If you are craving a nourishing, heartwarming dish that bursts with vibrant flavors and wholesome goodness, look no further than this Vegan Italian Penicillin Soup Recipe. This delightful soup brings together tender chickpeas, fresh vegetables, and comforting rotini pasta in a golden broth infused with turmeric and aromatic Italian herbs, delivering both soothing warmth and a satisfying taste that feels like a big, cozy hug in a bowl. It’s an absolute gem for those chilly days or any time you want a simple yet deeply flavorful meal that’s entirely plant-based and packed with nutrition.
Ingredients You’ll Need
The beauty of this Vegan Italian Penicillin Soup Recipe lies in its simplicity and how each ingredient plays a vital role. Every element brings texture, depth, or a burst of color, making the final dish truly unforgettable and perfectly balanced.
- Cooked chickpeas: Adds hearty protein and creaminess, making the soup filling and nutritious.
- Carrots: Provide a subtle natural sweetness and vibrant orange hue.
- Celery: Offers a mild, refreshing crunch and aromatic base flavor.
- Onion: Creates a savory foundation with its rich, slightly sweet taste when sautéed.
- Garlic: Infuses the soup with warm, pungent aromatic notes that enhance every bite.
- Ground turmeric: Adds a beautiful golden color and an earthy, subtle spiciness known for its health benefits.
- Italian seasoning: A fragrant blend of herbs that gives the soup its signature Italian flair.
- Vegetable broth: The flavorful liquid base that ties all the ingredients together.
- Rotini pasta: Its spiral shape holds the broth beautifully, making every spoonful a delight.
- Zucchini: Offers a mild, fresh vegetable taste and soft texture when cooked.
- Diced canned tomatoes: Introduce subtle acidity and a touch of sweetness to brighten the soup.
- Fresh parsley: Adds a burst of vibrant green color and a fresh, herbal finish.
- Nutritional yeast (optional): Adds a cheesy, umami depth, elevating the flavor complexity deliciously.
- Salt and black pepper: Essential seasonings to balance and enhance all the flavors.
How to Make Vegan Italian Penicillin Soup Recipe
Step 1: Sauté the base vegetables
Start by warming a splash of water or a bit of olive oil in a large pot over medium heat. Toss in the chopped onions, carrots, and celery, and cook them gently for 5 to 7 minutes until they are tender and fragrant. Then, stir in the minced garlic and let it cook for another 1 to 2 minutes. This process releases a wonderful aroma and builds the flavorful core of your soup.
Step 2: Add spices and seasoning
Sprinkle the ground turmeric and Italian seasoning over your softened veggies, along with salt and black pepper. Stir everything thoroughly so that the spices evenly coat the vegetables, bringing layers of warmth and a delightful herbal essence that you won’t be able to resist.
Step 3: Pour in the broth and tomatoes, then add chickpeas
Next, pour in the 6 cups of vegetable broth and the diced canned tomatoes. Add the cooked chickpeas, allowing the hearty texture to combine with the rich broth. Bring the pot to a boil, which brings all the fresh ingredients to life.
Step 4: Simmer the soup to meld flavors
Once boiling, reduce the heat to low and let everything gently simmer for 15 minutes. This slow cooking lets the flavors marry beautifully and deepens the soup’s taste.
Step 5: Add rotini pasta and zucchini
Stir in the rotini pasta and chopped zucchini, giving the soup another 10 minutes to cook until the pasta is perfectly al dente and the zucchini soft but still tender. This step adds heartiness and subtle freshness with every spoonful.
Step 6: Final touches
Turn off the heat and stir in fresh parsley and nutritional yeast if you’re using it—it adds an extra cheesy, nutty kick that’s simply irresistible. Give the soup a taste and adjust seasoning with salt and pepper if needed. Your Vegan Italian Penicillin Soup Recipe is ready!
How to Serve Vegan Italian Penicillin Soup Recipe
Garnishes
A handful of fresh parsley or a sprinkle of crushed chili flakes can add a lovely finishing touch that brightens each bowl beautifully. A dusting of vegan parmesan or a drizzle of good quality olive oil can transform the soup into an elegant, cozy meal that everyone will appreciate.
