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Italian Penicillin Soup

A comforting classic that warms both body and soul, featuring a savory broth, tender vegetables, and hearty pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the soup base
  • 8 cups Chicken or Vegetable Broth Use homemade or low-sodium varieties for a healthier option.
  • 2 medium Carrots, chopped Substitute with parsnips for a twist.
  • 2 stalks Celery, chopped Can be swapped for fennel if preferred.
  • 1 medium Onion, chopped Use yellow or white onions; shallots work beautifully as an alternative.
  • 4 cloves Garlic, minced Fresh is preferred; garlic powder can substitute.
  • 1 tablespoon Italian Seasoning A blend of herbs like basil, oregano, and thyme adds warmth.
  • 1 cup Small pasta (ditalini or orzo) For gluten-free option, choose a gluten-free pasta variety.
  • 1/2 cup Parmesan Cheese, grated Nutritional yeast can be a dairy-free option.

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add chopped onions, carrots, and celery. Cook for about 5-7 minutes, until the vegetables soften and the onions become translucent.
  2. Stir in minced garlic and let it cook for another minute until fragrant.
  3. Add your choice of chicken or vegetable broth to the pot. Bring it to a gentle simmer.
  4. Stir in Italian seasoning, salt, and pepper. Allow the soup to simmer for 10 minutes.
  5. Toss in the pasta and cook for an additional 8-10 minutes, or until al dente.
  6. Remove the soup from heat. Stir in grated Parmesan cheese for added richness.
  7. Ladle the soup into bowls, sprinkle with extra cheese, and serve warm.

Notes

Feel free to adapt the recipe by adding more veggies or making it vegan. Store leftovers in an airtight container for up to three days, or freeze for up to two months.