If you’re craving the ultimate comfort food, look no further than this Delicious Italian Penicillin Soup Recipe. Combining tender chicken, vibrant vegetables, aromatic herbs, and just the right amount of pasta, this soup is like a warm hug in a bowl. Inspired by classic Italian flavors and brimming with goodness, this dish brings a touch of old-world magic to your table whether you’re under the weather or simply in need of a hearty meal. Each spoonful is a reminder of why some recipes are treasured across generations.
Ingredients You’ll Need
One of the best things about the Delicious Italian Penicillin Soup Recipe is its simplicity. Each ingredient is carefully chosen to bring out the best flavors, textures, and colors, making every bite as satisfying as the last. Here’s what you’ll need and why each item matters:
- Olive oil: Adds a rich, fruity base that helps sauté and soften the vegetables while infusing them with flavor.
- Onion (chopped): Provides a sweet, aromatic foundation that deepens the overall taste of the soup.
- Garlic (minced): Lends a bold, savory punch that’s unmistakably Italian.
- Carrots (chopped): Bring natural sweetness and a pop of cheerful color.
- Celery (chopped): Balances the sweetness of carrots with a savory note and classic soup texture.
- Boneless chicken thighs or breasts (cut into bite-sized pieces): The heart of the soup, making it hearty and nourishing.
- Chicken broth: Gives the soup a comforting, deeply savory backbone—opt for homemade or high-quality store-bought.
- Diced tomatoes (14.5 oz can): Adds tanginess and a subtle acidity that brightens the broth.
- Dried thyme: Offers earthy, floral notes that pair beautifully with chicken.
- Dried oregano: Delivers a classic Italian herbiness essential to the soup’s character.
- Crushed red pepper flakes (optional): Adds gentle heat—use as much or as little as you like.
- Salt: Essential for lifting and melding all the flavors together.
- Black pepper: Provides a subtle bite and depth of flavor.
- Small pasta (ditalini or elbow macaroni): Makes the soup extra filling and fun to eat.
- Grated Parmesan cheese: Melts into the broth, adding a creamy, umami-rich finish.
- Chopped fresh parsley for garnish: Brings freshness and a burst of color right before serving.
How to Make Delicious Italian Penicillin Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery, then sauté for 5 to 7 minutes. You’ll know they’re ready when everything is softened and smells absolutely irresistible—this is the aromatic base that sets the tone for the whole Delicious Italian Penicillin Soup Recipe.
Step 2: Brown the Chicken
Next, add your chicken pieces directly into the pot. Let them cook for about 4 to 5 minutes until they’re lightly browned on the outside. This step not only brings a bit of caramelization and flavor, but it also ensures the chicken stays juicy and tender throughout the simmering process.
Step 3: Simmer with Broth and Tomatoes
Pour in the chicken broth and the can of diced tomatoes, stirring well to combine. Add the dried thyme, oregano, red pepper flakes (if you like a little heat), plus salt and black pepper. Bring everything to a gentle boil, then lower the heat and let it simmer for about 20 minutes. This is when all those flavors meld into a soothing, savory broth that’s the soul of the Delicious Italian Penicillin Soup Recipe.
Step 4: Add Pasta and Finish with Parmesan
Stir in your small pasta of choice and let it cook right in the soup for 8 to 10 minutes, or until perfectly tender. Once the pasta’s done, add the grated Parmesan cheese and stir until melted and fully incorporated. Taste and adjust seasoning if needed—sometimes a pinch more salt or pepper makes all the difference!
Step 5: Serve and Garnish
Ladle the hot soup into bowls and finish with a generous sprinkle of chopped fresh parsley. The soup is ready to be enjoyed immediately, with every bite delivering the comfort and flavor you crave from a true Delicious Italian Penicillin Soup Recipe.
How to Serve Delicious Italian Penicillin Soup Recipe
Garnishes
Nothing completes this soup like the right garnish! A handful of chopped fresh parsley adds brightness and a lovely hint of herbal freshness. For extra richness, try a dusting of more grated Parmesan or even a drizzle of quality olive oil just before serving. If you enjoy a little extra spice, a pinch of crushed red pepper flakes on top is a wonderful touch.
