There’s just something about soup that warms my heart — especially when it’s loaded with fresh veggies and cozy flavors like this Ultimate Italian Penicillin Soup. I’ll never forget the first time I made this delightful dish on a chilly autumn day. I filled my kitchen with the aromas of sautéing garlic and onions, and it felt like a big, comforting hug. There’s a reason I affectionately named it “penicillin” soup; it practically cures anything! Whether you’re battling a sniffle or just want something deliciously nourishing, this recipe is your go-to.
What makes this soup truly unique is its versatility. You can add whatever veggies you have on hand, play with the spices, or even toss in some leftover rotisserie chicken to make it even heartier. Plus, it’s a fantastic way to clean out your fridge while creating something warm and wonderful. Let me take you through the ingredients, health benefits, and how to whip up a big pot of soul-soothing goodness!
What’s in Ultimate Italian Penicillin Soup?
– 2 tablespoons olive oil: I prefer extra virgin for that bold, peppery flavor! It’s perfect for sautéing.
– 1 medium onion, finely chopped: A must for that classic base — I always say, you can never have too much onion.
– 2 cloves garlic, minced: Garlic is the superstar flavor in this dish. Feel free to add more if you’re a garlic lover like me!
– 2 medium carrots, diced: Adds sweetness and color. Plus, who doesn’t love a bit of crunch?
– 2 celery stalks, diced: You can’t have a good soup without celery! It adds a nice depth of flavor.
– 1 zucchini, diced: Such a versatile veggie! It soaks up the flavors and adds texture.
– 1 yellow bell pepper, diced: This brings a lovely sweetness and vibrancy—plus, a splash of color always brightens up the kitchen!
– 1 (14 oz) can diced tomatoes, with juices: The heart of any good Italian soup. I always go for San Marzano tomatoes for the best flavor.
– 6 cups vegetable or chicken broth: Homemade is best if you have it, but store-bought works great too. Don’t forget to check the salt levels!
– 1 cup small pasta (such as orzo or acini di pepe): Perfect for soaking up all that delicious broth.
– 1 can (15 oz) cannellini beans, drained and rinsed: Creamy and filling! These beans boost the protein and make the soup more hearty.
– 1 teaspoon dried oregano: A classic Italian herb that gives the soup its aromatic undertones.
– 1 teaspoon dried thyme: Adds an earthy note to the mix.
– Salt and pepper to taste: I always say taste as you go!
– 1/4 cup fresh parsley, chopped for garnish: A pop of freshness to finish!
– 1/2 cup grated Parmesan cheese, plus more for serving: The crowning glory — it’s like the cherry on top of a delicious sundae!
– Optional: crushed red pepper flakes for heat: If you like a kick, go for it!
Is Ultimate Italian Penicillin Soup Good for You?
Oh, absolutely! This soup is loaded with all the good-for-you ingredients. The vegetables bring a rainbow of nutrients, vitamins, and fiber, which is fantastic for digestion and overall health. Cannellini beans are a great source of plant-based protein, making this a filling meal that will keep you satisfied. And let’s not forget about the olive oil, which is packed with healthy fats and antioxidants.
However, keep in mind that if you’re watching your sodium intake, using a low-sodium broth is a wise choice, especially since cans of diced tomatoes can sometimes be loaded with added salts. And if you want to reduce calories, you might limit or skip the cheese, although I wouldn’t personally recommend it!
Ingredients List
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 zucchini, diced
– 1 yellow bell pepper, diced
– 1 (14 oz) can diced tomatoes, with juices
– 6 cups vegetable or chicken broth
– 1 cup small pasta (such as orzo or acini di pepe)
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup fresh parsley, chopped for garnish
– 1/2 cup grated Parmesan cheese, plus more for serving
– Optional: crushed red pepper flakes for heat
How to Make Ultimate Italian Penicillin Soup?
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.
2. Add the diced carrots, celery, zucchini, and bell pepper to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
3. Stir in the diced tomatoes (with juices), broth, and oregano and thyme. Bring the mixture to a boil.
4. Once boiling, add the small pasta and reduce the heat to a simmer. Cook according to the pasta package instructions until al dente, typically about 8-10 minutes.
5. Stir in the cannellini beans and season the soup with salt, pepper, and optional red pepper flakes to taste. Let it simmer for an additional 5 minutes to heat the beans through.
6. Remove from heat and stir in the grated Parmesan cheese until melted and combined. Adjust seasoning if necessary.
7. Serve the soup hot, garnished with fresh parsley and additional grated Parmesan cheese.
Stirring Up Memories and Fun Twists!
This soup is hearty and comforting, perfect as a remedy for a cold or simply as a warm meal. If you’re looking to mix things up, you can easily add in some cooked chicken or turkey for protein or toss in seasonal veggies like spinach or kale for an extra punch of nutrients.
Want to make it a little more refined? Serve it with some crusty Italian bread and a glass of your favorite wine — because what’s better than a cozy soup and a sip of vino?
And if you’ve got leftovers, you’re in luck! This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month. Just reheat gently, and it’ll taste like it’s fresh off the stove.
So, grab your apron, crank the stove to medium, and indulge in some kitchen therapy. I can’t wait to hear how yours turns out! Enjoy every spoonful of this delightful homemade Italian goodness!
