If you’re on the hunt for a soul-soothing, health-boosting bowl that feels like a warm hug in every spoonful, this Vegan Italian Penicillin Soup Recipe is exactly what your kitchen needs. Packed with fresh vegetables, comforting pasta, and a splash of tangy lemon, this soup balances nourishing goodness with delightful Italian-inspired flavors. It’s straightforward to make yet impressively hearty and perfect for any day when you want to treat yourself with a dish that’s both restorative and delicious.
Ingredients You’ll Need
Everything you need for this Vegan Italian Penicillin Soup Recipe is simple, wholesome, and works in harmony to layer flavors, textures, and colors that’ll make your soup sing. From the aromatic garlic and fresh ginger to the vibrant kale and tender pasta, these ingredients form the heart of this comforting classic with a vegan twist.
- Olive oil: A rich base that gently sautés your veggies and infuses every bite with Mediterranean warmth.
- Yellow onion: Adds the essential sweetness and savory depth that carries the soup’s flavor.
- Garlic cloves: Minced to pack a punch of aromatic zest and health benefits.
- Fresh ginger: Brings a subtle heat and brightness that lifts the entire recipe.
- Celery stalks: Adds a subtle crunch and earthy freshness key to traditional soups.
- Carrots: Peeled and sliced for a touch of sweetness and vibrant orange color.
- Yukon gold potatoes: For a creamy texture that complements the broth beautifully.
- Dried thyme: Infuses delightful herbal notes common in Italian cooking.
- Bay leaf: Slowly releases a gentle savory flavor that makes the soup complex and inviting.
- Salt and black pepper: The basic but crucial seasoning duo to bring the flavors into perfect harmony.
- Low-sodium vegetable broth: Forms a flavorful, plant-based watery canvas for all the ingredients to shine.
- Nutritional yeast: The secret umami bomb that gives the soup a cheesy, savory dimension without dairy.
- Ditalini pasta: Mini pasta shapes that cook to tender perfection and add comforting heartiness.
- Lacinato kale: Chopped to offer a pop of dark green color and loads of nutrients.
- Lemon juice: A fresh zing at the end that perfectly balances each spoonful with brightness.
How to Make Vegan Italian Penicillin Soup Recipe
Step 1: Warm up the base flavors
Start by heating olive oil in a large pot over medium heat. Toss in the diced yellow onion, minced garlic, and fresh ginger. Sauté for about 3 to 4 minutes until everything smells wonderfully fragrant and the onions become translucent. This step is where your kitchen fills with the most inviting aroma that hints at the delicious soup to come.
Step 2: Build the vegetable medley
Next, add the chopped celery, sliced carrots, and diced Yukon gold potatoes to the pot. Sprinkle in the dried thyme, the bay leaf, salt, and pepper, giving it all a good stir. Let these fresh veggies cook together for around 5 minutes so their flavors start to mingle and deepen, setting the stage for a truly comforting broth.
Step 3: Simmer with broth and nutritional yeast
Pour in the low-sodium vegetable broth and sprinkle in the nutritional yeast. Bring this cozy mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20 minutes, allowing the vegetables to soften completely and the flavors to marry beautifully into one lush, healing broth.
Step 4: Add pasta and kale
Reveal your bubbling pot and stir in the ditalini pasta along with the chopped lacinato kale. Let the soup simmer uncovered for another 8 to 10 minutes until the pasta is perfectly al dente and the kale has gently wilted, adding that lovely pop of green and a satisfying bite to the dish.
Step 5: Brighten and season
Finally, turn off the heat and stir in fresh lemon juice. Give your soup a taste and adjust seasoning with a little more salt or pepper if needed. This finishing touch brightens everything up, making each spoonful fresh and irresistibly vibrant.
How to Serve Vegan Italian Penicillin Soup Recipe
Garnishes
Sprinkling fresh herbs like chopped parsley or basil adds a burst of color and an extra layer of fresh flavor. For a little crunch, try toasted pine nuts or a drizzle of extra virgin olive oil. These garnishes elevate the Vegan Italian Penicillin Soup Recipe and turn it into a feast for both the eyes and the palate.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or garlic focaccia for dipping into that luscious broth. A simple green salad with a light balsamic dressing complements the soup’s richness, making for a balanced and satisfying meal.
