? Prepare a simple green salad alongside to complement the soup. You can’t go wrong with a lightly dressed arugula and feta mix to round off your meal.

Storage and Reheating Tips

Got leftovers? Lucky you! This soup keeps beautifully in the fridge for up to a week. Just make sure it cools completely before transferring to an airtight container. I also love to freeze individual portions—perfect for those busy days when you need a quick heat-and-eat remedy.

When reheating, do it gently on the stovetop, adding a splash of broth if it looks too thick. Frozen soup can be thawed overnight in the fridge or warmed up directly from the freezer over low heat—just stir frequently until warmed through!

Helpful Cooking Tips

Here’s where I share some of my insider secrets: Make sure to toast your dried herbs in the olive oil before adding the onions and garlic! This step intensifies the flavors, and trust me, it’s pure magic.

Taste vigorously as you go; you want to ensure you hit that perfect level of seasoning. And if you’re looking to reduce the sodium, consider preparing your broth from scratch using vegetable scraps—it’s an excellent way to enhance those nourishing benefits!

Creative Twists

Feel like jazzing up the soup? You can throw in a can of white beans for a protein boost or even small pasta shapes for a heartier version. Want a little spice? Consider adding a pinch of smoked paprika or cayenne. You could also switch out the greens for peas or zucchini in season.

Feeling adventurous? Try adding different herbs like basil or parsley to give it a fresh twist; the possibilities are endless!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 6 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 cup spinach or kale (optional)
• Lemon juice for garnish

Directions to Follow

1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic; sauté until translucent.
3. Add carrots and celery; cook for about 5 minutes.
4. Pour in vegetable broth and diced tomatoes.
5. Stir in oregano, thyme, salt, and pepper.
6. Bring to a boil; reduce heat and simmer for 20-25 minutes.
7. If using, add spinach or kale during the last 5 minutes.
8. Serve warm, garnished with a squeeze of lemon juice.

Your Questions Answered

• How long does it take to make? Prep time is about 10 minutes, and cooking time is roughly 30–35 minutes in total.
• Can I use chicken broth instead of vegetable broth? Absolutely! It’ll give your soup a different flavor profile, but it’s a delightful twist.
• Is it vegan? Yes, if you use vegetable broth and skip the cheese garnish.
• What can I serve with this soup? A simple green salad and crusty bread make for a fabulous pairing.
• How can I make this dish gluten-free? Just ensure your vegetable broth is labeled gluten-free, and you’re all set!

If you’re ready to venture into your kitchen, I encourage you to give this soulful Italian Penicillin Soup a try. It’s not just a recipe; it’s a heartfelt journey brimming with comfort and warmth. Don’t be afraid to make it your own, exploring flavors that speak to you. Share your experiences below because each pot of soup has a story, and I want to hear yours!

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Italian Penicillin Soup

Difficulty: Beginner Prep Time Cook Time Total Time 40 hrs

Servings: 6 Estimated Cost: $ 10 Calories: 150

Best Season: Any season

Description

This Italian Penicillin Soup is packed with colorful vegetables, bold flavors, and a nutrient-rich broth that lifts your spirits.

Ingredients

Scale

1/2x 1x 2x 3x

Soup Ingredients

• 2 tablespoons olive oil (extra virgin recommended)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 stalks celery, diced
• 6 cups vegetable broth (homemade preferred)
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried oregano
• 1 teaspoon thyme (fresh or dried)
• to taste salt
• to taste pepper
• 1 cup spinach or kale (optional)
• as needed lemon juice (for garnish)

Directions

Cooking Instructions

1. Prepare the soup

   Heat olive oil in a large pot over medium heat.
   Mark as complete

2. Sauté onions and garlic

   Add onions and garlic; sauté until translucent.
   Mark as complete

3. Add carrots and celery

   Add carrots and celery; cook for about 5 minutes until slightly tender.
   Mark as complete

4. Combine broth and tomatoes

   Pour in vegetable broth and diced tomatoes.
   Mark as complete

5. Add herbs and seasoning

   Stir in oregano, thyme, salt, and pepper.
   Mark as complete

6. Simmer the soup

   Bring to a boil; reduce heat and simmer for 20-25 minutes.
   Mark as complete

7. Add greens

   If using, add spinach or kale during the last 5 minutes.
   Mark as complete

8. Serve

   Serve warm, garnished with a squeeze of lemon juice.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 1g5%

Trans Fat 0g

Cholesterol 0mg

Sodium 800mg34%

Potassium 500mg15%

Total Carbohydrate 20g7%

Dietary Fiber 5g20%

Sugars 3g

Protein 4g8%

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Vitamin A 150 IU

Vitamin C 25 mg

Calcium 40 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 30 mcg

Thiamin 0.1 mg

Riboflavin 0.1 mg

Niacin 1 mg

Vitamin B6 0.2 mg

Folate 50 mcg

Vitamin B12 0 mcg

Pantothenic Acid 0.2 mg

Phosphorus 80 mg

Magnesium 25 mg

Zinc 1 mg

Copper 0.1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve with crusty bread or a light salad for a complete meal.

Keywords: Italian soup, comfort food, health, vegetarian, soup