Warm Up with This Soulful Italian Penicillin Soup Recipe

Warm your soul with this comforting Italian Penicillin Soup Recipe, perfect for chilly evenings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil substitute with avocado oil for a lighter touch
1 medium Onion shallots can be used for a sweeter profile
2 medium Carrots can be replaced with parsnips for a similar consistency
2 stalks Celery fennel can be an interesting substitute
3 cloves Garlic use garlic powder if fresh is unavailable

For the Soup

6 cups Chicken Broth vegetable broth serves for a vegetarian version
1 pound Chicken Breast chicken thighs offer more flavor or replace with cannellini beans for vegetarian
2 leaves Bay Leaves dried works just as well
1 teaspoon Oregano dried herbs can be used at about 1/3 the amount of fresh
1 teaspoon Thyme dried herbs can be used at about 1/3 the amount of fresh
1 pinch Red Pepper Flakes optional for a hint of heat

For the Heartiness

1 cup Pasta gluten-free options include rice or simply omitting it
1 tablespoon Lemon Juice vinegar can substitute in a pinch

For the Garnish

1 bunch Fresh Parsley dried parsley can work, though fresh is preferred
1/2 cup Parmigiano-Reggiano Cheese nutritional yeast works for a non-dairy alternative

Equipment

heavy-bottomed pot

Method

Step-by-Step Instructions

Heat the Oil: Start by heating olive oil in a heavy-bottomed pot over medium heat for about 1-2 minutes.
Sauté the Vegetables: Add diced onion, chopped carrots, and chopped celery and sauté for 5-7 minutes until softened.
Add the Garlic: Stir in minced garlic and cook for an additional minute.
Combine the Broth and Chicken: Pour in chicken broth, add chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then simmer for 25-30 minutes.
Shred the Chicken: Remove and shred the chicken once cooked, then season your broth with salt and pepper.
Cook the Pasta: Return shredded chicken to the soup and add pasta. Cook for 8-10 minutes or until al dente.
Finish with Brightness: Remove bay leaves and stir in lemon juice and chopped fresh parsley.
Serve and Enjoy: Ladle into bowls and garnish with Parmigiano-Reggiano cheese, if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 100IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

This soup can be stored for up to 3 days in the fridge and frozen for up to 3 months without pasta.

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