Growing up in Chicago, our kitchen was always a bustling hub of activity, filled with the aroma of my babcia’s Polish creations mingling with my mom’s American classics. But it was during one particularly chilly winter that I stumbled upon my own little culinary gem—Italian Penicillin Soup. It was a name I coined, inspired by the hearty, healing nature of traditional chicken soup, but with an Italian twist. My husband, who was battling a nasty cold, was my first guinea pig. I remember him sitting at the kitchen table, wrapped in a blanket, while our kids, Ella and Peter, giggled at his Rudolph-red nose. As the soup simmered, the fragrant blend of garlic, herbs, and tender chicken filled the air, promising warmth and comfort. That day, the Italian Penicillin Soup became a staple in our home, a dish that not only nourishes the body but also the soul.
Why You’ll Love This Recipe
Italian Penicillin Soup is the ultimate comfort food, perfect for those chilly days or when you’re feeling under the weather. It’s easy to make, packed with flavor, and has a heartwarming quality that makes it a family favorite. The combination of Italian herbs, tender chicken, and wholesome vegetables creates a symphony of flavors that dance on your palate. Plus, it’s naturally gluten-free and can be easily adapted for a low-carb diet.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 1 cup diced tomatoes
- 1 cup small pasta (like ditalini or orzo)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Step-by-Step Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
- Add the carrots and celery, cooking for about 5 minutes until they begin to soften.
- Stir in the oregano, basil, thyme, and red pepper flakes, cooking for another minute to release their flavors.
- Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes.
- Add the shredded chicken and diced tomatoes to the pot, simmering for another 10 minutes.
- Stir in the pasta and cook until al dente, about 8-10 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your Italian Penicillin Soup is a hit, use high-quality chicken broth for a richer flavor. If you’re short on time, a rotisserie chicken is a great shortcut for the shredded chicken. Avoid overcooking the pasta by adding it towards the end of the cooking process. For a creamier texture, stir in a splash of cream or a dollop of ricotta cheese before serving.
Cooking Tools
When I make this recipe, my go-to tool is the 4.2 Quart Cast Iron Dutch Oven. It retains heat beautifully and gives the soup a depth of flavor that’s hard to beat. For chopping all those veggies, the MOSFiATA 8″ Professional Chef’s Knife is a lifesaver. And if you want to make sure your chicken is perfectly cooked, the MEATER SE Smart Meat Thermometer is a handy tool to have.
Variations and Substitutions
Feel free to customize this soup to suit your taste. Swap out the chicken for turkey if you have leftovers from a holiday meal. For a vegetarian version, use vegetable broth and add more hearty vegetables like zucchini or kale. If you’re avoiding pasta, try using quinoa or cauliflower rice as a low-carb alternative.
Serving Suggestions
Italian Penicillin Soup is a meal in itself, but it pairs wonderfully with a crusty loaf of garlic bread or a simple side salad. For a complete Italian feast, serve it alongside a glass of Chianti and finish with a classic tiramisu for dessert.
FAQs
Can I freeze Italian Penicillin Soup?
Absolutely! This soup freezes well. Just be sure to let it cool completely before transferring it to airtight containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stove.
What can I do if my soup is too salty?
If your soup ends up too salty, add a peeled potato and let it simmer for a bit. The potato will absorb some of the salt. Remove the potato before serving.
Final Thoughts
Cooking is all about love, and this Italian Penicillin Soup is a testament to that. It’s more than just a recipe; it’s a warm hug in a bowl, a reminder of cozy family gatherings, and a delicious way to show you care. I hope you and your family enjoy it as much as mine does. Don’t hesitate to share your own twists and turns with this recipe—I love hearing how you make it your own!
👉 I hope you loved making this Italian Penicillin Soup—it’s the culinary equivalent of a snug blanket on a cold day. If you’re in the mood for more comforting dishes, check out my Classic Chicken Noodle Soup, Tomato Basil Soup, or the ever-popular Hearty Beef Stew. For more inspiration, join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
Main Course · American · Medium
italian penicillin soup: 10 Simple & Tasty Recipes
A comforting Italian twist on traditional chicken soup, perfect for chilly days or when you're feeling under the weather.
Keep the screen of your device on while you follow the steps.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
- Add the carrots and celery, cooking for about 5 minutes until they begin to soften.
- Stir in the oregano, basil, thyme, and red pepper flakes, cooking for another minute to release their flavors.
- Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 15 minutes.
- Add the shredded chicken and diced tomatoes to the pot, simmering for another 10 minutes.
- Stir in the pasta and cook until al dente, about 8-10 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese if desired.