Best Italian Penicillin Soup
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.
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.