Description
This Italian Penicillin Soup is a comforting and hearty recipe featuring a flavorful combination of sautéed vegetables, chicken broth, diced tomatoes, and tender pasta. Perfect for a quick weeknight meal, it balances savory and spicy notes with fresh herbs to create a wholesome dish that serves four in just 30 minutes.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
Liquids & Canned Goods
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
Seasonings & Pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup pasta (such as ditalini)
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and chopped celery. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add broth and seasonings: Pour in the chicken broth and diced tomatoes with their juices. Stir in the dried oregano, red pepper flakes, and season with salt and pepper to taste. Increase the heat to bring the mixture to a boil.
- Cook pasta: Once boiling, stir in the pasta. Reduce heat slightly and simmer for 10-12 minutes, or until the pasta is tender but still firm to the bite. Stir occasionally to prevent sticking.
- Garnish and serve: Remove the pot from heat. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot and enjoy your flavorful Italian Penicillin Soup.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version if desired.
- If you prefer a spicier soup, increase the red pepper flakes to taste.
- Use gluten-free pasta if you need to make this recipe gluten-free.
- For a creamier texture, add a splash of cream or a dollop of ricotta cheese when serving.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
