If you’re craving a comforting bowl that wraps you in warmth and bursts with vibrant flavor, look no further than this Italian Penicillin Soup Recipe. It’s a wholesome, hearty soup packed with tender chicken, colorful vegetables, and perfectly cooked pasta, all simmered in a savory broth that feels like a gentle hug on a chilly day. Once you try this recipe, you’ll understand why it deserves a spot in your regular meal rotation—simple ingredients come together in a way that’s both familiar and wonderfully satisfying.
Ingredients You’ll Need
Gathering the ingredients for this Italian Penicillin Soup Recipe is refreshingly straightforward. Each component plays a vital role, from adding depth to the broth to providing texture and that classic Italian flair.
- Olive oil: The perfect base for sautéing and lending a subtle fruity richness.
- Medium onion, diced: Adds sweetness and enhances the soup’s savory backbone.
- Garlic cloves, minced: Brings aromatic warmth that awakens the senses.
- Carrots, peeled and sliced: Offer natural sweetness and a pleasant bite.
- Celery stalks, sliced: Impart freshness and a subtle earthiness to balance the sweetness.
- Zucchini, diced: Adds moisture and mild flavor along with vibrant color.
- Boneless, skinless chicken breasts or thighs, diced: Provides tender protein that soaks up the broth’s flavors.
- Chicken broth: The flavorful liquid base that carries all the ingredients together.
- Small pasta (ditalini or orzo): Offers a delightful texture and heartiness to the soup.
- Diced tomatoes (canned): Bring tangy brightness and subtle acidity to balance the dish.
- Italian seasoning: A blend of herbs that infuses the soup with classic Mediterranean notes.
- Salt and pepper: Essential for seasoning and bringing out the flavors.
- Baby spinach (optional): Adds a fresh, leafy green boost and tender texture.
- Fresh parsley, chopped (for garnish): Offers a burst of color and a clean herbal finish.
How to Make Italian Penicillin Soup Recipe
Step 1: Sauté the Aromatics
Heat your olive oil in a large pot over medium heat. Once shimmering, add the diced onion, minced garlic, sliced carrots, and celery. Stir occasionally and cook for 5 to 7 minutes until these veggies soften and release their wonderful fragrances. This foundation layer is where your soup starts to develop its soulful character.
Step 2: Brown the Chicken
Next, toss in the diced chicken pieces. Let them cook for about 5 to 7 minutes, turning occasionally so they brown evenly on all sides. This step locks in juiciness and adds a subtle nuttiness to the soup that will shine through in every spoonful.
Step 3: Add Broth, Tomatoes, and Zucchini
Pour in the chicken broth along with the canned diced tomatoes and their juices, then stir in the diced zucchini and Italian seasoning. Bring the pot to a gentle simmer, and let it cook for 10 to 15 minutes. This is where the flavors meld beautifully, creating a fragrant, hearty base for the rest of the soup.
Step 4: Cook the Pasta
Add your choice of small pasta, such as ditalini or orzo, directly into the simmering soup. Follow the package directions for cooking time—generally 7 to 10 minutes—until the pasta is tender but still has a pleasant bite. This step thickens the soup slightly and makes it more satisfying.
Step 5: Stir in Spinach and Season
For a nutritional boost and pretty pops of green, toss in the baby spinach if you’re using it. Season the soup generously with salt and pepper, giving it a taste and adjusting as needed. Let it simmer for a couple more minutes until the spinach wilts gently into the broth.
Step 6: Serve and Garnish
Ladle the steaming soup into warm bowls and sprinkle with freshly chopped parsley. This finishing touch adds a burst of color and a fresh, herbal brightness that perfectly complements all the rich flavors you’ve built. Serve it up and enjoy every comforting bite!
How to Serve Italian Penicillin Soup Recipe
Garnishes
Fresh parsley is a classic and simple garnish that lifts the dish, but you can also add a drizzle of good-quality extra virgin olive oil or even a sprinkle of grated Parmesan cheese for an extra layer of flavor and richness. A few cracked black peppercorns on top can add a nice touch of spice and aroma.
