Description
Italian Penicillin Soup is a warm, nourishing Italian-style pasta soup made with tender chicken, aromatic vegetables, savory broth, bright lemon, and tiny pasta for a comforting and soothing meal.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth (or vegetable broth)
- 1 whole chicken breast (about 1 pound)
- 2 bay leaves
- 1 cup small pasta (ditalini, orzo, acini di pepe, or pastina)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmesan cheese, for garnish
- Extra olive oil for drizzling
- Crusty bread, for serving
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes until softened. Add garlic and cook until fragrant.
- Pour in the broth and add the chicken breast. Stir in bay leaves, oregano, and thyme. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes until chicken is cooked through.
- Remove the chicken, shred with two forks, and return it to the pot. Season with salt and pepper to taste.
- Bring soup back to a simmer. Add pasta and cook until al dente, about 8–10 minutes depending on pasta type.
- Remove bay leaves. Stir in lemon juice and parsley. Adjust seasoning as needed.
- Serve hot topped with grated Parmesan, a drizzle of olive oil, and crusty bread on the side.
Notes
- For vegetarian version, use vegetable broth and replace chicken with white beans or extra vegetables.
- For vegan option, omit cheese and use plant-based protein.
- Use gluten-free pasta or rice for a gluten-free version.
- Add spinach or kale in the last few minutes for extra greens.
- Store refrigerated up to 4 days or freeze up to 3 months (freeze without pasta for best texture).
- Reheat gently on the stovetop with extra broth if thickened.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
