Italian Penicillin Soup

Savor the Warmth of Italian Penicillin Soup

Imagine a bowl of soup so comforting, it feels like a hug in a mug. Italian Penicillin Soup is just that—quick to whip up, creamy without the cream, and a one-pot wonder that blends rich flavors with vibrant veggies. This dish is sure to become your go-to for cozy nights or when you’re feeling under the weather. Trust me, it’s the feel-good meal you’ve been searching for!

Why Make This Recipe?

What’s not to love? Here are a few reasons that make this soup an absolute winner:

• Easy Cleanup: One pot means less scrubbing and more time for yourself. Who has time to clean a mountain of dishes?
• Family-Friendly: This soup packs a punch of nutrition without being too flashy for picky eaters. Your kids (and roommates) won’t even realize they’re eating their greens!
• Budget Savvy: Most of these ingredients are pantry staples, so you won’t break the bank trying to enjoy homemade comfort food.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 sticks celery, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup spinach, chopped
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions

Time to roll up your sleeves and get cooking! Follow these simple steps:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
2. Stir in the minced garlic and cook for another minute.
3. Pour in the vegetable broth and diced tomatoes, then add the Italian seasoning. Bring to a boil.
4. Reduce the heat and let simmer for 15-20 minutes.
5. Stir in the chopped spinach and cook until wilted.
6. Season with salt and pepper to taste. Serve warm.

How to Make Italian Penicillin Soup (Overview)

Creating this soup is a straightforward delight. Start by sautéing those aromatic veggies until they’re tender—seriously, your kitchen will smell divine! Then, you just toss in the broth, tomatoes, and seasoning. Let it bubble away for a bit, and voilà, it’s almost magic!

Pro Tip: Don’t skip toasting the garlic—it transforms the flavor into something absolutely crave-worthy!

How to Serve Italian Penicillin Soup

Serve this soup hot, and don’t be shy with the toppings! A sprinkle of grated Parmesan or a drizzle of a good quality olive oil adds the perfect finishing touch. Pair it with crispy, crusty bread that the soup can just soak into—trust me, your taste buds will thank you. The colors of the vegetables popping through the broth create an inviting feast for the eyes as well.

How to Store Italian Penicillin Soup

Got leftovers? Lucky you! This soup keeps well in the fridge for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to let it cool down before you transfer it to an airtight container! When it’s time to eat, simply reheat on the stovetop or in the microwave. Easy peasy!

Tips to Make Italian Penicillin Soup

Here are a few insider tricks to elevate your soup game:

• Add a splash of lemon juice just before serving for a fresh zing!
• Want some protein? Toss in some chickpeas or shredded chicken for a heartier meal.
• If you like a creamier texture, blend a portion of the soup before adding the spinach for a delightful twist.

Variation

Feeling adventurous? Spice things up by adding red pepper flakes for heat or swap in different veggies, like zucchini or bell peppers, based on what you have. If you want to make it vegan, it’s already there—just make sure your broth is plant-based!

FAQs

Can I use frozen vegetables?

Absolutely! Frozen veggies work great, and they save time on chopping.

How can I make it more filling?

Throw in some pasta or grains like quinoa—perfect for soaking up that lovely broth.

Can I make this soup ahead of time?

Yes! It’s even more flavorful the next day, making it perfect for meal prep.

📌 Pin this recipe for your next cozy dinner night!

Italian Penicillin Soup

A comforting one-pot soup that is creamy without the cream, packed with rich flavors and vibrant veggies—perfect for cozy nights or when you're feeling under the weather.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Soup

Cuisine: Italian

Calories: 150

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 tablespoon olive oil For sautéing
• 1 onion, chopped Adds flavor as a base
• 2 carrots, diced Adds sweetness and color
• 2 sticks celery, diced Enhances the soup's texture
• 2 cloves garlic, minced Crucial for flavor

Liquid and Vegetables

• 4 cups vegetable broth Base of the soup
• 1 cup spinach, chopped Adds color and nutrients
• 1 cup diced tomatoes Can use canned or fresh
• 1 teaspoon Italian seasoning For flavoring the soup
• Salt and pepper to taste For seasoning

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
2. Stir in the minced garlic and cook for another minute.

Cooking

1. Pour in the vegetable broth and diced tomatoes, then add the Italian seasoning. Bring to a boil.
2. Reduce the heat and let simmer for 15-20 minutes.
3. Stir in the chopped spinach and cook until wilted.
4. Season with salt and pepper to taste. Serve warm.

Notes

For a richer flavor, add a splash of lemon juice just before serving. For added protein, consider tossing in chickpeas or shredded chicken. To achieve a creamier texture, blend a portion of the soup before adding the spinach.