How can I make Italian Penicillin Soup vegan?

It’s already vegetarian, but to make it fully vegan, ensure your pasta contains no eggs and skip any cheese toppings. The soup remains rich, flavorful, and plant-based, offering the same heartwarming taste with an even lighter touch.

What type of pasta works best?

Small shapes like ditalini, small shells, or elbow macaroni fit perfectly in each bite, ensuring even cooking and a comforting texture. Whole-grain pasta also works beautifully for extra fiber and heartiness.

Can I freeze Italian Penicillin Soup?

Yes! Freeze the broth and vegetables without the pasta. When reheating, add freshly cooked pasta for best texture and taste. It’s a great meal to make ahead and enjoy throughout the week.

How long does it last in the fridge?

Store in an airtight container for up to five days. Reheat gently on the stove or in the microwave until hot and fragrant again. The flavors deepen over time, making leftovers even more delicious.

Italian Penicillin Soup | Cozy, Hearty & Ready in 30 Minutes

Ingredients

Scale

2 tablespoons olive oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 cup small pasta (like ditalini)

1 can (15 oz) chickpeas, rinsed and drained

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh parsley, chopped for garnish

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Instructions

Prepare the base: Heat olive oil in a large pot. Sauté onion, carrots, and celery until soft and fragrant, about 5–7 minutes.
Add flavor: Stir in garlic, diced tomatoes, chickpeas, and all herbs. Season with salt and pepper to taste.
Simmer and finish: Pour in vegetable broth and bring to a boil. Add pasta, reduce heat, and simmer for 10–15 minutes until pasta is tender. Garnish with parsley before serving.

Notes

Cook pasta separately if you prefer a thinner broth. Add a squeeze of lemon or extra greens for a fresh twist.

Author: Vivian Brooks
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: One-Pot
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 6g
Sodium: 550mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 10g
Cholesterol: 0mg