Why Make This Recipe
Italian Penicillin Soup is a comforting and nourishing dish that brings the warmth of Italy to your kitchen. This soup is packed with healthy vegetables and aromatic herbs, making it not only delicious but also great for boosting your immune system. Perfect for a cold day or when you’re feeling under the weather, this soup offers a soothing experience with every bowl.
How to Make Italian Penicillin Soup
Ingredients:
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups leafy greens (spinach or kale)
Directions:
- In a large pot, heat a little olive oil over medium heat.
- Add the onions, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Add the broth, tomatoes, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
- Stir in the leafy greens and cook until just wilted, about 2 minutes.
- Adjust seasoning to taste and serve warm.
How to Serve Italian Penicillin Soup
Serve this soup hot, ideally in a big bowl with a sprinkle of fresh herbs on top. You can complement it with crusty bread or a side salad for a complete meal. This dish is wonderful as a starter or as a nourishing main dish.
How to Store Italian Penicillin Soup
To store leftover soup, let it cool down to room temperature. Then, transfer it to an airtight container and place it in the refrigerator. It will keep for 3-4 days. If you want to store it for a longer time, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container as the soup may expand when frozen.
Tips to Make Italian Penicillin Soup
- You can use fresh herbs if you have them; they will enhance the flavor even more.
- Feel free to add more vegetables like zucchini or bell peppers for added nutrition.
- For a heartier soup, add some cooked pasta or beans.
- Adjust the amount of broth to make the soup thicker or thinner according to your preference.
Variation
For a non-vegetarian twist, you can add shredded chicken or turkey to make the soup even more filling. Just ensure to cook the meat through before adding it to the pot.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for a different flavor.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and avoid adding any pasta.
Can I make this soup in advance?
Absolutely! Making it in advance allows the flavors to meld together nicely. Just reheat before serving.
Italian Penicillin Soup
Equipment
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
Main Ingredients
- 2 tbsp Olive oil
- 2 pounds Chicken breast boneless, skinless, cut into 1-inch pieces
- 1 Yellow onion chopped
- 2 Carrots chopped
- 2 Celery stalks chopped
- 4 cloves Garlic minced
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 8 cups Chicken broth
- 1 28-ounce can Diced tomatoes
- 1 cup Small pasta such as ditalini or orzo
- 5 ounces Fresh spinach
- 0.5 cup Parmesan cheese grated, for serving
- 0.25 cup Fresh parsley chopped, for garnish
- Salt and black pepper to taste
Instructions
Cooking Instructions
- Heat olive oil in a large pot over medium heat and add chicken pieces, cooking them until they are browned on all sides; remove chicken and set aside.
- Add onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened, then stir in minced garlic, oregano, and basil, cooking for another minute until fragrant.
- Pour in chicken broth and diced tomatoes, bringing the mixture to a boil before reducing the heat to a simmer.
- Return the cooked chicken to the pot, cover, and simmer for 15-20 minutes to allow the flavors to meld.
- Add the small pasta to the soup and cook according to package directions until al dente, stirring occasionally.
- Stir in fresh spinach and cook until wilted, then season the soup with salt and pepper to taste; serve hot, garnished with Parmesan cheese and fresh parsley.