Ingredients
Scale
Before diving into the cooking process, let’s gather our ingredients. This Italian Penicillin Soup recipe features a variety of wholesome elements that you likely already have in your pantry. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 6 cups chicken or vegetable broth
- 1 cup pasta (your choice)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
These ingredients not only bring flavor but also pack a nutritional punch. They work together to create that classic, comforting taste we all crave.
Instructions
- Heat olive oil in a large pot over medium heat, sauté onion for 2-3 minutes, then add garlic, carrots, and celery; cook for 5 minutes.
- Add diced zucchini and cook for an additional 3-4 minutes until softened.
- Pour in chicken or vegetable broth, bring to a boil, then reduce to a simmer.
- Add pasta and diced tomatoes, stir in oregano and thyme; simmer for 10-12 minutes until pasta is cooked.
- Season with salt and pepper to taste, and add red pepper flakes if desired.
- Ladle into bowls, garnish with fresh parsley, and enjoy!
Notes
- Feel free to customize the soup with your favorite vegetables or pasta type.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg