If you crave a heartwarming and soul-soothing dish that brings the best of Italian comfort food together, then the Italian Penicillin Soup Recipe is your new go-to. This soup is a vibrant medley of fresh vegetables, tender chicken, and delightful pasta swimming in a rich, savory broth that feels like a warm hug in a bowl. It’s simple enough for a weeknight dinner yet special enough to impress friends and family. With each spoonful, you’ll enjoy how the Italian herbs lift the flavors, making this more than just soup—it’s a cozy experience you’ll want to return to again and again.
Ingredients You’ll Need
Gathering a handful of fresh, wholesome ingredients is all it takes to nail this Italian Penicillin Soup Recipe. Each component plays a key role, from the aromatic veggies that build the flavor foundation to the tender chicken and pasta that add substance and texture. The ingredients are straightforward, yet their combination creates a deeply satisfying and colorful bowl of goodness.
- Olive oil: Provides a smooth, fruity base to sauté the vegetables and adds an authentic Italian touch.
- Onion, diced: Adds sweetness and a subtle crunch that softens as it cooks, layering complexity.
- Garlic, minced: Brings a pungent, savory aroma that invigorates the whole soup.
- Carrots, peeled and sliced: Offer natural sweetness and a pleasant texture contrast.
- Celery stalks, sliced: Add herby depth and a slightly crisp freshness.
- Zucchini, diced: Contributes a tender bite and fresh green color to brighten the bowl.
- Boneless, skinless chicken (breasts or thighs), diced: Provides hearty protein and absorbs the soup’s rich flavors beautifully.
- Chicken broth: The flavor-packed liquid base that ties all the ingredients together.
- Small pasta (ditalini or orzo): Adds comforting chewiness and makes the soup more filling.
- Diced tomatoes (canned): Introduce acidity and a vibrant red hue, balancing the richness.
- Italian seasoning: A fragrant blend of herbs that gives the soup an unmistakable Italian flair.
- Salt and pepper: Essential seasonings to heighten and balance all the flavors.
- Baby spinach (optional): For a nutritious pop of green and a slight earthiness.
- Fresh parsley, chopped (garnish): Adds a final fresh herbal note and an inviting look.
How to Make Italian Penicillin Soup Recipe
Step 1: Cook the Vegetables
Start by heating olive oil in a large pot over medium heat. Once warm, add the diced onion, garlic, carrots, and celery. Let these cook for about 5 to 7 minutes until they’re soft and fragrant. This step unlocks the natural sweetness and depth of the vegetables, creating a rich flavor base for your soup.
Step 2: Add the Chicken
Next, toss in the diced chicken pieces. Cook them for another 5 to 7 minutes until they are nicely browned and cooked through. This step not only adds protein but also helps develop the savory backbone that will support the other soup elements.
Step 3: Prepare the Soup Base
Pour in the chicken broth, canned diced tomatoes with their juices, diced zucchini, and sprinkle in the Italian seasoning. Bring everything to a gentle simmer and let it cook for 10 to 15 minutes. This gives the flavors time to marry, allowing the herbs to mingle beautifully with the fresh vegetables and chicken.
Step 4: Cook the Pasta
Add your small pasta of choice, such as ditalini or orzo, and cook according to the package instructions—usually between 7 to 10 minutes—until tender. The pasta absorbs some of the broth’s goodness, making every bite full and satisfying.
Step 5: Add Spinach and Season
Stir in baby spinach if you’re using it, along with salt and pepper to taste. Let the soup simmer for another 2 to 3 minutes until the spinach wilts delicately into the broth. This final touch rounds out the soup with a touch of vibrant green and extra nourishment.
Step 6: Garnish and Serve
Ladle the beautiful soup into bowls and sprinkle chopped fresh parsley on top. Serve warm and enjoy the comforting layers of flavor that make the Italian Penicillin Soup Recipe such a beloved classic.
