BEST ITALIAN PENICILLIN SOUP

Picture a bowl brimming with tender chicken, vibrant vegetables, and a broth so rich and flavorful it feels like a warm hug from the inside out. This isn’t just any soup; it’s Italian Penicillin Soup, a powerhouse of goodness designed to soothe your soul and kick that cold to the curb! Prepare to feel instantly better with this delicious and easy-to-make remedy; I promise you’ll be reaching for this recipe all season long.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound boneless, skinless chicken breasts
• 1 cup ditalini pasta (or other small pasta shape)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup chopped fresh spinach or kale
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• Salt and pepper to taste

Optional Garnishes:

• Grated Parmesan cheese
• Crusty bread for serving

Let’s Talk Chicken: Choosing the Right Bird

Okay, let’s be real, the chicken is the star of our Italian Penicillin Soup, and picking the right one can make all the difference. I usually go for boneless, skinless chicken breasts because they’re quick to cook and easy to shred. But if you’re feeling fancy (or just happen to have them on hand), chicken thighs work beautifully too! They add a richer flavor to the broth. Just remember to adjust the cooking time accordingly. And don’t be afraid to use leftover cooked chicken – it’s a great way to reduce waste and speed up the soup-making process.

Step-by-Step Instructions

Getting Started: Sautéing the Aromatics

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Building the Flavor: Simmering the Soup

1. Pour in the chicken broth, oregano, thyme, and red pepper flakes (if using).
2. Bring the mixture to a boil, then reduce heat and add the chicken breasts.
3. Simmer for 15-20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred it with two forks. Set aside.

Adding the Finishing Touches: Pasta, Tomatoes, and Greens

1. Add the ditalini pasta and diced tomatoes to the pot.
2. Cook according to the pasta package directions, usually about 8-10 minutes, or until the pasta is tender.
3. Stir in the shredded chicken, spinach (or kale), and parsley. Cook until the spinach is wilted, about 2-3 minutes.
4. Stir in the lemon juice. Season with salt and pepper to taste.

Serving: Enjoying Your Italian Penicillin Soup

1. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
2. Serve hot with crusty bread for dipping.
3. Enjoy the comforting warmth and healing power of your homemade Italian Penicillin Soup!

Troubleshooting: Common Soup Snafus and How to Fix Them

Okay, so even the best cooks have soup mishaps sometimes! Here are a few common problems you might encounter and how to tackle them head-on:

• Soup’s Too Salty: This happens! Add a peeled potato (whole) to the soup and let it simmer for about 15-20 minutes. The potato will absorb some of the excess salt. Remove the potato before serving. You can also add a splash of lemon juice or a little bit of sugar to balance the flavors.
• Soup’s Too Bland: Needs more oomph? Add a pinch more salt and pepper, of course! But also consider adding a dash of hot sauce, a sprinkle of Parmesan cheese, or a squeeze of lemon juice. Sometimes, all it takes is a little brightness to bring the flavors to life.
• Pasta’s Mushy: Nobody likes mushy pasta! Make sure you’re not overcooking the pasta. Add it towards the end of the cooking process and check it frequently. If you’re making the soup ahead of time, consider cooking the pasta separately and adding it to the soup just before serving.
• Broth’s Not Rich Enough: For a deeper, richer flavor, try using homemade chicken broth (if you have it!). You can also add a tablespoon of tomato paste while you’re sautéing the vegetables. This will add a lovely depth of flavor to the broth.

Variations: Making It Your Own

The beauty of soup is that it’s endlessly adaptable! Feel free to get creative and customize this Italian Penicillin Soup to your liking. Here are a few ideas to get you started:

• Add Different Vegetables: Zucchini, bell peppers, green beans, or mushrooms would all be delicious additions.
• Use Different Protein: Instead of chicken, try using Italian sausage or turkey.
• Spice It Up: If you like a little heat, add more red pepper flakes or a dash of hot sauce.
• Make It Creamy: For a creamier soup, stir in a splash of heavy cream or half-and-half at the end. Be careful not to boil the soup after adding the cream, or it may curdle.
• Add Beans: Cannellini beans or Great Northern beans would add a hearty element to the soup.

