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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
Cook Time 30 minutes
Total Time 40 minutes
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.