Italian Penicillin Soup is a warm, hearty dish that brings comfort and nourishment with every spoonful. This delightful soup combines wholesome ingredients to create a flavorful, vegetable-rich meal perfect for cozy nights or when you’re feeling under the weather. It’s not only easy and quick to prepare, but it’s also a fantastic way to use up pantry staples. You might find yourself adding this comforting recipe to your weekly dinner rotation!
Why You’ll Love This Recipe
There’s something so wonderful about a bowl of soup that feels like a tight hug from the inside out. This Italian Penicillin Soup is quick to make, budget-friendly, and filled with nutrients. Whether you’re in need of comfort food after a long day or simply want a delicious meal that can be on the table in under 30 minutes, this recipe has you covered.
"I made this soup for a chilly evening, and it was the perfect comfort food! Cozy, full of flavor, and so easy to make."
How to Make Italian Penicillin Soup
Making this soup is a breeze! You’ll start by sautéing your veggies, then gradually build up the flavors with broth and spices. It’s a straightforward process that results in a soup that’s bursting with taste and nutrition. Gather your ingredients, and let’s jump into how to whip up this comforting dish!
Ingredients
Here’s the simple ingredient list you will need:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup cooked rice or quinoa
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Quick Substitution Tips:
- You can use chicken broth instead of vegetable broth for a non-vegetarian version.
- Feel free to swap out quinoa for any leftover grain like barley or farro.
- Fresh herbs can replace dried ones for brighter flavors!
Directions
- Begin by heating the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
- Toss in the diced carrots and celery, cooking for an additional 5 minutes until they soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil.
- Stir in the cooked rice or quinoa, canned diced tomatoes, oregano, thyme, salt, and pepper.
- Reduce the heat and let your soup simmer for about 15-20 minutes, allowing the flavors to meld beautifully.
- Once done, serve hot and garnish with fresh parsley for a pop of color and flavor.
Serving Suggestions
This Italian Penicillin Soup is perfect on its own, but it pairs wonderfully with a crisp green salad, warm crusty bread, or even a sprinkle of Parmesan cheese atop. Enjoy it as a light lunch or a wholesome dinner option. You might even consider serving it alongside a classic Italian bruschetta for a delightful starter!
Storage & Reheating
To keep your leftovers fresh, store the soup in an airtight container in the fridge. It will stay good for 3-4 days. If you want to freeze it, opt for freezer-safe bags or containers, and it will last up to 3 months. When you’re ready to enjoy it again, simply reheat on the stovetop over low heat until warmed through.
Pro Tips
- For added depth of flavor, try toasting the spices in the pan for a minute before adding the broth.
- Use a hand blender to puree a portion of the soup for a creamier texture, if desired.
- Don’t hesitate to experiment with other vegetables; zucchini, spinach, or kale are all fantastic options to boost the nutrients!
Variations
Feel free to get creative with this recipe! You could add a kick with some crushed red pepper flakes, toss in your favorite beans for protein, or even use different greens for added color and flavor. If you want to make it heartier, consider adding diced potatoes or sweet potatoes for a filling twist!
FAQs
Can I make this soup ahead of time?
Absolutely! It tastes even better after sitting for a day as the flavors develop. Just store it in the fridge and reheat when ready to serve.
Can I use fresh vegetables instead of canned?
Yes, fresh diced tomatoes can be used, just make sure to cook them down a bit longer to meld with the other flavors.
Is this soup gluten-free?
Yes, as long as you use certified gluten-free grains like quinoa. Enjoy!
Hearty Lentil Soup
Easy Vegetable Broth
Italian Penicillin Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm, hearty soup filled with wholesome ingredients that brings comfort and nourishment, perfect for cozy nights or when feeling under the weather.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup cooked rice or quinoa
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant.
- Toss in the diced carrots and celery, cooking for an additional 5 minutes until they soften slightly.
- Pour in the vegetable broth and bring the mixture to a boil.
- Stir in the cooked rice or quinoa, canned diced tomatoes, oregano, thyme, salt, and pepper.
- Reduce the heat and let your soup simmer for about 15-20 minutes, allowing the flavors to meld beautifully.
- Once done, serve hot and garnish with fresh parsley.
Notes
For added depth of flavor, try toasting the spices before adding the broth. Use a hand blender for a creamier texture if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg