Ah, the magic of soup! There’s just something about a warm bowl of goodness that feels like a hug on a chilly day, right? One of my all-time favorite recipes is this **Ultimate Italian Penicillin Soup**. The first time I made it, I was feeling under the weather, and I thought, “What’s better than a cozy, hearty soup to nurse me back to health?” This soup is brimming with vibrant flavors and textures, and every slurp seems to bring a sprinkle of comfort. Now, it’s become a staple in my kitchen, and I can’t wait to share it with you!
Every ingredient in this soup has a role to play. The aromatic onions, the warmth of garlic, and the robustness of chickpeas come together seamlessly. Plus, the customizable nature means you can play chef and add your favorite veggies or proteins! So grab your pot, and let’s roll up our sleeves and dive into this delightful dish.
What’s in Ultimate Italian Penicillin Soup?
Olive Oil: A must-have for sautéing our veggies. I always opt for a good-quality extra virgin olive oil for its rich flavor and health benefits.
Onion: The base of the soup! Diced onions add sweetness and depth. Don’t forget to chop them at a spot away from your eyes—tears can ruin your soup-making vibe!
Garlic: Minced garlic enhances the flavor profile immeasurably. I could practically write an ode to garlic; it’s that good!
Carrots and Celery: These classic soup ingredients add freshness and texture. Plus, they’re packed with vitamins—double win!
Dried Thyme and Oregano: These guys bring authenticity and warmth to the soup. It smells like I’m cooking in a cozy Italian kitchen!
Red Pepper Flakes: Only if you want a little kick! They add a hint of spice that contrasts wonderfully with the other flavors.
Vegetable or Chicken Broth: The heart of the soup, providing a savory base. I usually use low-sodium broth to control the salt level, but go with what you love.
Canned Diced Tomatoes: These add both sweetness and acidity. I always use the ones without added sugars for a cleaner taste.
Small Pasta: I love using acini di pepe or orzo. They soak up the flavors beautifully and make the soup heartier.
Chickpeas: Not only do they add protein, but they also give the soup a lovely texture. Plus, they’re super filling!
Fresh Spinach or Kale: Leafy greens bring nutrients and a splash of color! You can sneak in your greens—no one has to know!
Parmesan Cheese: A finishing touch that adds creaminess and savory depth. Always add a little more at serving for good measure!
Fresh Parsley or Basil: A touch of freshness to garnish. I can’t resist sprinkling herbs over everything I cook!
Is Ultimate Italian Penicillin Soup Good for You?
Oh, absolutely! This soup is loaded with vibrant veggies and protein-rich chickpeas, making it a perfect choice for a nutritious meal.
Chickpeas: They’re not just heart-healthy but also boast a good amount of fiber to keep you full and satisfied.
Spinach or Kale: These leafy greens provide a wealth of vitamins and minerals, adding to the soup’s nutritional value.
While this soup is a healthy choice, be mindful of salt content if you’re using canned ingredients or store-bought broth. Opt for low-sodium options where possible. And hey, if you’re gluten-sensitive, you can swap the pasta for a gluten-free variety—just adjust the cooking time a bit as it may vary from regular pasta.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes (optional)
– 4 cups vegetable or chicken broth
– 1 can (15 oz) diced tomatoes, undrained
– 1 cup small pasta (like acini di pepe or orzo)
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 cups fresh spinach or kale, roughly chopped
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese, plus more for serving
– Fresh parsley or basil, chopped (for garnish)
This recipe serves about 4-6 people, perfect for sharing or enjoying leftovers!
How to Make Ultimate Italian Penicillin Soup?
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the garlic, carrots, and celery. Cook for another 4-5 minutes until the vegetables begin to soften.
3. Add the dried thyme, oregano, and red pepper flakes (if using). Stir for about 1 minute until fragrant.
4. Pour in the vegetable or chicken broth and the canned diced tomatoes. Bring the mixture to a boil.
5. Once boiling, add the pasta and chickpeas. Reduce the heat to a simmer and cook for about 8-10 minutes, or until the pasta is al dente.
6. Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until wilted.
7. Season with salt and pepper to taste. Mix in the grated Parmesan cheese.
8. Serve hot, garnished with extra Parmesan cheese and fresh chopped herbs like parsley or basil.
Comforting Tips for Your Penicillin Soup
– This soup is like a blank canvas! Feel free to customize it with other vegetables like bell peppers, zucchini, or even leftover roasted veggies you have on hand.
– You could also throw in some cooked chicken or sausage if you want extra protein.
– Serve it alongside crusty bread (my personal favorite) or a fresh salad for a complete meal.
– Leftovers? This soup reheats beautifully. Just add a splash of broth when reheating to loosen up the pasta and make it nice and soupy again!
I hope you give this **Ultimate Italian Penicillin Soup** a shot! It truly warms the soul and clashes with any winter blues. Trust me, once you taste it, you’ll be hooked! I’d love to hear how it turns out for you, so don’t be shy—drop me a comment or share your experience! Happy cooking!
