Description
A comforting and flavorful Italian soup made with simple ingredients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt to taste
- Pepper to taste
- 1 cup small pasta (like ditalini)
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add minced garlic and cook for 1 minute.
- Stir in diced tomatoes, vegetable broth, oregano, and basil. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add pasta and cook until al dente, about 8-10 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Use any small pasta you like.
- Can add cooked chicken for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Simple Italian Penicillin Soup