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–+ servings

Italian Penicillin Soup

This comforting Italian soup is packed with flavor, featuring a hearty broth, tender vegetables, and a touch of lemon to brighten the dish. Perfect for a cozy night in or to help soothe a cold.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 1 can diced tomatoes 14.5 oz
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf bay leaf
  • 1 cup pasta small shape like ditalini or orzo
For the Garnish
  • 1 cup fresh spinach torn
  • 1 lemon lemon juiced
  • 1/4 cup Parmesan cheese grated

Method
 

Prepare the Base
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook until translucent, about 5 minutes.
  3. Stir in the minced garlic, diced carrots, and celery; cook for an additional 5 minutes.
  4. Add the diced tomatoes, vegetable broth, oregano, basil, and bay leaf; bring to a boil.
Cook the Soup
  1. Once boiling, reduce the heat and let it simmer for 20 minutes.
  2. Stir in the pasta and cook according to package instructions, usually about 8-10 minutes.
  3. Add the torn spinach and stir until wilted, about 2 minutes.
Finish the Soup
  1. Remove the bay leaf and stir in the lemon juice.
  2. Taste and adjust seasoning with salt and pepper if needed.
Serve
  1. Ladle the soup into bowls and top with grated Parmesan cheese.
  2. Serve hot and enjoy your comforting bowl of Italian Penicillin Soup!

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 10gFat: 7gSaturated Fat: 2gSodium: 350mgFiber: 5gSugar: 6g

Notes

This soup can be made ahead of time and stored in the refrigerator. Reheat gently on the stove, adding a splash of water or broth if needed.

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