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
Scale
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.