Side Dishes
Pair this soup with crusty vegan bread or garlic breadsticks to soak up every last, flavorful drop. A simple leafy green salad or roasted vegetables make great companions to create a well-rounded, satisfying dinner that feels ever so comforting and complete.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or alongside small dipping cups filled with vegan pesto. Adding a sprinkle of toasted pine nuts or sunflower seeds on top can surprise your guests with a delightful crunch and extra flavor dimension.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and preserve those vibrant flavors you worked hard to build.
Freezing
Feel free to freeze any extra portions in freezer-safe containers or bags for up to 3 months. Just be aware that the pasta might absorb extra liquid and become softer upon reheating, but the flavors will stay deliciously intact.
Reheating
To reheat, simply warm the soup gently on the stove or in the microwave, adding a splash of vegetable broth or water if it has thickened too much. Stir well and enjoy a comforting bowl just like freshly made.
FAQs
Can I use other types of pasta?
Absolutely! Any small pasta shape like elbow macaroni, shells, or ditalini will work perfectly in this soup. Just adjust cooking times accordingly to ensure they remain al dente.
Is nutritional yeast necessary?
Nutritional yeast is optional but highly recommended. It adds a cheesy, umami flavor that deepens the soup’s taste, especially if you want a richer flavor profile without dairy.
Can I make this soup oil-free?
Yes, this recipe can easily be made oil-free by sautéing the vegetables in water or vegetable broth instead of oil. It still delivers fantastic flavor thanks to the spices and herbs.
What can I substitute for chickpeas?
If you want to switch things up, white beans, cannellini beans, or lentils are great alternatives that offer similar texture and protein content.
How spicy is this soup?
This Vegan Italian Penicillin Soup Recipe is mild and soothing, with warmth coming from turmeric and herbs rather than heat. You can always add red pepper flakes if you prefer a spicier kick.
Final Thoughts
Once you try this Vegan Italian Penicillin Soup Recipe, it’s sure to become a favorite in your kitchen for its ease, nourishing ingredients, and heartwarming flavors. Whether you’re new to plant-based cooking or a seasoned pro, this soup offers comforting simplicity with every spoonful. Give it a go and savor the healthy goodness and cozy vibes it brings to your table!
Print
Vegan Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
A hearty and comforting Vegan Italian Penicillin Soup packed with chickpeas, fresh vegetables, and Italian herbs, perfect for a nourishing meal that warms you up. This plant-based soup combines wholesome ingredients with rich flavors, making it an ideal choice for vegan and vegetarian diets.
Ingredients
Vegetables
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 cup diced canned tomatoes
- 2 tablespoons chopped fresh parsley
Protein and Pasta
- 1 cup cooked chickpeas
- 1 cup rotini pasta (uncooked)
Seasonings and Broth
- 1 teaspoon ground turmeric
- 2 teaspoons Italian seasoning
- 6 cups vegetable broth
- 2 tablespoons nutritional yeast (optional)
- Salt and black pepper to taste
- A splash of water or olive oil (for sautéing)
Instructions
- Sauté Vegetables: In a large soup pot over medium heat, add a splash of water or olive oil. Add diced onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in minced garlic and cook for another 1-2 minutes to release the aroma.
- Add Spices: Sprinkle in ground turmeric, Italian seasoning, salt, and black pepper. Stir well to coat the vegetables evenly with the spices.
- Add Broth and Tomatoes: Pour in the vegetable broth and diced canned tomatoes. Add the cooked chickpeas and bring everything to a boil, allowing flavors to meld together.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 15 minutes to soften the flavors.
- Add Pasta and Zucchini: Stir in the uncooked rotini pasta and chopped zucchini. Continue simmering for another 10 minutes or until the pasta is al dente, ensuring the vegetables remain tender.
- Finish and Season: Turn off the heat. Stir in fresh parsley and nutritional yeast if using for added flavor and nutrition. Adjust seasoning with salt and pepper as needed.
- Serve: Serve the soup warm, optionally accompanied by bread or a sprinkle of vegan parmesan for extra taste and texture.
Notes
- Use nutritional yeast to add a cheesy, umami flavor while keeping the soup vegan.
- For a gluten-free version, substitute the rotini pasta with gluten-free pasta or omit it altogether.
- You can add other favorite vegetables such as spinach or kale for additional nutrition.
- Adjust seasoning gradually to suit your taste preference.
- This soup stores well and tastes even better the next day after the flavors meld.
