Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner. Chop the vegetables and store them in an airtight container in the fridge. Combine everything and simmer in the evening for a quick finish.

Can I add pasta to the soup?

Absolutely. If you add pasta directly to the pot, use small shapes and cook until al dente. Alternatively, cook the pasta separately and add it to bowls to avoid the pasta soaking up too much broth overnight.

Can I use chicken instead of vegetable broth?

Yes. Chicken broth adds a richer flavor. If you add shredded chicken, reduce the amount of beans to keep the protein balanced. Taste for salt and adjust.

Is this soup good for picky eaters?

Often yes, because the flavors are simple and gentle. You can puree part of the soup to create a creamier texture if someone prefers smoother meals. Keep additions on the side so each person can customize their bowl.

How do I keep the greens from overcooking?

Add them at the very end of the cooking time. They only need a few minutes to wilt. If you are serving later, add fresh greens to each bowl rather than to the pot.

Easy Italian Penicillin Soup recipe in 8 Steps

Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 cups vegetable broth; 1 cup carrots, diced; 1 cup celery, diced; 1 onion, chopped; 2 garlic cloves, minced; 1 cup spinach or kale; 1 teaspoon thyme; Salt and pepper to taste; 1 cup cooked white beans (optional)

Description

A simple and nourishing Italian soup that combines pantry staples into a warm bowl of comfort, perfect for chilly evenings.

Ingredients

2 cups vegetable broth
1 cup carrots, diced
1 cup celery, diced
1 onion, chopped
2 garlic cloves, minced
1 cup spinach or kale
1 teaspoon thyme
Salt and pepper to taste
1 cup cooked white beans (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, heat some olive oil over medium heat.
Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened.
Add the minced garlic and thyme, stirring until fragrant.
Pour in the vegetable broth and bring to a boil.
Reduce heat and let simmer for about 15 minutes.
Add the spinach or kale and cooked white beans, if using.
Season with salt and pepper to taste.
Cook for an additional 5 minutes, then serve warm.

Notes

Use fresh basil for extra flavor. Opt for low-sodium vegetable broth for better control over salt. Can be frozen by omitting delicate greens and beans.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian