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.