I’m so excited to share my favorite recipe for Ultimate Italian Penicillin Soup with you! It’s a hug in a bowl, perfect for those chilly days when all you want to do is snuggle up with something warm and inviting. I remember the first time I encountered this soup; it was during a cozy family gathering where we all huddled around the kitchen table, laughing and enjoying each other’s company. The aroma wafting through the air was a blend of spices and savory goodness, and I knew I had to whip it up myself. And trust me, it didn’t disappoint!
What I love most about this soup is that it’s not only delicious but incredibly versatile. You can throw in whatever vegetables you have on hand or adjust the beans to suit your taste. It’s like a kitchen sink moment where you can get creative with your leftovers! Plus, the addition of Parmesan cheese and a squeeze of lemon at the end brings everything together wonderfully. So, roll up your sleeves and let’s get cooking, shall we?
What’s in Ultimate Italian Penicillin Soup?
Olive Oil: This is the base of the soup, perfect for sautéing and adding a lovely flavor. I always reach for extra virgin olive oil since it has that delicious richness.
Onion: A medium onion, diced, brings a wonderful sweetness and depth to the soup. It forms the foundation for the flavor profile.
Garlic: I use two cloves of minced garlic because, let’s be honest, garlic makes everything better! It enhances the soup with a savory aroma.
Carrots and Celery: These two veggies are classic in soups. Diced carrots add a subtle sweetness, while celery gives it that crunchy texture.
Dried Oregano and Thyme: These herbs fill the soup with aromatic notes. They remind me of my grandma’s kitchen, where she always had her herbs ready to sprinkle in for a bit of magic.
Red Pepper Flakes: This ingredient is optional, but if you like a little heat, toss in a ½ teaspoon. It gives the soup a delightful kick!
Low-Sodium Chicken Broth: The heart of the soup! I prefer low-sodium so I can control the saltiness. It’s warm and comforting, much like a friendly hug.
Diced Tomatoes: A can of diced tomatoes with juice provides acidity and richness. It brightens the entire dish and adds a pop of color.
Small Pasta: I love using orzo or acini di pepe for this soup. They’re small, cute, and perfect for soaking up that delicious broth!
Cannellini Beans: These creamy beans add protein and richness to the soup, making it hearty enough to satisfy your hunger.
Fresh Spinach or Kale: A cup of chopped greens adds color and a nutritional boost. Plus, it wilts beautifully in the warm soup.
Parmesan Cheese: Trust me, you won’t want to skip this! Grated Parmesan stirred right in and sprinkled on top enhances the flavor and adds a nice creaminess.
Parsley: Fresh parsley is a great garnish. It adds color and a fresh taste that brightens everything up.
Lemon Wedges: Optional but highly recommended! A squeeze of lemon at the end makes all the flavors pop!
Is Ultimate Italian Penicillin Soup Good for You?
Absolutely! This soup is not only comforting but also packed with nutrition.
Spinach or Kale: Both are superfoods loaded with vitamins A, C, and K, as well as dietary fiber. A great way to sneak in those leafy greens!
Cannellini Beans: These beans are high in protein and fiber, making the soup filling without adding excessive calories. They also have important minerals like iron and potassium.
Olive Oil: Rich in healthy fats, it can support heart health when used in moderation. Plus, it just tastes divine!
But here’s a friendly word of caution: if you’re watching your sodium intake, be mindful of the chicken broth you choose, and stick to low-sodium versions. Like I mentioned before, leftovers are great, but if you think you won’t finish them within three days, consider freezing the soup before adding the pasta, as pasta can get mushy upon reheating.
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 for about 5 minutes until translucent.
2. Stir in the minced garlic, diced carrots, and diced celery. Cook for another 4-5 minutes until the vegetables start to soften.
3. Add the dried oregano, thyme, and red pepper flakes (if using) to the pot. Stir to combine and let the spices toast for about 1 minute.
4. Pour in the chicken broth and add in the canned diced tomatoes with their juice. Bring the mixture to a boil.
5. Once boiling, toss in the small pasta and cook according to package directions (typically about 8-10 minutes).
6. Stir in the cannellini beans and chopped spinach or kale. Cook for an additional 2-3 minutes until the greens are wilted and everything is heated through.
7. Season the soup with salt and black pepper to taste. Remove it from the heat and stir in the grated Parmesan cheese.
8. Serve the soup hot, garnished with additional Parmesan cheese and chopped fresh parsley. For an extra touch, serve with lemon wedges on the side if desired.
My Secrets to Serving Up the Best Bowl
This soup is perfect as is, but let’s jazz it up some more! You can customize it by adding other vegetables like zucchini or bell peppers based on what you have at home. Feeling adventurous? Toss in some cooked sausage or shredded chicken for extra protein.
And if you like a creamier texture, you can stir in a splash of heavy cream or coconut milk at the end. Don’t forget the crispy garlic bread on the side for an ultimate dipping companion!
Each bowl is bursting with flavors that warm the soul and bring back those cozy memories. I can’t wait for you to try this Ultimate Italian Penicillin Soup! Please let me know how it turns out for you, and don’t hesitate to share your own twists on it! Happy cooking!
