Description
A light and easy Italian soup, perfect for revitalizing your spirits when you’re feeling run-down.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini)
- 2 cups fresh spinach
- Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic, diced carrots, and celery; cook for about 5 minutes.
- Pour in vegetable broth and add diced tomatoes, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 15 minutes.
- Add pasta and cook according to package instructions until al dente.
- Stir in fresh spinach and cook until wilted.
- Serve hot, topped with Parmesan cheese if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables or beans for extra nutrition.
- For a heartier version, add shredded chicken or turkey.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Italian Penicillin Soup, Light Soup, Easy Soup, Revitalizing Soup