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To make your Italian Penicillin Soup, you will need the following: - 1 tablespoon olive oil - 1 onion, chopped - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 can (14 oz) diced tomatoes with basil - 6 cups vegetable broth - 1 cup whole wheat pasta (such as ditalini) - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) You can easily swap some ingredients for what you have. Here are a few options: - Olive oil: Use any cooking oil you like, such as canola or avocado oil. - Whole wheat pasta: Try regular pasta or even gluten-free pasta if you prefer. - Vegetable broth: Chicken broth works well too for a different flavor. - Diced tomatoes: Fresh tomatoes or even tomato sauce can be used instead. Make this soup your own by adding some fun extras. Here are a few ideas: - Leafy greens: Spinach or kale can give your soup a nice boost. - Beans: White beans or chickpeas can add protein and texture. - Spices: A pinch of red pepper flakes can add a nice kick. - Protein: Cooked chicken or turkey can make it heartier. Use these tips to create a soup that fits your taste! {{ingredient_image_1}} Start by heating one tablespoon of olive oil in a large pot over medium heat. Next, add the chopped onion. Sauté it for about three minutes until it turns soft and clear. Then, add three cloves of minced garlic. Cook for another minute to let the garlic release its scent. After that, toss in two diced carrots and two diced celery stalks. Stir and cook these veggies for about five minutes until they soften. Now, it’s time to add in one diced zucchini. Stir it well with the other vegetables. Next, open a can of diced tomatoes with basil and pour it into the pot, juice included. Cook everything for three more minutes. This helps the tomatoes break down and mix with the flavors. The smell will be amazing! Pour in six cups of vegetable broth next. Bring the whole mixture to a boil. Once it's boiling, add one cup of whole wheat pasta, like ditalini. Sprinkle in one teaspoon each of dried oregano and dried thyme. Add salt and pepper to taste. Reduce the heat and let it simmer for about 10 to 12 minutes. Cook until the pasta is just right, or al dente. Taste the soup and adjust the seasoning if needed. Let it simmer for five more minutes to meld the flavors together. Now, you’re ready to serve! To get the best flavor in your Italian Penicillin Soup, use fresh ingredients. Fresh herbs like basil and thyme add depth. When sautéing, let the onions cook until they are soft and sweet. This step builds a strong base. Don’t rush adding the garlic; it can burn quickly. Burnt garlic tastes bitter, and we want a nice, rich flavor. Cooking pasta in the soup is easy and fun. Whole wheat pasta, like ditalini, works great. Add it only when the broth is boiling. This helps the pasta cook evenly. Keep an eye on it while cooking. You want it to be al dente, or firm to the bite. If you cook it too long, it can turn mushy. Garnishing your soup makes it look and taste better. Use fresh basil leaves for a pop of color and flavor. You can also sprinkle some grated Parmesan cheese on top. This adds a creamy richness. Just a little cheese goes a long way. Serve the soup hot and enjoy the lovely blend of flavors! Pro Tips Use Fresh Herbs: Fresh basil adds a vibrant flavor to the soup. Add it just before serving to maintain its freshness. Customize Your Veggies: Feel free to add or substitute any seasonal vegetables you have on hand for a unique twist. Perfect Pasta Cooking: To prevent the pasta from getting mushy, cook it separately and add it to the soup just before serving. Make it Creamy: For a creamier soup, stir in a splash of cream or a scoop of ricotta cheese just before serving. {{image_2}} You can add different proteins to your Italian Penicillin Soup. Meatballs are a classic choice. You can use small meatballs made from beef or turkey. Just cook them in the pot before adding the broth. Chicken is another great option. You can add shredded rotisserie chicken for a quick and tasty boost. It adds great flavor and makes the soup heartier. Making this soup vegan is easy. Simply skip the meat and use vegetable broth. Replace meatballs with lentils or chickpeas for protein. You can also add tofu for a nice texture. Just make sure to sauté it until golden. For a creamier soup, blend some of the vegetables with the broth. This gives a rich taste while keeping it light. Italian Wedding Soup has many regional twists. In Naples, cooks use small pasta shapes, like tiny stars. In Rome, you might find greens like escarole or spinach. These add color and nutrients. Some versions include beans for extra fiber. Each region puts its spin on the soup. This makes it a dish full of love and local flavor. After enjoying your Italian Penicillin Soup, store any leftovers in an airtight container. Let the soup cool down first. This helps keep it fresh. Place the container in the fridge. It will stay good for about 3 to 4 days. If you want to keep it longer, freezing is a great option. To freeze Italian Penicillin Soup, use freezer-safe containers. Leave some space at the top for expansion. Label each container with the date. The soup can last up to 3 months in the freezer. When you are ready to eat it, move the container to the fridge to thaw overnight. Reheating the soup is easy. If frozen, thaw it in the fridge first. Pour the soup into a pot and heat over medium heat. Stir often to avoid sticking. If it seems too thick, add a little water or broth. You can also use a microwave. Heat in short bursts, stirring in between. Enjoy your warm, comforting bowl! Italian Penicillin Soup is a warm, hearty dish. It combines fresh veggies and pasta in a rich broth. This soup is often called "Italian penicillin" because it feels like a hug in a bowl. The blend of tomatoes, herbs, and broth brings comfort. You will find diced zucchini, carrots, and celery in it. For added flavor, we use garlic and onions. The whole wheat pasta makes it filling and satisfying. Yes, you can make Italian Penicillin Soup in advance. It tastes even better the next day! Just follow the recipe and let it cool. Store the soup in a container with a lid. You can keep it in the fridge for up to three days. When you are ready to eat, heat it on the stove or in the microwave. If you plan to store it longer, freeze it. Just remember to leave out the pasta. Add the pasta when you reheat it, to keep it from getting soggy. Making Italian Penicillin Soup gluten-free is easy! Simply swap the whole wheat pasta for a gluten-free option. There are many types, like rice or quinoa pasta. Check the label to make sure it is gluten-free. Everything else in the soup is already gluten-free. Just follow the recipe as usual, and you will have a delicious meal that everyone can enjoy! In this post, I covered the key ingredients in Italian wedding soup, including substitutions and optional add-ins. You learned how to prepare the soup step-by-step and discovered tips for great flavor, cooking pasta, and garnishing. I also shared variations you can try and gave advice on storing leftovers. Making this soup can be fun and easy. Experiment with flavors and ingredients to find your perfect bowl! Now, you can enjoy this dish while impressing family and friends.

Italian Penicillin Soup

A hearty and comforting vegetable soup with whole wheat pasta, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic, minced
  • 2 carrots diced
  • 2 stalks celery, diced
  • 1 zucchini diced
  • 1 can diced tomatoes with basil (14 oz)
  • 6 cups vegetable broth
  • 1 cup whole wheat pasta (such as ditalini)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • optional grated Parmesan cheese

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion and sauté for about 3 minutes until translucent. Add the minced garlic, diced carrots, and diced celery, cooking for another 5 minutes until they start to soften.
  • Stir in the diced zucchini and the can of diced tomatoes (with their juice). Cook for an additional 3 minutes, letting the tomatoes break down slightly.
  • Add the vegetable broth to the pot and bring to a boil.
  • Once boiling, stir in the whole wheat pasta, oregano, thyme, salt, and pepper. Lower the heat to a simmer and cook for about 10-12 minutes or until the pasta is al dente.
  • Taste the soup and adjust seasoning if necessary. Let it simmer for another 5 minutes for the flavors to meld.
  • Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan cheese if desired.

Notes

Feel free to add any other vegetables you have on hand.
Keyword healthy, pasta, soup, vegetable