Description
A hearty and healthy Italian Penicillin Soup packed with vegetables and pasta.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 1 yellow bell pepper, chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup small pasta (ditalini or orzo)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in garlic, carrots, and celery. Cook for 3–4 minutes until vegetables start to soften.
- Add zucchini, bell pepper, thyme, oregano, and basil. Cook for 3 minutes to blend flavors.
- Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Add pasta and cook until tender, about 8–10 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Garnish with chopped fresh parsley and serve hot.
Notes
- Use gluten-free pasta if desired.
- For added protein, stir in cooked beans or shredded chicken.
- Soup can be stored in the fridge for up to 4 days; reheat gently.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 215
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegetable pasta soup, healthy Italian soup, veggie and pasta soup, weeknight dinner soup, hearty vegetable soup