Description
This comforting Italian Penicillin Soup is a hearty and flavorful vegetable-based soup, perfect for warming up on chilly days or when you need a nourishing meal. Featuring a blend of fresh vegetables sautéed and simmered with fragrant Italian herbs, this soup offers a delicious balance of acidity from tomatoes and brightness from lemon wedges, making it both soothing and revitalizing.
Ingredients
Units
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
Soup Base and Seasonings
- 1 can (14 oz / 400 g) diced tomatoes
- 6 cups (1.5 L) vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
Optional Ingredients
- Spinach, beans, or chicken (amount as desired)
Garnish and Serving
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, sliced carrots, and chopped celery. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Build Base: Add diced zucchini, canned tomatoes with their juice, and broth to the pot. Stir in dried oregano, basil, and thyme. Bring the mixture to a boil over high heat.
- Simmer: Once boiling, reduce the heat to low and let the soup simmer gently for 20 to 25 minutes, or until all the vegetables are tender and flavors meld together.
- Add Extras: If desired, stir in fresh spinach, cooked beans, or shredded cooked chicken to add protein and extra nutrition. Continue simmering for an additional 5 minutes to allow the added ingredients to heat through.
- Serve: Taste the soup and adjust the seasoning with salt and black pepper as needed. Ladle the soup into bowls, garnish with chopped fresh parsley, and serve with lemon wedges to squeeze over the top for a bright, flavorful finish.
Notes
- Use fresh herbs if available for a more vibrant flavor.
- Don’t skip the lemon wedges—they brighten the broth and enhance the overall taste.
- Make extra and freeze portions for sick days or quick meals.
- Avoid overcooking vegetables to retain texture and nutrients.
- Season in layers throughout cooking to develop depth of flavor.
- Be cautious with the amount of tomato used to prevent overpowering the soup.
- Variations include adding beans for protein, mushrooms for earthiness, chicken for heartiness, or red pepper flakes for a gentle heat.
- Store refrigerated soup up to 4 days or freeze up to 3 months. Reheat gently on the stovetop before serving.
