ULTIMATE ITALIAN PENICILLIN SOUP

Got the sniffles? Feeling run down? This Italian Penicillin Soup is exactly what you need – a warm, comforting hug in a bowl packed with flavor and nutrients to help you feel better in no time. Trust me, this will be your new go-to recipe when you’re under the weather, and I promise you’ll love it!

The Magic Behind Italian Penicillin Soup

Okay, so maybe it’s not actual penicillin, but trust me, this soup has magical healing powers. What makes this Italian Penicillin Soup so special? It’s the combination of rich chicken broth, tender veggies, flavorful Italian herbs, and, of course, a generous dose of garlic – nature’s antibiotic! Plus, it’s incredibly easy to customize based on what you have on hand. Think of it like a more robust, flavorful cousin to classic Chicken Noodle Soup.

Ingredients: Your Healing Arsenal

Let’s gather our ingredients! Don’t worry if you don’t have everything on the list – this soup is very forgiving. Feel free to substitute or leave out ingredients based on your preferences and what you have in your fridge.

Broth & Protein:

• Chicken Broth: 8 cups (low sodium is best, so you can control the salt)
• Cooked Chicken: 2 cups, shredded (rotisserie chicken works great!)

Veggies: The Good Stuff:

• Onion: 1 medium, chopped
• Carrots: 2 medium, peeled and chopped
• Celery: 2 stalks, chopped
• Garlic: 4 cloves, minced (don’t be shy!)
• Spinach: 5 ounces, fresh, roughly chopped (or frozen, thawed and squeezed dry)
• Diced Tomatoes: 1 (14.5 ounce) can, undrained

Flavor Boosters: The Italian Touch:

• Italian Seasoning: 2 teaspoons
• Dried Oregano: 1 teaspoon
• Red Pepper Flakes: 1/4 teaspoon (optional, for a little kick!)
• Salt & Pepper: To taste
• Parmesan Cheese Rind: 1 (optional, adds incredible depth of flavor)

Finishing Touches:

• Lemon Juice: 1 tablespoon, fresh (brightens everything up!)
• Fresh Parsley: 1/4 cup, chopped, for garnish
• Grated Parmesan Cheese: For serving (because, why not?)

Step-by-Step Instructions: Soup Salvation

Alright, let’s get cooking! This recipe is super straightforward, I promise. Follow these steps, and you’ll be enjoying a comforting bowl of Italian Penicillin Soup in no time.

Getting Started:

1. Sauté the Aromatics: In a large pot or Dutch oven, heat a tablespoon of olive oil (or your preferred cooking oil) over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add the Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Building the Soup:

1. Pour in the Broth: Pour in the chicken broth and add the diced tomatoes (undrained), Italian seasoning, oregano, red pepper flakes (if using), and Parmesan rind (if using).
2. Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. The longer it simmers, the better it tastes!

Finishing Up:

1. Add the Chicken and Spinach: Stir in the shredded cooked chicken and spinach. Cook until the spinach is wilted, about 2-3 minutes.
2. Season to Taste: Remove the Parmesan rind (if using). Stir in the lemon juice and season with salt and pepper to taste. Remember, you can always add more salt, but you can’t take it away!
3. Serve and Enjoy: Ladle the soup into bowls. Garnish with fresh parsley and grated Parmesan cheese. Serve hot and enjoy!

Troubleshooting & Tips: Your Soup Success Guide

Even the easiest recipes can have hiccups! Here are some common issues and how to solve them:

• Soup is too bland: Don’t be afraid to add more Italian seasoning, oregano, salt, or pepper. A pinch of red pepper flakes can also add a nice depth of flavor. Taste as you go! Also, make sure you’re using good quality chicken broth.
• Spinach is slimy: Make sure you’re adding the spinach at the very end and only cooking it until it’s just wilted. Overcooked spinach can become slimy. If using frozen spinach, make sure to thaw it completely and squeeze out all the excess water before adding it to the soup.
• Soup is too salty: If you accidentally added too much salt, try adding a peeled potato cut into large chunks. Simmer the soup for about 15-20 minutes, then remove the potato chunks. The potato will absorb some of the excess salt. You can also add a little bit of sugar or honey to balance the flavors.
• Want to make it ahead? This soup is even better the next day! Let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days.

Variations & Twists: Make It Your Own!

