Description
Italian Penicillin Soup is a comforting and nourishing soup that is perfect for chilly days or when you need a healthy immune boost. This hearty soup is packed with vegetables, tender chicken, and flavorful herbs, making it a satisfying meal on its own.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 pound boneless skinless chicken thighs or breasts
- 8 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- 1 cup small pasta, such as ditalini or orzo
- 3 cups fresh baby spinach
- juice of 1 lemon
- ¼ cup chopped fresh parsley
- salt and black pepper to taste
- grated Parmesan cheese for serving
Instructions
- Heat the olive oil: In a large pot over medium heat, add the olive oil.
- Sauté vegetables: Add onion, garlic, carrots, and celery, and sauté for 5 to 6 minutes until softened.
- Add chicken and broth: Add the chicken, chicken broth, diced tomatoes, oregano, basil, red pepper flakes, and bay leaf. Bring to a boil, then simmer for 20 minutes.
- Shred chicken: Remove the chicken, shred it, and return it to the pot.
- Cook pasta: Stir in the pasta and cook until al dente, about 8 to 10 minutes.
- Add spinach and herbs: Add the spinach, lemon juice, and parsley, and stir until the spinach wilts.
- Season and serve: Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese.
Notes
- This soup freezes well—just cook the pasta separately when reheating to prevent it from becoming mushy.
- For extra immune-boosting benefits, add more garlic and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 250
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg
