Description
A flavorful Italian penicillin soup that warms the soul.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup pasta (e.g., ditalini)
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add chicken broth, diced tomatoes, and oregano.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook until al dente.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- Use low-sodium broth for a healthier option.
- You can add cooked chicken for extra protein.
- This soup freezes well for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: italian penicillin soup, soup recipes, comfort food