Feeling under the weather? Or maybe you just crave a bowl of pure comfort? This Italian Penicillin Soup is like a warm hug from Nonna herself, packed with flavor and ingredients known to soothe and heal – I promise it’ll become a new favorite in your household!
The Good Stuff: Ingredients for Italian Penicillin Soup
Soup Base
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, chopped
- Carrots: 2 medium, peeled and chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced (don’t skimp!)
- Italian Seasoning: 2 teaspoons
- Red Pepper Flakes: 1/4 teaspoon (optional, for a little kick)
- Chicken Broth: 8 cups (low sodium is best)
- Diced Tomatoes: 1 (28 ounce) can, undrained
- Bay Leaf: 1
The Noodles & Protein
- Small Pasta: 1 cup (ditalini, orzo, or small shells work great)
- Cooked Chicken: 2 cups, shredded or diced (rotisserie chicken is a lifesaver)
Finishing Touches
- Fresh Spinach: 5 ounces, roughly chopped
- Lemon Juice: 2 tablespoons, fresh
- Fresh Parsley: 1/4 cup, chopped
- Salt and Pepper: To taste
- Grated Parmesan Cheese: For serving (optional, but highly recommended)
Let’s Get Cooking: Step-by-Step Instructions
Getting Started
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the Garlic & Spices: Stir in the garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic!
Building the Soup
- Simmer the Base: Pour in the chicken broth and add the diced tomatoes (with their juice) and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
Adding the Goodness
- Cook the Pasta: Stir in the pasta and cook according to package directions, usually about 8-10 minutes, or until al dente.
- Incorporate the Chicken: Add the cooked chicken to the pot and heat through, about 2-3 minutes.
Finishing It Off
- Wilt the Spinach: Stir in the spinach and cook until wilted, about 1-2 minutes.
- Add the Lemon & Parsley: Remove the bay leaf. Stir in the lemon juice and fresh parsley. Season with salt and pepper to taste.
Serve & Enjoy
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
- Enjoy!: Savor every spoonful of this comforting and healing Italian Penicillin Soup!
Tips & Tricks from Your Kitchen Bestie
- Pasta Perfection: Don’t overcook the pasta! Nobody likes mushy noodles. Cook it *al dente* – slightly firm to the bite – as it will continue to cook a bit in the hot soup.
- Broth is Key: The quality of your chicken broth really matters. Use a good quality store-bought broth or, even better, homemade chicken broth for the best flavor.
- Spice It Up: Feel free to adjust the amount of red pepper flakes to your liking. If you’re not a fan of spice, you can omit them altogether.
- Make it Vegetarian: Easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. You can add white beans or chickpeas for protein.
- Freezing Instructions: This soup freezes beautifully! Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop. Note that the pasta may become a bit softer after freezing and thawing.
Variations to Make it Your Own
This recipe is a fantastic base, but feel free to get creative and customize it to your own tastes!
- Add Veggies: Toss in other veggies like zucchini, bell peppers, or green beans for extra nutrients and flavor.
- Bean There, Done That: Add a can of drained and rinsed cannellini beans or Great Northern beans for added protein and fiber.
- Herb It Up: Experiment with different herbs like oregano, thyme, or rosemary. Fresh herbs are always best, but dried herbs work too.
- Spicy Sausage: For a heartier soup, add browned Italian sausage (sweet or spicy) along with the chicken.
- Creamy Dreamy: For a richer, creamier soup, stir in a splash of heavy cream or half-and-half at the end.
Serving Suggestions That Make it Special
This Italian Penicillin Soup is a complete meal on its own, but here are a few serving suggestions to make it even more special:
- Crusty Bread: Serve with a side of crusty bread for dipping in the delicious broth.
- Garlic Bread: Elevate your bread game with homemade garlic bread.
- Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the warm soup.
- Grilled Cheese: Because who doesn’t love grilled cheese with soup?
Other Soups That Will Warm Your Soul
If you’re a soup lover like me, you’ll definitely want to try these other comforting recipes:
- For a creamy and comforting option, try this Chicken Gnocchi Soup.
- If you’re craving Italian flavors, this Creamy Lasagna Soup is a must-try!
- For a classic and simple soup, you can’t go wrong with a Tomato Soup Recipe.
- Need a comforting and filling soup? Try this Chicken And Rice Soup.
- Craving something truly decadent? Give this Creamy Tuscan Soup Irresistible a try!
- And for another great Italian soup option, check out this Italian Sausage Ditalini Soup.
The Health Benefits You’ll Love
Beyond its delicious taste, this Italian Penicillin Soup is packed with health benefits! Chicken soup has long been known as a natural remedy for colds and flu, and this recipe takes it to the next level with its blend of healing ingredients.
- Hydration: Soup is a great way to stay hydrated, which is crucial when you’re feeling under the weather.
- Nutrients: The vegetables in this soup provide essential vitamins and minerals that support your immune system.
- Protein: Chicken is a good source of protein, which helps your body repair and rebuild tissues.
- Anti-Inflammatory: Ingredients like garlic, onion, and ginger have anti-inflammatory properties that can help reduce symptoms of colds and flu.
- Soothing: A warm bowl of soup can soothe a sore throat and clear congestion.
Final Thoughts: Soup’s On!
So there you have it! A delicious and comforting Italian Penicillin Soup recipe that’s perfect for fighting off colds, flu, or simply enjoying a cozy meal. I truly hope you love this recipe as much as I do. Now go ahead, gather your ingredients, and get ready to create a bowl of pure comfort and healing!
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth and omitting the chicken. Consider adding white beans or chickpeas for protein.
What are some good pasta options to use in this soup?
Small pasta shapes like ditalini, orzo, or small shells work great in this soup.
How long does this soup last in the freezer?
This soup freezes beautifully and will keep in the freezer for up to 3 months. Remember that the pasta may become a bit softer after freezing and thawing.
What are some ways I can customize this soup?
You can customize this soup by adding other veggies like zucchini, bell peppers, or green beans. You could also add cannellini beans or Italian sausage. Experiment with different herbs or add a splash of cream at the end for a richer flavor.
Easy Italian Penicillin Soup
This Italian Penicillin Soup is a comforting and flavorful soup packed with ingredients known for their soothing and healing properties. It’s like a warm hug from Nonna, perfect for when you’re feeling under the weather or simply craving a delicious and nourishing meal.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle
- Bowls
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 8 cups chicken broth low sodium
- 1 bay leaf
- 1 cup small pasta ditalini, orzo, or small shells
- 2 cups cooked chicken, shredded or diced
- 5 ounces fresh spinach, roughly chopped
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Stir in the garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and add the diced tomatoes (with their juice) and bay leaf.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Stir in the pasta and cook according to package directions, usually about 8-10 minutes, or until al dente.
- Add the cooked chicken to the pot and heat through, about 2-3 minutes.
- Stir in the spinach and cook until wilted, about 1-2 minutes.
- Remove the bay leaf.
- Stir in the lemon juice and fresh parsley.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
- Serve and enjoy!
Notes
Don’t overcook the pasta; cook it al dente. Use good-quality chicken broth or homemade broth for the best flavor. Adjust the amount of red pepper flakes to your liking. Make it vegetarian by using vegetable broth and omitting the chicken; add white beans or chickpeas for protein. This soup freezes well for up to 3 months; thaw overnight and reheat on the stovetop. Add other vegetables like zucchini, bell peppers, or green beans. Add a can of drained and rinsed cannellini beans or Great Northern beans. Experiment with different herbs like oregano, thyme, or rosemary. Add browned Italian sausage (sweet or spicy) along with the chicken for a heartier soup. Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