If you’re looking for a creamy variation on a classic, you might enjoy this Creamy Italian Chicken Soup.

Serving Suggestions: What to Serve with Your Soup

While Italian Penicillin Soup is delicious on its own, it’s even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:

• Crusty Bread: For dipping into the delicious broth.
• Grilled Cheese Sandwich: A classic pairing that’s always a crowd-pleaser.
• Side Salad: A simple green salad with a light vinaigrette.
• Garlic Bread: Because garlic makes everything better!
• Bruschetta: Toasted bread topped with fresh tomatoes, basil, and balsamic glaze.

Other Comforting Soup Recipes

If you’re in the mood for more soul-soothing soup recipes, check out these other favorites:

• Bacon Cheddar Gnocchi Soup: Cheesy, hearty, and oh-so-delicious.
• Chicken Mushroom Soup: A classic comfort food that’s perfect for a chilly day.
• Marry Me Chicken Soup: Rich, creamy, and sure to impress.
• Chicken Tortellini Soup: A quick and easy soup that’s perfect for a weeknight meal.
• Lemon Chicken Orzo Soup: Bright, flavorful, and perfect for spring.

These Chicken Tortellini Soup and Lemon Chicken Orzo Soup recipes are especially great for when you want something quick and easy!

Storage and Reheating: Making the Most of Your Leftovers

Italian Penicillin Soup is even better the next day! To store, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat on the stovetop until warmed through. If the soup has thickened too much, add a little chicken broth or water to thin it out. You can also freeze Italian Penicillin Soup for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Final Thoughts: A Bowlful of Comfort and Healing

And there you have it: my go-to recipe for Italian Penicillin Soup. It’s more than just a soup; it’s a comforting ritual, a warm embrace in a bowl, and a delicious way to show yourself (and your loved ones) some TLC. So, the next time you’re feeling under the weather, or just need a little pick-me-up, whip up a batch of this magical soup and let its healing powers work their magic. Happy cooking, and stay well!

Best Italian Penicillin Soup

This Italian Penicillin Soup is a comforting and flavorful remedy perfect for soothing your soul and fighting off colds. Packed with chicken, vegetables, and aromatic herbs, it’s a delicious and easy-to-make soup that will leave you feeling instantly better.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth low sodium preferred
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes optional
• 1 pound boneless, skinless chicken breasts
• 1 cup ditalini pasta or other small pasta shape
• 1 cup chopped fresh spinach or kale
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• Salt to taste
• Pepper to taste
• Grated Parmesan cheese optional
• Crusty bread for serving optional

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Ladle
• Fork

Method

 

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Pour in the chicken broth, oregano, thyme, and red pepper flakes (if using).
5. Bring the mixture to a boil, then reduce heat and add the chicken breasts.
6. Simmer for 15-20 minutes, or until the chicken is cooked through.
7. Remove the chicken from the pot and shred it with two forks. Set aside.
8. Add the ditalini pasta and diced tomatoes to the pot.
9. Cook according to the pasta package directions, usually about 8-10 minutes, or until the pasta is tender.
10. Stir in the shredded chicken, spinach (or kale), and parsley. Cook until the spinach is wilted, about 2-3 minutes.
11. Stir in the lemon juice. Season with salt and pepper to taste.
12. Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
13. Serve hot with crusty bread for dipping.

Notes

To store, let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, simply microwave or heat on the stovetop until warmed through. If the soup has thickened too much, add a little chicken broth or water to thin it out. You can also freeze Italian Penicillin Soup for up to 2-3 months. Thaw overnight in the refrigerator before reheating. For variations, add zucchini, bell peppers, green beans, or mushrooms. You can also use Italian sausage or turkey instead of chicken. For a creamier soup, stir in a splash of heavy cream or half-and-half at the end. Be careful not to boil the soup after adding the cream, or it may curdle. Cannellini beans or Great Northern beans would also add a hearty element.