Description
Warm your soul with this comforting Italian Penicillin Soup recipe. It’s a hearty and flavorful soup that’s perfect for chilly days or when you need a cozy meal to lift your spirits.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
Seasonings:
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional Ingredients:
- 1 cup small pasta (ditalini or orzo)
- 2 cups fresh spinach or kale, chopped
- juice of 1 lemon
- ¼ cup grated Parmesan cheese
- fresh parsley, chopped for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking for 5–6 minutes until softened.
- Add Broth and Chicken: Pour in chicken broth, add shredded chicken, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Cook Pasta and Greens: Stir in pasta and cook according to package directions until al dente. Add spinach or kale and cook for 2–3 minutes until wilted.
- Finish and Serve: Stir in lemon juice and Parmesan cheese. Ladle into bowls and garnish with fresh parsley before serving.
Notes
- For a richer flavor, use homemade chicken stock.
- You can also add crushed red pepper flakes for a gentle heat or extra lemon juice for a brighter taste.
- This soup freezes well without the pasta—add fresh pasta when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 260
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
