There is nothing quite as comforting on a chilly day or when you’re feeling under the weather as a warm, nourishing bowl of soup. The Italian Penicillin Soup Recipe is my absolute favorite for those moments because it combines vibrant flavors with wholesome ingredients that not only satisfy your appetite but also lift your spirits. Imagine tender shredded chicken, hearty greens, and savory Parmesan all mingling in a flavorful broth with just the right hint of lemon to brighten every spoonful. This soup is truly like a warm hug from the inside out and one you’ll want to make again and again.
Ingredients You’ll Need
Great food starts with great ingredients, and this soup is a wonderful example of how simple, fresh ingredients come together to create something truly special. Each component here plays an essential role in building layers of flavor, texture, and color that make the Italian Penicillin Soup Recipe so irresistible.
- 2 tablespoons olive oil: This is the flavorful foundation for the sautéed veggies that build the soup’s depth.
- 1 small yellow onion (diced): Adds a subtle sweetness and richness once softened.
- 3 garlic cloves (minced): Provides that classic aromatic punch we all crave in Italian cooking.
- 2 carrots (peeled and sliced): For a touch of natural sweetness and a lovely pop of orange color.
- 2 celery stalks (sliced): Brings crunch and mild earthiness balancing the vegetables.
- 1 teaspoon dried oregano: This herb adds a warm, slightly peppery Italian aroma and taste.
- 1/2 teaspoon crushed red pepper flakes (optional): Gifts just enough heat for those who like a little kick.
- 6 cups low-sodium chicken broth: The flavorful liquid base that ties everything together without excess saltiness.
- 1 1/2 cups cooked shredded chicken: Tender and protein-packed, it makes the soup hearty and satisfying.
- 1 cup small pasta (like ditalini or orzo): Adds chewiness and helps soak up the delicious broth.
- 1 (14.5 oz) can diced tomatoes (with juice): Brings brightness, acidity, and savory tomato goodness.
- 2 cups chopped kale or spinach: For that fresh, green goodness that wilts perfectly into the soup.
- Salt and black pepper to taste: Essential seasonings to balance and enhance all flavors.
- 1/4 cup chopped fresh parsley: Adds a burst of fresh herbaceous brightness at the end.
- 1/2 cup grated Parmesan cheese: The salty, nutty finish that brings the soup to another level.
- Juice of 1/2 lemon: This final touch wakes up the flavors with a lively citrusy zing.
How to Make Italian Penicillin Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, minced garlic, sliced carrots, and celery. Allow them to gently sauté for about 5 to 7 minutes until they soften and mellow, releasing their natural sweetness and wonderful aroma.
Step 2: Add Herbs and Spices
Next, sprinkle in the dried oregano and crushed red pepper flakes if you like a touch of heat. Stir everything together and cook for another minute so the herbs bloom and the spice infuses the vegetables, creating a flavorful base for your soup.
Step 3: Pour in Broth and Simmer
Slowly pour in the low-sodium chicken broth and bring the mixture to a gentle simmer. This step is crucial because the broth will carry the flavors of every ingredient. Let it warm through as you prepare the next components.
Step 4: Add Chicken, Tomatoes, and Pasta
Now it’s time to stir in the cooked shredded chicken, canned diced tomatoes with their juice, and your small pasta choice like ditalini or orzo. Simmer everything for about 10 minutes or until the pasta is tender but still has a slight bite to it — that perfect al dente texture that makes all the difference.
Step 5: Incorporate Greens and Season
Once the pasta is just right, add in the chopped kale or spinach and allow it to wilt gently over 2 to 3 minutes. Taste the soup and season with salt and black pepper as needed to bring out all those savory notes.
Step 6: Finish with Fresh Herbs, Cheese, and Lemon
Finally, remove the soup from heat and stir in the chopped fresh parsley, grated Parmesan cheese, and the juice of half a lemon. These finishing touches brighten the soup and add a creamy, tangy depth that makes the Italian Penicillin Soup Recipe unforgettable.
How to Serve Italian Penicillin Soup Recipe
Garnishes
A little extra Parmesan cheese sprinkled on top brings a salty, melty finish that will have everyone reaching for seconds. For a fresh pop, add a few additional parsley leaves or a tiny drizzle of good olive oil just before serving.
