Description
Italian Penicillin Soup is a heartwarming, aromatic dish perfect for cozy nights or when you need a pick-me-up. This delightful soup combines fresh vegetables, herbs, and pasta to create a nourishing meal that’s both comforting and satisfying. With its rich flavors and vibrant colors, it’s a dish you’ll want to share with family and friends or savor on your own.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, finely chopped
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp dried oregano
- 1 cup fresh basil leaves (added at the end)
- 1 cup Ditalini pasta (cooked separately)
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion, carrots, and celery for about 5 minutes until softened.
- Add minced garlic and dried oregano; cook for an additional minute until fragrant.
- Stir in crushed canned tomatoes and vegetable broth. Bring to a gentle simmer.
- Add cooked Ditalini pasta and simmer uncovered for about 10-15 minutes until heated through.
- Just before serving, stir in fresh basil leaves and ladle into bowls. Top with grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 230
- Sugar: 6g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg