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Italian Penicillin Soup

Healing Italian Penicillin Soup for Cozy Nights In

Experience the warmth of this Italian Penicillin Soup, a comforting dish perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: DINNER
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil choose extra virgin for a fruity flavor
  • 1 large onion, finely chopped adds sweetness and depth
  • 3 cloves garlic, minced enhances aroma and taste
  • 2 large carrots, peeled and diced provides sweetness and color
  • 2 stalks celery, diced contributes crunch and flavor
  • 1 teaspoon dried thyme adds earthy notes to the broth
  • 1 teaspoon dried oregano elevates taste with a hint of Mediterranean
  • 1/2 teaspoon red pepper flakes optional, for a spicy kick
  • 6 cups chicken broth use low-sodium for better flavor control
  • 2 cups cooked chicken, shredded rotisserie chicken saves time and adds richness
  • 1 can (14.5 oz) diced tomatoes brings acidity and freshness
  • 1 cup small pasta such as orzo or ditalini for heartiness
  • 1 cup sliced fresh spinach or kale boosts nutrients and color
  • Salt to taste
  • Freshly ground black pepper for extra seasoning
  • 1/4 cup grated Parmesan cheese serves as a delicious topping
  • 2 tablespoons chopped fresh parsley optional, brightens up the presentation
  • 1 lemon, cut into wedges adds a zesty finish

Equipment

  • large pot

Method
 

Cooking Instructions
  1. In a large pot, drizzle in 2 tablespoons of olive oil over medium heat. Let it warm up for a minute until you can see ripples on the surface.
  2. Add in 1 finely chopped onion and 3 minced garlic cloves, stirring occasionally until they're translucent and fragrant—about 3-5 minutes.
  3. Toss in 2 diced carrots and 2 diced celery stalks, cooking for another 5 minutes until they start to soften.
  4. Sprinkle in 1 teaspoon each of dried thyme and oregano, along with 1/2 teaspoon of red pepper flakes (if you like a kick). Stir it all together for 1-2 minutes.
  5. Carefully add 6 cups of chicken broth to the pot, raising the heat to bring it to a boil.
  6. Stir in 2 cups of shredded cooked chicken and 1 can of diced tomatoes, followed by 1 cup of small pasta. Cook according to the pasta package instructions until it’s al dente—usually about 8-10 minutes.
  7. Gently fold in 1 cup of sliced fresh spinach or kale and stir until they’re wilted—about 2 minutes.
  8. Taste your creation and sprinkle in salt and freshly ground black pepper to suit your preferences, giving it one final stir.
  9. Ladle the hearty soup into bowls and enjoy it hot, garnished with 1/4 cup grated Parmesan cheese and a lemon wedge.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For an extra touch, add a drizzle of olive oil just before serving.

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