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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.