Description
Italian Penicillin Soup: Light, soothing, and nourishing—this comforting Italian-inspired soup is perfect for sick days, chilly evenings, or anytime you need a gentle, healing bowl.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 small zucchini, diced
- 1 cup chopped tomatoes (fresh or canned)
- 6 cups vegetable broth
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ½ tsp turmeric (optional for added warmth)
- Salt and pepper to taste
- 1 cup spinach or kale
- Juice of ½ lemon
- Optional: fresh parsley, grated Parmesan, chili flakes
Instructions
- Heat olive oil in a soup pot over medium heat. Add onion, garlic, carrots, and celery; sauté until softened.
- Stir in zucchini, tomatoes, Italian seasoning, basil, turmeric, salt, and pepper. Cook 2–3 minutes.
- Pour in vegetable broth and bring to a simmer.
- Cover and cook 20–25 minutes until veggies are tender.
- Stir in spinach or kale to wilt.
- Add lemon juice for brightness and adjust seasoning to taste.
- Serve warm with parsley, Parmesan, or chili flakes if desired.
Notes
- Meat-free and vegetarian; can be vegan if Parmesan is omitted.
- Turmeric adds warmth and color; optional for extra depth of flavor.
- Ensure broth is gluten-free if you need a gluten-free version.
- Best served with crusty bread or a light salad for a complete meal.
- For a thicker texture, puree a portion and stir back in, then add spinach at the end.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 7 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 6.1 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Italian Penicillin Soup, healing soup, vegetarian soup, Italian-inspired soup, immune-boosting soup, easy veggie soup