Vegan Italian Penicillin Soup

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There are cozy soups, and then there’s this Vegan Italian Penicillin Soup—a bowl of pure comfort with healing powers that soothe the body and the soul. Whether you’re fighting off a cold, need a nourishing reset, or just craving something heartwarmingly delicious, this plant-based twist on classic Italian soup delivers in every spoonful. Packed with veggies, pasta, herbs, and cannellini beans, it offers a rich, savory flavor profile that feels like a warm hug.

Inspired by the Italian nonna’s kitchen remedies, this soup is loaded with vibrant ingredients that offer both taste and wellness. It’s the kind of dish you turn to when you want to feed your body something wholesome yet deeply satisfying. Even meat lovers won’t miss a thing—it’s hearty, aromatic, and brimming with texture from tender vegetables and bite-sized pasta.

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What Kind of Pasta Should I Use?

For Vegan Italian Penicillin Soup, short pasta varieties are ideal—think ditalini, mini farfalle, or small shells. They cook quickly and hold up well without overpowering the other ingredients. The goal is to add substance without making the soup overly dense. For a fun twist, try using a curly pasta like mafaldine or campanelle to catch all that savory broth in every crevice.

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Ingredients for the Vegan Italian Penicillin Soup

Olive Oil – Essential for sautéing and bringing out the depth of your aromatics like onions and garlic.

Yellow Onion – Adds a mild sweetness and a base layer of flavor.

Garlic Cloves – Known for its natural antibacterial properties, garlic gives the soup that immune-boosting punch.

Carrots – For sweetness, texture, and a dose of beta-carotene.

Celery – A classic mirepoix element that enhances aroma and balance.

Tomatoes (diced or crushed) – Provide acidity, color, and body to the broth.

Vegetable Broth – The rich, flavorful base that ties everything together.

Cannellini Beans – Creamy and mild, they add protein and heartiness.

Short Pasta – Adds chew and bulk to make the soup feel like a full meal.

Kale or Spinach – A nutrient-dense green for that vibrant finish.

Dried Oregano + Basil – Brings that unmistakable Italian flavor.

Salt + Pepper – To taste, balancing every bite.

Optional: Red Pepper Flakes – For a gentle heat that elevates the flavor.

Fresh Parsley + Vegan Parmesan – For garnishing and that final layer of umami.

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How To Make the Vegan Italian Penicillin Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent. Stir in minced garlic, cooking for another minute until fragrant.

Step 2: Add the Base Vegetables

Toss in the diced carrots and celery. Cook for about 5-6 minutes, allowing them to soften and release their flavors.

Step 3: Build the Broth

Pour in the diced or crushed tomatoes and vegetable broth. Stir in the dried oregano and basil. Season with salt and pepper to taste. Bring the mixture to a gentle boil.

Step 4: Add the Protein + Pasta

Add the rinsed and drained cannellini beans to the pot. Stir in your chosen short pasta. Simmer for 10-12 minutes, or until the pasta is just tender.

Step 5: Stir in the Greens

Add chopped kale or spinach in the last 3 minutes of cooking. Stir until wilted and vibrant green.

Step 6: Finish and Garnish

Taste and adjust seasonings. If you enjoy a bit of heat, add a pinch of red pepper flakes. Serve hot with a sprinkle of fresh parsley and vegan parmesan on top for that comforting, savory touch.

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How to Serve and Store Vegan Italian Penicillin Soup

Serve this soul-soothing soup hot with a slice of crusty sourdough or toasted garlic bread for dipping. A drizzle of extra virgin olive oil or a dusting of vegan parmesan elevates the bowl even more. It’s the kind of meal that works as a weeknight dinner or cozy lunch—and it’s perfect for meal prep.

To store leftovers, let the soup cool completely and transfer it to airtight containers. It will keep in the fridge for up to 5 days. If freezing, omit the pasta (it can get mushy when reheated) and add freshly cooked pasta when serving. Reheat on the stovetop over medium heat, adding a splash of broth or water if needed to loosen the consistency.

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Frequently Asked Questions

What can I use instead of cannellini beans?

Great Northern beans or chickpeas work just as well. Both offer a similar texture and mild flavor.

Can I make this gluten-free?

Absolutely! Swap in gluten-free pasta or even rice to make this soup celiac-friendly.

Is it okay to use frozen spinach?

Yes! Frozen chopped spinach is a great alternative—just stir it in a few minutes before the soup is done.

How can I make the soup spicier?

Add red pepper flakes to taste or stir in a spoonful of Calabrian chili paste for a deeper heat.

Can I add more protein?

You sure can. Add cubed tofu, lentils, or even a scoop of vegan protein crumbles to amp it up.

Will the pasta soak up the broth over time?

Yes, especially if stored overnight. To avoid this, cook pasta separately and add it to individual bowls when reheating.

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Want More Soup Ideas to Warm You Up?

If this Vegan Italian Penicillin Soup hit the spot, you might love these other cozy bowlfuls:

• Creamy Shrimp Chowder when you’re craving a rich seafood hug.
• Zesty Tuscan Artichoke Soup for bold Mediterranean flavors.
• Creamy Parmesan Italian Sausage Soup with that savory depth (use vegan sausage if preferred).
• Crockpot Thai Coconut Chicken Soup when you need warming spice and creaminess.
• Mediterranean White Beans + Greens for a light, healthy and hearty option.

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I’d love to hear how your batch turned out. Did you use kale or spinach? Add some spice? Snap a pic and tag me, or leave a comment with your twist. Let’s make comfort food even better together.

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