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Italian Penicillin Soup

A warm and comforting soup perfect for chilly evenings, filled with wholesome ingredients and cozy flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil Opt for extra virgin for a flavor boost.
  • 1 Onion, finely chopped Can be swapped for shallots for a sweeter taste.
  • 4 cloves Garlic, minced Roast them first for added depth.
Vegetables
  • 2 Carrots, diced Can substitute with other root vegetables.
  • 2 stalks Celery, diced Parsnips are a great alternative.
  • 6 cups Chicken Broth Use vegetable broth for a lighter option.
  • 1 can (14 oz) Diced Tomatoes Fresh tomatoes can also be used.
  • 2 cups Fresh Spinach Kale can be substituted for a heartier bite.
Pasta
  • 1 cup Pasta, small shapes Skip it for a lower carb option.
For Serving
  • Parmesan Cheese, finely grated Nutritional yeast is a great dairy-free alternative.

Method
 

Preparation
  1. In a large pot, warm the olive oil over medium heat.
  2. Add the onions and let them sweat until fragrant.
  3. Stir in the minced garlic for about 30 seconds.
  4. Add the diced carrots and celery, cooking for about 5 minutes.
  5. Pour in the chicken broth and diced tomatoes, bringing to a gentle simmer.
Cooking
  1. Add the pasta to the pot and cook according to package instructions.
  2. About two minutes before the pasta is done, toss in the fresh spinach and stir until just wilted.
Serving
  1. Ladle the soup into bowls and sprinkle with Parmesan cheese.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze portions for up to 3 months. Reheat on the stove for a cozy meal anytime.