Italian Penicillin Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Italian Penicillin Soup is the kind of comfort that hugs you from the inside and does not ask for a lot in return. Think cozy, tomato-forward broth with a hint of herbs and garlic that makes you feel like you just called your Italian nonna and she approved your life choices. No drama, big flavor, and it actually cures the cold you made up so you could eat soup for dinner.

This is a soup you can make on a weeknight while pretending you have your life together. It works as lunch, dinner, or a midnight snack that judges no one. Ready? Let us get goofy and delicious.

Why This Recipe is Awesome

• It is comforting without being heavy. You get warmth and flavor without collapsing into a food coma. Win.
• It is idiot-proof. Seriously, even I did not mess it up the first time. If you can chop and press a stove button you are set.
• It scales like a champ. Make a little pot for yourself or triple it for friends who conveniently forgot to bring wine.
• It uses pantry-friendly stuff so you do not need a grocery run at midnight. Your future self will high five your past self.
• Fast and forgiving. Forgot to buy fresh herbs? Dried ones have your back.

Want something richer or slightly different? Try this creamy Parmesan Italian sausage soup for a twist that doubles down on comfort and mileage. FYI this recipe plays well with improvisation.

Ingredients You’ll Need

• 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

Yes that is it. Simple, honest, and very forgiving. If you can brown butter you can handle this. Keep the garlic modest unless you want to ward off vampires and awkward small talk.

Step-by-Step Instructions

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

Common Mistakes to Avoid

• Thinking you can skip sweating the veggies. That onion, carrot, and celery base builds the whole personality of the soup. Sauté them until they get soft and slightly sweet. Patience pays off.
• Overdoing the garlic. One clove makes it cozy, five cloves makes it a statement piece. Be intentional.
• Adding salt at the very end and assuming you can fix it. Taste as you go and add in small increments. You can add more but you cannot un-salt.
• Boiling like crazy. You want a gentle simmer so flavors get cozy, not aggressive. Think slow flirt not loud shouting match.
• Using stale dried herbs. Old oregano and thyme are like flat soda. Replace them if they lost their pep.

Alternatives & Substitutions

• Vegetable broth swap? Use chicken broth if you are not vegetarian. It adds a deeper savory note.
• Tomatoes: if you have crushed tomatoes instead of diced go ahead. If you have fresh tomatoes that are begging to be used, chop and add them. Texture will vary but still tasty.
• Herbs: fresh thyme and oregano are lovely, but dried works great. Use 3 times less fresh herbs by volume when substituting.
• Add protein: toss in cooked shredded chicken, beans, or small pasta like pastina for a heartier bowl. Pastina gives that cozy, nostalgic vibe.
• Make it creamy: stir in a splash of cream or coconut milk near the end for a silkier finish. IMO a little cream goes a long way.
• Want a spicy kick? Add a pinch of red pepper flakes or a dash of hot sauce. Not into heat? Leave it out. No judgement.

If you want a meatier, cheesier spin try the linked creamy Parmesan Italian sausage soup I mentioned earlier. It is a solid upgrade when you feel ambitious.

FAQ (Frequently Asked Questions)

Q What if I only have onion powder, not fresh onion?
A Technically yes but fresh onion gives texture and a base flavor you will miss. Use fresh when you can.

Q Can I use fresh herbs instead of dried herbs?
A Absolutely. Use about three times the amount of fresh herbs as dried. Fresh herbs add brightness so add them toward the end.

Q How long will leftovers keep?
A In the fridge keep them for 3 to 4 days. Freeze for up to 3 months in an airtight container. Reheat gently on the stove.

Q Can I make this in a slow cooker?
A Sure. Sauté the veggies first, then combine everything in the slow cooker and cook on low for 4 to 6 hours.

Q Is this soup good for meal prep?
A Yep. Portion into bowls and grab one for a quick lunch. It reheats well and actually tastes better after a day or two.

Q Can I add pasta directly to the soup and store it with the pasta in it?
A You can but pasta will soak up broth and get soggy. If you want fresh texture, cook pasta separately and add when serving.

Q My soup tastes flat what should I do?
A Add a pinch of salt, a squeeze of lemon, or a splash of vinegar to brighten the flavors. Small acidity wakes everything up.

Final Thoughts

Look at you, soup maestro. You made warm, comforting Italian Penicillin Soup without dramatic effort or a kitchen meltdown. This recipe is perfect for nights you want something wholesome, fast, and forgiving. Invite a friend over and pretend you did it all intentionally. Or eat the whole pot with reckless abandon while watching your favorite show. Either way you win.

Key tip: taste as you go and be bold with a final squeeze of lemon or a splash of olive oil if you want richness. Trust yourself. You cooked something damn fine.

Now go impress someone or yourself with your new soup skills. You earned it.

Conclusion

If you want more versions or inspiration check out this Italian Penicillin Soup Recipe for another take. For a nostalgic, chicken and pastina style try Italian Chicken Pastina Soup aka Italian Nonna’s Penicillin Soup. If you prefer plant based options see this Italian Penicillin Soup – PlantYou for a vegan spin.

Happy cooking and remember to save some for yourself.

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 cozy and comforting tomato-forward broth soup with herbs and garlic, 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. Add the onion, carrots, and celery; sauté until softened.
2. Stir in the garlic and cook for an additional minute.
3. Add the vegetable broth, diced tomatoes, oregano, thyme, salt, and pepper. Bring to a simmer.
4. Let the soup simmer for 20-30 minutes to let the flavors meld.
5. Adjust seasoning to taste and serve warm, garnished with fresh parsley.

Notes

Add cooked shredded chicken or small pasta for a heartier soup.

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

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 600mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg

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