Italian Penicillin Soup

How to Prepare Italian Penicillin Soup

Making Italian Penicillin Soup is as easy as it is delicious. Here’s how to bring this cozy and hearty dish to life in your kitchen.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 1 cup small pasta (like ditalini or shells)
• 1 cup cooked chicken, shredded
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
2. Stir in the garlic, oregano, and basil. Cook for another minute until fragrant.
3. Add the diced tomatoes and chicken broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Add the pasta and shredded chicken to the pot. Cook until the pasta is tender, about 10-12 minutes.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Why You’ll Love Italian Penicillin Soup

Italian Penicillin Soup is a true crowd-pleaser. The combination of fresh vegetables, tender chicken, and flavorful broth creates a warm embrace you can enjoy in every spoonful. This soup not only comforts you on a chilly day, but it also brings a little taste of Italy right to your table. It’s nourishing, satisfying, and perfect for sharing with family and friends. Plus, it’s super easy to make, so whether you’re a seasoned cook or just starting out, you’ll feel like a kitchen hero. Get ready to enjoy a cozy meal that calls for seconds!

Tips for Success

• Use fresh vegetables for the best flavor, but frozen can work in a pinch.
• If you want a bit of spice, add some red pepper flakes for an extra kick.
• Make a big batch, and store leftovers in the refrigerator for quick meals throughout the week.

Serving Suggestions

Italian Penicillin Soup is perfect on its own, but you can also pair it with crusty bread or a side salad for a complete meal. A sprinkle of grated Parmesan cheese on top adds a nice touch, too. Feel free to get creative and add your favorite toppings!

FAQs

1. Can I use vegetable broth instead of chicken broth?
   Yes, vegetable broth works just as well if you prefer a vegetarian option.

2. How can I store leftovers?
   Store the soup in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 3 months.

3. Can I add other ingredients?
   Absolutely! Feel free to toss in any vegetables or beans you have on hand for extra flavor and nutrition.

Indulge in the warmth and flavor of Italian Penicillin Soup, and watch it become a favorite in your home!

Italian Penicillin Soup

A cozy and hearty soup made with fresh vegetables, tender chicken, and flavorful broth, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 300

Ingredients Method Notes

Ingredients

  

Soup Base

• 2 tablespoons olive oil For sautéing
• 1 piece onion, chopped Provides flavor and sweetness
• 2 pieces carrots, sliced Adds sweetness and color
• 2 stalks celery, diced Provides aromatic flavor
• 3 cloves garlic, minced For seasoning
• 1 teaspoon dried oregano Herb for flavor
• 1 teaspoon dried basil Herb for flavor
• 1 can diced tomatoes (14.5 oz) Adds acidity and body to soup
• 6 cups chicken broth Base liquid for soup

Pasta and Chicken

• 1 cup small pasta (like ditalini or shells) For texture
• 1 cup cooked chicken, shredded Protein source

Seasoning and Garnish

• to taste Salt and pepper For seasoning
• to taste Fresh parsley For garnish

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
3. Stir in the garlic, oregano, and basil. Cook for another minute until fragrant.

Cooking

1. Add the diced tomatoes and chicken broth. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
2. Add the pasta and shredded chicken to the pot. Cook until the pasta is tender, about 10-12 minutes.

Final Touches

1. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Notes

Use fresh vegetables for the best flavor, but frozen can work in a pinch. For a bit of spice, add some red pepper flakes. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.