Description
Italian Penicillin Soup is a comforting and flavorful chicken soup infused with garlic, vegetables, and fresh herbs, making it a perfect remedy for colds and a wholesome meal. This hearty Italian-American classic features tender chicken, pasta, and nutritious greens simmered in a savory broth, finished with a splash of lemon juice and parsley for brightness.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Broth and Main Ingredients
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (preferably rotisserie)
- 1 (14.5-ounce) can diced tomatoes with juice
- 1/2 cup small pasta such as ditalini or orzo
Greens and Garnish
- 2 cups chopped fresh spinach
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil and sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, about 4–5 minutes.
- Add garlic, carrots, and celery: Stir in minced garlic, sliced carrots, and celery. Cook together for another 5 minutes, allowing the vegetables to soften and flavors to meld.
- Season the vegetables: Add dried oregano, red pepper flakes if using, salt, and black pepper. Stir well to coat the vegetables evenly with the seasonings.
- Add broth and bring to boil: Pour in the low-sodium chicken broth and bring the mixture to a rolling boil over high heat.
- Incorporate tomatoes and pasta: Stir in the diced tomatoes with their juice and the small pasta choice (ditalini or orzo). Reduce heat to a simmer and cook until the pasta is al dente, approximately 8–10 minutes.
- Add cooked chicken and spinach: Stir in the shredded cooked chicken and chopped fresh spinach. Continue cooking for another 3–4 minutes until the spinach wilts and the soup is thoroughly heated.
- Finish with lemon juice and parsley: Remove soup from heat and stir in fresh lemon juice and chopped parsley just before serving. Optionally, top with grated Parmesan cheese if desired.
Notes
- Use leftover roasted chicken or turkey as a convenient protein option.
- For a vegetarian version, substitute chickpeas for the chicken and use vegetable broth.
- Orzo, ditalini, or broken spaghetti noodles all work well as pasta in this soup.
- Omit Parmesan cheese to keep the dish dairy-free.
