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- Olive oil - Onion, diced - Garlic, minced - Carrots, diced - Celery, diced - Zucchini, diced - Button mushrooms, sliced - Chicken or vegetable broth - Dried thyme and oregano - Red pepper flakes, salt, and pepper To start, I love using fresh, quality ingredients. The main ingredients set the base for Italian Penicillin Soup. I drizzle olive oil in a pot and heat it up. Next, I add diced onion. This makes the soup sweet and savory. Then, I toss in minced garlic for an extra kick. Next, I add diced carrots and celery. These veggies bring color and texture. They cook down nicely, about five to six minutes. After that, I include zucchini and sliced mushrooms. They add a delightful earthiness. For the broth, I choose either chicken or vegetable. Both are rich and warm. I add dried thyme and oregano to give it an aromatic touch. A pinch of red pepper flakes adds a hint of heat. I always season with salt and pepper for balance. This blend of ingredients creates a hearty soup. The flavors meld together beautifully. It’s perfect for any meal or a cozy night in. {{ingredient_image_2}} Start by heating one tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add one diced onion. Sauté the onion for about 3-4 minutes. You want it to turn soft and golden. This way, it will add sweet flavor. After that, add three minced garlic cloves. Cook for one more minute, letting the aroma fill your kitchen. Next, stir in two diced carrots and two diced celery stalks. Cook this mix for about 5-6 minutes. You will notice the veggies start to soften, which is key for great flavor. Now, it’s time to add one diced zucchini and one cup of sliced button mushrooms. Keep cooking for another 4-5 minutes. The mushrooms will soften and release their moisture, making your soup even tastier. Now, pour in four cups of chicken or vegetable broth. This is the heart of your soup. Add one teaspoon of dried thyme, one teaspoon of dried oregano, and, if you like heat, half a teaspoon of red pepper flakes. Season well with salt and pepper. Mix everything well, then let it come to a gentle boil. Once boiling, add one cup of small pasta, like orzo or ditalini. Cook it according to the package instructions, usually about 8-10 minutes. If you’re using cooked and shredded chicken, stir it in just before the pasta is done. In the last minute of cooking, fold in one cup of fresh spinach or kale. This will give your soup a fresh taste and some nice color. After everything is tender and combined, remove the pot from heat. Let it cool for a few moments before serving. To make Italian Penicillin Soup shine, adjust the seasoning to your taste. Start with salt and pepper. Add a little at a time, stirring well. Taste as you go! You can add more herbs too. Dried thyme and oregano bring warmth. If you like heat, sprinkle in some red pepper flakes. Sautéing vegetables well is key. Use medium heat to cook the onion until it's soft and golden. This takes about 3-4 minutes. Add minced garlic next. Sauté it for just a minute. This way, the garlic won't burn and will add a nice flavor. Then add carrots and celery. They need about 5-6 minutes to soften. Pasta can get mushy in soup if you're not careful. To avoid overcooked pasta, add it near the end of cooking. Follow the package time, usually 8-10 minutes. For this soup, small pasta shapes like orzo or ditalini work best. They fit well in the broth and are easy to eat. Presentation makes a big difference. Serve the soup hot in deep bowls. Top it with fresh parsley and grated Parmesan cheese. This adds color and flavor. Drizzling a little olive oil over the soup adds a nice touch too. If you want to save some for later, let it cool first. Store it in an airtight container in the fridge. This soup lasts about 3-4 days. You can enjoy it again soon! Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup significantly. Try to use seasonal produce for the best results. Customize Your Protein: For a vegetarian version, skip the chicken and add more beans or legumes for protein. If using chicken, rotisserie chicken is a great time-saver! Perfect Pasta Cooking: To avoid overcooked pasta, slightly undercook it in the soup. The pasta will continue to absorb liquid and cook further as it sits. Flavor Boosting Finishes: A drizzle of high-quality olive oil or a splash of lemon juice just before serving can elevate the soup's flavors to the next level. {{image_4}} You can make a lighter soup by skipping the chicken. Just leave it out. The broth still tastes great. You can add more veggies instead. Try using extra zucchini or mushrooms to make it hearty. To enhance the flavor, think about adding herbs. Fresh basil or parsley works well. You can also use a bay leaf for a nice touch. If you love heat, try more red pepper flakes. A pinch can really spice things up. You can swap chicken for other proteins. Ground turkey or beef can add a new twist. They bring rich flavors too. For a vegan option, use lentils or chickpeas. They are filling and tasty while keeping the soup healthy. To keep your soup fresh, store it in an airtight container. I like to use glass for easy reheating. Make sure to cool the soup before sealing it up. This soup lasts about 3 to 4 days in the fridge. If you want it to last longer, consider freezing it. Freezing soup is a great way to save it for later. Ladle the cooled soup into freezer-safe containers. Leave some space at the top, as soup expands when it freezes. It’s best to use it within 3 months for the best flavor. To thaw, place the container in the fridge overnight. You can also run it under cold water for a quick thaw. You can reheat your soup on the stovetop or in the microwave. For stovetop reheating, pour the soup into a pot and heat on low, stirring often. This method helps keep the flavor and texture. If you use the microwave, heat it in a bowl. Stir halfway through to ensure even warming. Enjoy your soup hot, garnished with fresh parsley and cheese! Italian Penicillin Soup has roots in Italian cooking. It blends simple and fresh ingredients. This soup is a comfort dish, often made at home. Families use it to heal and warm during cold days. The name "penicillin" comes from its comforting nature. Many believe it can make you feel better, just like medicine. This soup reflects the love of home cooking. It celebrates tradition and family gatherings. Yes, you can make Italian Penicillin Soup ahead of time. Making it in advance has great benefits. You save time on busy days. The flavors deepen and improve when stored. Just let it cool, then store it in the fridge. It lasts about three to four days. When you are ready to eat, simply reheat it. You can easily adapt Italian Penicillin Soup for dietary needs. For a gluten-free version, use gluten-free pasta. You can also skip the pasta for a low-carb option. If you want a vegan dish, omit the chicken. Use vegetable broth instead of chicken broth. Add extra veggies or beans for protein. This way, everyone can enjoy this hearty soup! In this blog post, we explored the delicious Italian Penicillin Soup. We covered key ingredients, step-by-step cooking, and tips for perfecting flavor. We discussed how to store, freeze, and reheat your soup while also offering fun variations. This soup is both easy to make and customize. You can enjoy it as a warm comfort dish or make it suit your needs. Now, grab your ingredients and enjoy crafting this tasty meal. It's simple and rewarding!

