Description
Warm your soul with this comforting Italian Penicillin Soup, a delicious and nutritious dish perfect for colds or chilly days. This hearty soup is packed with shredded chicken, pasta, and fresh spinach in a flavorful broth.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 1 cup small pasta (like ditalini or orzo)
- 2 cups fresh spinach or kale, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Grated Parmesan and fresh parsley for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Stir in the garlic, thyme, oregano, and red pepper flakes, and cook for 1 minute more.
- Pour in the chicken broth and bring to a simmer. Add the shredded chicken and pasta. Simmer uncovered for 10–12 minutes, or until the pasta is tender.
- Stir in the spinach or kale and cook for another 2–3 minutes, until wilted.
- Add lemon juice and season with salt and black pepper to taste. Ladle into bowls and top with grated Parmesan and fresh parsley if desired.
Notes
- This comforting soup is great for colds or chilly days—hence the name!
- You can substitute rice for pasta or make it vegetarian by using veggie broth and white beans instead of chicken.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 270
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
