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