Description
Warm and comforting, this Italian penicillin soup is packed with vibrant vegetables and aromatic herbs, perfect for chilly evenings or when you need a little extra love.
Ingredients
Scale
- Key Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes (including juice)
- 2 teaspoons Italian seasoning
- ½ cup orzo pasta
- 2 handfuls fresh spinach or kale
Instructions
- Instructions:
- 1. Sauté the Aromatics: In a large pot over medium heat, drizzle olive oil. Add chopped onions, minced garlic, diced carrots, and celery. Cook until softened (about 5 minutes).
- 2. Add the Liquids: Pour in the chicken broth and add the diced tomatoes. Stir well to combine.
- 3. Season It Up: Sprinkle in Italian seasoning. Increase heat until it begins to bubble.
- 4. Introduce the Pasta: Add orzo pasta and stir. Let it simmer gently for about 10 minutes until tender.
- 5. Add Greens: Toss in spinach or kale and let them wilt for about 2 minutes.
- 6. Serve It Up: Ladle into bowls and enjoy hot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 220
- Sugar: 4g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg