Description
A bowl of Vegan Italian Penicillin Soup is the ultimate comfort food—warm, nourishing, and packed with vibrant vegetables, tender pasta, and aromatic herbs. This easy recipe is perfect for a quick dinner, cozy lunch, or healthy meal prep idea. Whether you’re looking for simple dinner ideas, a healthy snack alternative, or easy food ideas to soothe your soul, this plant-based soup delivers rich flavor in every spoonful.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 small zucchini, chopped
6 cups vegetable broth
1 can (14 oz) diced tomatoes
1 cup small pasta (ditalini or shells)
1 teaspoon Italian seasoning
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup vegan parmesan (optional)
1 tablespoon lemon juice (optional)
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery, and sauté until softened.
3. Stir in garlic and cook until fragrant.
4. Add diced tomatoes and cook for 2–3 minutes.
5. Pour in vegetable broth and add Italian seasoning, bay leaf, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. Add pasta and cook until al dente.
8. Remove bay leaf and stir in parsley and lemon juice.
9. Serve hot, topped with vegan parmesan if desired.
Notes
Use high-quality vegetable broth for the best flavor.
Cook pasta separately if storing leftovers to avoid sogginess.
Add lemon juice at the end for a fresh, bright finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan soup, easy dinner, healthy recipe, comfort food, plant-based, quick meal