Side Dishes
Crusty bread, garlic bread, or even a simple green salad pairs wonderfully with this soup. The bread is perfect for soaking up every last drop of that soothing broth, making the meal complete and utterly satisfying.
Creative Ways to Present
For a rustic, cozy feel, serve the soup in wide mugs or artisan bowls with a lemon wedge on the side for guests to squeeze in extra zing if desired. You can also ladle it into smaller cups for an appetizer portion, perfect for dinner parties or a light lunch.
Make Ahead and Storage
Storing Leftovers
The Italian Penicillin Soup Recipe holds up beautifully in the fridge. Transfer any leftovers to an airtight container and store for up to 3 days, making it ideal for busy weeknights or when you want a quick, nourishing meal ready to go.
Freezing
If you want to keep this soup longer, it freezes very well. Just cool it completely and pour into freezer-safe containers or bags. It will maintain its flavor and texture for up to 3 months. Remember to leave some space at the top for expansion!
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently over medium heat on the stovetop until heated through. You might want to add a splash of broth or water to refresh the texture and stir in a sprinkle of Parmesan again to revive the cheesy goodness.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works wonderfully in this recipe and adds a delicious twist that keeps things just as tasty and comforting. The soup is flexible and forgiving for substitutions.
Is this recipe gluten-free?
You can make the Italian Penicillin Soup Recipe gluten-free by simply swapping out the traditional pasta with a gluten-free variety. Just cook it according to package instructions and add it at the same step.
Can I make this soup vegetarian?
Yes, just use vegetable broth instead of chicken broth and omit the chicken. You’ll still get lots of flavor from the vegetables, herbs, and cheese, making it a delicious meatless option.
What if I don’t have Parmesan cheese?
Parmesan is ideal for its salty, nutty flavor, but you can substitute it with another hard cheese like Pecorino Romano or even nutritional yeast for a dairy-free twist.
How spicy is the soup with the crushed red pepper flakes?
The pinch of red pepper flakes adds a gentle warmth that enhances the dish without overpowering it. Feel free to adjust or skip this ingredient according to your heat preference.
Final Thoughts
If you want a soup that feels like a hug in a bowl and warms you from the inside out, the Italian Penicillin Soup Recipe is your go-to dish. It’s easy to make, full of vibrant flavors, and perfect anytime you crave something nourishing and satisfying. I encourage you to give this recipe a try—it might just become your own personal comfort food favorite too!
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Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
Italian Penicillin Soup is a hearty and comforting chicken soup enriched with fragrant herbs, tender vegetables, and small pasta. This flavorful, nutritious soup is perfect as a cold remedy or a cozy meal, featuring kale or spinach and finished with Parmesan cheese and a splash of lemon juice for brightness.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 1/2 cups cooked shredded chicken
- 1 cup small pasta (like ditalini or orzo)
- 1 (14.5 oz) can diced tomatoes with juice
- 2 cups chopped kale or spinach
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- Juice of 1/2 lemon
Instructions
- Heat Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened and fragrant.
- Add Herbs and Spices: Stir in the dried oregano and crushed red pepper flakes (if using). Cook for another minute to release their flavors into the vegetables.
- Simmer the Broth: Pour in the low-sodium chicken broth and bring the mixture to a gentle simmer over medium heat.
- Add Chicken, Tomatoes, and Pasta: Add the cooked shredded chicken, diced tomatoes with their juice, and small pasta to the pot. Continue cooking for about 10 minutes or until the pasta is tender and cooked through.
- Wilt the Greens: Stir in the chopped kale or spinach and let it wilt into the soup for 2–3 minutes, incorporating more color and nutrients.
- Season and Finish: Season the soup with salt and black pepper to taste. Remove the pot from heat, then stir in fresh chopped parsley, grated Parmesan cheese, and the juice of half a lemon for a fresh, bright finish.
- Serve: Ladle the soup into bowls and serve hot. Optionally garnish with extra Parmesan cheese and crusty bread for a complete comforting meal.
Notes
- Substitute leftover turkey for the chicken to change up the protein.
- For a vegetarian version, use vegetable broth and omit the chicken.
- Add a Parmesan rind to the broth while simmering to impart extra flavor, then remove before serving.
- Use gluten-free pasta for a gluten-free option.
- Omit Parmesan cheese or use a dairy-free alternative for a dairy-free adaptation.
