Description
Italian Penicillin Soup is a comforting and flavorful chicken soup infused with Italian-inspired herbs and vegetables. This hearty soup is perfect for colds or chilly days, and the addition of pasta and fresh greens makes it a well-rounded meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken (preferably rotisserie or leftover)
- 1 (14.5 oz) can diced tomatoes with juice
- 1/2 cup small pasta (like ditalini or orzo)
- 1 lemon, juiced
- 2 cups fresh spinach or kale, chopped
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, heat the olive oil.
- Sauté vegetables: Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Add seasonings: Stir in garlic, oregano, and red pepper flakes. Cook for another minute.
- Add broth and tomatoes: Pour in chicken broth and diced tomatoes with juice. Bring to a boil, then simmer.
- Cook chicken and pasta: Add shredded chicken and pasta. Cook for 8–10 minutes until pasta is tender.
- Finish soup: Stir in lemon juice, spinach, Parmesan, salt, and pepper. Simmer for 2 more minutes.
- Serve: Garnish with Parmesan and herbs. Serve hot.
Notes
- This soup can be customized with rice for a gluten-free version or by omitting red pepper for a milder taste.
- Leftovers can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 230
- Sugar: 5g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
