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Italian Penicillin Soup

A warm and hearty soup made with a delightful blend of vegetables, perfect for nourishing the soul and creating a sense of community.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 bell pepper, chopped
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup cooked pasta (optional)
  • Fresh parsley for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until fragrant.
  3. Stir in the diced carrots, celery, zucchini, and chopped bell pepper. Cook until slightly tender, about 5-7 minutes.
  4. Mix in the diced tomatoes and vegetable broth, then stir in the dried oregano and basil. Season with salt and pepper.
  5. Bring to a boil, then reduce heat to a simmer and cook for 20-30 minutes.
  6. If using pasta, add it now and heat through for a few minutes.
  7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

Serve with crusty bread and optionally freshly grated Parmesan cheese.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: soup, vegetarian, Italian, comforting, meal prep