Description
Italian Penicillin Soup is a heartwarming dish that brings the flavors of Italy right to your kitchen. This creamy, vegetable-packed soup is perfect for chilly evenings and delivers a comforting hug in every bowl. With vibrant veggies, tender pasta, and aromatic herbs, it’s a delightful recipe that encourages conversation around the dinner table. Easy to prepare and adaptable with whatever ingredients you have on hand, this soup will quickly become a family favorite.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small zucchini, sliced
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 cup small pasta (like ditalini)
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat until shimmering. Add onions and sauté until translucent (about 5 minutes).
- Stir in garlic, carrots, and celery; cook for another 3 minutes until softened.
- Add zucchini and cook for an additional 4 minutes until tender.
- Mix in diced tomatoes with their juices and simmer for about 10 minutes.
- Pour in vegetable broth and bring to a boil. Add pasta and cook according to package instructions (8-10 minutes) until al dente.
- Stir in fresh basil before serving hot with grated Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 7g
- Cholesterol: <5mg