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
Scale
- 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