Can I make this ahead of time?

Yes. This recipe is forgiving. Making it ahead often makes serving easier and lets the flavors settle naturally. Reheat slowly and add lemon just before serving.

How do I adjust the salt?

Start with a small amount and add more after simmering. If you are using store-bought broth, taste it first; many broths contain added salt. You can always add more, but you cannot take it away.

What if I prefer more texture?

You can reserve some sautéed vegetables before adding broth and return them near the end. Alternatively, dice vegetables larger so they remain defined after simmering.

Yes. Stir in cooked beans, shredded cooked chicken, or small pasta for extra substance. Add them near the end to warm through without becoming overcooked.

Lemon is optional but recommended. Its acidity brightens the bowl and balances the savory notes. Add a little at a time and taste as you go. These questions reflect the small uncertainties that often come up in the kitchen. Addressing them calmly helps you feel more capable. There are practical, low-stress solutions for each concern.

Italian Penicillin Soup 2026 - Easy Fresh Recipes

Name: Italian Penicillin Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 cups vegetable broth; 1 cup carrots, diced; 1 cup celery, diced; 1 onion, chopped; 3 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup spinach or kale; 1 tablespoon olive oil; Juice of 1 lemon

Description

A comforting and nourishing soup made with simple ingredients, perfect for cozy gatherings or for when you’re feeling under the weather.

Ingredients

Scale

4 cups vegetable broth
1 cup carrots, diced
1 cup celery, diced
1 onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 cup spinach or kale
1 tablespoon olive oil
Juice of 1 lemon

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Instructions

In a large pot, heat olive oil over medium heat until shimmering.
Add onion, carrots, and celery; sauté until soft, stirring often until the onion is translucent.
Stir in garlic, thyme, and oregano; cook for an additional minute while fragrant.
Pour in vegetable broth and bring to boil, then lower to a gentle simmer.
Let simmer for about 15 minutes until vegetables are tender.
Add spinach or kale and cook until wilted, stirring gently.
Season with salt, pepper, and lemon juice before serving.

Notes

For variations, you can add cooked pasta, Parmesan cheese, or a splash of yogurt for creaminess. This soup stores well and can be reheated easily.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg