Italian Penicillin Soup

Italian Penicillin Soup is a wholesome and comforting dish that’s perfect for chilly days or when you need a little extra care.

Packed with vibrant vegetables and aromatic herbs, it warms your heart and your body.

Why Make This Recipe

This soup is not only delicious but also incredibly easy to make. It requires simple ingredients and can be prepared in a short amount of time, making it ideal for weeknight dinners or meal prep. It’s nutritious, full of flavor, and perfect for nourishing both mind and body.

How To Make Italian Penicillin Soup

Ingredients:

• 4 cups vegetable broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup spinach or kale, chopped
• Juice of 1 lemon

3-Step Directions:

1. Cook the Vegetables: In a large pot, heat a little oil over medium heat. Add onions, carrots, and celery, and cook until softened. Stir in garlic, oregano, and thyme, cooking for another minute until fragrant.
2. Simmer the Soup: Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes, allowing the flavors to meld.
3. Finish & Serve: Add spinach or kale and a splash of lemon juice, stirring until the greens wilt. Season with salt and pepper to taste, then serve warm.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people and each serving has about 350 calories, 10g of protein, and 5g of fat.

How To Serve Italian Penicillin Soup

Serve this delightful soup warm, garnished with a sprinkle of fresh herbs or a drizzle of olive oil. It pairs wonderfully with crusty bread for dipping or a side salad for a complete meal.

How To Store Italian Penicillin Soup

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in portions for up to 3 months. Just make sure to cool the soup completely before freezing.

Tips To Make Italian Penicillin Soup

1. Vegetable Variations: Feel free to add other vegetables like zucchini or bell peppers for extra nutrition and flavor.
2. Herb Substitutions: Fresh herbs can be used instead of dried for a more aromatic flavor.
3. Protein Boost: Add cooked beans or lentils for increased protein and heartiness.
4. Spice It Up: Add a pinch of red pepper flakes for a little heat if desired.
5. Lemon Zest: Adding lemon zest can enhance the fresh flavor of the soup.

Health And Benefits Of This Recipe

Italian Penicillin Soup is rich in vitamins and minerals, thanks to the variety of vegetables used. It’s low in fat and calories while being high in fiber and antioxidants. The addition of leafy greens like spinach or kale provides essential nutrients like iron and calcium. This soup is a balanced meal that can support overall health and wellness.

Variation (If Any)

You can add whole grains like quinoa or whole wheat pasta to make the soup more filling. Alternatively, for a creamier texture, blend a portion of the soup and mix it back in.

FAQs

1. Can I use chicken broth instead of vegetable broth?

   • Yes, chicken broth can be used for a richer flavor.

2. Is this soup gluten-free?

   • Yes, as long as you ensure the broth is gluten-free, this soup is suitable for a gluten-free diet.

3. Can I make this soup in advance?

   • Absolutely! It stores well and can be made ahead of time.

4. What if I don’t have fresh herbs?

   • Dried herbs work perfectly fine in this recipe.

5. Can I freeze the soup?

   • Yes, the soup freezes well. Just let it cool and store in an airtight container.

6. How can I make this soup heartier?

   • Add beans, lentils, or even cooked grains for added substance.

7. Is it possible to make this soup vegan?

   • Yes, this recipe is already vegan as it uses vegetable broth and no animal products.

Italian Penicillin Soup

A wholesome and comforting soup packed with vibrant vegetables and aromatic herbs, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Soup Base

• 4 cups vegetable broth Can substitute with chicken broth for richer flavor.
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano Fresh herbs can be substituted for a more aromatic flavor.
• 1 tsp dried thyme Fresh herbs can be substituted for a more aromatic flavor.
• to taste Salt and pepper
• 1 cup spinach or kale, chopped
• Juice of 1 lemon lemon Adding lemon zest can enhance the fresh flavor.

Method

 

Cooking the Soup

1. In a large pot, heat a little oil over medium heat. Add onions, carrots, and celery, and cook until softened.
2. Stir in garlic, oregano, and thyme, cooking for another minute until fragrant.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes, allowing the flavors to meld.
4. Add spinach or kale and a splash of lemon juice, stirring until the greens wilt.
5. Season with salt and pepper to taste, then serve warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the soup in portions for up to 3 months. Just make sure to cool the soup completely before freezing.