Delicious Italian Penicillin Soup

Name: Delicious Italian Penicillin Soup
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian
Ingredients: 2 lbs beef (chuck roast or stew meat); 2 carrots, chopped; 2 stalks celery, chopped; 1 onion, chopped; 3 cloves garlic, minced; 6 cups beef broth; 2 tbsp fresh parsley, chopped; 1 tsp fresh thyme; 2 bay leaves; 2 tbsp tomato paste; 1 cup pasta (small shapes like ditalini or rice); Salt and pepper to taste; 2 tbsp olive oil

When the weather turns chilly, nothing warms the heart and soul quite like a bowl of Delicious Italian Penicillin Soup. It’s that comforting hug in a bowl that makes everything feel better. Honestly, whenever I make this recipe, I’m reminded of those cozy family dinners and the laughter shared over steaming bowls. Are you ready to dive into this fabulous soup recipe? Let’s get cooking!

What Is Delicious Italian Penicillin Soup?

Delicious Italian Penicillin Soup is a heartwarming dish filled with tender beef, vibrant vegetables, and flavorful broth, making it an ideal pick-me-up when you’re feeling under the weather. This soup offers a delightful combination of textures and flavors, making it not just a meal, but an experience. The fresh herbs add a touch of brightness while the pasta makes it delightfully filling. This recipe is perfect for any occasion, whether you’re hosting a gathering or just looking for a cozy night in.

Ingredients Overview for Delicious Italian Penicillin Soup

Here’s what you need to whip up this nourishing soup, and believe me, each ingredient plays its unique role.

Beef (chuck roast or stew meat): This cuts beautifully tender when cooked low and slow, making every bite melt in your mouth.
Carrots: These add sweetness and a lovely pop of color.
Celery: Essential for that savory base flavor, it really helps to create a balanced broth.
Onion: Adds depth and richness. Sweet onions work wonderfully!
Garlic: Because what’s a soup without garlic? It gives a fragrant lift.
Beef broth: The foundation of the soup, providing that deep, savory flavor.
Fresh herbs (parsley, thyme, bay leaves): These impart such freshness to the dish, making it truly standout.
Tomato paste: A spoonful adds body and a subtle acidity to the broth.
Pasta (small shapes like ditalini or rice): Perfect for soaking up all that delicious broth.
Salt and pepper: Essential for seasoning. Don’t shy away from adding more if needed!
Olive oil: It’s what helps to sauté the veggies and beef and infuses everything with flavor.

How To Make Delicious Italian Penicillin Soup

Now, let’s get down to the fun part—making this delightful soup! Follow these simple steps:

1. Chop the beef and prep the vegetables. Start by cutting the beef into bite-sized pieces. Chop your carrots, celery, onion, and garlic. It’s okay if they aren’t perfectly diced; you’re hungry and want to eat!

2. Sauté the base veggies. In a large pot, heat some olive oil over medium heat. Toss in the onion, garlic, carrots, and celery. Let them cook until softened, about 5 to 7 minutes, and enjoy that heavenly aroma wafting through your kitchen.

3. Brown the beef. Push the veggies to the side and add in the beef. Brown all sides, seasoning with salt and pepper. This step gives the soup an extra layer of flavor—it’s worth taking the time!

4. Simmer in broth and herbs. Stir in the beef broth, tomato paste, and fresh herbs. Bring it all to a gentle simmer and let it hang out together to mingle for a bit.

5. Slow cook for tenderness. Cover and let it simmer for 1.5 to 2 hours. Just wait until that beef is fork-tender; trust me, it’s going to be so worth the wait!

6. Add pasta. In the last 10 to 15 minutes of cooking, add the pasta. Cook until it’s al dente, then your kitchen will be filled with the yummiest smells!

7. Final touches. Once cooked, remove from heat, adjust the seasoning if needed, and be sure to discard those bay leaves before serving.

8. Serve and enjoy! Ladle the soup into bowls and garnish with fresh parsley if you’re feeling fancy.

Serving Suggestions

Delicious Italian Penicillin Soup deserves to be enjoyed in style! Serve it with crusty bread for dipping, or pair it with a bright green salad tossed in a light vinaigrette. I love having a glass of red wine next to it too—it just feels so Italian and cozy. This soup also makes fantastic leftovers if there’s any left. Just keep it in the fridge for up to three days; it gets even better the next day!

Tips For The Perfect Delicious Italian Penicillin Soup

Choose quality beef: Don’t skimp on the beef. Good meat will make all the difference in flavor.
Adjust seasoning: Always taste and season as you go. If it’s missing something, a pinch more salt or herbs might help.
Mind the pasta: If you plan to have leftovers, consider cooking the pasta separately. Add it to each bowl before serving to prevent it from getting mushy.
Use homemade broth: If you have time, making your own broth takes this soup to another level of goodness!

Q&A Section

1. Can I use chicken instead of beef?
Absolutely! Chicken will give a different flavor but will still be delicious.

2. What if I don’t have fresh herbs?
No worries! You can use dried herbs instead—just use about 1/3 of the amount since dried herbs are more concentrated.

3. How can I make this soup vegetarian?
Swap the beef for some hearty mushrooms and the beef broth for vegetable broth. It’ll still be wonderfully flavorful!

4. Can I freeze the leftovers?
Yes, this soup freezes well! Just let it cool completely before transferring it to an airtight container.

Why You’ll Love It

You’re going to fall head over heels for this Delicious Italian Penicillin Soup. It’s like a warm embrace after a long day. The combination of tender beef, vibrant veggies, and aromatic broth just feels like home. Plus, it’s super easy to make, and the leftovers are even better the next day. Trust me, you’ll be reaching for this recipe time and again.

Behind The Scenes

When I first tried making this recipe, I remember having a minor mishap with the beef. I was so eager to brown it that I didn’t let the pot heat enough! The result? A bit of steaming instead of that lovely caramelization. After a few tweaks, I nailed it, and now it’s one of my favorite go-tos. It’s funny how those little flops can lead to kitchen victories. I’ve learned to enjoy the process just as much as the delicious end result.

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