Vegan Italian Penicillin Soup

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Whenever I feel the first signs of a cold coming on or just need something warm and soothing, I turn to this Vegan Italian Penicillin Soup. It’s hearty, brothy, and packed with flavor from fresh vegetables, herbs, and tender pasta. The best part? It reminds me of those comforting bowls of soup my grandmother used to make, but with a plant-based twist that feels lighter yet just as healing.

This isn’t just a soup—it’s a ritual. One pot, minimal fuss, and the kind of meal that wraps around you like a cozy blanket. Whether you’re under the weather or just need a bowl of comfort, this recipe has become my go-to for instant nourishment. I can’t tell you how many times it’s lifted my spirits and satisfied my cravings all at once.

Why You’ll Love This Vegan Italian Penicillin Soup

This soup is a beautiful marriage of classic Italian flavors and vegan comfort. It’s:

• Loaded with immune-boosting ingredients
• Easily customizable with what you have on hand
• Comforting and nostalgic without the heaviness
• Quick enough for a weeknight dinner
• Freezer-friendly for those days you need a last-minute rescue

What Kind of Pasta Works Best in Vegan Italian Penicillin Soup?

I love using mafaldine or ditalini pasta for this soup because their short, ridged shapes hold onto the broth and veggies beautifully. That said, you can easily swap in small shells, orzo, or even broken spaghetti. Just avoid anything too large—it’s all about balance in every spoonful.

Options for Substitutions

This soup is incredibly forgiving. Don’t have fresh parsley? Use dried herbs. Out of pasta? Add rice or quinoa. Need more protein? Toss in some chickpeas or white beans. You can also boost the richness with a splash of coconut milk or a sprinkle of nutritional yeast. Make it yours, and it’ll never let you down.

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Ingredients for This Vegan Italian Penicillin Soup

• Olive Oil – A good quality olive oil forms the flavor base of the soup, adding richness and depth.
• Yellow Onion – Aromatic and slightly sweet, onions lay the foundation for a flavorful broth.
• Garlic – A natural immune booster that enhances the savory aroma.
• Celery – Adds freshness and subtle crunch, essential for the classic mirepoix base.
• Carrots – Sweet, earthy, and colorful; carrots give body to the broth.
• Bay Leaves – They infuse the broth with a subtle, herby depth.
• Thyme (dried or fresh) – Brings a warm, woody flavor to the soup.
• Vegetable Broth – The soul of the soup; use a rich, full-bodied broth for the best flavor.
• Short Pasta (Mafaldine, Ditalini, or Small Shells) – Holds the broth and adds a satisfying bite.
• Salt & Black Pepper – Simple seasoning to bring all the flavors to life.
• Fresh Parsley – Brightens the dish and adds a final burst of freshness.
• Vegan Parmesan (optional) – For a cheesy, umami kick.

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Step 1: Build the Flavor Base

Heat a large soup pot over medium heat and add the olive oil. Once shimmering, stir in the chopped onion, celery, and carrots. Sauté for about 5–7 minutes until softened and fragrant. Add the minced garlic and cook for another minute.

Step 2: Season and Simmer

Add the bay leaves, thyme, and a generous pinch of salt and pepper. Pour in the vegetable broth and stir everything together. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 20 minutes. This helps the flavors develop and the vegetables to become tender.

Step 3: Add the Pasta

Stir in your chosen pasta and cook until al dente, according to package directions (typically 8–10 minutes). Be sure to stir occasionally to prevent sticking.

Step 4: Taste and Adjust

Once the pasta is cooked, taste the soup. Adjust the seasoning with additional salt or pepper if needed. You can add more broth or water if the soup thickens too much.

Step 5: Garnish and Serve

Remove the bay leaves and ladle the soup into bowls. Top with freshly chopped parsley and a sprinkle of vegan parmesan if desired. Serve hot with crusty bread or toast on the side.

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How Long to Prepare the Vegan Italian Penicillin Soup

Prep Time: Most of the work in this soup lies in chopping the vegetables. Give yourself about 15 minutes to peel and dice the onion, carrots, and celery, and mince the garlic. If you’re using fresh herbs, add a few extra minutes for chopping.

Cook Time: The soup itself simmers for around 30 minutes, with 20 minutes of simmering the veggies and another 10 minutes to cook the pasta. Altogether, the soup can be on your table in about 45 minutes, start to finish.

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Tips for Perfect Vegan Italian Penicillin Soup

• Use high-quality vegetable broth for a richer, more comforting base.
• Don’t overcook the pasta—stop at al dente so it doesn’t get mushy in leftovers.
• If making ahead, cook the pasta separately and add it when reheating.
• Add a squeeze of lemon juice at the end for a bright, zesty lift.
• Stir in a spoonful of nutritional yeast or miso for extra umami depth.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pot: Let the veggies sauté with space so they can caramelize, not steam.
• Adding pasta too early: It can get overcooked and mushy if added before the veggies are done.
• Under-seasoning: Don’t be shy with the salt and pepper—it makes the broth shine.
• Skipping the garnish: Fresh herbs and vegan parmesan add so much flavor at the end.
• Using bland broth: If your broth is weak, the whole soup will taste flat.

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What to Serve With Vegan Italian Penicillin Soup?

1. Rustic Crusty Bread

Perfect for dipping and soaking up every last drop of broth.

2. Vegan Grilled Cheese

A comforting pairing that’s both nostalgic and satisfying.

3. Simple Arugula Salad

Peppery greens tossed in lemon vinaigrette offer a refreshing contrast.

4. Roasted Garlic Bruschetta

Toasted bread topped with garlic, tomatoes, and herbs complements the soup beautifully.

5. Steamed Broccoli with Olive Oil & Lemon

Adds a vibrant, nutrient-dense green to your meal.

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Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. The pasta may soak up some of the broth, so add a splash of water or broth when reheating.

Freezer: For best results, freeze the soup without the pasta. It will keep well for up to 3 months. When ready to eat, thaw and reheat, then stir in freshly cooked pasta.

Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. You may need to adjust the seasoning after reheating.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: ~210 kcal
• Protein: 6g
• Carbohydrates: 32g
• Fat: 6g
• Fiber: 4g
• Sugar: 4g
• Sodium: 480mg

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Frequently Asked Questions

What can I use instead of pasta?

You can use cooked rice, quinoa, or barley as a gluten-free or alternative grain option.

Is this soup spicy?

No, it’s mild and comforting, but you can add red pepper flakes or a dash of hot sauce if you like heat.

Can I make this soup oil-free?

Yes, just sauté the vegetables in a splash of water or broth instead of oil.

Can I use frozen vegetables?

Definitely. Frozen carrots, peas, or mixed veggie blends work great in a pinch.

How do I make this soup creamier?

Add a bit of coconut milk or blend a small portion of the soup before adding the pasta.

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Conclusion

Vegan Italian Penicillin Soup is the plant-based answer to classic comfort food. It’s soothing, nourishing, and packed with everything your body craves when you’re under the weather—or simply in need of a cozy bowl of love. With its rich broth, tender pasta, and vibrant veggies, it’s a dish you’ll keep coming back to, no matter the season. Whether you meal prep it for the week or serve it fresh with warm bread, this soup delivers both flavor and healing in every spoonful.

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