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Emmas Dish

Italian Penicillin Soup Healthy and Comforting Dish

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In Italian Penicillin Soup, the right mix of fresh ingredients makes all the difference. Here’s what you need: - Olive oil - Onion - Garlic - Carrots - Celery - Zucchini - Mushrooms - Broth (chicken or vegetable) - Cooked chicken (optional) - Dried thyme - Dried oregano - Red pepper flakes (optional) - Salt and pepper - Small pasta (orzo or ditalini) - Fresh spinach or kale - Garnish (fresh parsley, Parmesan cheese) Each ingredient adds flavor and warmth to this comforting dish. Olive oil is your base, bringing richness. Onions and garlic provide a strong, savory start. Carrots and celery add crunch and sweetness. Zucchini and mushrooms give it a hearty touch. You can choose chicken broth for a richer taste or vegetable broth for a lighter option. The herbs, like thyme and oregano, bring the essence of Italy right into your bowl. Red pepper flakes add just a hint of heat, but you can skip them if you prefer a milder flavor. The small pasta makes this soup filling and fun. Spinach or kale adds a pop of color and nutrients. Finally, garnishing with parsley and Parmesan gives it a lovely finish. Each bite is a hug in a bowl, perfect for any day. {{ingredient_image_1}} 1. Sautéing vegetables Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion. Sauté for 3-4 minutes until it turns translucent. Next, add 3 minced garlic cloves and cook for 1 more minute. This brings out the garlic's nice flavor. Then, toss in 2 diced carrots and 2 diced celery stalks. Cook them for about 5-6 minutes until they soften. Finally, add 1 diced zucchini and 1 cup of sliced button mushrooms. Cook these for 4-5 minutes, letting them release their moisture. 2. Adding broth and seasonings Once your veggies are tender, pour in 4 cups of chicken or vegetable broth. Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. If you like some heat, add 1/2 teaspoon of red pepper flakes. Season with salt and pepper to your taste. Bring the soup to a gentle boil. 3. Incorporating pasta and greens When the soup boils, it's time to add 1 cup of small pasta, like orzo or ditalini. Cook the pasta according to the package directions, which usually takes about 8-10 minutes. If you want to add 1 cup of cooked and shredded chicken, stir it in just before the pasta is done cooking. In the last minute, toss in 1 cup of fresh spinach or kale. This will wilt nicely and add a burst of color. Once everything is cooked, remove the pot from heat. Let the soup cool slightly before serving. Enjoy this warm, healthy soup that comforts the soul! - Best practices for sautéing: Start with a hot pot. Heat the olive oil first. Add the onion and cook until it’s soft. This takes about 3-4 minutes. Add garlic next for great flavor. Cook for just a minute to keep it fresh. - Cooking pasta in soup: Use small pasta like orzo or ditalini. Add it when the soup boils. Cook the pasta according to the package. This keeps it from getting mushy. Stir it in just before serving for perfect texture. - Storing leftovers and reheating: Let the soup cool first. Store it in airtight containers. It lasts in the fridge for 3-4 days. To reheat, use a pot over low heat. Add a little broth or water if it’s too thick. Enjoy it warm, just like fresh! Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup significantly. Consider adding fresh thyme and oregano at the end of cooking for a burst of freshness. Customize Your Vegetables: Feel free to swap in any seasonal vegetables you have on hand. Bell peppers, green beans, or peas can add different textures and flavors. For a Creamier Soup: If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of sour cream just before serving. Make It Ahead: This soup stores well in the fridge for up to 3 days, and the flavors deepen over time. Just be mindful to cook the pasta separately if you plan to reheat it later. {{image_2}} You can easily adapt this soup to fit your needs. For vegetarian options, skip the chicken and use vegetable broth. You can also add more veggies like bell peppers or peas for extra flavor. If you need gluten-free alternatives, choose gluten-free pasta. Many brands offer tasty options that work well in soup. For different broth flavors, you can try mushroom or miso broth. Each will give the soup a unique taste, making it fun to experiment. Add herbs like basil or dill to change the flavor profile. - Refrigerating soup: Let the soup cool down to room temperature. Transfer it to an airtight container. It will stay fresh in the fridge for 3 to 4 days. This keeps the flavors intact. - Freezing options: If you want to save some for later, freeze it. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last for about 3 months in the freezer. - Reheating instructions: To reheat, take the soup from the fridge or freezer. If frozen, let it thaw in the fridge overnight. Heat it in a pot over medium heat. Stir occasionally until it is warm. You can also use a microwave if you prefer. Just make sure to cover it to avoid splatters. Enjoy it hot for a comforting meal! Italian Penicillin Soup is a warm and hearty dish. It combines fresh veggies, pasta, and broth. This soup offers comfort and health in each bite. Many call it a “healing soup” due to its wholesome ingredients. Yes, you can prepare this soup in advance. It tastes even better the next day! Just store it in the fridge after cooling. Reheat it on the stove when you’re ready to enjoy. To spice up your soup, add more red pepper flakes. You can also use hot sauce. If you like, try adding spicy sausage for extra heat. Adjust to your taste for the perfect kick. This soup packs a lot of nutrients. Here are some benefits: - Onions and garlic boost your immune system. - Carrots are rich in vitamins and good for your eyes. - Spinach adds iron and helps with digestion. - Chicken provides protein and keeps you full. Absolutely! This soup is great for meal prep. It stores well and is easy to reheat. You can portion it into containers for quick meals. Enjoy it all week long! This article covered the key ingredients, steps, tips, variations, and storage for your soup. I walked you through making a simple yet tasty Italian Penicillin Soup. Remember, you can adjust ingredients to fit your taste and dietary needs. Whether you're cooking for yourself or others, this soup is warm and comforting. I hope you find joy in making and sharing it with loved ones. Enjoy your cooking adventure and all the flavors it brings!

