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Italian Penicillin Soup

A cozy and flavorful soup filled with nutritious vegetables and orzo pasta, perfect for weeknights or anytime you crave comfort.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For sautéing vegetables.
  • 4 cloves garlic, minced
  • 1 large yellow onion, finely chopped
  • 3 medium carrots, diced
  • 2 stalks celery, chopped
  • 6 cups chicken broth Homemade chicken broth recommended.
  • 3/4 cup orzo pasta Should remain al dente.
  • 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.
  6. Taste, and adjust salt and pepper as needed.
  7. Remove from heat, stir in chopped parsley, and let rest for 5 minutes.
  8. Ladle into bowls, garnish, and serve warm.

Notes

Serve with warm crusty bread for dipping or a fresh garden salad. A sprinkle of grated parmesan cheese can enhance the flavors.