Ingredients
For the Broth:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth (low sodium preferred)
- 4 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
For the Soup:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup ditalini pasta (or other small pasta shape)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 cup chopped fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, for garnish
- Juice of 1/2 lemon (optional, but recommended)
Gather Your Ingredients and Prep Like a Pro
Okay, bestie, before we dive into the cooking, let’s get everything prepped and ready. There’s nothing worse than realizing you’re missing an ingredient halfway through! Chop your veggies, measure out your spices, and cut that chicken into bite-sized pieces. Trust me, a little prep goes a long way in making this process smooth and enjoyable. Plus, it’ll give you a chance to breathe in all those amazing aromas that are about to fill your kitchen.Step-by-Step Instructions
Sauté the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. These veggies are the foundation of our flavor, so don’t rush this step!
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
Build the Broth:
- Pour in the chicken broth and water. Add the dried oregano, thyme, and red pepper flakes (if using).
- Season with salt and black pepper to taste. Remember, you can always add more seasoning later, so start with a little less and adjust as you go.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld. This simmering time is crucial for developing a rich and complex broth.
Cook the Chicken and Pasta:
- Add the bite-sized chicken pieces to the simmering broth. Cook until the chicken is cooked through, about 8-10 minutes. Make sure the chicken is no longer pink inside.
- Stir in the ditalini pasta and cook according to package directions, usually about 8-10 minutes. Keep an eye on the pasta to prevent it from becoming mushy.
Finish with the Good Stuff:
- Stir in the rinsed and drained cannellini beans and chopped spinach. Cook until the spinach is wilted, about 2-3 minutes.
- Remove the pot from the heat and stir in the grated Parmesan cheese and lemon juice (if using). The Parmesan adds a creamy richness, while the lemon juice brightens up the flavors.
Serve and Enjoy!
- Ladle the Italian Penicillin Soup into bowls and garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately and enjoy every comforting spoonful!
Tips and Tricks for Soup Success
- Get Creative with Veggies: Feel free to add other veggies you love, like zucchini, kale, or bell peppers. The more veggies, the more nutritious and delicious the soup will be!
- Spice it Up: If you like a little heat, add a pinch more red pepper flakes or a dash of your favorite hot sauce.
- Make it Ahead: This soup is even better the next day, as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days.
- Freezing for Later: Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop.
- Pasta Perfection: To avoid mushy pasta, cook the pasta separately and add it to the soup just before serving. This is especially helpful if you plan to freeze the soup.
- Don’t Skip the Lemon: A squeeze of fresh lemon juice really brightens up the flavors of the soup and adds a touch of acidity that balances the richness.
Variations to Make it Your Own
- Spicy Italian Penicillin Soup: Add a pinch or two of red pepper flakes to the broth for a fiery kick. You could also use spicy Italian sausage instead of chicken.
- Vegetarian Italian Penicillin Soup: Omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables like mushrooms, bell peppers, or sweet potatoes. You might also like to try the Lasagna Soup which is another hearty vegetarian option.
- Creamy Italian Penicillin Soup: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
- Use Different Proteins: Swap the chicken for ground turkey, Italian sausage, or even chickpeas for a vegetarian option. If you’re feeling adventurous, you could even try adding some shrimp!
- Add Greens: Experiment with different greens like kale, escarole, or chard. Just be sure to add them towards the end of cooking so they don’t become bitter. If you’re a fan of sausage, you should try Sausage Soup.
What Makes this Soup “Penicillin”?
Okay, so this soup isn’t *actually* penicillin, but it’s packed with ingredients that can help boost your immune system and soothe cold and flu symptoms. The chicken broth is hydrating and can help loosen congestion, while the vegetables are rich in vitamins and antioxidants. Garlic has antiviral and antibacterial properties, and the warmth of the soup can be incredibly comforting when you’re feeling under the weather. It’s similar to Cozy Chicken Soup, but with an Italian twist. Think of it as a delicious and natural way to support your body’s healing process! If you’re looking for another option, you might like Thai Chicken Soup Heaven, which also uses spices to help clear you up!Pairing Suggestions for a Complete Meal
This Italian Penicillin Soup is delicious on its own, but here are a few pairing suggestions to make it a complete and satisfying meal:- Crusty Bread: Serve with a slice of crusty bread for dipping into the broth.
- Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the soup.
- Grilled Cheese: A classic grilled cheese sandwich is the perfect comfort food pairing for this soup.
- Garlic Bread: For an extra garlicky kick, serve with garlic bread.
More Italian Comfort Food Recipes
If you’re craving more Italian comfort food, here are a few other recipes you might enjoy:- Pasta e Fagioli: A hearty pasta and bean soup that’s similar to Italian Penicillin Soup.
- Minestrone: A classic Italian vegetable soup that’s packed with flavor and nutrients.
- Chicken Parmesan: Crispy breaded chicken topped with tomato sauce and melted mozzarella cheese.
- Spaghetti and Meatballs: A timeless Italian classic that’s always a crowd-pleaser.
Conclusion
This Italian Penicillin Soup is a simple yet incredibly comforting and nourishing dish that’s perfect for chilly days or when you’re feeling under the weather. With its flavorful broth, tender chicken, and delicate pasta, it’s a guaranteed crowd-pleaser. So, gather your ingredients, put on some Italian music, and get ready to create a little magic in the kitchen. Buon appetito!What makes this soup called ‘Italian Penicillin Soup’?
While it’s not actual penicillin, the soup contains ingredients like chicken broth (hydrating and loosens congestion), vegetables (rich in vitamins and antioxidants), and garlic (antiviral and antibacterial properties) that can boost the immune system and soothe cold and flu symptoms.
Can I freeze this Italian Penicillin Soup?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop before serving.
What are some variations I can make to the Italian Penicillin Soup?
You can make a Spicy version by adding red pepper flakes or spicy Italian sausage, a Vegetarian version by omitting the chicken and using vegetable broth, or a Creamy version by stirring in heavy cream. You can also use different proteins like ground turkey or chickpeas, or add different greens like kale.
How can I prevent the pasta from becoming mushy in the soup?
To avoid mushy pasta, cook the pasta separately and add it to the soup just before serving. This is especially helpful if you plan to freeze the soup.
Italian Penicillin Soup
This Italian Penicillin Soup is a comforting and nourishing dish perfect for chilly days or when feeling under the weather. Packed with chicken, pasta, and vegetables in a flavorful broth, it’s a warm hug in a bowl.
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and water. Add the dried oregano, thyme, and red pepper flakes (if using).
- Season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
- Add the bite-sized chicken pieces to the simmering broth. Cook until the chicken is cooked through, about 8-10 minutes.
- Stir in the ditalini pasta and cook according to package directions, usually about 8-10 minutes.
- Stir in the rinsed and drained cannellini beans and chopped spinach. Cook until the spinach is wilted, about 2-3 minutes.
- Remove the pot from the heat and stir in the grated Parmesan cheese and lemon juice (if using).
- Ladle the Italian Penicillin Soup into bowls and garnish with fresh parsley and extra Parmesan cheese.
- Serve immediately and enjoy.
Notes
Feel free to add other veggies you love, like zucchini, kale, or bell peppers. For a spicier soup, add more red pepper flakes or hot sauce. Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To avoid mushy pasta when freezing, cook the pasta separately and add it to the soup just before serving. A squeeze of fresh lemon juice really brightens up the flavors.
