Description
A comforting Italian Penicillin Soup packed with tender chicken, savory vegetables, and small pasta, simmered in a flavorful broth with herbs and a touch of heat. Perfect to warm your soul on chilly days.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley for garnish
Broth and Protein
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked chicken, shredded
Pasta
- 1 cup small pasta (like ditalini or elbow macaroni)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots and cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Seasonings: Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for 1 minute more until the garlic becomes aromatic but does not brown.
- Simmer the Broth: Pour in the chicken broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce heat to low and allow it to simmer gently for 15 minutes to meld the flavors.
- Cook the Pasta and Chicken: Add the shredded cooked chicken and small pasta to the pot. Continue to simmer for 10 to 12 minutes or until the pasta is tender but still slightly firm to the bite, stirring occasionally to prevent sticking.
- Season and Serve: Taste the soup and season with salt and freshly ground pepper as desired. Ladle into bowls, garnish with fresh parsley, and serve hot to enjoy a cozy, soul-warming meal.
Notes
- This soup can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
- Feel free to substitute the chicken with turkey or leave it out for a vegetarian version if using vegetable broth.
- Small pasta like ditalini or elbow macaroni works best; larger pasta may require longer cooking times.
- Adjust the red pepper flakes based on your heat preference.
- Leftover soup often tastes better the next day as flavors continue to develop.
