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Italian Penicillin Soup, a flavorful and healthy chicken and vegetable soup, is featured in this article.
Isabella

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 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 to taste
  • Black pepper to taste
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup ditalini pasta or other small pasta shape
  • 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

Equipment

  • large pot or Dutch oven
  • knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Bowls

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped 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.
  4. Pour in the chicken broth and water. Add the dried oregano, thyme, and red pepper flakes (if using).
  5. Season with salt and black pepper to taste.
  6. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  7. Add the bite-sized chicken pieces to the simmering broth. Cook until the chicken is cooked through, about 8-10 minutes.
  8. Stir in the ditalini pasta and cook according to package directions, usually about 8-10 minutes.
  9. Stir in the rinsed and drained cannellini beans and chopped spinach. Cook until the spinach is wilted, about 2-3 minutes.
  10. Remove the pot from the heat and stir in the grated Parmesan cheese and lemon juice (if using).
  11. Ladle the Italian Penicillin Soup into bowls and garnish with fresh parsley and extra Parmesan cheese.
  12. 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.