Creative Ways to Present
For a cozy dinner party, serve the soup in rustic bowls and top with a small wedge of lemon on the side for guests to squeeze in. You could also ladle it into mini soup crocks for a charming appetizer, or even blend half the soup for a silky texture, then swirl it back with diced veggies for visual and textural contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Vegan Italian Penicillin Soup Recipe into airtight containers and store in the refrigerator. It will stay fresh for up to 4 days, making it an ideal meal prep option that tastes even better the next day as the flavors deepen.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving space for expansion. Freeze for up to 3 months, so you always have a nourishing, ready-made soup on hand for busy days or when you need a comforting pick-me-up.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Add a splash of vegetable broth or water if the soup has thickened too much. Avoid microwaving in large portions to preserve texture and evenly heat your soup for maximum enjoyment.
FAQs
Can I use other types of pasta in this Vegan Italian Penicillin Soup Recipe?
Absolutely! While ditalini pasta works perfectly because of its bite-sized shape, you can swap in small pasta varieties like macaroni, orzo, or even broken spaghetti pieces depending on what you have on hand.
Is nutritional yeast necessary for this soup?
Nutritional yeast is key for adding that savory, almost cheesy flavor which deepens the taste without any animal products. If you don’t have it, the soup will still be delicious but slightly less umami-rich.
Can I make this soup spicier?
Definitely! Adding a pinch of red pepper flakes during the sautéing step or topping with a few drops of hot sauce before serving will give your soup a spicy kick that warms you up just perfectly.
What can I substitute for kale in this recipe?
Swiss chard, spinach, or collard greens are excellent alternatives. Just add them in the same step when you put in the kale so they wilt nicely without becoming mushy.
Is this soup suitable for a low-sodium diet?
Yes, especially if you use low-sodium vegetable broth and adjust the added salt carefully. You can also opt for homemade broth for better control over the salt content, ensuring the soup remains both flavorful and diet-friendly.
Final Thoughts
This Vegan Italian Penicillin Soup Recipe is truly one of those dishes that becomes a staple in your kitchen once you try it. It’s comforting, refreshing, and packed with nourishing ingredients that feel like a celebration of health and flavor at the same time. So go ahead, dive into a bowl of this cozy goodness—you deserve it, and your body will thank you!
Print
Vegan Italian Penicillin Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This Vegan Italian Penicillin Soup is a hearty, comforting bowl perfect for cooler days or when you need a wholesome pick-me-up. Packed with nutrient-dense vegetables, aromatic herbs, and a touch of lemon for brightness, this soup combines traditional Italian flavors with a vegan twist. Featuring tender potatoes, kale, and ditalini pasta in a savory vegetable broth enriched with nutritional yeast, it’s both satisfying and nourishing.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 celery stalks, chopped
- 3 carrots, peeled and sliced
- 2 medium Yukon gold potatoes, diced
Seasonings and Herbs
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid and Others
- 6 cups low-sodium vegetable broth
- 3 tablespoons nutritional yeast
- ¾ cup ditalini pasta
- 2 cups lacinato kale, chopped
- 1 tablespoon lemon juice
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and fresh ginger. Sauté for 3 to 4 minutes until fragrant and the onion is translucent, releasing the base flavors for the soup.
- Add Vegetables and Seasonings: Incorporate the chopped celery, sliced carrots, and diced potatoes into the pot. Stir in dried thyme, bay leaf, salt, and black pepper. Continue cooking for an additional 5 minutes to allow the flavors to meld and develop.
- Simmer Soup Base: Pour in the low-sodium vegetable broth and add the nutritional yeast for a savory, umami boost. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 20 minutes, or until the vegetables are tender.
- Cook Pasta and Kale: Stir in the ditalini pasta and chopped lacinato kale. Simmer uncovered for 8 to 10 minutes until the pasta is cooked al dente and the kale has wilted, adding texture and color to the soup.
- Finish and Serve: Turn off the heat and stir in the lemon juice to brighten the flavors. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve warm, ideal for a comforting meal.
Notes
- Use low-sodium vegetable broth to control the saltiness of the soup and keep it healthier.
- For a gluten-free version, substitute ditalini pasta with gluten-free pasta shapes or omit pasta altogether.
- Feel free to add other greens like spinach if lacinato kale is unavailable.
- The nutritional yeast adds a cheesy, nutty flavor but can be omitted if unavailable; consider adding a splash of soy sauce or miso for umami.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; pasta may absorb broth, so add extra broth or water when reheating.