The beauty of soup is that it’s so versatile! Feel free to experiment with different ingredients and flavors to create your own signature Italian Penicillin Soup.

• Add pasta: Stir in cooked ditalini, orzo, or small shells during the last few minutes of cooking.
• Add beans: Cannellini beans or Great Northern beans would be a great addition.
• Spice it up: Add a chopped jalapeño pepper for extra heat.
• Make it vegetarian: Use vegetable broth instead of chicken broth and add more vegetables, such as zucchini, bell peppers, or mushrooms.
• Add meatballs: For a heartier soup, add small Creamy Italian Meatball Soup.
• Use different greens: Kale or escarole would also work well in this soup.

Serving Suggestions: Complete the Comfort

This soup is delicious on its own, but here are a few ideas to make it a complete meal:

• Serve with crusty bread: For dipping into the broth.
• Add a side salad: A simple green salad with a vinaigrette dressing is a perfect complement to the soup.
• Pair with a grilled cheese sandwich: Because who doesn’t love soup and grilled cheese?
• Follow with dessert: Something light and fruity, like a fruit salad or a sorbet.

More Soup Inspiration: Beyond Penicillin

Once you’ve mastered this Italian Penicillin Soup, you might be craving even more cozy soup recipes. Lucky for you, I’ve got plenty! If you’re looking for another Italian-inspired soup, try this Zuppa Toscana Soup. Or, for a creamy and comforting option, consider this Chicken Gnocchi Soup. For another chicken based soup, you could also consider Chicken Tortellini Soup or Carrabba’s Chicken Soup. If you’re after a heartier soup, try One Pot Lasagna Soup or Minestrone Soup Recipe. And for something completely different, check out this Slow Cooker Keto Chicken Cream Cheese Soup!

Final Thoughts: Soup’s On!

There you have it – my go-to recipe for Italian Penicillin Soup! I hope this becomes a staple in your kitchen, especially when you’re feeling under the weather. Remember, cooking should be fun and relaxing, so don’t be afraid to experiment and make this recipe your own. Happy cooking, and get well soon!

Ultimate Italian Penicillin Soup

Amelia Chen-Morrison

This comforting Italian Penicillin Soup is a flavorful and nutrient-packed remedy perfect for when you’re feeling under the weather. It’s a customizable and easy-to-make soup featuring chicken broth, tender vegetables, Italian herbs, and plenty of garlic to help you feel better in no time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups
• Measuring spoons
• Ladle
• Soup bowls

Ingredients

  

• 8 cups chicken broth low sodium
• 2 cups cooked chicken, shredded
• 1 medium onion, chopped
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 5 ounces fresh spinach, roughly chopped or frozen, thawed and squeezed dry
• 2 teaspoons Italian seasoning
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes optional
• Salt to taste
• Pepper to taste
• 1 Parmesan cheese rind optional
• 1 tablespoon fresh lemon juice
• ¼ cup fresh parsley, chopped, for garnish
• Grated Parmesan cheese for serving
• 1 tablespoon olive oil or cooking oil

Instructions

 

• In a large pot or Dutch oven, heat olive oil over medium heat.
• Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
• Pour in the chicken broth and add the diced tomatoes (undrained), Italian seasoning, oregano, red pepper flakes (if using), and Parmesan rind (if using).
• Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
• Stir in the shredded cooked chicken and spinach. Cook until the spinach is wilted, about 2-3 minutes.
• Remove the Parmesan rind (if using). Stir in the lemon juice and season with salt and pepper to taste.
• Ladle the soup into bowls.
• Garnish with fresh parsley and grated Parmesan cheese. Serve hot and enjoy!

Notes

Soup is too bland: Add more Italian seasoning, oregano, salt, or pepper. A pinch of red pepper flakes can also add a nice depth of flavor. Taste as you go! Spinach is slimy: Make sure you’re adding the spinach at the very end and only cooking it until it’s just wilted. Overcooked spinach can become slimy. If using frozen spinach, make sure to thaw it completely and squeeze out all the excess water before adding it to the soup. Soup is too salty: Try adding a peeled potato cut into large chunks. Simmer the soup for about 15-20 minutes, then remove the potato chunks. Variations: Add pasta (ditalini, orzo, or small shells), beans (cannellini or Great Northern), a chopped jalapeño pepper, or make it vegetarian by using vegetable broth and adding more vegetables. This soup is even better the next day! Let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days.