Italian Penicillin Soup
A warm, cozy Italian soup laden with fresh vegetables and hearty pasta, perfect for chilly nights.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil For sautéing
- 1 onion, diced Provides flavor base
- 2 carrots, diced Adds sweetness
- 2 celery stalks, diced For flavor and texture
- 3 garlic cloves, minced Enhances flavor
Main Ingredients
- 1 can (14 oz) diced tomatoes Provides the soup base
- 4 cups vegetable broth Use low-sodium if desired
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste Salt and pepper For seasoning
- 1 cup pasta (like small shells or ditalini) Cook according to package instructions
- 2 cups baby spinach Add at the end to wilt
- Parmesan cheese for serving (optional) Add richness
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté until they soften, about 5 minutes.
- Add the minced garlic and cook for another minute until it becomes fragrant.
- Stir in the diced tomatoes, vegetable broth, basil, oregano, salt, and pepper. Bring the mixture to a boil.
Cooking
- Once it reaches a boil, add the pasta and cook according to the package instructions until al dente.
- Stir in the spinach and cook until it’s wilted.
- Serve hot, and if you like, sprinkle some Parmesan cheese on top.
Notes
For best flavor, use fresh vegetables and don’t skip the garlic. Store leftovers in an airtight container for up to 3 days.