Description
Italian Penicillin Soup is a comforting and nourishing chicken soup with a touch of Italian flavors. Packed with vegetables, shredded chicken, and pasta, this hearty soup is perfect for chilly days or when you need a cozy pick-me-up.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 (14.5-ounce) can diced tomatoes
- 1 cup small pasta (like ditalini or orzo)
- 2 cups baby spinach
- juice of 1 lemon
- salt and black pepper to taste
For Serving:
- grated Parmesan
- fresh basil
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in oregano, thyme, and red pepper flakes if using. Pour in broth and diced tomatoes, bring to a boil.
- Add pasta and simmer for 8–10 minutes until al dente.
- Stir in chicken and spinach, cook for another 2–3 minutes until spinach wilts.
- Add lemon juice, adjust seasoning with salt and pepper.
- Serve hot, topped with Parmesan and fresh basil if desired.
Notes
- This soup is perfect for fighting off colds or boosting immunity.
- Swap pasta for cooked rice or add white beans for extra heartiness.
- It also freezes well without the pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 55mg
