Description
Italian Penicillin Soup is a comforting and nourishing soup packed with chicken, vegetables, pasta, and flavorful herbs. This hearty soup is perfect for chilly days or when you need a cozy meal to warm you up.
Ingredients
Scale
Soup Base:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups low-sodium chicken broth
Soup Additions:
- 2 cups shredded cooked chicken, preferably rotisserie
- 1 cup small pasta, such as ditalini or orzo
- 1 can (14.5 ounces) diced tomatoes with juices
- 2 cups fresh spinach, chopped
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- Juice of 1/2 lemon
Instructions
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened.
- Add Seasonings: Stir in garlic, red pepper flakes, oregano, and basil. Cook for 1 minute until fragrant.
- Cook Soup: Pour in chicken broth, bring to a boil. Add chicken, pasta, and tomatoes. Simmer for 15-20 minutes until pasta is tender.
- Finish Soup: Stir in spinach, cook for 2 minutes. Add Parmesan, parsley, and lemon juice. Season with salt and pepper.
- Serve: Ladle into bowls, top with Parmesan.
Notes
- You can use leftover turkey instead of chicken.
- For a richer flavor, simmer the soup longer.
- Swap spinach for kale if preferred.
- For a gluten-free version, use gluten-free pasta or rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 285
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 55 mg
