If you love hearty, comforting dishes that burst with flavor and warmth, you are going to adore this Italian Penicillin Soup Recipe. This soup brings together tender chicken, vibrant vegetables, and tender pasta in a luscious broth seasoned with classic Italian herbs. It’s the kind of dish that feels like a soothing hug in a bowl, perfect for any day you need a bit of culinary TLC. Whether you’re looking for a family-friendly meal or a cozy treat to enjoy with friends, this recipe is sure to become a favorite in your kitchen.
Ingredients You’ll Need
Creating this Italian Penicillin Soup Recipe is all about combining fresh, simple ingredients that each play a vital role in building the perfect balance of flavors, textures, and colors. You don’t need a long list or fancy components—just wholesome staples that come to life together in the pot.
- Olive oil: The foundation for sautéing vegetables, adding a rich and fruity base to your soup.
- Medium onion, diced: Brings sweetness and depth once softened, creating an aromatic start.
- Garlic cloves, minced: Adds a punch of savory warmth that complements the dish beautifully.
- Carrots, peeled and sliced: Offer natural sweetness and a lovely splash of color.
- Celery stalks, sliced: Contribute a subtle crunch and freshness essential to traditional Italian soups.
- Zucchini, diced: Adds a tender texture and mild flavor that absorbs the broth’s goodness.
- Boneless, skinless chicken breasts or thighs, diced: The hearty protein that makes this soup truly satisfying.
- Chicken broth: The savory liquid that infuses every ingredient with deep flavor.
- Small pasta (such as ditalini or orzo): Brings a delightful bite and helps make the soup filling.
- Diced tomatoes (canned): Adds acidity and brightness, balancing the richness from the chicken and broth.
- Italian seasoning: The perfect blend of herbs that gives this soup its signature Italian flair.
- Salt and pepper: Essential for seasoning and enhancing all flavors.
- Baby spinach (optional): Provides a nutritious, fresh green pop that wilts beautifully into the soup.
- Fresh parsley, chopped: A wonderful garnish that adds freshness and herbaceous notes.
How to Make Italian Penicillin Soup Recipe
Step 1: Cook the Vegetables
Start by heating the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Cook these aromatics gently for about 5 to 7 minutes until they soften and release their wonderful fragrances. This step is crucial for building a flavorful base that carries through the entire soup.
Step 2: Add the Chicken
Next, toss in the diced chicken breasts or thighs. Cook everything together for another 5 to 7 minutes, stirring occasionally until the chicken pieces are browned on the outside and cooked through on the inside. Browning the chicken adds an extra layer of taste that makes this Italian Penicillin Soup Recipe so inviting.
Step 3: Prepare the Soup Base
Now it’s time to enrich the pot with the chicken broth, diced tomatoes along with their juices, zucchini, and Italian seasoning. Stir everything well, then bring the mixture to a gentle simmer. Let it cook for 10 to 15 minutes so the flavors meld and the vegetables soften just right, making each spoonful an absolute delight.
Step 4: Cook the Pasta
Add the small pasta to the simmering soup. Usually, it takes about 7 to 10 minutes to become tender, but keep an eye on it according to the package instructions. The pasta is what turns this hearty soup into a complete meal full of comforting textures that everyone will love.
Step 5: Add Spinach and Season
In the final minutes, stir in the baby spinach if you’re using it. It will wilt quickly, adding a beautiful green freshness and a nutritional boost. Season the soup generously with salt and pepper to taste, ensuring every ingredient sings together in harmony.
Step 6: Garnish and Serve
Ladle the gorgeous, aromatic soup into bowls and sprinkle fresh chopped parsley on top for a burst of herbal brightness. Serve it warm and watch how this Italian Penicillin Soup Recipe becomes the ultimate comfort food for those chilly nights or when you simply crave something soul-soothing.
How to Serve Italian Penicillin Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley is classic and perfect for this soup’s earthy flavors. You might also consider a few shavings of Parmesan cheese to add a creamy, salty touch that elevates every bowl to restaurant-quality deliciousness. A drizzle of high-quality olive oil can also impart a lovely richness just before serving.
