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
Scale
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.
