Looking for a comforting and hearty soup that’s perfect for any occasion? Look no further than this Italian Penicillin Soup recipe! Packed with delicious flavors and easy to make, this soup is sure to become a favorite in your home.
Why You’ll Love This Recipe?
- The rich flavors of the broth combined with tender vegetables and shredded chicken make this soup incredibly tasty.
- With minimal prep time, this recipe is perfect for a quick and satisfying meal.
- This soup is great for meal prep – make a big batch and enjoy it throughout the week.
Ingredient Notes:
- Olive oil: Adds richness and depth to the soup.
- Yellow onion, carrots, celery, and garlic: Create a flavorful base for the soup.
- Kosher salt and black pepper: Season the soup to perfection.
- Chicken broth, soy sauce, Parmesan cheese rind, thyme, and bay leaves: Infuse the soup with savory goodness.
- Shredded chicken and pastina pasta: Add protein and heartiness to the soup.
- Lemon juice, Parmesan cheese, and parsley: Brighten up the flavors and add a finishing touch.
Step-by-Step Instructions:
- Heat olive oil in a large pot and sauté onion, carrots, celery, garlic, salt, and pepper until browned.
- Add chicken broth, soy sauce, Parmesan rind, thyme, and bay leaves. Simmer until vegetables are tender.
- Blend the vegetables until smooth, then return to the pot and bring to a boil.
- Add shredded chicken and pasta, simmer until pasta is tender.
- Stir in lemon juice, season to taste, and garnish with Parmesan and parsley.
Helpful Tips:
- For a vegetarian version, swap chicken broth for vegetable broth and omit the chicken.
- Feel free to add other vegetables like spinach or peas for extra nutrition.
- Don’t skip the Parmesan cheese rind – it adds a depth of flavor to the soup.
- To make this soup ahead of time, prepare the base without the pasta and chicken, then add them when ready to serve.
Expert Tips for the Best Results:
- Use homemade chicken broth for the best flavor.
- Let the soup simmer low and slow to develop rich flavors.
- Freshly grated Parmesan cheese is a game-changer in this recipe.
Serving Suggestions:
Serve this soup with crusty bread for dipping or a side salad for a complete meal. Pair it with a glass of white wine for a cozy night in.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of broth to thin out if needed.
Frequently Asked Questions:
- Can I use rotisserie chicken instead of shredded chicken? Yes, rotisserie chicken works great in this recipe.
- Can I use a different type of pasta? Feel free to use any small pasta shape you prefer.
- Can I make this soup in a slow cooker? Yes, you can adapt this recipe for a slow cooker – simply add all ingredients and cook on low for 6-8 hours.
Conclusion:
Warm up with a bowl of this comforting Italian Penicillin Soup and enjoy the delicious flavors and cozy vibes it brings. Give this recipe a try and let us know how it turns out – we’d love to hear your feedback!
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Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Description
Italian Penicillin Soup is a comforting and nourishing dish that is perfect for cold days or when you’re feeling under the weather. This hearty soup is packed with vegetables, chicken, and pasta in a flavorful broth that will warm you from the inside out.
Ingredients
Units
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, coarsely chopped (about 1 1/2 cups)
- 4 medium carrots (about 12 ounces total), cut crosswise into 1-inch pieces
- 2 medium stalks celery, coarsely chopped (about 3/4 cup)
- 6 cloves garlic, peeled
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 teaspoon freshly ground black pepper
- 2 (32-ounce) cartons low-sodium chicken broth (8 cups)
- 2 tablespoons soy sauce
- 1 Parmesan cheese rind (optional)
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 1 pound shredded, cooked chicken (about 3 cups)
- 1 cup dried pastina pasta
- 1 tablespoon freshly squeezed lemon juice (1/2 medium lemon)
For Serving:
- Grated Parmesan cheese
- Chopped fresh parsley leaves (optional)
Instructions
- Cook the Vegetables: Heat olive oil in a large pot, add onion, carrots, celery, garlic, salt, and pepper, and cook until browned.
- Simmer the Broth: Add chicken broth, soy sauce, Parmesan rind, thyme, and bay leaves. Simmer until vegetables are tender.
- Purée the Vegetables: Blend cooked vegetables until smooth and return to the pot.
- Add Chicken and Pasta: Bring soup to a boil, add chicken and pasta, and simmer until pasta is tender.
- Finish the Soup: Stir in lemon juice, adjust seasoning, and garnish with Parmesan and parsley.
Notes
- You can add other vegetables like spinach or kale for extra nutrition.
- For a vegetarian version, omit the chicken and use vegetable broth instead.
- This soup freezes well for future meals.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg