Italian Penicillin Soup
A comforting and flavorful soup, perfect for a cold day or when you need a pick-me-up. This "Italian Penicillin Soup" is packed with nourishing ingredients to help you feel better.
Equipment
- large pot or Dutch oven
- ladle
Ingredients
Main Ingredients
- 8 cups chicken broth
- 2 cups cooked chicken (shredded)
- 1 cup small pasta (e.g., orzo, ditalini)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 medium onion (diced)
- 2 tablespoons olive oil
- 5 ounces fresh spinach
- Parmesan cheese (grated) for serving
Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt to taste
- black pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in minced garlic, dried oregano, and dried thyme, cooking for another minute until fragrant.
Cooking
- Pour in chicken broth and bring to a simmer.
- Add small pasta and cook according to package instructions until al dente, usually 8-10 minutes.
- Stir in shredded cooked chicken and fresh spinach; cook until spinach wilts, which takes about 2-3 minutes.
Finishing
- Season the soup with salt and pepper to taste.
- Ladle into bowls and serve hot, garnished with grated Parmesan cheese.
Notes
For extra flavor, you can sauté the vegetables in a bit of butter as well. Feel free to add other herbs like bay leaves or fresh parsley. Adjust the amount of pasta to your preference; more pasta will make the soup thicker. This soup keeps well in the refrigerator for up to 3-4 days and reheats beautifully. You can also freeze portions for a quick meal later. Ensure chicken is fully cooked before shredding and adding to the soup. For a vegetarian option, use vegetable broth and omit chicken, adding chickpeas or white beans instead.