Description
Italian Penicillin Soup is a nourishing, Italian-inspired take on classic chicken soup, packed with garlic, herbs, shredded chicken, veggies, and pasta. It’s healing, flavorful, and perfect for cozy nights or sick days.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, chopped
- 2 cups cooked shredded chicken (rotisserie works well)
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 3/4 cup small pasta (orzo, ditalini, or pastina)
- 1 tsp Italian seasoning
- 2 tbsp fresh parsley or basil, chopped
- Salt and black pepper, to taste
- Optional: grated Parmesan cheese
- Optional: red pepper flakes
- Optional: 2 cups spinach or kale
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened, about 5–7 minutes.
- Add garlic and cook for another 1 minute until fragrant.
- Pour in chicken broth and stir in shredded chicken, Italian seasoning, and diced tomatoes if using.
- Bring to a boil, then reduce to a simmer and cook for 15–20 minutes.
- Add the pasta and cook until tender, about 8–10 minutes, depending on the type.
- Season with salt, pepper, and red pepper flakes if desired.
- Stir in fresh herbs and Parmesan just before serving.
- If using spinach or kale, stir it in at the end until wilted.
Notes
- Add lemon juice at the end for brightness.
- Use chickpeas or white beans and vegetable broth for a vegetarian version.
- To avoid mushy pasta in leftovers, cook it separately and add when serving.
- Great for freezing—store without pasta and add fresh when reheating.
- Can substitute rice or quinoa for a gluten-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
