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
Scale
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.
