Description
A hearty and comforting Italian Penicillin Soup featuring a savory blend of sautéed vegetables, herbs, tender chicken, and pasta in a flavorful tomato and broth base, finished with fresh greens and Parmesan cheese. This soup is perfect for a warming meal that balances nutrition and delicious Italian-inspired flavors.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 6 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, with juices
Pasta and Greens
- 1 cup uncooked pasta (like ditalini or small shells)
- 1 cup chopped fresh spinach or kale
Optional Protein and Garnish
- 1 cup cooked shredded chicken (optional)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
- Fresh parsley, chopped for garnish
Instructions
- Sauté Onion: In a large pot or Dutch oven, heat olive oil over medium heat. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, making sure not to let it burn.
- Sauté Carrots and Celery: Add the diced carrots and celery to the pot, and sauté for another 5-7 minutes, until the vegetables begin to soften.
- Add Herbs and Spices: Sprinkle in the dried oregano, dried basil, and red pepper flakes. Stir well to combine and cook for 1-2 minutes to release the flavors of the spices.
- Add Broth and Tomatoes: Pour in the chicken or vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil.
- Cook Pasta: Once boiling, add the uncooked pasta and reduce the heat to medium-low. Simmer for approximately 8-10 minutes, or until the pasta is al dente, stirring occasionally.
- Add Chicken: If using, add the cooked shredded chicken to the pot and stir to combine. Allow the soup to heat through for another 2-3 minutes.
- Add Greens and Season: Stir in the chopped spinach or kale and cook until wilted, about 2 minutes. Season the soup with salt and black pepper to taste.
- Serve: Serve hot, garnished with grated Parmesan cheese and fresh parsley.
Notes
- For a vegetarian version, use vegetable broth and omit the chicken.
- Adjust red pepper flakes to control the heat level according to your preference.
- Substitute pasta with gluten-free varieties to make it gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding fresh lemon juice or a splash of vinegar before serving can brighten the flavors.
