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Italian Penicillin Soup

A warm, hearty soup perfect for cozying up on chilly days, packed with vegetables and comforting flavors.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 large yellow onion, finely chopped
  • 3 medium carrots, diced
  • 2 stalks celery, chopped
  • 6 cups chicken broth homemade or low-sodium recommended for better flavor
  • 3/4 cup orzo pasta watch for overcooking
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Method
 

Cooking
  1. Place a large soup pot over medium heat and let it warm up.
  2. Add olive oil, followed by onions, garlic, carrots, and celery. Sauté for 7 minutes until softened and fragrant.
  3. Pour in the chicken broth and bring to a gentle boil.
  4. Reduce heat and simmer for 15 minutes.
  5. Add the orzo pasta and cook until just tender, about 10 minutes. Stir occasionally, taste, and adjust salt and pepper as needed.
  6. Remove from heat, stir in chopped parsley, and let rest for 5 minutes.
  7. Ladle into bowls, garnish, and serve warm.

Notes

For a complete meal, serve with crusty bread or a light salad. To store, let cool then transfer to an airtight container for up to 3 days, or freeze individual portions for 3 months.