Italian Penicillin Soup

Italian Penicillin Soup is a warm and comforting dish that’s perfect for chilly days or when you’re feeling under the weather. This soup combines fresh vegetables, herbs, and pasta to create a wholesome meal that nourishes the body and soul. It’s easy to make and can be prepared in about 30 minutes, making it a great option for busy weeknights. Plus, it’s a great way to use up any extra vegetables you might have lying around.

how to make Italian Penicillin Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup pasta (such as elbow or small shells)
• Fresh spinach or kale (optional)
• Grated Parmesan cheese for serving (optional)

Directions:

1. In a large pot, heat olive oil over medium heat.
2. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the diced tomatoes, vegetable broth, oregano, and basil. Bring to a boil.
5. Stir in the pasta and cook according to the package instructions until al dente.
6. If using, add fresh spinach or kale and cook until wilted.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.

how to serve Italian Penicillin Soup

Serve Italian Penicillin Soup hot in bowls. You can garnish it with grated Parmesan cheese for an extra flavor boost. It’s great on its own or served with a slice of crusty bread on the side for dipping.

how to store Italian Penicillin Soup

Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just remember to let it cool completely before transferring to a freezer-safe container.

tips to make Italian Penicillin Soup

1. Feel free to add any vegetables you have on hand, such as zucchini, bell pepper, or kale.
2. For added protein, consider adding cooked chicken or beans.
3. Make sure to cook the pasta al dente, as it will continue to soften when stored in the soup.
4. Adjust the seasoning to your taste by adding more herbs or spices if desired.

variation

You can turn this soup into a hearty meal by adding protein like diced chicken, chickpeas, or lentils. Additionally, try swapping out the vegetable broth for chicken broth for a richer flavor.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup ahead of time and reheat it when ready to serve. Just remember that the pasta may absorb some of the broth, so you might need to add a bit more broth during reheating.

Q: Is this soup vegetarian?
A: Yes, as long as you use vegetable broth, this soup is vegetarian-friendly.

Q: Can I use fresh tomatoes instead of canned?
A: Absolutely! You can use fresh tomatoes. Just peel and chop about 2 cups of fresh tomatoes to replace the canned diced tomatoes.

Italian Penicillin Soup

This heartwarming Italian Penicillin Soup is a comforting and flavorful broth-based soup packed with tender pasta, nourishing vegetables, and aromatic Italian herbs, perfect for soothing the soul.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 bowls

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 8 cups Chicken broth low sodium
• 1 cup Small pasta e.g., ditalini or orzo
• 1 lb Boneless, skinless chicken breast cooked and shredded
• 2 Carrots diced
• 2 Celery stalks diced
• 1 small Yellow onion diced
• 3 Garlic cloves minced
• 1 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Dried basil
• Salt to taste
• Black pepper to taste
• 1/4 cup Fresh parsley chopped, for garnish

Equipment

• Large pot
• Cutting board
• Knife

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and onion, then sauté until softened, about 5-7 minutes.
2. Stir in minced garlic, dried oregano, and dried basil, cooking for another minute until fragrant.
3. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
4. Add the small pasta to the simmering broth and cook according to package directions until al dente, typically 7-10 minutes.
5. Stir in the cooked and shredded chicken breast, heating through for a few minutes. Season with salt and black pepper to taste.
6. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Notes

Feel free to adjust the amount of vegetables or pasta to your liking. A sprinkle of fresh Parmesan cheese before serving elevates the flavor.