Ultimate Italian Penicillin Soup
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.
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.