Italian Penicillin Soup
A comforting Italian soup made with vibrant vegetables, hearty chicken, and savory broth, perfect for chilly days or nourishing warmth.
Ingredients
Cooking Base
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
Main Ingredients
- 6 cups chicken broth
- 2 cups cooked chicken, shredded (preferably from a rotisserie chicken)
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (such as orzo or ditalini)
- 1 cup sliced fresh spinach or kale
Finishing Touches
- Salt to taste freshly ground black pepper
- ¼ cup grated Parmesan cheese, for serving
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- 1 lemon cut into wedges, for serving
Instructions
Preparation
- Gather all your ingredients to make the cooking process smoother.
- Chop the onion, dice the carrots and celery, mince the garlic, and shred the cooked chicken.
Cooking
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for about a minute until fragrant.
- Add diced carrots and celery, cooking for an additional 5 minutes until softened.
- Add dried thyme, oregano, and optional red pepper flakes, stirring to combine.
- Pour in the chicken broth and bring to a boil.
- Once boiling, add shredded chicken, diced tomatoes, and small pasta. Stir and reduce heat to let it simmer.
- Simmer for about 10-12 minutes until pasta is tender.
- Stir in fresh spinach or kale and let wilt for about 2 minutes.
- Season the soup with salt and freshly ground black pepper to your preference.
Serving
- Ladle the soup into bowls, top with grated Parmesan cheese, garnish with fresh parsley, and serve with lemon wedges.
Notes
Customize with different vegetables and pasta. Use gluten-free pasta or omit pasta for dietary restrictions. Freeze leftovers for 2-3 months in airtight containers.