Description
This Vegan Italian Penicillin Soup is your go-to remedy for cozy nights and when you’re feeling under the weather. Packed with hearty vegetables, aromatic herbs, and delicate pasta, it’s a nourishing plant-based twist on a traditional Italian comfort food. The velvety broth and vibrant flavors will warm your soul with every spoonful!
Ingredients
- 8 cups water
- 2 cups low-sodium vegetable broth
- 1 large yellow onion, quartered
- 3 carrots, peeled and cut into chunks
- 2 celery ribs, cut into chunks
- 4 garlic cloves, peeled and slightly smashed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 bay leaves
- ½ to 1 ½ teaspoons sea salt (adjust to taste)
- ¼ teaspoon Italian seasoning
- ¼ teaspoon dried crushed thyme leaves
- 2 teaspoons dried parsley
- ⅛ teaspoon poultry seasoning
- ⅛ teaspoon sweet paprika
- Pinch of dried rosemary
- ⅛ teaspoon black pepper
- ¼ cup vegan parmesan cheese
- 2 tablespoons miso (optional)
- 1 tablespoon lemon juice
- Cooked small pasta of choice (pastina, orzo, couscous, etc.)
- Optional toppings: vegan parmesan cheese, freshly chopped parsley
Instructions
- Prepare the Spice Mixes:
- In one small bowl, mix garlic powder, onion powder, and sea salt for the Soup Base Spice/Herb Mix.
- In another small bowl, mix Italian seasoning, thyme, parsley, poultry seasoning, sweet paprika, rosemary, and black pepper for the Added Spice/Herb Mix.
- Cook the Base Ingredients:
- In a large stockpot, combine water, vegetable broth, onion, carrots, celery, garlic, and the Soup Base Spice/Herb Mix. Add the bay leaves and stir well.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot partially and simmer for 45 minutes.
- Blend the Base:
- Once the vegetables are soft, remove them with a slotted spoon and transfer them to a blender.
- Add 1½ cups of the broth to the blender and blend until smooth (about 2 minutes). Return the blended mixture to the pot with the remaining broth and stir to combine.
- Enhance the Broth:
- Stir in the Added Spice/Herb Mix, lemon juice, miso (if using), and vegan parmesan cheese. Simmer for an additional 10 minutes.
- Prepare the Pasta:
- While the soup is simmering, cook your pasta of choice according to package directions. Drain, rinse with cold water, and set aside.
- Serve:
- To serve, place a portion of cooked pasta in a soup bowl. Ladle the hot broth over the pasta and garnish with vegan parmesan cheese and freshly chopped parsley.
Notes
- Customizable: Add vegetables like zucchini or spinach for extra nutrition.
- Storage: Store the broth separately from the pasta in the refrigerator for up to 4 days. Reheat and assemble just before serving.
- Freezing: The broth can be frozen for up to 2 months. Cook pasta fresh each time for the best texture.
- Miso Substitute: If you skip the miso, consider adding a teaspoon of nutritional yeast for added umami.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup, Comfort Food
- Method: Simmering and Blending
- Cuisine: Italian