Italian Penicillin Soup
This comforting Italian Penicillin Soup is packed with flavor and nourishing ingredients, perfect for boosting your immune system. It features tender chicken, fresh vegetables, and savory broth.
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.
Notes
This soup is even better the next day as the flavors deepen. Feel free to add other vegetables like zucchini or bell peppers for extra nutrients. Adjust the amount of pasta to your preference for a thicker or thinner soup.