Italian Penicillin Soup

Short, Catchy Intro

So you want comfort in a bowl but you also want it fast and without drama? Same. This Italian Penicillin Soup is like a warm hug from an Italian grandmother who knows how to keep things simple and tasty. It lands between rustic and cozy, and it forgives your kitchen mistakes way more often than you deserve.

If you want a similar quick version with tiny tweaks and flair, check out my quick version of Italian Penicillin Soup for inspo and extra ideas.

Why This Recipe is Awesome

Why love this soup Why not It hits all the notes: savory, bright, and oddly medicinal in the best possible way because it tastes like it could fix a cold and a bad mood at once. It uses pantry-friendly stuff and that means you can make it on weeknights without staging a culinary meltdown.

Seriously, it is nearly idiot proof. If you can chop and stir you can make this. Want a creamier, meatier neighbor to this soup Try the Creamy Parmesan Italian Sausage Soup for when you are feeling extra dramatic and want to impress dinner guests.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 onion, chopped (use the onion you cry over if you want authenticity)
• 2 carrots, diced (tiny soldiers of sweet flavor)
• 2 celery stalks, diced (keeps it honest)
• 3 cloves garlic, minced (the soul of the soup)
• 4 cups vegetable broth (or whatever broth you have that still wants to be loved)
• 1 can (14 oz) diced tomatoes (yes canned tomatoes are allowed to be heroes)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste (go easy then adjust)
• Fresh parsley for garnish (because presentation matters, slightly)

Step-by-Step Instructions

1. In a large pot, heat the olive oil over medium heat. Keep an eye on it so it does not go smoky and dramatic.
2. Add the onion, carrots, and celery; sauté until softened. This is your flavor foundation so don’t rush it.
3. Stir in the garlic and cook for an additional minute. You want fragrant, not burnt. Smell check mandatory.
4. Add the vegetable broth, diced tomatoes, oregano, thyme, salt, and pepper. Bring to a simmer. Resist the urge to freak out and add everything else you own.
5. Let the soup simmer for 20-30 minutes to let the flavors meld. Time to chill for a second or do a tiny kitchen dance.
6. Adjust seasoning to taste and serve warm, garnished with fresh parsley. Taste first then salt, unless you like surprises.

Common Mistakes to Avoid

• Thinking you can skip softening the aromatics. Sautéing the onion, carrot, and celery matters. It builds flavor.
• Overcooking the garlic. Burnt garlic tastes bitter and nobody asked for that.
• Adding too much salt at the start. Season gradually and taste as you go.
• Letting the soup boil like a mystery stew. Simmer slow for deeper flavor.
• Being too precious about substitutions. Swap stuff if needed but do it confidently.

Alternatives & Substitutions

Want to switch things up No problem. Use chicken broth if you are not vegetarian and want a richer base. Swap dried herbs for fresh if you have them but remember to use more fresh than dried because fresh plays shy. For a creamy version stir in a splash of cream or a scoop of mascarpone at the end for silkiness.

If you want to toss in protein go for cooked shredded chicken or some spinach and beans to bulk it up. And if you are craving meatballs, this soup pairs great with them which is why I sometimes check out the best meatball soup ideas when I want to level up.

My hot take Keep it simple the first time. Once you trust the base you can get wild with extras.

FAQ

Q Why does my soup taste flat
A Did you salt it Did you sauté the veggies long enough Salt and the initial cook of the aromatics make all the difference. Taste and adjust.

Q Can I use frozen vegetables
A Sure You will need to watch cook times a bit since frozen stuff can release extra water.

Q Can I make this in advance
A Yep It gets friendlier overnight The flavors mingle like gossip and get better.

Q Can I freeze leftovers
A Absolutely Freeze in portions for busy weeknights Thaw gently and reheat on the stove.

Q Is this kid friendly
A Mostly Yes Keep garlic mild and chop veggies small If they are picky hide veggies as needed stealth mode on.

Q Any tips for sodium sensitive folks
A Use low sodium broth and skip adding salt at first Add small amounts at the end if needed.

Q Can I add pasta
A You can but cook the pasta separately and add to bowls to avoid mushy pasta central.

Final Thoughts

You just made a cozy pot of Italian Penicillin Soup and honestly you deserve a chef hat or at least a celebratory spoonful. This soup is forgiving, tasty, and ideal for nights when you want something that feels homemade without grand plans. Trust the process and trust your taste buds. FYI this is also legit for feeding a crowd if you double the recipe.

Now go impress someone or just yourself with that steaming bowl you made. You earned it.

Conclusion

If you want another take or the original inspiration behind this dish check out the Italian Penicillin Soup Recipe on Allrecipes which is a solid reference and good for riffing.

Italian Penicillin Soup

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and simple Italian soup that warms you up and lifts your spirits, perfect for weeknights.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

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Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery; sauté until softened.
3. Stir in the garlic and cook for an additional minute.
4. Add the vegetable broth, diced tomatoes, oregano, thyme, salt, and pepper and bring to a simmer.
5. Let the soup simmer for 20-30 minutes to let the flavors meld.
6. Adjust seasoning to taste and serve warm, garnished with fresh parsley.

Notes

For a creamier version, stir in a splash of cream or mascarpone. Can also be made with chicken broth for extra richness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 7g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg

Keywords: soup, Italian soup, comfort food, quick meals, vegetarian soup, easy recipe