WANT TO SAVE THIS RECIPE?

Are you looking for a comforting dish that warms your soul? Let me introduce you to Italian Penicillin Soup! This healthy and flavorful soup is packed with fresh veggies and herbs. You can easily customize it to your taste. In this post, I’ll share the simple ingredients, steps to make it, and some handy tips. Get ready to enjoy a bowl of goodness that will make you feel great!

Why I Love This Recipe

  1. Comforting Flavor: This soup combines the rich flavors of vegetables and herbs, creating a warm embrace in every bowl.
  2. Easy to Make: With straightforward steps and minimal prep time, this recipe is perfect for busy weeknights.
  3. Customizable: Whether you prefer it vegetarian or with chicken, you can easily adapt this recipe to suit your tastes.
  4. Healthful Ingredients: Packed with nutritious veggies and whole grains, this soup is a wholesome choice for any meal.

Ingredients

In Italian Penicillin Soup, the right mix of fresh ingredients makes all the difference. Here’s what you need:

– Olive oil

– Onion

– Garlic

– Carrots

– Celery

– Zucchini

– Mushrooms

– Broth (chicken or vegetable)

– Cooked chicken (optional)

– Dried thyme

– Dried oregano

– Red pepper flakes (optional)

– Salt and pepper

– Small pasta (orzo or ditalini)

– Fresh spinach or kale

– Garnish (fresh parsley, Parmesan cheese)

Each ingredient adds flavor and warmth to this comforting dish. Olive oil is your base, bringing richness. Onions and garlic provide a strong, savory start. Carrots and celery add crunch and sweetness. Zucchini and mushrooms give it a hearty touch.

You can choose chicken broth for a richer taste or vegetable broth for a lighter option. The herbs, like thyme and oregano, bring the essence of Italy right into your bowl. Red pepper flakes add just a hint of heat, but you can skip them if you prefer a milder flavor.

The small pasta makes this soup filling and fun. Spinach or kale adds a pop of color and nutrients. Finally, garnishing with parsley and Parmesan gives it a lovely finish. Each bite is a hug in a bowl, perfect for any day.

