Ugh, is there anything worse than that scratchy throat feeling? When I’m feeling under the weather, all I want is something warm, comforting, and easy. That’s where my go-to Italian Penicillin Soup comes in! It’s seriously the *best* remedy. Think of it: a hug in a bowl, packed with veggies, little pasta shapes, and the kind of broth that just seems to soothe everything.
It’s got all the good stuff – onions, carrots, celery, garlic (lots of garlic!), beans, spinach… basically, a powerhouse of goodness. And the herbs? They make it smell amazing while it simmers. My family always made something like this when we were kids and had a cold. Mom swore it was better than any medicine! She probably added a little extra love, too. This Italian Penicillin Soup recipe is pretty darn close to hers, and trust me, it works wonders!
Why You’ll Love This Italian Penicillin Soup
Quick and Easy to Make
Seriously, who has time to be slaving away in the kitchen when you’re not feeling well? This soup is ready in under an hour! It’s the perfect weeknight meal when you need something fast and comforting.
Packed with Flavor
Oh my goodness, the flavor! The combo of oregano, basil, and all those veggies simmering in the broth? It’s just… *chef’s kiss*. You won’t believe how much taste is packed into this simple soup!
Comforting and Nutritious
Not only does it taste amazing, but it’s actually *good* for you! You’re getting a ton of vitamins and minerals from all the veggies, plus protein from those cannellini beans. It’s like a healthy hug!
Customizable to Your Taste
Don’t like spinach? Swap it for kale! Want more spice? Add extra red pepper flakes! This soup is so easy to adapt to whatever you’re craving. It’s your soup, make it your way!
Ingredients for Italian Penicillin Soup
Alright, let’s gather our goodies! Here’s what you’ll need to whip up a batch of my favorite Italian Penicillin Soup. Don’t worry if you’re missing something, it’s super flexible! But *try* to get these basics:
- 1 tablespoon olive oil
- 1 onion, chopped (about 1 cup)
- 2 carrots, chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 4 cloves garlic, minced (or more, I won’t judge!)
- 8 cups chicken broth (low sodium is great!)
- 1 (14.5 ounce) can diced tomatoes, *undrained* (yep, all the juice!)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, but I love a little kick!)
- 1 cup ditalini pasta (or any small pasta shape!)
- 1 (15 ounce) can cannellini beans, *rinsed and drained* (important!)
- 1 cup chopped spinach
- Salt and pepper to taste (duh!)
- Grated Parmesan cheese for garnish (optional, but highly recommended!)
How to Make Italian Penicillin Soup: A Step-by-Step Guide
Okay, ready to turn those ingredients into a bowl of comfort? Don’t worry, it’s easier than you think! Just follow these simple steps, and you’ll be slurping away in no time.
Sauté the Vegetables
Grab your largest pot and put it over medium heat. Drizzle in that olive oil – just enough to coat the bottom. Then, toss in the chopped onion, carrots, and celery. We’re going to cook these until they’re nice and softened, about 5-7 minutes. Stir them occasionally so they don’t burn. You’ll know they’re ready when the onion starts to look translucent.
Add Garlic and Aromatics
Now for the good stuff! Add the minced garlic to the pot and cook for just one minute more. Seriously, *only* one minute! Garlic burns easily, and burnt garlic is NOT what we want in our Italian Penicillin Soup. You should be able to smell that amazing garlic aroma filling your kitchen – yum!
Simmer the Soup
Pour in the chicken broth and diced tomatoes (don’t forget the juice!). Stir in the dried oregano, basil, and red pepper flakes (if you’re using them – I highly recommend!). Bring the whole thing to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes. This lets all those flavors meld together and get happy.
Cook the Pasta
Time for the pasta! Add the ditalini to the simmering soup and cook according to the package directions. Usually, it’s about 8-10 minutes, but keep an eye on it. You want the pasta to be *al dente* – slightly firm to the bite. Nobody likes mushy pasta!
Finish with Beans and Spinach
Stir in the rinsed and drained cannellini beans and the chopped spinach. Cook until the spinach is wilted, about 2 minutes. It wilts down super fast, so don’t overcook it!
