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Italian Penicillin Soup

A heartwarming and flavorful soup that wraps you in comfort, perfect for cold days or busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive oil Luxurious and healthy fat that serves as a foundation.
  • 1 medium Onion, finely chopped Adds sweetness and depth of flavor.
  • 2 cloves Garlic, minced For that aromatic punch.
  • 2 medium Carrots, diced Brings sweetness and adds color.
  • 2 stalks Celery, diced Creates a classic mirepoix base.
Soup Ingredients
  • 6 cups Vegetable or chicken broth The heart of the soup, use homemade or low-sodium.
  • 1 cup Pasta (ditalini or orzo) Small shapes work best, soaking up the broth.
  • 3 cups Baby spinach Adds freshness and nutrients.
  • 1/2 cup Parmesan cheese, grated For an irresistible savory finish.

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat.
  2. Add onion, garlic, carrots, and celery. Sauté for about 5 minutes until tender and aromatic.
Cooking
  1. Pour in the vegetable or chicken broth, and bring to a gentle boil.
  2. Once boiling, add your pasta and cook according to package instructions, usually about 7-10 minutes.
  3. Stir in the baby spinach and let it wilt for about a minute.
  4. Season with salt and pepper to taste. Ladle into bowls, topped with grated Parmesan cheese, and enjoy!

Notes

This soup keeps well in the refrigerator for up to 3 days. Freeze beautifully—omit cooking the pasta until reheating. Quality broth makes all the difference!