BEST ITALIAN PENICILLIN SOUP

When you’re feeling under the weather, battling a cold, or just need a hug in a bowl, nothing beats the restorative power of soup, especially when it bursts with Italian flavor. This isn’t just any soup; this Italian Penicillin Soup is designed to soothe your soul and nourish your body with every spoonful. Trust me, this recipe will become your go-to comfort food when you need it most!

Ingredients

For the Broth:

• 6 cups chicken broth (low sodium preferred)
• 4 cups water
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional, for a little kick)
• Salt and pepper to taste

For the Soup:

• 1 lb Italian sausage, removed from casing (sweet or mild)
• 1 cup ditalini pasta
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (15 oz) can cannellini beans, rinsed and drained
• 2 cups chopped kale or spinach
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh parsley, chopped, for garnish

Let’s Talk Ingredients: Your Secret Weapon

Okay, before we dive into the cooking process, let’s chat about why these particular ingredients are so amazing for when you are not feeling your best and why this is one of the greatest Soup Recipes Sickness has to offer. First, the chicken broth: it’s liquid gold! It’s hydrating and packed with electrolytes, which is exactly what your body craves when you’re feeling run down. Don’t skimp on the fresh veggies either. Onions, carrots, and celery are loaded with vitamins and antioxidants to boost your immune system. And garlic? Garlic is like nature’s antibiotic! Trust me, you want that in your soup.

Then there’s the Italian sausage. It adds a savory depth that’s just so satisfying. The ditalini pasta brings a comforting texture and makes this soup a hearty meal, perfect as an Easy Dinner When Sick. Cannellini beans add protein and fiber to keep you full and energized. And finally, kale or spinach provides an extra dose of vitamins and minerals. This soup is truly designed to nourish you from the inside out.

Step-by-Step Instructions

Getting Started: Building the Flavor Base

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant.

Adding the Broth and Sausage

3. Add the chicken broth and water to the pot. Bring to a simmer.
4. While the broth is heating, cook the Italian sausage in a separate skillet over medium heat, breaking it up with a spoon. Cook until browned and cooked through. Drain any excess grease.
5. Add the cooked sausage to the pot with the broth.

Finishing the Soup

6. Add the ditalini pasta and diced tomatoes to the pot. Cook according to the pasta package directions, usually about 8-10 minutes, or until the pasta is tender.
7. Stir in the cannellini beans and kale or spinach. Cook until the greens are wilted, about 2-3 minutes.
8. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Serving and Enjoying

9. Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese.
10. Serve hot and enjoy! This is one of those Soup Recipes Italian that taste even better the next day, so don’t be afraid to make a big batch.

Troubleshooting: Common Questions and Solutions

Okay, let’s be real. Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common questions I get about this Italian Penicillin Soup, and how to fix them.

“My soup is bland! What do I do?” Don’t panic! Taste is subjective, and sometimes you just need to amp things up. First, make sure you’ve seasoned generously with salt and pepper. If it’s still lacking, try adding a splash of lemon juice or a pinch more red pepper flakes for brightness. You can also add a teaspoon of Italian seasoning to deepen the flavor.

“My pasta is mushy!” This happens! To avoid overcooked pasta, make sure you’re adding it at the right time and following the package directions. If you’re making a big batch and plan to have leftovers, consider cooking the pasta separately and adding it to individual bowls when serving. This prevents it from soaking up all the broth and becoming mushy.

“I don’t have Italian sausage. Can I use something else?” Absolutely! Ground beef, ground turkey, or even chorizo would work well in this soup. Just make sure to brown it before adding it to the pot. You can also omit the meat altogether for a vegetarian version and add more beans or vegetables.

Variations to Make It Your Own

One of the best things about soup is how adaptable it is. Feel free to get creative and customize this Italian Penicillin Soup to your liking!

• Add more veggies: Zucchini, bell peppers, or mushrooms would all be delicious additions.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
• Make it creamy: Stir in a dollop of ricotta cheese or a splash of heavy cream at the end for a richer, creamier soup.
• Use different pasta: Orzo, elbow macaroni, or even small shells would all work well in this soup.
• Add pesto: A spoonful of pesto stirred in at the end adds a burst of fresh, herbaceous flavor.

