Description
Italian Penicillin Soup: a warm, soothing, and nourishing Italian-inspired soup for healing and gentle comfort.
Ingredients
Scale
- 1 tbsp olive oil
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, thinly sliced
- 2 celery stalks, chopped
- 1 small zucchini, diced
- 4 cups vegetable broth or chicken broth if preferred
- 1 bay leaf
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
- Juice of ½ lemon
- Optional add-ins: cooked rice or quinoa
- Optional toppings: grated Parmesan cheese
- Fresh parsley, chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened.
- Add garlic and zucchini. Cook for another 2 minutes.
- Pour in broth, add bay leaf, oregano, basil, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes until veggies are tender.
- Stir in lemon juice, remove bay leaf, and adjust seasoning.
- Serve warm, optionally topped with cooked rice or quinoa, Parmesan, or chopped parsley.
Notes
- Use vegetable broth for a vegetarian version, or chicken broth for a richer flavor.
- To make it heartier, stir in cooked rice or quinoa during the simmer step.
- Finish with a squeeze of lemon for brightness before serving.
- Parmesan adds a nice salty touch if you’re not dairy-free.
- Store leftovers in the refrigerator for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: Approximately 70 per serving
- Sugar: Approximately 3 g
- Sodium: Varies; approximately 200-400 mg per serving (lower with low-sodium broth)
- Fat: Approximately 3.5 g
- Saturated Fat: Approximately 0.5 g
- Unsaturated Fat: Approximately 3 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 12-15 g
- Fiber: 2 g
- Protein: 1-2 g
- Cholesterol: 0 mg
Keywords: Italian Penicillin Soup, healing soup, comforting soup, Italian-inspired soup, vegetable soup