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
Scale
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
