why make this recipe

Italian Penicillin Soup is a warm and comforting dish that is perfect for any time of the year. This soup is not only delicious but also packed with nutritious vegetables. It’s a great way to boost your immune system with fresh ingredients, making it a perfect choice during cold and flu season. The combination of flavors, along with the ease of preparation, makes this soup a popular choice among families.

how to make Italian Penicillin Soup

Ingredients:

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups vegetable broth
1 can (15 oz) diced tomatoes
1 teaspoon dried oregano
Salt and pepper to taste
2 cups spinach or kale
Lemon juice (optional, for serving)

Directions:

In a large pot, heat olive oil over medium heat.
Add the onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
Stir in the garlic and cook for an additional minute.
Pour in the vegetable broth and diced tomatoes, and add oregano, salt, and pepper.
Bring the soup to a boil, then reduce heat and let it simmer for about 15-20 minutes.
Add the spinach or kale and cook until just wilted, about 3 minutes.
Adjust seasoning to taste and serve warm with a squeeze of lemon juice if desired.

how to serve Italian Penicillin Soup

Serve Italian Penicillin Soup hot, in bowls. You can garnish it with a squeeze of fresh lemon juice for an added tang. It pairs well with crusty bread or a light salad, making it a hearty yet refreshing meal. This soup is perfect for lunch or dinner.

how to store Italian Penicillin Soup

To store leftover Italian Penicillin Soup, let it cool completely and transfer it to an airtight container. Refrigerate the soup for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove or in the microwave.

tips to make Italian Penicillin Soup

Feel free to add more vegetables like bell peppers or zucchini for extra flavor and nutrients.
Use fresh herbs instead of dried oregano for a more vibrant taste.
If you like a spicy kick, add some red pepper flakes.
For a creamier version, blend a portion of the soup and mix it back in.

variation

You can easily make Italian Penicillin Soup a more filling meal by adding cooked pasta or beans. For a non-vegetarian option, cooked chicken or sausage can be added for extra protein.

FAQs

Q: Can I use chicken broth instead of vegetable broth?
A: Yes, you can substitute chicken broth for a different flavor.

Q: Is this soup gluten-free?
A: Yes, as long as you use gluten-free vegetable broth and ensure any added ingredients are gluten-free.

Q: Can I make this soup in advance?
A: Absolutely! You can prep it a day in advance and reheat it when you are ready to serve.

Italian Penicillin Soup

This comforting Italian Penicillin Soup is packed with flavor and nourishing ingredients, perfect for a cold day or when you need a boost. It features tender chicken, healthy vegetables, and a savory broth.

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Prep Time 15

Cook Time 45

Total Time 1

Servings 6 people

Calories 350 kcal

Equipment

Large Pot or Dutch Oven
Cutting Board
Knife

Ingredients

Main Ingredients

2 tbsp olive oil
1 large yellow onion diced
2 medium carrots peeled and diced
2 celery stalks diced
4 cloves garlic minced
1.5 lbs chicken breast boneless, skinless, cut into 1-inch pieces
8 cups chicken broth
1 28-oz can diced tomatoes undrained
1 tsp dried oregano
1 tsp dried basil
1 cup small pasta such as ditalini or orzo
5 oz fresh spinach
0.5 cup Parmesan cheese grated, for serving
0.25 cup fresh parsley chopped, for garnish

Instructions

Cooking Steps

Heat olive oil in a large pot or Dutch oven over medium heat.
Add onion, carrots, and celery, cooking until softened for about 5-7 minutes.
Stir in minced garlic and cook for 1 minute more until fragrant.
Add chicken pieces and cook until lightly browned, about 5 minutes.
Pour in chicken broth and diced tomatoes, then stir in oregano and basil.
Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
Add pasta and cook according to package directions until al dente.
Stir in fresh spinach and cook until wilted, about 2-3 minutes.
Season with salt and pepper to taste, then ladle into bowls.
Garnish with grated Parmesan cheese and fresh parsley before serving.

Notes

For extra flavor, use homemade chicken broth. You can also add other vegetables like zucchini or bell peppers. Adjust seasoning to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.