Side Dishes
The Delicious Italian Penicillin Soup Recipe is filling on its own, but it absolutely loves company. Serve it alongside crusty Italian bread to soak up every last drop of broth, or pair it with a simple green salad dressed in lemony vinaigrette. If you’re in the mood for something heartier, a grilled cheese panini or focaccia is a match made in comfort food heaven.
Creative Ways to Present
For a cozy family dinner, serve the soup in rustic bowls with a big platter of bread in the center. When entertaining, consider ladling the soup into small mugs or cups for a charming appetizer course. You can even make soup shooters for a fun, unexpected way to kick off a party—everyone will be asking for your Delicious Italian Penicillin Soup Recipe.
Make Ahead and Storage
Storing Leftovers
This soup is just as tasty the next day, if not better! Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for meal prep or quick lunches throughout the week.
Freezing
If you want to make a double batch of the Delicious Italian Penicillin Soup Recipe, go for it! Just remember that pasta can become mushy after freezing, so it’s best to freeze the soup without the pasta. Add freshly cooked pasta when reheating for best results. Freeze cooled soup in portioned containers for up to 2 months.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat until steaming hot. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up. If reheating from frozen, thaw overnight in the fridge before warming to preserve the best texture and flavor.
FAQs
Can I use rotisserie chicken instead of raw chicken?
Absolutely! Just add shredded rotisserie chicken after the vegetables have softened. It’s a great shortcut and still delivers all the comforting vibes of the Delicious Italian Penicillin Soup Recipe.
What’s the best pasta shape for this soup?
Small shapes like ditalini, elbow macaroni, or even orzo work beautifully. These bite-sized pastas soak up the broth and deliver the perfect texture in every spoonful.
Is there a way to make this gluten-free?
Definitely! Swap the pasta for a gluten-free variety or use cooked rice or small gluten-free grains. The rest of the Delicious Italian Penicillin Soup Recipe is naturally gluten-free.
Can I make this vegetarian?
Yes, you can substitute the chicken with canned white beans and use vegetable broth. The soup will still be hearty, flavorful, and oh-so-comforting.
How can I add more flavor?
For an even richer taste, add a splash of dry white wine after sautéing the vegetables, or toss in a Parmesan rind while the soup simmers. Both will elevate the depth and savory notes of your Delicious Italian Penicillin Soup Recipe.
Final Thoughts
There’s something undeniably special about a recipe that’s both simple and soul-soothing, and this Delicious Italian Penicillin Soup Recipe delivers every single time. Whether you’re sharing it with family, serving it to friends, or keeping a stash for yourself, I hope you’ll find it as comforting and delicious as I do. Give it a try—you just might discover your new favorite feel-good meal!
Print
Delicious Italian Penicillin Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
This delicious Italian Penicillin Soup is a hearty and comforting chicken soup packed with fresh vegetables, tender chicken pieces, and small pasta. Perfect for chilly days, it combines savory flavors of garlic, herbs, and Parmesan for a warm and nourishing meal that’s simple to make on the stovetop.
Ingredients
Vegetables
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
Protein
- 1 pound boneless chicken thighs or breasts, cut into bite-sized pieces
Liquids & Broth
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons olive oil
Herbs & Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta & Cheese
- 1 cup small pasta, such as ditalini or elbow macaroni
- 1/4 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley
Instructions
- Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, minced garlic, chopped carrots, and celery. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant.
- Cook the Chicken: Add the bite-sized chicken pieces to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Add Broth and Seasonings: Pour in the chicken broth and the canned diced tomatoes with their juices. Stir in the dried thyme, dried oregano, crushed red pepper flakes if using, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to develop flavor.
- Cook the Pasta: Add the small pasta to the simmering soup. Continue cooking for 8 to 10 minutes, or until the pasta is tender but still firm to the bite.
- Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese until it melts and fully incorporates into the soup. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley for a bright finish. Serve immediately for a comforting meal.
Notes
- You can substitute the small pasta with orzo or rice for a gluten-free variation.
- For a richer depth of flavor, add a splash of white wine before pouring in the broth.
- Leftovers keep well when stored in the refrigerator for up to 3 days.
- If the soup thickens too much upon standing, thin with additional chicken broth or water when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
