Imagine a bowl of soup that wraps you in a warm hug on a chilly day—it’s creamy, cozy, and made with wholesome ingredients. Welcome to Italian Penicillin Soup! With a silky texture and vibrant flavors, this soup is a delicious way to boost your immune system while comforting your soul. It’s one of those dishes you’ll crave when you need a pick-me-up because it’s packed with vegetables and legumes, making it hearty but light. Best of all, it’s creamy without using any cream!
This soup is effortless to throw together; it’s all about pantry staples and fresh produce. Gather your friends or family around the table to enjoy a meal that feels special but is so easy to prepare. So, let’s dive into this scrumptious recipe that combines luscious broth, satisfying chickpeas, and vibrant greens for a dish that’s perfect all year round. Trust me, you’ll love how good this tastes!
Why You’ll Love Italian Penicillin Soup (Creamy, Easy, and Cozy)
This Italian Penicillin Soup isn’t just a feast for the taste buds—it’s a marvel in a bowl! Each spoonful offers a rich, comforting flavor that makes you feel all warm and fuzzy inside. The blend of chickpeas, tomatoes, and veggies brings the brightness while the Italian seasoning adds a delightful touch of warmth. Plus, it’s the ultimate dish for sharing!
Here’s why this soup is a keeper:
- Speed: Ready in just 30 minutes.
- Creamy Texture: Silky and smooth without any dairy.
- Pantry-Friendly: Uses simple, everyday ingredients.
- Meal Prep: Perfect for batch cooking.
- Dietary Notes: Vegan and packed with protein.
- Versatile: Customize with your favorite greens or add spices for a kick.
- Comfort Food: Perfect for chilly nights or when you’re feeling under the weather.
Key Ingredients for Italian Penicillin Soup
- 2 cups vegetable broth – The base of our soup, adds depth and flavor.
- 1 can (15 oz) chickpeas, drained and rinsed – Adds protein, making the soup hearty.
- 1 cup diced tomatoes – Gives a burst of freshness and slight acidity.
- 1 cup diced carrots – Adds natural sweetness and crunch.
- 1 cup diced celery – Offers a nice texture and background flavor.
- 1 onion, chopped – Builds the aromatic base for our soup.
- 2 cloves garlic, minced – Infuses flavor that warms the soul.
- 1 teaspoon Italian seasoning – A blend that evokes the heart of Italy.
- Salt and pepper to taste – Enhances all the flavors.
- 2 cups spinach or kale – Adds color and nutrition.
- Juice of 1 lemon – Brightens up the flavors with a tangy kick.
- Olive oil – For sautéing and rich flavor.
Ready to cook? See the recipe card for exact measurements below.
How to Make Italian Penicillin Soup
Phase 1 – Prep
- Gather all your ingredients on a clean, spacious cutting board.
- Rinse and drain the chickpeas.
- Chop the vegetables: dice the onion, carrots, and celery, and mince the garlic.
- Measure out the vegetable broth and Italian seasoning.
Phase 2 – Cook/Assemble
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion, carrots, celery, and garlic; sauté for 5 minutes until softened.
- Stir in the chickpeas, diced tomatoes, vegetable broth, and Italian seasoning.
- Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Add the spinach or kale and lemon juice just before serving, cooking until greens are wilted.
Phase 3 – Serve
- Ladle the soup into bowls and drizzle with a little olive oil for extra flavor.
- Garnish with fresh herbs if desired.
- Enjoy warm with crusty bread or a fresh salad!
Pro Tips for the Best Results
- Use Fresh Produce: Fresh veggies make a big difference in flavor and texture. Try organic if you can!
- Swap Proteins: Use lentils instead of chickpeas for variety or to boost the protein.
- Store Well: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Texture Improvement: For a creamier soup, blend half of it with a hand blender and mix it back in.
- Make It Spicy: Add a pinch of red pepper flakes for a delightful kick!
