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Italian Penicillin Soup

A comforting and hearty soup that's quick and easy to make, perfect for busy weeknights or lazy Sundays.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 6 cups vegetable broth
  • 1 can diced tomatoes (14.5 ounces)
Seasonings
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
Optional Additions
  • 1 cup cooked pasta (substitute or omit for no pasta)
  • to taste Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
  2. Stir in the garlic, carrots, and celery, cooking until the vegetables are slightly tender.
  3. Pour in the vegetable broth and diced tomatoes.
  4. Season with oregano, basil, salt, and pepper.
Cooking
  1. Bring to a boil, then reduce the heat and let it simmer for 20-30 minutes.
  2. If using, add cooked pasta during the last 5 minutes of cooking.
  3. Taste and adjust seasonings if necessary.
  4. Serve warm, garnished with fresh parsley.

Notes

Feel free to swap in vegetables like bell peppers or spinach if that’s what you have on hand. This soup is all about flexibility! Make sure to keep stirring the veggies occasionally as they cook to prevent them from sticking to the bottom of the pot!