Italian Penicillin Soup – Comforting, Hearty & Healing Recipe

Welcome to Your New Favorite Soup!

Hello, friend! Are you ready to warm your heart and soul with a big bowl of goodness? I’m excited to share this Italian Penicillin Soup recipe with you. Not only is it hearty and comforting, but it’s also dubbed the perfect “feel-good” meal. Whether you’re under the weather or just craving something cozy, this soup is sure to do the trick! Plus, it’s super easy to whip up, using ingredients you probably have at home.

Why Italian Penicillin is Amazing for You

First off, let’s talk about how awesome this soup is for your well-being! Packed with fresh vegetables like carrots and spinach, it provides a rich source of vitamins and minerals. Carrots, for instance, are great for your eyesight due to their high beta-carotene content. Spinach is a powerhouse of iron and other vital nutrients, while garlic has antibacterial properties that give your immune system a lovely boost.

Tasty Variations You Can Try!

• Protein Boost: Need more protein? Feel free to toss in some shredded chicken or white beans. They’ll complement the soup beautifully!
• Pasta Swap: You can use any type of pasta you have on hand. Try whole wheat or gluten-free pasta for a healthier option!
• Herb Lovers: If you adore fresh herbs, add some parsley or dill right before serving for a fresh pop of flavor.

Delicious Italian Penicillin Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cups vegetable broth (or chicken broth)
• 1 cup dried pasta (e.g., small shells or egg noodles)
• 1 medium zucchini, diced
• 1 cup fresh spinach, roughly chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Fresh basil leaves (for garnish)
• Crushed red pepper flakes (optional, for spice)

Step-by-Step Cooking Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté for about 3-4 minutes until it’s nice and translucent.
3. Stir in the minced garlic and let it cook for about another 30 seconds until it’s fragrant—this is the best part!
4. Now, add those diced carrots and celery. Sauté for about 5 minutes until they start to soften up.
5. Pour in your broth—whether veggie or chicken—and bring everything to a boil.
6. Once boiling, add your dried pasta and lower the heat to simmer. Cook according to the package instructions until al dente, about 8-10 minutes.
7. Here comes the fun part: toss in the diced zucchini and fresh spinach. Cook for another 2-3 minutes until the spinach is all wilted and the zucchini is tender.
8. Season with oregano, thyme, and salt and pepper to taste. Always taste before you serve; you might need a little more seasoning!
9. Remove from heat and let it cool slightly.
10. Serve hot, garnished with parsley, basil, and a sprinkle of crushed red pepper flakes if you like a bit of spice.

Helpful Cooking Tips

• If you want to make this soup ahead of time, consider undercooking the pasta a little. It will continue to soften when you reheat it.
• Store the soup in an airtight container in the fridge for up to 5 days. Just reheat on the stove or in the microwave!
• If you love a richer flavor, sauté your vegetables in the olive oil before adding broth to deepen the taste.

Equipment You’ll Need

Before you start cooking, make sure you have the following tools:

• A large pot or Dutch oven for cooking.
• A wooden spoon or spatula for stirring.
• A sharp knife for chopping your veggies.
• A cutting board for easy prep work.
• Cups and spoons for measuring your ingredients.

Frequently Asked Questions

1. Can I use frozen vegetables instead of fresh? Absolutely! Frozen veggies are a great time-saver and they work wonderfully in soup.
2. What if I don’t have vegetable broth? You can always use water, but I would recommend adding a bit more seasoning to compensate.
3. Can I make this soup spicier? Yes! Add more crushed red pepper flakes or even some hot sauce if you love the heat.
4. How do I store leftovers? Just refrigerate them in an airtight container, and they will be good for about 5 days.
5. Can I freeze this soup? Yes, this soup freezes well! Just make sure to leave the pasta out if you’re going to freeze it—it can get mushy when thawed.

Let’s Connect!

Did you try making the Italian Penicillin Soup? I’d love to hear how it turned out for you! Share your thoughts in the comments below or follow me on Pinterest for more comforting recipes that sprinkle joy into our lives!