Let me tell you about my Italian penicillin soup recipe! This delightful bowl of warmth is not just a meal; it’s a hug in a bowl, especially when you’re feeling under the weather. I’ve always believed in the healing powers of a good soup, and this one is packed with flavors that soothe the soul. The combination of tender chicken, vibrant veggies, and aromatic herbs really brings the essence of Italian cuisine right to your kitchen. Plus, it’s super quick to whip up—perfect for those days when you need comfort food but don’t want to spend hours cooking. Trust me, a steaming bowl of this soup is like a little miracle when colds come knocking at your door! You’ll find yourself reaching for this recipe time and time again, whether you’re feeling sick or just craving something cozy.
Ingredients for Italian Penicillin Soup Recipe
Gathering the right ingredients is key to making this comforting Italian penicillin soup. Here’s what you’ll need:
- 2 tablespoons olive oil: This will help sauté your veggies and add a nice depth of flavor.
- 1 onion, chopped: A sweet onion works beautifully here, bringing a lovely base flavor.
- 2 carrots, diced: Fresh carrots add sweetness and a pop of color.
- 2 celery stalks, diced: Celery brings that classic soup crunch and flavor.
- 3 cloves garlic, minced: Garlic is a must for that aromatic kick!
- 6 cups chicken broth: Use low-sodium broth for a healthier option; it’s the soup’s heart!
- 1 cup cooked chicken, shredded: Leftover rotisserie chicken is perfect for this—quick and tasty!
- 1 cup pasta: Any small pasta works well; I love using ditalini or orzo for a cozy texture.
- 1 teaspoon dried thyme: Thyme brings a warm, herbal note that’s essential.
- 1 teaspoon dried oregano: Oregano adds that classic Italian flavor.
- Salt and pepper to taste: Don’t forget to season; it really brings everything together!
- Fresh parsley for garnish: A sprinkle of parsley adds freshness and color just before serving.
With these ingredients on hand, you’re just a few steps away from a soul-soothing bowl of soup that warms you from the inside out!
How to Prepare Italian Penicillin Soup Recipe
Now, let’s dive into the delicious process of making this Italian penicillin soup! It’s easier than you might think, and I promise the results will be worth every minute spent in the kitchen.
- Start by heating the olive oil in a large pot over medium heat. You want it hot enough to sizzle but not smoking—around 2 minutes should do the trick!
- Once the oil is shimmering, add the chopped onion, diced carrots, and diced celery. Sauté these beautiful veggies for about 5-7 minutes, until they’re nice and soft. The aroma will be heavenly!
- Next, toss in the minced garlic and cook for just another minute. Be careful not to burn it; garlic can go from golden to bitter in no time!
- Pour in the chicken broth and crank up the heat to bring it to a boil. That’s when all the flavors start to mingle!
- Once boiling, it’s time to add the shredded chicken and pasta. Let everything simmer together for about 10-12 minutes, or until the pasta is tender. Stir occasionally to keep things from sticking!
- Finally, stir in the dried thyme and dried oregano. Season with salt and pepper to taste. This is where the magic happens—just a little taste test, and you’ll know it’s perfect!
- Before serving, don’t forget to garnish with fresh parsley for that lovely pop of color and freshness. Wow, you did it!
And there you have it! A hearty, flavorful soup that’s ready to warm you up in no time. Enjoy every comforting spoonful!
Why You’ll Love This Recipe
This Italian penicillin soup is a true gem in my recipe collection, and here’s why you’re going to love it just as much as I do:
- Quick to prepare: With just 15 minutes of prep and 25 minutes of cooking, you can have a steaming bowl of soup ready in under an hour!
- Comforting flavors: The combination of tender chicken, fresh vegetables, and aromatic herbs creates a warm hug for your taste buds.
- Healthy ingredients: Packed with lean protein from the chicken, fiber from the veggies, and lots of flavor without the heaviness—perfect for a chilly day or when you’re feeling under the weather.
- Customizable: You can easily adapt the recipe to suit your taste or what you have on hand, whether it’s adding more veggies or using a different type of pasta.
- Great for leftovers: This soup keeps well in the fridge and even tastes better the next day! It’s perfect for meal prep or a quick lunch.
- Family-friendly: Even the pickiest eaters will enjoy this soup, making it a hit at dinner time!
