Description
Italian Penicillin Soup is a comforting and immune-boosting soup that is packed with flavors. This Italian-inspired soup, also known as ‘Italian penicillin,’ is a hearty and healthy option perfect for any day of the week.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 cup small pasta (like ditalini or orzo)
- 2 cups shredded cooked chicken
- 2 cups chopped spinach or kale
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil: In a large pot over medium heat, add the onion, carrots, and celery. Sauté for 5 to 6 minutes until softened.
- Add seasonings: Stir in garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute.
- Cook the broth: Pour in the chicken broth and bring to a boil.
- Add pasta and chicken: Cook pasta according to package directions until al dente. Stir in shredded chicken and greens, simmer for 3 to 4 minutes.
- Finish and serve: Add lemon juice, adjust seasoning, and serve hot topped with Parmesan and parsley.
Notes
- This soup is often referred to as ‘Italian penicillin’ for its comforting and soothing qualities.
- For a spicier flavor, add more lemon or red pepper flakes.
- Can be made with rice or gluten-free pasta for dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 4g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
