Italian Penicillin Soup

A warm bowl that soothes your throat and warms your body.

introduction

Italian Penicillin Soup is a simple, warm soup with veggies and greens. It feels healing and light. If you like easy, homey soups, try this 3-ingredient potato soup recipe for another simple comfort dish.

why make this recipe

Make this soup when you want a quick, healthy meal. It uses common pantry items. It is gentle on the stomach and full of flavor. You can make it in one pot.

how to make Italian Penicillin Soup

Heat oil and cook onion and garlic until soft. Add carrots and celery and cook a few minutes. Pour in broth and tomatoes. Add dried herbs, salt, and pepper. Simmer to blend flavors. Stir in spinach or kale at the end until it wilts. Taste and add lemon if you like.

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups spinach or kale
• Lemon juice (optional for serving)

Directions :

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
2. Add chopped carrots and celery, cook for about 5 minutes until softened.
3. Stir in vegetable broth and diced tomatoes, then add dried thyme, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Add spinach or kale and simmer for another 5 minutes until wilted.
6. Adjust seasoning as needed and serve hot, with a splash of lemon juice if desired.

how to serve Italian Penicillin Soup

Serve the soup hot in deep bowls. Add a squeeze of lemon for brightness. Pair it with crusty bread or a simple salad. For a seasonal twist, try this autumn dinner soup idea to match fall flavors.

how to store Italian Penicillin Soup

Cool the soup to room temperature. Put it in an airtight container. Keep in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat on the stove.

tips to make Italian Penicillin Soup

• Use a good vegetable broth for more flavor.
• Chop vegetables to similar size so they cook evenly.
• Add spinach or kale at the end to keep color and texture.
• Taste and adjust salt after simmering.
• If you like a smooth soup, blend part of it and stir back in.

variation (if any)

• Add cooked white beans for protein.
• Use chicken broth and add shredded chicken for a non-vegetarian version.
• Swap kale for Swiss chard or add a handful of pasta for a heartier soup.
• Stir in a spoon of pesto for extra Italian flavor.

FAQs

Q: Can I make this soup in a slow cooker?
A: Yes. Sauté onion and garlic first, then add everything to the slow cooker and cook on low 4–6 hours.

Q: Can I use frozen vegetables?
A: Yes. Frozen carrots and celery work. Add frozen greens near the end of cooking.

Q: Is this soup good for colds?
A: It is warm, hydrating, and gentle. The lemon and garlic help flavor and feel soothing.

Q: Can I add cream or milk?
A: You can add a splash of cream at the end for richness, but the original is light and broth-based.

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