Trust me, once you try this recipe, it’ll become your go-to for comfort and nourishment. You’ll be back for seconds, and maybe even thirds!
Tips for Success
To ensure your Italian penicillin soup turns out perfectly every time, here are some of my top tips! First, don’t rush the sautéing process. Allowing your onion, carrots, and celery to soften properly builds a flavorful base. Also, when adding garlic, keep a close eye on it—burnt garlic can ruin the whole soup!
Another great tip is to use quality chicken broth; it really elevates the flavor of the soup. If you want to save time, using leftover rotisserie chicken is a game-changer. Just shred it and toss it in! And remember, each pasta type has its own cooking time, so check the package instructions to avoid overcooking.
Lastly, taste as you go! Adjust the seasoning with salt and pepper to suit your palate. This simple step can make all the difference. Follow these tips, and you’ll have a comforting bowl of soup that impresses every time!
Variations
If you’re feeling adventurous, there are so many fun ways to mix up this Italian penicillin soup recipe! For a different protein, try using diced turkey or even some hearty sausage to add a little kick. If you want to sneak in more veggies, throw in some chopped spinach or kale during the last few minutes of cooking for added nutrients and color.
Feeling spicy? A pinch of red pepper flakes can elevate the flavor profile beautifully. You can also swap out the herbs—basil or rosemary would give it a delightful twist! And for a creamy version, just stir in a splash of heavy cream or a dollop of Greek yogurt before serving. These variations keep the soup fresh and exciting, making it a recipe you can enjoy time and again!
Storage & Reheating Instructions
Storing your Italian penicillin soup is super easy! After it cools down, transfer any leftovers into an airtight container. This soup keeps well in the fridge for up to 4 days, making it perfect for meal prep or quick lunches. If you want to enjoy it later, you can freeze it for up to 3 months. Just make sure to leave a little space at the top of the container, as the soup will expand as it freezes.
When it’s time to enjoy your soup again, simply thaw it in the refrigerator overnight if frozen. To reheat, you can warm it gently on the stovetop over low heat, stirring occasionally until it’s heated through. If you’re in a hurry, microwaving it in a microwave-safe bowl works too—just make sure to cover it to avoid splatters. Enjoy your comforting bowl of soup anytime you need a little pick-me-up!
Nutritional Information
Here’s a quick look at the nutritional values for a bowl of my Italian penicillin soup. Keep in mind that these are estimates and can vary based on specific ingredients and portion sizes:
- Calories: 350
- Fat: 10g
- Protein: 25g
- Carbohydrates: 40g
- Sugar: 3g
- Sodium: 800mg
- Fiber: 3g
This soup is not only comforting but also packs a nutritious punch, making it a guilt-free option for your next meal!
FAQ Section
I know you might have some questions about this delightful Italian penicillin soup recipe, so let’s dive into a few common ones!
Can I use store-bought chicken broth?
Absolutely! Store-bought chicken broth is a great time-saver. Just opt for low-sodium if you can for better control over the flavor.
How can I make this soup vegetarian?
To make a vegetarian version, simply swap the chicken broth for vegetable broth and omit the chicken. You can add more veggies or even some beans for protein!
What type of pasta works best?
Small pasta shapes like ditalini, orzo, or even small shells work wonderfully in this soup, providing that cozy texture you’ll love!
Can I add more vegetables?
Definitely! Feel free to toss in any veggies you have on hand, like spinach, peas, or zucchini, during the last few minutes of cooking for added flavor and nutrition.
How long does this soup last in the fridge?
This soup keeps well in the fridge for up to 4 days. Just make sure to store it in an airtight container to keep it fresh!
Final Thoughts
I really hope you give this Italian penicillin soup recipe a try! It’s not only delicious but also a wonderful way to nourish your body and soul, especially when you need it most. I’d love to hear about your experiences—did you add any special twists of your own? Please share in the comments below or rate the recipe! Your thoughts inspire me and help others discover the joy of cooking. Happy soup-making!
Print
Italian Penicillin Soup Recipe: 7 Healing Ingredients
A flavorful Italian penicillin soup perfect for colds.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup pasta
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté until soft.
- Add garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add cooked chicken and pasta. Cook until pasta is tender.
- Stir in thyme and oregano, season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- This soup freezes well.
- Use leftover rotisserie chicken for a quicker option.
- Add spinach for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: italian penicillin soup recipe