Description
A hearty Italian soup packed with flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup pasta (small shapes)
- 1 cup spinach, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in carrot and celery, cook for 5 minutes.
- Add diced tomatoes and vegetable broth, bring to a boil.
- Stir in oregano and basil.
- Add pasta, cook until al dente.
- Add spinach and stir until wilted.
- Season with salt and pepper.
Notes
- Use any small pasta shape.
- Can add cooked chicken for extra protein.
- Serve with grated Parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Italian Penicillin Soup, Italian soup, vegetarian soup