Italian Penicillin Soup Recipe

Warm, comforting, and filled with nourishing ingredients, this Italian Penicillin Soup is just what you need on a chilly day. With hearty vegetables, fragrant herbs, and small pasta, it offers a delicious bowl of goodness. Savor this immune-boosting soup topped with fresh parsley for a truly wholesome meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup small pasta (like ditalini)
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes.
3. Next, stir in the minced garlic, diced carrot, and celery, cooking for another 5 minutes.
4. Then, add the diced zucchini and let it cook for an additional 3 minutes.
5. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil.
6. Stir in the dried oregano and basil, and season with salt and pepper to taste.
7. Lower the heat and let it simmer for 15 minutes.
8. Finally, add the small pasta and cook according to the package instructions until it's al dente.
9. Serve hot, garnished with fresh parsley.

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