Italian Penicillin Soup
A wholesome, healing bowl of comfort made with tender gnocchi, vibrant vegetables, and a rich, flavorful broth, perfect for cozy, restorative meals.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
Soup Ingredients
- 3 cups baby spinach leaves
- 8 cups low-sodium chicken or vegetable broth
- 1 package (16 oz) potato gnocchi
- ½ tsp dried thyme
- ½ tsp dried basil
- ¼ tsp crushed red pepper flakes (optional)
- to taste salt and black pepper
- 1 tbsp lemon juice (optional)
- 2 tbsp fresh parsley, chopped, for garnish
- to taste Grated Parmesan cheese (optional for serving)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 to 6 minutes until the vegetables are softened and aromatic.
Cooking
- Pour in the chicken or vegetable broth, then stir in thyme, basil, crushed red pepper flakes, salt, and black pepper. Bring the mixture to a gentle boil.
- Reduce heat slightly and let the soup simmer for about 15 minutes until the carrots are tender and the flavors blend beautifully.
- Stir in the gnocchi and cook for about 5 minutes until they float to the top and become soft.
- Stir in the baby spinach and let it wilt for 2 to 3 minutes. Add lemon juice if using to brighten the flavor.
- Ladle into bowls and top with fresh parsley and grated Parmesan if desired.
Notes
Add shredded cooked chicken or turkey for a heartier version. For a vegetarian option, use vegetable broth and skip Parmesan. Store leftovers in an airtight container for up to 4 days. Reheat gently and add a splash of broth if the soup thickens. For extra richness, add a Parmesan rind while simmering, removing it before serving.