Italian Penicillin Soup Recipe

Italian Penicillin Soup is a twist on the classic chicken soup, infused with the vibrant flavors of Italian cuisine. This comforting dish combines tender chicken, hearty vegetables, garlic, and Italian herbs in a flavorful broth. Perfect for chilly days, fighting off colds, or whenever you need a warm, nourishing hug in a bowl. Let’s dive into this simple yet delicious recipe that’s sure to become a family favorite.

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 3 celery stalks, diced
• 1 cup cherry or grape tomatoes, halved (or 1 can diced tomatoes, 14 oz)
• 8 cups chicken broth (or bone broth for extra nutrients)
• 2 cups cooked, shredded chicken (rotisserie works well)
• 1 cup small pasta (ditalini, orzo, or small shells)
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp crushed red pepper flakes (optional, for heat)
• Salt and pepper, to taste

For Garnish:

• Fresh parsley or basil, chopped
• Grated Parmesan cheese
• Crusty bread or garlic bread for serving

Step-by-Step Instructions

Step 1: Sauté Aromatics

• Heat olive oil in a large soup pot or Dutch oven over medium heat.
• Add the diced onion and sauté for 3–4 minutes until softened.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add Vegetables

• Stir in the sliced carrots, diced celery, and halved cherry tomatoes. Cook for 5–7 minutes until the vegetables start to soften.

Step 3: Build the Broth

• Pour in the chicken broth and bring the soup to a gentle boil.
• Add the oregano, basil, and crushed red pepper flakes (if using). Season lightly with salt and pepper.
• Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld.

Step 4: Add Chicken and Pasta

• Stir in the shredded chicken and uncooked pasta. Cook for 8–10 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking.

Step 5: Taste and Adjust

• Taste the soup and adjust the seasoning with additional salt, pepper, or red pepper flakes as needed.

Step 6: Serve and Garnish

• Ladle the soup into bowls and garnish with freshly chopped parsley or basil and a generous sprinkle of Parmesan cheese. Serve hot with crusty bread on the side.

Serving and Storage Tips

Serving Suggestions:

• Pair with a fresh green salad or roasted vegetables for a complete meal.
• A drizzle of olive oil or balsamic glaze adds a luxurious finishing touch.

Storage Tips:

• Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days.
• Freezing: For best results, freeze the soup without the pasta. Add fresh pasta when reheating to maintain texture. The soup can be frozen for up to 3 months.
• Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

Helpful Notes

1. Rotisserie Chicken Shortcut: Save time by using store-bought rotisserie chicken or pre-cooked shredded chicken.
2. Gluten-Free Option: Use gluten-free pasta or substitute with cooked rice for a similar texture.
3. Low-Carb Variation: Swap the pasta for zucchini noodles or cauliflower rice to make the soup lighter and keto-friendly.
4. Vegetarian Option: Replace chicken broth with vegetable broth and use chickpeas or cannellini beans instead of chicken.

Tips from Well-Known Chefs

• Chef Lidia Bastianich: “For a deeper flavor, roast the cherry tomatoes before adding them to the soup. The caramelization adds a beautiful sweetness.”
• Chef Ina Garten: “Always use good-quality chicken broth. Homemade or store-bought low-sodium broth makes all the difference.”
• Chef Giada De Laurentiis: “A squeeze of fresh lemon juice at the end brightens the flavors and adds a refreshing touch.”

Frequently Asked Questions (FAQs)

1. Can I use raw chicken instead of cooked?
Yes! Add raw chicken breasts or thighs to the broth and simmer until fully cooked (about 20 minutes). Shred the chicken and return it to the soup.

2. What other pasta works well in this soup?
Any small pasta shape like elbows, farfalle, or orecchiette works beautifully. Even broken spaghetti can be used in a pinch.

3. Can I make this soup creamy?
For a creamy version, stir in ½ cup of heavy cream or milk at the end of cooking.

4. How can I make it spicier?
Add extra red pepper flakes or a splash of hot sauce for a spicier kick.

5. What’s the best bread to serve with this soup?
Crusty Italian bread, garlic bread, or focaccia are all fantastic choices.

6. Can I add extra vegetables?
Absolutely! Zucchini, spinach, kale, or peas are great additions that cook quickly.

7. How do I avoid mushy pasta?
If making the soup ahead of time, cook the pasta separately and add it to individual bowls before serving.

8. Can I use canned tomatoes instead of fresh?
Yes! A can of diced tomatoes works perfectly and saves time.

9. How do I enhance the flavor of store-bought broth?
Simmer the broth with a Parmesan rind or a few extra garlic cloves for added depth.

10. Can I double the recipe?
Of course! This soup scales easily, but be sure to use a large enough pot to accommodate all the ingredients.