How to Serve Italian Penicillin Soup Recipe
Garnishes
Fresh parsley is the classic choice to garnish this soup, adding a hint of brightness and enhancing the aromatic experience. For a little extra flair, a sprinkle of grated Parmesan cheese or a drizzle of good-quality olive oil can elevate each bowl to restaurant-level elegance.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or garlic focaccia, perfect for soaking up the delicious broth. A simple green salad with a tangy vinaigrette also complements the warm, savory flavors without overpowering the soup.
Creative Ways to Present
For a charming presentation, serve the soup in ramekins or mini crocks alongside toasted breadsticks. For a festive twist, add a few drops of chili oil or a sprinkle of crushed red pepper flakes to each bowl, giving guests the option to spice things up the way they like.
Make Ahead and Storage
Storing Leftovers
Place leftover Italian Penicillin Soup Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, so you might find it tastes even better the next day!
Freezing
This soup freezes beautifully. Just make sure to cool it completely before transferring to freezer-safe containers. It can be frozen for up to 2 months. Consider cooking the pasta separately if you plan to freeze, as it can become mushy upon thawing.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If frozen, thaw overnight in the refrigerator before reheating. You may want to add a little extra broth or water if the soup has thickened too much.
FAQs
Can I use different types of meat in the Italian Penicillin Soup Recipe?
Absolutely! While chicken is traditional, you can swap in turkey, or even keep it vegetarian by omitting the meat and increasing the veggies and beans for protein.
What other pasta can I use if I can’t find ditalini or orzo?
Any small pasta will work well here, such as elbow macaroni, small shells, or even broken spaghetti pieces—choose what you have on hand.
Is there a way to make this soup gluten-free?
Yes, simply substitute the pasta for a gluten-free variety like rice pasta, corn pasta, or even quinoa for a twist on texture.
Can I prepare the soup in a slow cooker?
Definitely! Start by sautéing the vegetables and chicken, then combine everything in a slow cooker and cook on low for 4-6 hours. Add pasta in the last 30 minutes to avoid it getting mushy.
Is the baby spinach necessary?
Not at all! The spinach adds a lovely color and nutritional boost, but you can skip it or substitute with kale or Swiss chard for a different leafy green option.
Final Thoughts
There’s something truly special about the Italian Penicillin Soup Recipe that brings comfort and joy in every spoonful. Its fresh ingredients, rich broth, and cozy vibes make it an all-time favorite in my kitchen. I can’t wait for you to make it your own and enjoy the warmth it brings to your table.
Print
Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Penicillin Soup combines tender chicken, fresh vegetables, and small pasta in a flavorful chicken broth seasoned with Italian herbs. It’s a comforting, warm dish perfect for a satisfying lunch or dinner.
Ingredients
Vegetables and Herbs
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 2 cups baby spinach (optional)
- Fresh parsley, chopped (for garnish)
Protein
- 1 pound boneless, skinless chicken breasts or thighs, diced
Liquids and Seasonings
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with juice
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Pasta
- 1 cup small pasta (like ditalini or orzo)
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened and developed flavor.
- Add the Chicken: Stir in the diced chicken breasts or thighs. Cook for another 5-7 minutes until the chicken is browned on all sides and thoroughly cooked through.
- Prepare the Soup Base: Pour in the chicken broth and add the diced tomatoes with their juice, diced zucchini, and Italian seasoning. Bring the mixture to a simmer and cook gently for 10-15 minutes to meld the flavors and soften the zucchini.
- Cook the Pasta: Add the small pasta to the simmering soup. Cook according to the package instructions, usually 7-10 minutes, until the pasta is al dente and tender.
- Add Spinach and Season: Stir in the baby spinach leaves if using, along with salt and pepper to taste. Simmer for an additional 2-3 minutes until the spinach wilts and the soup is well seasoned.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately while warm for a cozy meal.
Notes
- You can substitute chicken thighs for chicken breasts for a richer flavor and more tender meat.
- If you prefer a vegetarian version, omit the chicken and use vegetable broth instead.
- Adjust the seasoning with extra Italian herbs or a pinch of red pepper flakes for some heat.
- Use gluten-free pasta if needed to accommodate dietary restrictions.
- Leftover soup keeps well in the refrigerator up to 3 days and freezes nicely for up to 2 months.