Step-by-Step Instructions

Preparation Steps

1. Sautéing vegetables

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion. Sauté for 3-4 minutes until it turns translucent. Next, add 3 minced garlic cloves and cook for 1 more minute. This brings out the garlic’s nice flavor. Then, toss in 2 diced carrots and 2 diced celery stalks. Cook them for about 5-6 minutes until they soften. Finally, add 1 diced zucchini and 1 cup of sliced button mushrooms. Cook these for 4-5 minutes, letting them release their moisture.

2. Adding broth and seasonings

Once your veggies are tender, pour in 4 cups of chicken or vegetable broth. Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. If you like some heat, add 1/2 teaspoon of red pepper flakes. Season with salt and pepper to your taste. Bring the soup to a gentle boil.

3. Incorporating pasta and greens

When the soup boils, it’s time to add 1 cup of small pasta, like orzo or ditalini. Cook the pasta according to the package directions, which usually takes about 8-10 minutes. If you want to add 1 cup of cooked and shredded chicken, stir it in just before the pasta is done cooking. In the last minute, toss in 1 cup of fresh spinach or kale. This will wilt nicely and add a burst of color. Once everything is cooked, remove the pot from heat. Let the soup cool slightly before serving.

Enjoy this warm, healthy soup that comforts the soul!

Tips & Tricks

Perfecting the Recipe

– Best practices for sautéing: Start with a hot pot. Heat the olive oil first. Add the onion and cook until it’s soft. This takes about 3-4 minutes. Add garlic next for great flavor. Cook for just a minute to keep it fresh.

– Cooking pasta in soup: Use small pasta like orzo or ditalini. Add it when the soup boils. Cook the pasta according to the package. This keeps it from getting mushy. Stir it in just before serving for perfect texture.

– Storing leftovers and reheating: Let the soup cool first. Store it in airtight containers. It lasts in the fridge for 3-4 days. To reheat, use a pot over low heat. Add a little broth or water if it’s too thick. Enjoy it warm, just like fresh!

Pro Tips

  1. Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup significantly. Consider adding fresh thyme and oregano at the end of cooking for a burst of freshness.
  2. Customize Your Vegetables: Feel free to swap in any seasonal vegetables you have on hand. Bell peppers, green beans, or peas can add different textures and flavors.
  3. For a Creamier Soup: If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of sour cream just before serving.
  4. Make It Ahead: This soup stores well in the fridge for up to 3 days, and the flavors deepen over time. Just be mindful to cook the pasta separately if you plan to reheat it later.

Variations

Ingredient Substitutions

You can easily adapt this soup to fit your needs. For vegetarian options, skip the chicken and use vegetable broth. You can also add more veggies like bell peppers or peas for extra flavor.

If you need gluten-free alternatives, choose gluten-free pasta. Many brands offer tasty options that work well in soup.

For different broth flavors, you can try mushroom or miso broth. Each will give the soup a unique taste, making it fun to experiment. Add herbs like basil or dill to change the flavor profile.

Storage Info

How to Store

– Refrigerating soup: Let the soup cool down to room temperature. Transfer it to an airtight container. It will stay fresh in the fridge for 3 to 4 days. This keeps the flavors intact.

– Freezing options: If you want to save some for later, freeze it. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last for about 3 months in the freezer.

– Reheating instructions: To reheat, take the soup from the fridge or freezer. If frozen, let it thaw in the fridge overnight. Heat it in a pot over medium heat. Stir occasionally until it is warm. You can also use a microwave if you prefer. Just make sure to cover it to avoid splatters. Enjoy it hot for a comforting meal!

FAQs

What is Italian Penicillin Soup?

Italian Penicillin Soup is a warm and hearty dish. It combines fresh veggies, pasta, and broth. This soup offers comfort and health in each bite. Many call it a “healing soup” due to its wholesome ingredients.

Can I make this soup ahead of time?

Yes, you can prepare this soup in advance. It tastes even better the next day! Just store it in the fridge after cooling. Reheat it on the stove when you’re ready to enjoy.

How can I make it spicier?

To spice up your soup, add more red pepper flakes. You can also use hot sauce. If you like, try adding spicy sausage for extra heat. Adjust to your taste for the perfect kick.