Why This is Your Go-To Soup for When You’re Sick

Let’s face it, being sick is the worst. That’s why having a reliable, comforting recipe like this Italian Penicillin Soup is a lifesaver. Not only is it packed with nutrients and flavor, but it’s also incredibly easy to make, especially when you are struggling to even get out of bed. When you’re feeling under the weather, simple is key, and this recipe delivers on that promise. The warm broth soothes your throat, the veggies and beans provide essential vitamins and minerals, and the sausage adds a satisfying protein boost. Plus, it’s just plain delicious, which is a major win when your taste buds are feeling off. It’s also excellent if you’re experiencing Soups For Upset Stomach, as the gentle ingredients are easy to digest and won’t aggravate your system.

Beyond the Basics: Other Comforting Soup Recipes

If you love this Italian Penicillin Soup, you might also enjoy these other comforting soup recipes. For a creamy and decadent experience, try Creamy Tuscan Soup. If you’re craving a hearty and satisfying meal, Italian Sausage Ditalini Soup is another excellent choice. For something a bit lighter, Chicken And Rice Soup is always a classic. And if you’re in the mood for something truly unique, Creamy Lasagna Soup is a must-try. Don’t forget about the zesty flavors of Chicken Tortilla Soup or the comforting richness of Chicken Gnocchi Soup either! All these Soup Recipes Italian and more are worth exploring.

Storage Tips for Maximum Flavor

This Italian Penicillin Soup is fantastic for meal prepping or enjoying leftovers. To store, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 2-3 months. When freezing, be aware that the pasta may become slightly softer upon thawing, but the overall flavor will still be delicious. When reheating, simply heat the soup over medium heat on the stovetop, or microwave in a microwave-safe bowl until heated through. Add a splash of broth or water if needed to thin it out.

So, next time you’re feeling under the weather or just craving a comforting and flavorful meal, give this Italian Penicillin Soup a try. It’s a guaranteed crowd-pleaser and a surefire way to soothe your soul. Enjoy!

Best Italian Penicillin Soup

Amelia Chen-Morrison

This Italian Penicillin Soup is a comforting and flavorful remedy for colds or when you need a nourishing meal. Packed with nutrients from chicken broth, vegetables, Italian sausage, and pasta, it’s designed to soothe and revitalize.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Skillet
• Spoon
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Ladle
• Bowls

Ingredients

  

• 6 cups chicken broth low sodium preferred
• 4 cups water
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ¼ tsp red pepper flakes optional
• Salt to taste
• Pepper to taste
• 1 lb Italian sausage, removed from casing sweet or mild
• 1 cup ditalini pasta
• 2 cups chopped kale or spinach
• ¼ cup grated Parmesan cheese, plus more for serving
• Fresh parsley, chopped, for garnish

Instructions

 

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5-7 minutes.
• Add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute until fragrant.
• Add the chicken broth and water to the pot. Bring to a simmer.
• While the broth is heating, cook the Italian sausage in a separate skillet over medium heat, breaking it up with a spoon. Cook until browned and cooked through. Drain any excess grease.
• Add the cooked sausage to the pot with the broth.
• Add the ditalini pasta and diced tomatoes to the pot. Cook according to the pasta package directions, usually about 8-10 minutes, or until the pasta is tender.
• Stir in the cannellini beans and kale or spinach. Cook until the greens are wilted, about 2-3 minutes.
• Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
• Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese.
• Serve hot and enjoy!

Notes

For a bland soup, add salt, pepper, lemon juice, red pepper flakes, or Italian seasoning. To prevent mushy pasta, cook it separately and add it to individual bowls when serving. Substitute Italian sausage with ground beef, ground turkey, chorizo, or omit it for a vegetarian version. Add more vegetables like zucchini, bell peppers, or mushrooms. Spice it up with cayenne pepper or hot sauce. Make it creamy by stirring in ricotta cheese or heavy cream. Use different pasta such as orzo, elbow macaroni, or small shells. Add pesto for a fresh flavor. Store cooled soup in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months. Reheat on the stovetop or microwave.