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Vegan Italian Penicillin Soup: 5 Healing Benefits

Vegan Italian Penicillin Soup
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This Vegan Italian Penicillin Soup is the ultimate plant-based comfort food, perfect for when you’re feeling under the weather or simply craving a warm, hearty bowl.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 ribs celery, diced
  • 2 large carrots, chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 6 cups vegetable broth
  • 1 cup short pasta (mafalda, ditalini, or small shells)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons vegan parmesan (optional)

Instructions

  1. Heat olive oil in a large soup pot over medium heat. Add onion, celery, and carrots. Sauté for 5–7 minutes until softened.
  2. Add garlic and cook for 1 more minute until fragrant.
  3. Add bay leaves, thyme, salt, and pepper. Stir well.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
  5. Add pasta and cook according to package directions until al dente, about 8–10 minutes.
  6. Taste the soup and adjust seasoning as needed. Add more broth or water if it thickens too much.
  7. Remove bay leaves and serve hot, garnished with parsley and vegan parmesan if using.

Notes

  • Great for quick lunches and easy dinners.
  • Can be stored in the fridge for up to 3 days.
  • Can be frozen for up to 2 months.

Nutrition

Find it online: https://keepityummy.com/vegan-italian-penicillin-soup/

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