There’s something undeniably comforting about a steaming bowl of Italian penicillin soup. Imagine the rich aroma wafting through your kitchen, wrapping you in a warm embrace as you take your first sip. Each spoonful bursts with flavors that dance on your taste buds and instantly transport you to a cozy Italian trattoria, where laughter mingles with the sweet scent of basil.
As I recall my first encounter with this delightful dish, it was during a particularly rainy day when my friend insisted we whip up something heartwarming. We laughed our way through the kitchen, splashing ingredients everywhere, and created a memory that still brings a smile to my face. With every slurp of this vibrant soup, I felt rejuvenated, ready to tackle whatever life threw my way.
Why You'll Love This Recipe
- This Italian penicillin soup is not just easy to prepare; it’s a culinary hug in a bowl
- The robust flavors and colorful ingredients make it visually appealing and perfect for any occasion
- It’s versatile enough for weeknight dinners or fancy gatherings, guaranteeing satisfied guests
- Plus, it can easily be customized based on what you have at home!
I remember the first time I served this dish at a family gathering; everyone went back for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Olive Oil: Use high-quality extra virgin olive oil for depth of flavor and health benefits.
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Onions: Choose sweet onions for a milder flavor that enhances the soup’s sweetness.
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Garlic: Fresh garlic cloves are essential; they infuse the soup with aromatic goodness.
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Carrots: Use vibrant, crisp carrots for both sweetness and texture.
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Celery: Fresh celery adds crunch and balances out the other flavors perfectly.
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Canned Tomatoes: Opt for San Marzano tomatoes for their bright acidity.
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Vegetable Broth: Homemade is best, but low-sodium store-bought works too.
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Basil Leaves: Fresh basil at the end elevates the flavor profile beautifully.
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Pasta (like Orzo): Tiny pasta shapes add heartiness without overwhelming the soup.
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Parmesan Cheese: Grated parmesan provides an irresistible umami finish when served on top.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
First things first: let’s get cooking!
Sautéing the Aromatics: Begin by heating olive oil in a large pot over medium heat. Once hot, add chopped onions and cook until they turn translucent and fragrant—about 5 minutes. Add minced garlic and stir until you smell its delicious aroma.
Add Vegetables and Simmer: Toss in diced carrots and celery into the pot. Let them sauté for another 5 minutes until they soften slightly. Then pour in canned tomatoes along with their juices, stirring everything together.
Add Broth and Pasta: Pour in vegetable broth and bring it to a gentle boil. Once boiling, add your choice of pasta (orzo works beautifully). Cook until al dente according to package instructions—around 8-10 minutes should do.
Finish with Fresh Herbs : Remove from heat once your pasta is cooked through. Stir in freshly torn basil leaves for an aromatic lift that will tantalize your senses.
Serve Up Your Creation : Ladle generous portions into bowls and sprinkle grated parmesan cheese on top just before serving. Watch everyone’s eyes light up as they take their first sip!
This Italian penicillin soup is sure to become your go-to dish whenever you’re craving comfort food or want to impress guests with minimal effort! Enjoy every bite as you savor not just its flavors but also the memories created around it!
You Must Know
- This delightful Italian penicillin soup serves not just as comfort food but also as a remedy for the soul
- The blend of fresh herbs and hearty vegetables creates an aroma that fills your kitchen with warmth
- It’s perfect for chilly evenings when you need a hug in a bowl
Perfecting the Cooking Process
Start by sautéing onions and garlic until fragrant, then add vegetables and broth for maximum flavor. This sequence ensures every ingredient shines through in your Italian penicillin soup.
Add Your Touch
Feel free to swap in any seasonal veggies or add beans for extra protein. Tossing in some chili flakes can bring a delightful kick to your Italian penicillin soup.
Storing & Reheating
Store leftovers in airtight containers in the fridge for up to four days. Reheat gently on the stovetop, adding a splash of broth if needed to revive the flavors of your Italian penicillin soup.
Chef's Helpful Tips
- For optimal flavor, use homemade broth instead of store-bought; it makes a noticeable difference
- Always taste and adjust seasoning before serving, as flavors will develop while cooking
- Adding a squeeze of lemon brightens the dish beautifully right before serving
I still remember the first time I made this Italian penicillin soup—it was a dreary rainy day, and my friends couldn’t stop raving about it! Their smiles were worth every chopped onion.
FAQ
What is Italian penicillin soup?
Italian penicillin soup is a comforting vegetable-based broth packed with flavor and nutrition.
Can I freeze Italian penicillin soup?
Yes, you can freeze it for up to three months; just ensure it’s cooled completely first.
How do I make it vegetarian?
Simply use vegetable broth instead of chicken broth for a fully vegetarian version of Italian penicillin soup.
Italian Penicillin Soup
Experience the warmth of Italy with this comforting Italian penicillin soup. Bursting with vibrant flavors and wholesome ingredients, this dish is perfect for chilly nights or when you’re seeking a hug in a bowl. It’s easy to make, customizable, and sure to leave your family and friends asking for seconds!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium sweet onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 can (28 oz) San Marzano tomatoes, diced
- 4 cups low-sodium vegetable broth
- 1 cup fresh basil leaves, torn
- 1 cup orzo pasta (or any small pasta)
- ¼ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic until fragrant.
- Add diced carrots and celery; sauté for an additional 5 minutes.
- Pour in canned tomatoes with their juices, stirring well.
- Add vegetable broth and bring to a gentle boil. Stir in orzo pasta and cook until al dente (8-10 minutes).
- Remove from heat and fold in fresh basil leaves.
- Serve hot, garnished with grated Parmesan cheese.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250
- Sugar: 6g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 3mg