What are the health benefits of the ingredients?

This soup packs a lot of nutrients. Here are some benefits:

– Onions and garlic boost your immune system.

– Carrots are rich in vitamins and good for your eyes.

– Spinach adds iron and helps with digestion.

– Chicken provides protein and keeps you full.

Is this recipe suitable for meal prep?

Absolutely! This soup is great for meal prep. It stores well and is easy to reheat. You can portion it into containers for quick meals. Enjoy it all week long!

This article covered the key ingredients, steps, tips, variations, and storage for your soup. I walked you through making a simple yet tasty Italian Penicillin Soup. Remember, you can adjust ingredients to fit your taste and dietary needs. Whether you’re cooking for yourself or others, this soup is warm and comforting. I hope you find joy in making and sharing it with loved ones. Enjoy your cooking adventure and all the flavors it bring

In Italian Penicillin Soup, the right mix of fresh ingredients makes all the difference. Here’s what you need: - Olive oil - Onion - Garlic - Carrots - Celery - Zucchini - Mushrooms - Broth (chicken or vegetable) - Cooked chicken (optional) - Dried thyme - Dried oregano - Red pepper flakes (optional) - Salt and pepper - Small pasta (orzo or ditalini) - Fresh spinach or kale - Garnish (fresh parsley, Parmesan cheese) Each ingredient adds flavor and warmth to this comforting dish. Olive oil is your base, bringing richness. Onions and garlic provide a strong, savory start. Carrots and celery add crunch and sweetness. Zucchini and mushrooms give it a hearty touch. You can choose chicken broth for a richer taste or vegetable broth for a lighter option. The herbs, like thyme and oregano, bring the essence of Italy right into your bowl. Red pepper flakes add just a hint of heat, but you can skip them if you prefer a milder flavor. The small pasta makes this soup filling and fun. Spinach or kale adds a pop of color and nutrients. Finally, garnishing with parsley and Parmesan gives it a lovely finish. Each bite is a hug in a bowl, perfect for any day. {{ingredient_image_1}} 1. Sautéing vegetables Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion. Sauté for 3-4 minutes until it turns translucent. Next, add 3 minced garlic cloves and cook for 1 more minute. This brings out the garlic's nice flavor. Then, toss in 2 diced carrots and 2 diced celery stalks. Cook them for about 5-6 minutes until they soften. Finally, add 1 diced zucchini and 1 cup of sliced button mushrooms. Cook these for 4-5 minutes, letting them release their moisture. 2. Adding broth and seasonings Once your veggies are tender, pour in 4 cups of chicken or vegetable broth. Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried oregano. If you like some heat, add 1/2 teaspoon of red pepper flakes. Season with salt and pepper to your taste. Bring the soup to a gentle boil. 3. Incorporating pasta and greens When the soup boils, it's time to add 1 cup of small pasta, like orzo or ditalini. Cook the pasta according to the package directions, which usually takes about 8-10 minutes. If you want to add 1 cup of cooked and shredded chicken, stir it in just before the pasta is done cooking. In the last minute, toss in 1 cup of fresh spinach or kale. This will wilt nicely and add a burst of color. Once everything is cooked, remove the pot from heat. Let the soup cool slightly before serving. Enjoy this warm, healthy soup that comforts the soul! - Best practices for sautéing: Start with a hot pot. Heat the olive oil first. Add the onion and cook until it’s soft. This takes about 3-4 minutes. Add garlic next for great flavor. Cook for just a minute to keep it fresh. - Cooking pasta in soup: Use small pasta like orzo or ditalini. Add it when the soup boils. Cook the pasta according to the package. This keeps it from getting mushy. Stir it in just before serving for perfect texture. - Storing leftovers and reheating: Let the soup cool first. Store it in airtight containers. It lasts in the fridge for 3-4 days. To reheat, use a pot over low heat. Add a little broth or water if it’s too thick. Enjoy it warm, just like fresh! Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your soup significantly. Consider adding fresh thyme and oregano at the end of cooking for a burst of freshness. Customize Your Vegetables: Feel free to swap in any seasonal vegetables you have on hand. Bell peppers, green beans, or peas can add different textures and flavors. For a Creamier Soup: If you prefer a creamier texture, stir in a splash of heavy cream or a dollop of sour cream just before serving. Make It Ahead: This soup stores well in the fridge for up to 3 days, and the flavors deepen over time. Just be mindful to cook the pasta separately if you plan to reheat it later. {{image_2}} You can easily adapt this soup to fit your needs. For vegetarian options, skip the chicken and use vegetable broth. You can also add more veggies like bell peppers or peas for extra flavor. If you need gluten-free alternatives, choose gluten-free pasta. Many brands offer tasty options that work well in soup. For different broth flavors, you can try mushroom or miso broth. Each will give the soup a unique taste, making it fun to experiment. Add herbs like basil or dill to change the flavor profile. - Refrigerating soup: Let the soup cool down to room temperature. Transfer it to an airtight container. It will stay fresh in the fridge for 3 to 4 days. This keeps the flavors intact. - Freezing options: If you want to save some for later, freeze it. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It can last for about 3 months in the freezer. - Reheating instructions: To reheat, take the soup from the fridge or freezer. If frozen, let it thaw in the fridge overnight. Heat it in a pot over medium heat. Stir occasionally until it is warm. You can also use a microwave if you prefer. Just make sure to cover it to avoid splatters. Enjoy it hot for a comforting meal! Italian Penicillin Soup is a warm and hearty dish. It combines fresh veggies, pasta, and broth. This soup offers comfort and health in each bite. Many call it a “healing soup” due to its wholesome ingredients. Yes, you can prepare this soup in advance. It tastes even better the next day! Just store it in the fridge after cooling. Reheat it on the stove when you’re ready to enjoy. To spice up your soup, add more red pepper flakes. You can also use hot sauce. If you like, try adding spicy sausage for extra heat. Adjust to your taste for the perfect kick. This soup packs a lot of nutrients. Here are some benefits: - Onions and garlic boost your immune system. - Carrots are rich in vitamins and good for your eyes. - Spinach adds iron and helps with digestion. - Chicken provides protein and keeps you full. Absolutely! This soup is great for meal prep. It stores well and is easy to reheat. You can portion it into containers for quick meals. Enjoy it all week long! This article covered the key ingredients, steps, tips, variations, and storage for your soup. I walked you through making a simple yet tasty Italian Penicillin Soup. Remember, you can adjust ingredients to fit your taste and dietary needs. Whether you're cooking for yourself or others, this soup is warm and comforting. I hope you find joy in making and sharing it with loved ones. Enjoy your cooking adventure and all the flavors it brings!