Side Dishes
This soup shines on its own, but you can pair it with a crisp green salad or some crusty Italian bread to soak up all that fabulous broth. Garlic bread or a simple bruschetta adds complementary texture and more flavors for a well-rounded meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini bread bowls or small mugs for casual gatherings. Adding a swirl of pesto on top before serving makes for an eye-catching presentation and introduces an extra herbaceous note. You can also customize it by mixing in a sprinkle of chili flakes if you like a little heat.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Penicillin Soup Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent the pasta from absorbing too much broth. When ready to eat, you might want to add a splash of broth or water as the pasta tends to soak up liquid over time.
Freezing
This soup freezes wonderfully for up to 2 months. Freeze it without the spinach and pasta if possible, adding those fresh during reheating to retain their best texture and color. Use freezer-safe containers or heavy-duty zip-top bags for easy storage.
Reheating
To reheat, simply warm the soup gently in a pot over medium heat. If the soup is too thick because of the pasta, add some chicken broth or water to loosen it up. Stir in fresh spinach toward the end of reheating to keep the greens vibrant and tender.
FAQs
Can I use different types of chicken for this soup?
Absolutely! Whether you prefer chicken breasts for a leaner option or thighs for juicier meat, both work perfectly in the Italian Penicillin Soup Recipe and yield delicious results.
What pasta works best in this soup?
Small pasta shapes such as ditalini, orzo, or even small shells are ideal because they cook quickly and blend seamlessly with the other ingredients, making each bite perfectly balanced.
Is this soup suitable for freezing with pasta?
It’s best to freeze the soup without the pasta, as the pasta can become mushy once frozen and reheated. Add fresh pasta when reheating for the best texture and taste.
Can I make this soup vegetarian?
You can create a vegetarian version by using vegetable broth instead of chicken broth and substituting chicken with beans or extra vegetables. The Italian Penicillin Soup Recipe is versatile and can easily accommodate dietary preferences.
How spicy is this soup?
This recipe is naturally mild, focusing on comforting flavors. However, you can add red pepper flakes or a dash of hot sauce if you’d like to introduce some heat to your Italian Penicillin Soup Recipe.
Final Thoughts
There is something deeply satisfying about a bowl of warm, colorful, and nourishing soup, and this Italian Penicillin Soup Recipe fits that description to a tee. From the fresh vegetables to the tender chicken and the perfectly cooked pasta, it’s an embrace of flavors that warms both body and soul. I encourage you to gather your ingredients and make this delightful soup soon—your taste buds will thank you!
Print
Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Penicillin Soup is a hearty and comforting chicken and vegetable soup featuring tender chicken pieces, vibrant vegetables, and small pasta in a flavorful tomato and herb broth. This nourishing Italian-inspired dish is perfect for a cozy meal and is easy to prepare in about 40 minutes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 6 cups chicken broth
- 1 cup small pasta (like ditalini or orzo)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups baby spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Cook for 5-7 minutes, stirring occasionally, until all the vegetables have softened and become fragrant.
- Add the Chicken: Add the diced boneless, skinless chicken breasts or thighs to the pot. Cook for another 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Prepare the Soup Base: Pour in the chicken broth, diced tomatoes with their juice, diced zucchini, and sprinkle in the Italian seasoning. Stir to combine everything, then bring the soup to a simmer. Let it cook gently for 10-15 minutes to allow the flavors to meld and the vegetables to become tender.
- Cook the Pasta: Add the small pasta (such as ditalini or orzo) to the simmering soup. Cook according to the pasta package instructions, typically 7-10 minutes, or until the pasta is tender but still holds its shape.
- Add Spinach and Season: If using, stir in the baby spinach along with salt and pepper to taste. Continue to simmer for an additional 2-3 minutes until the spinach is wilted and incorporated into the soup.
- Garnish and Serve: Ladle the finished soup into bowls, garnish with freshly chopped parsley, and serve warm immediately for a comforting and nourishing meal.
Notes
- You can use either chicken breasts or thighs based on preference; thighs tend to be juicier and more flavorful.
- For a vegetarian option, substitute chicken broth with vegetable broth and omit the chicken.
- If you prefer a thicker soup, reduce the amount of broth or cook for a few extra minutes uncovered to let some liquid evaporate.
- The baby spinach adds extra nutrients and color but can be omitted or substituted with kale or Swiss chard.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
