Italian Penicillin Soup

Warm Up with Comfort in a Bowl!

Ever felt under the weather and wished for a hug in soup form? Italian Penicillin Soup is just that — a warm, hearty bowl that soothes the soul and warms the belly. Packed with goodness, this homemade delight is not only quick to whip up but also requires just one pot, leaving you with minimal cleanup. Who doesn’t love that?

Why Make This Recipe

Here’s the deal: Italian Penicillin Soup is an absolute game changer!

• Easy cleanup: Since it’s a one-pan wonder, you can enjoy your soup without dreading the mountain of dishes afterward.
• Affordable ingredients: With staples like broth, veggies, and rice, this recipe won’t break your bank—perfect for weeknight dinners!
• Family-friendly: Kids will love the hearty flavors, and you can easily sneak in those veggies. Win-win!

Ingredients

You don’t need fancy stuff — just these basics!

• 4 cups vegetable broth
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup cooked rice or quinoa
• Fresh parsley for garnish

Directions

1. In a large pot, heat a little olive oil over medium heat.
2. Add the chopped onions, carrots, and celery, and sauté until they are tender, about 5-7 minutes.
3. Stir in the minced garlic, oregano, and thyme, and cook for another minute.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the cooked rice or quinoa, and season with salt and pepper to taste.
6. Allow the soup to simmer for about 10-15 minutes to blend the flavors.
7. Serve hot, garnished with fresh parsley.

How to Make Italian Penicillin Soup (Overview)

It’s a breeze, really! Start by sautéing those vibrant veggies until they’re just tender, then embrace the aromatic garlic, oregano, and thyme mingling in your kitchen. Once you pour in that nourishing broth, it’s a race against the clock as the flavors blend together. Pro tip: Don’t skip toasting the garlic—it transforms this soup from “meh” to magnificent! Finally, stir in your rice or quinoa, and voilà—soupy perfection waits to warm you up!

How to Serve Italian Penicillin Soup

Imagine diving into a steaming bowl of Italian Penicillin Soup, the rich, golden broth contrasting with the pops of colorful veggies. Top it off with a sprinkle of fresh parsley that adds a vibrant touch. Want to elevate it even more? 🍞 Serve with a side of crusty garlic bread or a light salad for a crunchy, refreshing contrast that complements the soup beautifully.

How to Store Italian Penicillin Soup

Got leftovers? Italian Penicillin Soup keeps well in the fridge for 3-4 days in an airtight container. Feeling like playing the long game? It freezes like a champion, holding strong for up to 3 months. Just defrost it in the fridge overnight, reheat on low, and enjoy your cozy, healthy creation!

Tips to Make Italian Penicillin Soup

1. Timing is key: Sauté those veggies a bit longer for extra flavor!
2. Swap it up: Use chicken broth for a heartier taste, or quinoa instead of rice for a protein-packed twist.
3. Don’t skimp on the salt and pepper — they bring the flavors together beautifully!
4. Add a splash of lemon juice at the end for a zesty kick!
5. A handful of spinach or kale stirred in during the last few minutes amps up the nutrition.

Variation

Want to change things up? Toss in spicy sausage for a heartier vibe or mix in some canned tomatoes for a added depth of flavor. You could even make it vegan by swapping out the broth for veggie options and skipping the rice for chunky cannellini beans. The possibilities are endless!

FAQs

Can I make this soup ahead of time?
Absolutely! It tastes even better the next day, so feel free to make it a day in advance.

Can I freeze Italian Penicillin Soup?
Yes! Just store it in airtight containers, and it will last up to 3 months in the freezer.

What can I add to make it heartier?
Consider adding chickpeas or hearty vegetables like zucchini or bell peppers to bulk it up!

📌 Pin this recipe for your next cozy dinner night!

Italian Penicillin Soup

A warm, hearty bowl of Italian Penicillin Soup to soothe the soul, filled with vegetables and grains, perfect for any chilly day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 200

Ingredients Method Notes

Ingredients

  

Vegetable Base

• 4 cups vegetable broth Can substitute with chicken broth for a heartier flavor.
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 2 cloves garlic, minced Toasting the garlic enhances flavor.

Seasoning

• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• to taste Salt and pepper Enhances the flavor; do not skimp.

Grain

• 1 cup cooked rice or quinoa Quinoa can be used for a protein-packed option.

Garnish

• to taste Fresh parsley Adds a vibrant touch when serving.

Method

 

Cooking

1. In a large pot, heat a little olive oil over medium heat.
2. Add the chopped onions, carrots, and celery, and sauté until they are tender, about 5-7 minutes.
3. Stir in the minced garlic, oregano, and thyme, and cook for another minute.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the cooked rice or quinoa, and season with salt and pepper to taste.
6. Allow the soup to simmer for about 10-15 minutes to blend the flavors.
7. Serve hot, garnished with fresh parsley.

Notes

Can add a splash of lemon juice for a zesty kick. Consider adding spinach or kale during the last few minutes for extra nutrition. This soup keeps well in the fridge for 3-4 days in an airtight container or can be frozen for up to 3 months.