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Bowl of Italian Penicillin Soup with herbs and vegetables

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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.