Italian Penicillin Soup

A comforting and hearty soup filled with vegetables, optional chicken, and small pasta, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup button mushrooms, sliced
  • 4 cups chicken or vegetable broth
  • 1 cup cooked and shredded chicken (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • 1 cup small pasta (e.g., orzo or ditalini)
  • 1 cup fresh spinach or kale
  • for garnish fresh parsley, chopped
  • for serving grated Parmesan cheese

Instructions
 

  • In a large pot, drizzle the olive oil and place it over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, stirring occasionally, until it becomes translucent and slightly golden.
  • Add the minced garlic to the pot, continuing to sauté for an additional minute until it releases its fragrant aroma.
  • Stir in the diced carrots and celery, cooking for about 5-6 minutes until they start to soften and become tender.
  • Incorporate the diced zucchini and sliced mushrooms, cooking for 4-5 minutes until the mushrooms soften and release their moisture, enhancing the flavor base of the soup.
  • Pour in the chicken or vegetable broth, followed by the dried thyme, oregano, and red pepper flakes (if desired). Season generously with salt and pepper, mixing well to combine.
  • Bring the soup to a gentle boil. Once boiling, add the small pasta of your choice and cook according to the package instructions, which is typically about 8-10 minutes.
  • If you opted for shredded chicken, stir it into the pot just before the pasta is fully cooked to warm it through.
  • In the final minute of cooking, gently add the fresh spinach or kale, allowing it to wilt and integrate into the soup.
  • Once everything is tender and combined, remove the pot from heat and let the soup cool for a few moments before serving.

Notes

Serve the soup steaming hot, garnished with parsley and Parmesan cheese. Drizzle with olive oil for extra flavor.
Keyword chicken, comfort food, Italian, soup, vegetarian