Description
Italian Penicillin Soup is a gentle, nourishing vegetarian recovery soup that comforts you when you are under the weather. This light, no-meat Italian-inspired bowl comes together quickly with olive oil, onion, garlic, carrots, celery, zucchini, tomatoes, greens, and herbs. A soothing, wholesome hug in a bowl, ideal for cozy dinners or post-illness recovery.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- ½ tsp dried thyme
- ½ tsp dried basil
- ¼ tsp black pepper
- Salt, to taste
- 2 cups fresh spinach or kale
- 2 tbsp fresh parsley, chopped
- Optional: grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and sauté for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add zucchini, vegetable broth, diced tomatoes, thyme, basil, pepper, and salt.
- Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes.
- Stir in spinach or kale and cook for 2–3 minutes until wilted.
- Taste and adjust seasoning as needed.
- Serve warm, topped with fresh parsley and optional Parmesan.
Notes
- Make it vegan by omitting Parmesan.
- Flavor deepens with a longer simmer, but it’s delicious after 25 minutes too.
- Leftovers refrigerate well for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 140
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Italian Penicillin Soup, recovery soup, vegetarian soup, comforting soup, Italian soup, easy soup, veggie soup, immune-boosting soup, cozy dinner