This Italian Penicillin Soup is a warm hug in a bowl! Made with chicken broth, pasta, veggies, and spices, it’s perfect for a cozy day or when you’re feeling under the weather.
One sip, and you’ll feel all the worries melt away! I like to top mine with some cheesy goodness. Who can resist a sprinkle of parmesan, right? 🧀
Key Ingredients & Substitutions
Chicken Broth: A flavorful base, homemade broth is best but store-bought low sodium works too. You can even use vegetable broth for a vegetarian option if you prefer!
Carrots and Celery: These add sweetness and crunch. If you’re out, try using frozen mixed vegetables. They still work great in soup and save prep time!
Pasta: I like small pasta shapes like ditalini, but any small pasta will do. You can swap it with rice or quinoa for a gluten-free option.
Herbs: Dried oregano and thyme enhance the flavor. Fresh herbs are a great substitute if you have them—just increase the amount since they’re milder.
How Do You Sauté Vegetables to Bring Out Their Flavor?
Sautéing is key for building flavor in your soup! Start with a medium heat to soften your veggies without burning them. Here’s how to do it:
- Heat olive oil until shimmering in the pot.
- Add onions, carrots, and celery. Stir and cook for about 5-7 minutes. They should be soft, and the onions will be translucent.
- Throw in garlic last so it doesn’t burn! Cook until fragrant, just a minute or two.
Getting these veggies right sets the stage for a delicious broth, so don’t rush! Enjoy your cozy cooking experience!
How to Make Italian Penicillin Soup
Ingredients You’ll Need:
- 8 cups chicken broth (preferably homemade or low sodium)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup small pasta (like ditalini or broken spaghetti)
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- Optional: grated Parmesan cheese, for garnish
How Much Time Will You Need?
This Italian Penicillin Soup takes about 15 minutes to prep the ingredients and approximately 20 minutes to cook. In total, you’ll spend about 35 minutes creating this delicious and comforting dish!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onions, carrots, and celery. Sauté these together until the onions turn translucent and the vegetables begin to soften, which should take about 5-7 minutes. This step is crucial as it builds the flavor for your soup!
2. Adding Garlic:
Next, add the minced garlic to the pot. Sauté for another 1-2 minutes until fragrant. Just make sure not to let the garlic burn, as it can make the soup taste bitter.
3. Making the Broth:
Pour in the chicken broth, then add the bay leaf, oregano, and thyme. Stir everything together and bring the mixture to a boil. This will infuse the soup with rich flavors from the herbs.
4. Cooking the Pasta:
Once the soup is boiling, reduce the heat to low and add the pasta. Allow it to cook for about 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
5. Seasoning:
Now, taste your soup and season it with salt and freshly ground black pepper according to your preference. Don’t forget to remove the bay leaf at this point—it’s done its job!
6. Finishing Touch:
Just before serving, stir in the fresh parsley to add a touch of vibrant flavor and color to your soup.
7. Serve and Enjoy!
Serve the soup hot in bowls and, if you like, sprinkle some grated Parmesan cheese on top for an extra yummy finish. Enjoy the comforting warmth of your Italian Penicillin Soup!
This delicious soup is perfect for lifting your spirits or simply warming up on a chilly day. Happy cooking!
Can I Use Frozen Vegetables Instead of Fresh?
Absolutely! Frozen vegetables can be a convenient substitute and will still taste great in the soup. Just add them directly into the pot when you would normally add the fresh vegetables, and cook a bit longer if needed until they’re heated through.
How Can I Store Leftover Soup?
Leftover Italian Penicillin Soup can be stored in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it in individual portions for up to 3 months. Just remember to cool it completely before freezing!
Can I Make This Soup Vegetarian or Vegan?
Yes! To make it vegetarian, simply replace the chicken broth with vegetable broth. For a vegan option, do the same and also omit the Parmesan cheese or use a vegan cheese alternative.
What Other Herbs Can I Use?
Feel free to experiment with herbs! Fresh or dried basil, rosemary, or even a pinch of red pepper flakes for heat can add unique flavors to the soup. Just adjust according to your taste!
