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Italian Penicillin Soup, a comforting and flavorful broth with vegetables and pasta, is shown as a delicious and healthy meal perfect for fighting flu season symptoms.
Lady Maria

Italian Penicillin Soup

This Italian Penicillin Soup is a comforting and flavorful remedy, perfect for fighting off flu season woes. Packed with immune-boosting ingredients like garlic, onion, and vitamin-rich vegetables, this soup is a delicious way to soothe a sore throat and hydrate the body.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth low sodium is best
  • 1 cup cooked chicken, shredded rotisserie chicken works great!
  • ½ cup small pasta ditalini, orzo, or acini di pepe
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons lemon juice
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan cheese, for serving optional
  • Red pepper flakes, for serving optional

Equipment

  • large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Soup bowls

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
  3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
  4. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.
  5. If using pasta, add it to the pot and cook according to package directions (usually about 8-10 minutes). Keep an eye on it, as the cooking time can vary depending on the type of pasta you use.
  6. Add the shredded chicken and simmer for another 5-10 minutes to allow the flavors to meld together.
  7. Stir in the fresh parsley, basil, and lemon juice. Season with salt and pepper to taste. Taste and adjust the seasonings as needed.
  8. Ladle the soup into bowls and garnish with grated Parmesan cheese and red pepper flakes (if using). Serve hot and enjoy!

Notes

For a richer flavor, use homemade chicken broth. Don't overcook the pasta, aim for al dente. Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for longer storage. To make it vegetarian, substitute vegetable broth and add cannellini beans for protein.