Description
Italian Penicillin Soup is a hearty and comforting bowl filled with tender pasta, aromatic vegetables, and a flavorful blend of chicken broth and tomatoes. This easy-to-make soup warms you up with its subtle spice from red pepper flakes and fresh parsley garnish, ideal for a cozy family meal.
Ingredients
Scale
Vegetables
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
Soup Base
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Pasta
- 1 cup pasta (such as ditalini)
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking for 5 minutes until softened and fragrant.
- Add Liquids and Seasonings: Pour in the chicken broth and diced tomatoes. Stir in dried oregano, red pepper flakes, salt, and pepper. Increase heat to bring the soup to a boil.
- Cook the Pasta: Stir in the pasta of your choice and cook for 10-12 minutes, or until the pasta is tender but still firm to the bite.
- Garnish and Serve: Remove from heat and ladle into bowls. Sprinkle freshly chopped parsley on top for a bright, herbaceous finish before serving.
Notes
- You may substitute the pasta with gluten-free options if desired.
- Adjust red pepper flakes according to your preferred spice level.
- Use vegetable broth to make this soup vegetarian-friendly.
- This soup stores well in the refrigerator for up to 3 days and reheats nicely.
- For a thicker soup, reduce the chicken broth to 5 cups.
