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Italian Penicillin Soup

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A comforting soup filled with vibrant vegetables, perfect for chilly days or when you’re feeling under the weather.

Ingredients

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  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups vegetable or chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup sliced mushrooms
  • 1 cup cooked pasta (optional)
  • Chopped fresh parsley for garnish

Instructions

  1. Heat the olive oil over medium heat in a large pot. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
  2. Toss in the diced carrots and celery, continuing to cook for another 5-7 minutes, allowing the veggies to soften.
  3. Stir in the broth, diced tomatoes, oregano, thyme, salt, and pepper. Bring to a gentle boil.
  4. Reduce the heat and let your soup simmer for about 20 minutes.
  5. Add the sliced mushrooms and cooked pasta if using. Cook for another 5 minutes.
  6. Taste and adjust the seasoning as necessary.
  7. Serve the soup hot, garnished with freshly chopped parsley.

Notes

Chop vegetables ahead of time for convenience. You can substitute with any vegetables you have on hand.

Nutrition

Find it online: https://lunarecipez.com/italian-penicillin-soup/

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