Description
A comforting and healing Italian penicillin soup, perfect for soothing colds and boosting immunity.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup spinach, chopped
- 6 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or orzo)
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced carrots and celery, cook for about 5 minutes.
- Stir in zucchini and spinach, cooking until wilted.
- Pour in the broth and add oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cook according to package instructions until al dente.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, use vegetable broth and omit the cheese.
- Feel free to add other vegetables or beans for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian