Description
A comforting and flavorful Italian Penicillin Soup featuring a medley of vegetables, chicken broth, diced tomatoes, and tender pasta, seasoned with oregano and red pepper flakes, perfect for a hearty meal ready in just 30 minutes.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
Liquids and Base
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
Seasonings and Pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup pasta (such as ditalini)
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Saute Vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, diced carrots, and chopped celery. Cook for about 5 minutes until the vegetables are softened and fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes including their juices. Stir in dried oregano, red pepper flakes, salt, and pepper. Bring the mixture to a rolling boil.
- Cook Pasta: Stir in the pasta and reduce the heat to maintain a gentle boil. Cook for 10-12 minutes, or until the pasta is tender but still firm to the bite.
- Garnish and Serve: Remove the soup from heat and ladle into bowls. Garnish with freshly chopped parsley before serving to add a fresh, vibrant finish.
Notes
- Use ditalini or any small pasta shape that cooks quickly and suits soups.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust red pepper flakes according to your desired spice level.
- Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving.
- Adding freshly grated Parmesan cheese on top enhances the flavor if not keeping it dairy-free.
