Italian Penicillin Soup

The Secret to Ultimate Comfort: Italian Penicillin Soup

Ever caught the aroma of a warm, simmering soup wafting through the air? It’s like a warm hug from the kitchen. Italian Penicillin Soup is just that — a delightful blend of nourishing ingredients that come together in one pot for a cozy experience like no other. Quick to whip up, this comforting bowl of goodness is sure to chase away the blues and make your taste buds sing!

Why Make This Recipe

Why should you add this to your go-to recipes?

• Easy peasy cleanup! Who doesn’t love a one-pot wonder that leaves minimal dishes behind? Count me in!
• It’s family-friendly and perfect for picky eaters. Seriously, who can resist a creamy, flavorful soup?
• It’s wallet-friendly, making it a perfect choice for budget-conscious chefs. Plus, it feels like a culinary embrace from Italy without costing a fortune!

Ingredients

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

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup cooked rice or noodles (optional)
• Fresh parsley for garnish

Directions

Crafting this soup is a breeze! Just follow these simple steps:

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Incorporate minced garlic, diced carrots, and celery, cooking for another 5 minutes.
4. Pour in vegetable broth and add dried thyme, bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
6. If using, stir in cooked rice or noodles and cook for an additional 5 minutes.
7. Remove the bay leaf and serve hot, garnished with fresh parsley.

How to Make Italian Penicillin Soup (Overview)

Let’s break it down, shall we? Start by sizzling that olive oil with your onion until it’s soft and smiley. Toss in the garlic, carrots, and celery next for that hearty flavor. Then, pour in the liquid gold — vegetable broth — along with seasonings and let it all dance together. Simmer, stir, and finish it off with your desired add-ins like rice or noodles. Don’t forget to remove that bay leaf, unless you want someone chewing on it. 😜

Quick tip: Don’t skip toasting the garlic! That simple step elevates your soup from good to “Oh my goodness, what’s in this?”

How to Serve Italian Penicillin Soup

When it’s time to eat, a bowl of this soup is a feast for the senses. Picture a vibrant soup filled with bright veggies, a sprinkle of fresh parsley, and perhaps a side of crispy garlic bread to dunk. The aroma? It’s like a cozy Italian kitchen on a chilly evening, inviting you to take that first sip and savor the warmth.

How to Store Italian Penicillin Soup

Got leftovers? No worries! This soup keeps well in the fridge for up to 4 days. Just store it in an airtight container. For those busy days ahead, you can freeze it for up to 3 months. When you’re ready to eat, simply reheat on the stove until warmed through.

Tips to Make Italian Penicillin Soup

Here are some quick insider tricks that will take your soup game to the next level:

• For a thicker texture, blend a part of your soup before serving.
• Want a spicer touch? Throw in a pinch of red pepper flakes!
• Don’t have vegetable broth? Water works in a pinch — just adjust the seasoning.

Variation

Feeling adventurous? Add a handful of spinach or kale for extra nutrition or swap veggies based on your preference. You can also toss in chickpeas for extra protein, giving it that hearty twist!

FAQs

1. Can I make this soup ahead of time?
   Absolutely! It tastes even better the next day!

2. What can I substitute for rice or noodles?
   Quinoa or barley works wonderfully if you’re looking for a different grain.

3. How can I make this soup vegan?
   The ingredients are already plant-based, just double-check your broth for any hidden animal products!

So there you have it — a cozy, delicious Italian Penicillin Soup that’s perfect any day of the week! Ready to get cooking?

📌 Pin this recipe for your next cozy dinner night!

Italian Penicillin Soup

A delightful one-pot Italian soup that combines nourishing ingredients for a comforting experience.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 220

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 tablespoon olive oil For sautéing onion
• 1 medium onion, chopped Adds flavor
• 2 cloves garlic, minced Enhances the aroma
• 2 medium carrots, diced For sweetness and texture
• 2 stalks celery, diced Adds crunch
• 4 cups vegetable broth Use low sodium if preferred

Seasonings

• 1 teaspoon dried thyme For herbal flavor
• 1 leaf bay leaf Remove before serving
• to taste Salt and pepper Adjust according to preference

Optional Add-ins

• 1 cup cooked rice or noodles Add for more substance
• to taste Fresh parsley, for garnish Optional but adds freshness

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Incorporate minced garlic, diced carrots, and celery, cooking for another 5 minutes.

Cooking

1. Pour in vegetable broth and add dried thyme, bay leaf, salt, and pepper.
2. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
3. If using, stir in cooked rice or noodles and cook for an additional 5 minutes.
4. Remove the bay leaf and serve hot, garnished with fresh parsley.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. This soup can also be frozen for up to 3 months. To elevate flavor, toast the garlic before adding it to the soup.