Italian Penicillin Soup is a warm hug in a bowl, perfect for those chilly nights or when you’re feeling under the weather. This delightful dish combines fresh vegetables and comforting flavors to give you a hearty meal that’s as simple as it is satisfying. It’s the kind of soup that brings the family together around the table, making it a joyful addition to your weeknight dinners or a go-to for potlucks. You may find it becomes a family favorite in no time!
Why you’ll love this dish
This Italian Penicillin Soup is a treasure trove of goodness! It’s quick to whip up, budget-friendly, and packs a flavorful punch that’s sure to please even the pickiest eaters. Full of vibrant vegetables and fragrant herbs, it’s comforting and healthy, making your momma proud. Plus, it’s perfect for those busy weeknights when you want something easy but nourishing.
“This soup is like a warm blanket — it’s comforting, and my kids gobble it up! It’s become our go-to for chilly evenings.” – Happy Home Cook
How this recipe comes together
Making Italian Penicillin Soup is a breeze! You’ll sauté some onions, carrots, and celery to build that rich flavor base, add in garlic for a little kick, then stir in the vegetable broth and diced tomatoes. Just let everything simmer until the veggies are tender, finish it off with some leafy greens, and you’ll have a delicious, steaming pot of soup ready to enjoy.
What you’ll need
Gathering the ingredients is half the fun. Here’s what you’ll need for this heartwarming soup:
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup leafy greens (spinach or kale)
Need to make some swaps? No problem! If you’re out of vegetable broth, chicken broth works beautifully, or make it a hearty mix with some quinoa or beans if you’re looking for added protein.
Step-by-step instructions
Ready to get cooking? Follow these simple steps to create your Italian Penicillin Soup:
- In a large pot, heat some oil over medium heat.
- Add the onions, carrots, and celery; sauté until soft and fragrant.
- Stir in garlic and cook for another minute, being careful not to burn it.
- Add the vegetable broth and diced tomatoes, bringing the mixture to a boil.
- Stir in the oregano, thyme, salt, and pepper to taste.
- Reduce the heat and let it simmer for 15-20 minutes until the veggies are tender.
- Add in the leafy greens and let them cook until wilted.
- Serve warm, and watch your family dig in!
If you find the flavors a bit strong, don’t hesitate to add a splash of water to mellow it out to your liking.
Best ways to enjoy it
Italian Penicillin Soup is best served warm, but don’t forget about delicious toppings! A sprinkle of freshly grated Parmesan cheese on top elevates it to gourmet status. Pair it with crusty bread or a fresh green salad to complete the meal.
Storage and reheating tips
Got leftovers? This soup keeps well in the fridge for about 3-4 days. Just store it in an airtight container to keep those flavors intact. When you’re ready to enjoy it again, reheat over the stove or in the microwave until piping hot. If you want to stash it for longer, fear not! It freezes beautifully. Just let it cool down, transfer it to freezer-safe containers, and it’ll be good for about 2-3 months.
Helpful cooking tips
- Want an extra depth of flavor? Try adding a splash of lemon juice or vinegar at the end!
- If you’re looking to jazz things up, throw in some red pepper flakes for a little heat.
- Keep an eye on the simmering time; overcooking might make the vegetables mushy, which isn’t the texture you want.
Recipe variations
There are many ways to play with this recipe! Swap out the greens for some chopped Swiss chard or use a mix of lentils for added protein. You can also experiment with different herbs like basil or parsley for a fresh twist. If you’re a fan of pasta, toss in some small pasta shapes in the last few minutes of cooking for a more filling soup.
Common questions
What is the prep time for Italian Penicillin Soup?
Prep time is a quick 10-15 minutes, making this recipe perfect even on busy nights!
Can I make this soup gluten-free?
Absolutely! Ensure your vegetable broth is gluten-free, and you’re good to go!
How long can I store the leftovers?
Leftover soup can be stored in the fridge for 3-4 days and frozen for 2-3 months, making it perfect for meal prep!
With its hearty flavors, easy preparation, and comforting qualities, Italian Penicillin Soup is bound to become a favorite in your household. So grab your ingredients, and let the warmth of this delightful dish fill your home!