Description
A cozy and nourishing Italian-inspired vegetable soup packed with hearty vegetables, tender pasta, and fragrant herbs. Brightened with lemon zest and leafy greens, this Italian Penicillin Soup is the perfect comfort food for any season.
Ingredients
1 tablespoon Olive oil
1 large Onion, diced
3 cloves Garlic, minced
2 medium Carrots, diced
2 Celery stalks, diced
1 medium Potato, cubed
1 cup Green peas (fresh or frozen)
6 cups Vegetable broth
1 can (14 ounces) Diced tomatoes, with juices
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 Bay leaf
Salt and pepper, to taste
1 cup Cooked pasta (such as ditalini or orzo)
2 cups Fresh spinach or kale, chopped
Zest of 1 lemon
Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes, until translucent and fragrant.
- Stir in the minced garlic, carrots, and celery, and cook for another 3–4 minutes until slightly softened.
- Add the cubed potato, green peas, vegetable broth, diced tomatoes with their juices, oregano, thyme, and bay leaf. Stir well and bring to a boil.
- Reduce the heat to low and let the soup simmer for 25–30 minutes, until the potatoes are tender.
- Remove the bay leaf and season with salt, pepper, and lemon zest.
- Stir in the cooked pasta and chopped spinach or kale, letting the greens wilt for about 5 minutes.
- Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Add shredded rotisserie chicken or Italian sausage for extra protein and heartiness.
Use gluten-free pasta, rice, or quinoa to make it gluten-free.
For a creamier texture, stir in coconut milk or a spoonful of Parmesan cheese.
Store leftovers in the fridge for up to 4 days or freeze (without pasta) for up to 3 months.
Add a pinch of red pepper flakes for a hint of spice or serve with crusty bread for dipping.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 560mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
