Description
Italian Penicillin Soup – Light, soothing, and nourishing, this Italian-inspired soup delivers gentle flavors of garlic, vegetables, and lemon in a healing, comforting broth.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes)
- 4 cups vegetable broth (or chicken broth if preferred)
- 1 tsp Italian seasoning
- ½ tsp turmeric (optional for extra anti-inflammatory benefits)
- Salt and black pepper, to taste
- Juice of ½ lemon
- Fresh parsley or basil, chopped (for garnish)
- Optional: ½ cup cooked rice or small pasta if desired
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Add garlic, zucchini, and tomatoes, and cook another 2–3 minutes until fragrant.
- Pour in the broth, Italian seasoning, turmeric, salt, and pepper. Stir well.
- Bring to a gentle simmer, then reduce heat and cook for 15–20 minutes until vegetables are tender.
- Stir in lemon juice for brightness and balance.
- Ladle into bowls and top with fresh parsley or basil. Serve warm and breathe easy!
Notes
- Vegetarian/vegan-friendly when using vegetable broth; you can use chicken broth if you prefer.
- Turmeric is optional and provides additional anti-inflammatory benefits.
- For a heartier soup, add cooked rice or small pasta.
- Adjust salt and lemon to taste for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 180
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Italian Penicillin Soup, comforting soup, healing soup, Italian flavors, vegetable soup, garlic, lemon, turmeric, easy soup, vegan soup