Season and Serve Your Italian Penicillin Soup
Alright, taste your soup and season with salt and pepper to your liking. Everyone’s taste buds are different, so adjust as needed! Serve it up hot in bowls, and if you’re feeling fancy, sprinkle some grated Parmesan cheese on top. Enjoy your comforting bowl of Italian Penicillin Soup!
Tips for the Best Italian Penicillin Soup
Want to take your soup from good to *amazing*? Here are a few little secrets I’ve learned over the years. These tips will seriously elevate your Italian Penicillin Soup game!
Don’t Overcook the Pasta
Seriously, I can’t stress this enough! Mushy pasta is a soup killer. Cook the ditalini *al dente* – it should still have a little bite to it. It’ll continue to cook a bit in the hot broth, so err on the side of undercooked rather than overcooked.
Use Fresh Herbs
If you’ve got fresh oregano and basil kicking around, definitely use them! They’ll add a burst of flavor that dried herbs just can’t match. Just chop them up and stir them in right at the end. Wowza!
Adjust the Seasoning
Taste, taste, taste! Before you serve, give your Italian Penicillin Soup a good taste and adjust the salt and pepper as needed. Don’t be afraid to add a little more – it really makes a difference!
Make it Vegetarian
Want to keep things meat-free? No problem! Just swap out the chicken broth for vegetable broth. It’s just as delicious, I promise! And you can load it up with even *more* veggies if you’re feeling extra virtuous. 🙂
Delicious Variations of Italian Penicillin Soup
Okay, so you’ve nailed the basic recipe? Awesome! Now it’s time to get a little creative! This soup is seriously begging for you to play around with it. Here are a few ideas to get you started. Trust me, there’s no wrong way to make this soup your own!
Add Different Vegetables
Got some zucchini or kale that needs using up? Toss it in! Diced sweet potatoes or even green beans would be delicious too. Seriously, any veggie you love will work in this soup. Just chop it up and add it in with the spinach and beans. Easy peasy!
Use Different Pasta
Don’t have ditalini? No sweat! Elbow macaroni, small shells, or even broken spaghetti will work just fine. Just make sure you adjust the cooking time according to the package directions. The smaller the pasta, the faster it cooks!
Make it Spicy
Feeling fiery? Crank up the heat! Add more red pepper flakes or even a pinch of cayenne pepper to the soup. Careful though, a little goes a long way! You could also add a chopped jalapeño to the veggies when you’re sautéing them for a real kick!
FAQ About Italian Penicillin Soup
Got questions? I’ve got answers! Here are a few of the most common things people ask me about my Italian Penicillin Soup. Don’t be shy – if you have a burning question I haven’t covered, just drop it in the comments below!
Can I freeze Italian Penicillin Soup?
Yep, absolutely! Freezing is a great way to enjoy this soup later. Just let it cool completely before transferring it to freezer-safe containers. I like to leave a little space at the top since liquids expand when frozen. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stovetop. The pasta might be a *little* softer, but it’ll still be delicious!
How long does Italian Penicillin Soup last in the refrigerator?
Leftovers will keep in the fridge for about 3-4 days. Just make sure you store it in an airtight container. It’s perfect for a quick and easy lunch or dinner during the week! Just reheat it gently on the stovetop or in the microwave until it’s nice and warm.
Is Italian Penicillin Soup good for a cold?
Well, I’m not a doctor, but I *swear* this soup helps me feel better when I’m under the weather! It’s packed with vitamins and minerals from all the veggies, plus the warm broth is so soothing for a sore throat. And let’s be honest, sometimes all you need when you’re sick is a little comfort food! So yes, I definitely think Italian Penicillin Soup is a great choice when you’re battling a cold!
Nutritional Information for Italian Penicillin Soup
Okay, so you’re curious about the nutrition facts? Here’s a rough estimate: each serving has around 250 calories, but remember, this is just an approximation! It depends on your exact ingredients, ya know?
Enjoy Your Comforting Italian Penicillin Soup!
And there you have it! I hope you love this Italian Penicillin Soup as much as my family does. Seriously, let me know what you think in the comments below! And hey, if you make it, snap a pic and share it on social media – tag me, I’d love to see!