Side Dishes
This soup pairs beautifully with crusty garlic bread or a warm baguette, perfect for dipping and soaking up every last drop of broth. A crisp green salad dressed in lemon vinaigrette also complements the richness of the soup and keeps the meal balanced and refreshing.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out sourdough bread bowls for a rustic, Instagram-worthy presentation. You can also pack it into colorful ceramic bowls or mugs for casual lunches or dinners. Adding a lemon wedge on the side for squeezing just before eating brightens the overall flavor beautifully.
Make Ahead and Storage
Storing Leftovers
This Italian Penicillin Soup Recipe keeps wonderfully in the fridge for up to 3 days. Store the soup in an airtight container to preserve its fresh flavors and warmth. Just give it a good stir before reheating to redistribute all those lovely ingredients evenly.
Freezing
You can absolutely freeze this soup for up to 2 months. Make sure it cools completely before transferring it to freezer-safe containers or heavy-duty zip-top bags. When you’re ready to enjoy it, thaw it overnight in the fridge for best texture and flavor retention.
Reheating
When reheating, warm the soup gently over medium-low heat to prevent the chicken from drying out and the pasta from becoming mushy. If the soup seems too thick, stir in a splash of chicken broth or water to loosen it back up to the perfect consistency.
FAQs
Can I use other types of pasta in the Italian Penicillin Soup Recipe?
Definitely! While small pastas like ditalini or orzo work best for texture and portion, you can swap these with small shells or elbow macaroni. Just adjust the cooking time accordingly to keep the pasta tender but not overcooked.
Is it possible to make this soup vegetarian?
Yes! Replace the chicken with hearty vegetables like mushrooms or add beans for protein. Use vegetable broth instead of chicken broth, and you’ll still have an incredibly flavorful and comforting soup.
Can I prepare this soup in a slow cooker?
Absolutely. After sautéing the aromatics and browning the chicken, transfer everything to a slow cooker and cook on low for 4-6 hours. Add the pasta during the last 30 minutes and stir in spinach just before serving.
How can I make the soup more filling?
Increasing the amount of pasta or adding beans like cannellini or chickpeas can boost the heartiness of the soup. You might also add more chicken or toss in a handful of cooked rice for extra substance.
What’s the best way to store leftovers with pasta?
Since pasta tends to soak up liquid over time, if you plan to keep leftovers, consider storing the soup and pasta separately if possible. Otherwise, add a little extra broth or water when reheating to keep the soup from getting too thick or dry.
Final Thoughts
This Italian Penicillin Soup Recipe is pure comfort in a bowl—easy to make, packed with nourishing ingredients, and bursting with flavors that feel like home. Once you whip up a batch, it’s bound to become one of your go-to dishes for cozy dinners or feeding a hungry crowd. So grab your pot, gather your ingredients, and dive into this heartwarming favorite—you won’t regret it!
Print
Italian Penicillin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Penicillin Soup is a hearty and comforting dish perfect for chilly days. Packed with tender chicken, crisp vegetables, and small pasta, it simmers in flavorful chicken broth and diced tomatoes seasoned with Italian herbs. Enhanced by fresh spinach and garnished with parsley, it offers a balanced and delicious meal that’s easy to prepare in under 40 minutes.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Main Ingredients
- 1 zucchini, diced
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 cup small pasta (like ditalini or orzo)
Finishing Touches
- 2 cups baby spinach (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables have softened and released their aroma.
- Cook Chicken: Add the diced chicken to the pot and cook for another 5-7 minutes. Stir frequently until the chicken is browned on all sides and cooked through.
- Add Broth and Tomatoes: Pour in the chicken broth along with the canned diced tomatoes and their juice. Add diced zucchini and Italian seasoning. Bring the mixture to a simmer and cook for 10-15 minutes so the flavors meld and the vegetables soften.
- Cook Pasta: Stir in the small pasta and cook according to package directions, typically 7-10 minutes, until al dente and tender in the soup.
- Add Spinach and Season: Mix in the baby spinach, if using, along with salt and pepper to taste. Simmer for an additional 2-3 minutes until the spinach wilts and the soup is heated through.
- Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve warm for a comforting meal.
Notes
- Use boneless, skinless chicken breasts for leaner meat; thighs provide more flavor and tenderness.
- Small pasta like ditalini or orzo works best as they cook quickly and complement the broth.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- Adjust salt and seasoning according to taste, especially if using store-bought broth which may be salty.