Common Mistakes to Avoid
Overcooking the Vegetables: If you cook the vegetables for too long, they can become mushy and lose their flavor. To avoid this, sauté until they are just tender and fragrant.
Ignoring Seasoning: Not adding enough seasoning can lead to a bland soup. Taste as you go, and don’t hesitate to adjust salt and spices to your liking!
Not Adding Greens Until Later: If you add greens too early, they might lose their vibrant color and nutrition. Toss them in just before serving for the best flavor and texture.
Recipe Variations
- Gluten-Free: This recipe is naturally gluten-free; just ensure your broth is certified.
- Dairy-Free: Completely dairy-free since it has no cream; it’s already a great option!
- Spicy: Add crushed red pepper or a dash of hot sauce.
- Herbal: Try adding fresh basil or parsley for a fresh twist.
How to Serve Italian Penicillin Soup
- Best Pairings: Serve with crusty bread or a fresh garden salad.
- Toppings & Garnishes: Top with freshly grated Parmesan cheese or a dash of pepper.
- Drink Pairing: Enjoy with a chilled sparkling water or a glass of red wine for adults.
Make Ahead & Storage
Can I Meal Prep This?
Yes! This soup is perfect for meal prepping—just store it in the fridge and reheat when you’re ready to eat.
Storing Leftovers
Keep leftover soup in an airtight container in the fridge for up to 4 days.
Freezing
You can freeze this soup for up to three months. Keep in mind that the texture of the greens may change slightly once thawed.
Reheating
Reheat on the stove over low heat, stirring occasionally for about 10 minutes, or microwave in a bowl, covered, for 3-4 minutes, stirring halfway through until hot.
FAQs
Can I use frozen cauliflower? Yes, frozen cauliflower works well! Just add it along with the carrots during cooking.
How to make it extra creamy without cream? Blend part of the soup and return it to the pot for a creamier texture, or stir in a bit of nut butter!
Can I double it? Absolutely! Just double all the ingredients and use a large pot.
How to fix a too-thick soup? If the soup is too thick, add a little more vegetable broth or water until you reach your desired consistency.
This Italian Penicillin Soup is not only rich and creamy without being heavy, but it’s also a fantastic way to savor flavors while nourishing your body. Feel free to rate, comment, or try out our related recipes for more delicious options!
Italian Penicillin Soup
Ingredients
Main Ingredients
- 2 cups vegetable broth The base of our soup, adds depth and flavor.
- 1 can (15 oz) chickpeas, drained and rinsed Adds protein, making the soup hearty.
- 1 cup diced tomatoes Gives a burst of freshness and slight acidity.
- 1 cup diced carrots Adds natural sweetness and crunch.
- 1 cup diced celery Offers a nice texture and background flavor.
- 1 onion, chopped Builds the aromatic base for our soup.
- 2 cloves garlic, minced Infuses flavor that warms the soul.
- 1 teaspoon Italian seasoning A blend that evokes the heart of Italy.
- Salt and pepper to taste Enhances all the flavors.
- 2 cups spinach or kale Adds color and nutrition.
- 1 juice of 1 lemon Brightens up the flavors with a tangy kick.
- Olive oil For sautéing and rich flavor.
Instructions
Preparation
- Gather all your ingredients on a clean, spacious cutting board.
- Rinse and drain the chickpeas.
- Chop the vegetables: dice the onion, carrots, and celery, and mince the garlic.
- Measure out the vegetable broth and Italian seasoning.
Cooking
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion, carrots, celery, and garlic; sauté for 5 minutes until softened.
- Stir in the chickpeas, diced tomatoes, vegetable broth, and Italian seasoning.
- Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Add the spinach or kale and lemon juice just before serving, cooking until greens are wilted.
Serving
- Ladle the soup into bowls and drizzle with a little olive oil for extra flavor.
- Garnish with fresh herbs if desired.
- Enjoy warm with crusty bread or a fresh salad!