This Italian Penicillin Soup is a warm, cozy dish filled with delicious chicken, veggies, and tender pasta. It’s like a hug in a bowl, perfect for chilly days!
You can’t go wrong with a soup that feels like magic when you’re feeling under the weather. I love to add a sprinkle of Parmesan on top for extra yum! 🧀
Key Ingredients & Substitutions
Olive Oil: Extra virgin olive oil is the way to go for its flavor. If you’re out, you can use any vegetable oil or even butter for a slightly different taste.
Onion: A medium onion adds sweetness and depth. If you’re short on onions, leeks or shallots work well too!
Garlic: Fresh garlic is crucial for flavor. In a pinch, garlic powder (1/4 teaspoon per clove) can substitute but won’t have the same punch.
Chicken Broth: Homemade broth is fantastic, but low-sodium store-bought is great too. If you prefer a vegetarian version, swap it for vegetable broth.
Pasta: I love using orzo because it’s small and cooks quickly. If you can’t find it, any small pasta like ditalini or even rice can do the trick!
Greens: Kale is hearty, but spinach wilts faster and is softer. Feel free to use any leafy green based on what you have!
How Do I Ensure My Vegetables Are Perfectly Cooked?
Getting the veggies just right sets the foundation for your soup. Start by sautéing at medium heat, which helps to soften them without burning.
- Cook onions first until they’re translucent; this usually takes about 5-7 minutes.
- Next, add carrots and celery, cooking them until soft before adding garlic.
- Keep an eye on the garlic; it only needs about 1-2 minutes to become fragrant to prevent it from burning.
This step ensures your soup is full of flavor and the veggies maintain a pleasant texture!
Italian Penicillin Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth, preferably homemade or low sodium
- 1 1/2 cups small pasta (such as orzo or acini di pepe)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 cup chopped kale or spinach
- Salt and black pepper to taste
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1/2 teaspoon turmeric (optional, for warmth and color)
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for serving (optional)
How Much Time Will You Need?
This delicious Italian Penicillin Soup will take you about 15 minutes to prep and around 25 minutes to cook. So, you’re looking at about 40 minutes total to enjoy a hearty meal that’s great for any time of the year!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté the mixture for about 5-7 minutes until the vegetables become soft and the onion turns translucent.
2. Add Garlic:
Stir in the minced garlic and let it cook for an additional 1-2 minutes, just until it becomes fragrant. Be careful not to let it brown too much as garlic can quickly turn bitter.
3. Bring on the Broth:
Pour the chicken broth into the pot and increase the heat to bring it to a boil. This will create a wonderful base for your soup!
4. Add the Pasta and Herbs:
Once boiling, add in the small pasta and dried Italian herbs. Reduce the heat and let it simmer. Cook according to the pasta package instructions, which is usually about 8-10 minutes until the pasta is al dente (cooked but still firm).
5. Stir in Chicken and Greens:
When the pasta is almost done, add the shredded chicken and chopped kale (or spinach) into the pot. Let it simmer for another 5 minutes until the kale is just wilted and the chicken is heated through.
6. Season to Perfection:
Season the soup with salt, black pepper, and turmeric if you’re using it. Taste and adjust the seasoning so it has the flavor you desire.
7. Serve and Garnish:
Once your soup is ready, ladle it into bowls. Garnish with fresh parsley for a bit of color and a sprinkle of grated Parmesan cheese, if you like.
8. Enjoy:
Serve it warm, ideally with some crusty Italian bread on the side for dipping. Enjoy the wholesome and comforting flavors of your homemade Italian Penicillin Soup!
This nourishing soup really hits the spot and feels like a warm hug, especially when you need a little extra comfort in a bowl! 🍲
Can I Use Leftover Rotisserie Chicken for This Soup?
Absolutely! Leftover rotisserie chicken is perfect for this recipe. Just shred the chicken and add it in during the last steps of cooking to warm it up and infuse its flavor into the soup.
What If I Don’t Have Kale or Spinach?
No worries! If you don’t have kale or spinach, you can substitute any leafy green you like, such as Swiss chard or even bok choy. Just add it towards the end so it wilts nicely without overcooking.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the chicken. You can also add more beans or lentils for protein and texture!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a bit of broth if it thickens up too much!