Italian Penicillin Soup

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 4 cups vegetable broth; 1 cup diced tomatoes (canned or fresh); 1 teaspoon dried oregano; 1 teaspoon dried thyme; Salt and pepper to taste; 2 cups spinach or kale, chopped; Juice of 1 lemon

written by :

Eliza Nooman

October 26, 2025

A bowl of Italian Penicillin Soup garnished with fresh herbs and vegetables.

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Why Make This Recipe

Italian Penicillin Soup is a warm and hearty dish that is perfect for cold days or when you’re feeling under the weather. It combines fresh vegetables with flavorful herbs, making it a comforting option for anyone looking for a nutritious meal. The wholesome ingredients not only help boost your immune system but also provide a delicious taste that everyone in the family will enjoy.

How to Make Italian Penicillin Soup

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
4 cups vegetable broth
1 cup diced tomatoes (canned or fresh)
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 cups spinach or kale, chopped
Juice of 1 lemon

Directions:

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, diced carrots, and diced celery; cook for another 5 minutes.
Pour in vegetable broth and add the diced tomatoes, oregano, thyme, salt, and pepper. Bring to a boil.
Reduce heat and let simmer for about 20 minutes until vegetables are tender.
Stir in the chopped spinach or kale and lemon juice, cooking for an additional 5 minutes.
Taste and adjust seasoning if needed, then serve warm.

How to Serve Italian Penicillin Soup

Serve Italian Penicillin Soup warm in bowls. You can enjoy it on its own or with a slice of crusty bread for dipping. Adding a sprinkle of fresh herbs or a drizzle of olive oil on top can enhance its flavor. This soup also pairs well with a simple salad for a complete meal.

How to Store Italian Penicillin Soup

If you have leftovers, let the soup cool down to room temperature and transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. If you want to keep it longer, the soup can be frozen for up to 3 months. Just remember to leave some space in the container, as the soup will expand when frozen.

Tips to Make Italian Penicillin Soup

Use fresh, organic vegetables for the best flavor and nutrients.
Adjust the seasoning according to your taste; feel free to add more herbs or spices if desired.
For a heartier soup, consider adding cooked pasta or beans.

Variation

For a meatier version, you can add cooked chicken or turkey to the soup. Simply toss in shredded meat after the vegetables have simmered for 20 minutes. The flavors will combine beautifully, adding more depth to the soup.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables instead of fresh ones. Just add them to the pot when you add the broth, and cook until heated through.

2. Is this soup gluten-free?
Yes, this soup is naturally gluten-free, but always check the labels on your vegetable broth and canned tomatoes to ensure no gluten-containing ingredients are added.

3. How can I make this soup spicy?
To add some heat, you can include red pepper flakes or diced jalapeños when you sauté the vegetables at the beginning. Adjust the amount to fit your spice preference.

Italian Penicillin Soup

Author: alhaouil
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A warm and hearty soup packed with fresh vegetables and flavorful herbs, perfect for cold days or when you’re feeling under the weather.

Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, diced carrots, and diced celery; cook for another 5 minutes.
Pour in vegetable broth and add the diced tomatoes, oregano, thyme, salt, and pepper. Bring to a boil.
Reduce heat and let simmer for about 20 minutes until vegetables are tender.
Stir in the chopped spinach or kale and lemon juice, cooking for an additional 5 minutes.
Taste and adjust seasoning if needed, then serve warm.

Notes

Serve warm in bowls with crusty bread for dipping. Storing leftover soup in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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