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Bowl of Italian Penicillin Soup with fresh herbs and vegetables

Italian Penicillin Soup

A cozy and hearty soup made with fresh vegetables, tender chicken, and flavorful broth, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.