Italian Penicillin Soup

A comforting and hearty soup filled with vegetables, optional chicken, and small pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup button mushrooms, sliced
  • 4 cups chicken or vegetable broth
  • 1 cup cooked and shredded chicken (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • 1 cup small pasta (e.g., orzo or ditalini)
  • 1 cup fresh spinach or kale
  • for garnish fresh parsley, chopped
  • for serving grated Parmesan cheese

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  • Add the minced garlic and continue to sauté for another minute until fragrant.
  • Stir in the diced carrots and celery, cooking for about 5-6 minutes until they begin to soften.
  • Add the zucchini and mushrooms to the pot, and cook for another 4-5 minutes until they release their moisture.
  • Pour in the chicken or vegetable broth, and fully incorporate the dried thyme, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
  • Bring the soup to a gentle boil. Once boiling, add the small pasta and cook according to package instructions (usually about 8-10 minutes).
  • If using shredded chicken, stir it in just before the pasta is done.
  • In the final minute of cooking, add the fresh spinach or kale to the pot, allowing it to wilt.
  • Once everything is cooked through, remove from heat and let it cool slightly before serving.

Notes

Serve hot, garnished with parsley and Parmesan cheese. Drizzle with olive oil for added flavor.
Keyword chicken, pasta, soup, vegetable

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