Italian Penicillin Soup

This hearty Italian Penicillin Soup is a cozy, feel-better-in-a-bowl meal inspired by classic Italian vegetable soups. Packed with tender vegetables, creamy cannellini beans, and small pasta in a tomato-rich broth, it’s comforting, nourishing, and perfect for chilly nights or whenever you need a soothing, soul-warming dish.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 cup cooked small pasta (such as ditalini or small shells)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté for 2–3 minutes, or until the onion becomes soft and translucent.
3. Stir in the diced carrots and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the diced zucchini and cook for another 3 minutes.
5. Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine.
6. Stir in the cooked pasta, cannellini beans, dried oregano, and dried basil. Bring the soup to a gentle boil over medium-high heat.
7. Reduce the heat to low and let the soup simmer for 20–25 minutes, allowing the flavors to meld and the vegetables to become tender.
8. Taste and season with salt and black pepper as needed.
9. Ladle the soup into bowls and garnish with chopped fresh parsley.
10. Top with grated Parmesan cheese, if desired, and serve hot.

Variation

1. Add cooked shredded chicken to make a heartier, non-vegetarian version reminiscent of classic penicillin-style soups.
2. Stir in a couple of handfuls of baby spinach or kale during the last 5 minutes of cooking for an extra boost of greens.
3. Swap the pasta for cooked farro, barley, or brown rice for a more rustic, whole-grain twist.

Cooking Notes

1. If the soup thickens too much as it sits, simply stir in a splash of water or broth when reheating until you reach your desired consistency.
2. For best flavor, let the soup rest off the heat for 5–10 minutes before serving so the herbs can bloom and the flavors round out.
3. If using uncooked pasta directly in the soup, add extra broth (1–2 cups) and cook until the pasta is tender, stirring often to prevent sticking.

Serving Suggestions

1. Serve with warm crusty bread, focaccia, or garlic bread for dipping into the flavorful broth.
2. Pair with a simple green salad dressed with olive oil and lemon for a light, complete meal.
3. Top each bowl with an extra drizzle of good-quality olive oil, more Parmesan, and freshly cracked black pepper for added richness.

Tips

• Chop the vegetables into similar-sized pieces so they cook evenly and finish at the same time.
• Make a double batch and freeze in individual portions (without the pasta, if possible) for easy, future comfort meals.
• Taste as you go adjust salt, pepper, and herbs at the end to brighten the flavors and suit your preferences.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Nutritional Information (Per Serving)

• Calories: 210 kcal
• Protein: 10 g
• Sodium: 520 mg

Frequently Asked Questions

1. Can I make this soup ahead of time?
   Yes, it tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days.
2. Can I freeze Italian Penicillin Soup?
   Yes. For best texture, freeze without the pasta and add freshly cooked pasta when reheating. Freeze up to 3 months.
3. How can I make this recipe gluten-free?
   Use gluten-free pasta or substitute cooked rice or quinoa for the pasta.
4. Can I use chicken broth instead of vegetable broth?
   Absolutely. Chicken broth adds a richer, more traditional penicillin-style flavor if you’re not vegetarian.

Conclusion

This Italian Penicillin Soup delivers cozy, feel-good comfort in every spoonful. Brimming with vegetables, beans, and tender pasta in a savory tomato broth, it’s simple to make yet deeply satisfying. Enjoy it on chilly evenings or whenever you need a nourishing bowl of soul-warming goodness.

Italian Penicillin Soup

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• Author: Avery
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian (use vegetarian Parmesan or omit cheese)

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Description

This hearty Italian Penicillin Soup is a cozy, feel-better-in-a-bowl meal inspired by classic Italian vegetable soups. Packed with tender vegetables, creamy cannellini beans, and small pasta in a tomato-rich broth, it’s comforting, nourishing, and perfect for chilly nights or whenever you need a soothing, soul-warming dish.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 cup cooked small pasta (such as ditalini or small shells)
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté for 2–3 minutes, or until the onion becomes soft and translucent.
3. Stir in the diced carrots and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the diced zucchini and cook for another 3 minutes.
5. Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine.
6. Stir in the cooked pasta, cannellini beans, dried oregano, and dried basil. Bring the soup to a gentle boil over medium-high heat.
7. Reduce the heat to low and let the soup simmer for 20–25 minutes, allowing the flavors to meld and the vegetables to become tender.
8. Taste and season with salt and black pepper as needed.
9. Ladle the soup into bowls and garnish with chopped fresh parsley.
10. Top with grated Parmesan cheese, if desired, and serve hot.

Notes

• For a slightly thicker soup, lightly mash some of the beans against the side of the pot during simmering.
• Use low-sodium vegetable broth if you’d like more control over the salt level.
• Cook the pasta just to al dente before adding it, so it doesn’t get too soft while the soup simmers.
• This soup keeps well in the fridge for up to 4 days; the flavors deepen over time.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 serving (about 1 1/2 cups)
• Calories: 210 kcal
• Sugar: 6 g (approx.)
• Sodium: 520 mg (approx., varies by broth)
• Fat: 5 g (approx.)
• Saturated Fat: 1 g (approx.)
• Unsaturated Fat: 3.5 g (approx.)
• Trans Fat: 0 g
• Carbohydrates: 33 g (approx.)
• Fiber: 7 g (approx.)
• Protein: 10 g (approx.)
• Cholesterol: 5 mg (approx., from Parmesan if used)

Keywords: Italian penicillin soup, vegetable soup, Italian soup, cannellini bean soup, pasta vegetable soup, comfort food, easy weeknight dinner