Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta, such as orzo or ditalini
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery; sauté until the vegetables are tender.
- Add the garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and diced tomatoes, then stir in the oregano, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes.
- Add the pasta and spinach, cooking until the pasta is al dente.
- Stir in the Parmesan cheese before serving.
Notes
- For a vegetarian option, substitute the chicken broth with vegetable broth.
- Add chickpeas or white beans for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 12 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 12 grams
- Cholesterol: 10 milligrams
Keywords: Italian Penicillin Soup, Soup Recipe, Comfort Food