When cold weather sets in, and you find yourself battling the sniffles, nothing beats a warm, hearty bowl of soup. This Easy Italian Penicillin Soup is a comforting, flavorful remedy perfect for those chilly days. Loaded with nutrient-rich ingredients like garlic, tomatoes, chicken, and fresh herbs, it not only soothes your soul but also packs a punch of immune-boosting properties.

More about Italian Penicillin Soup

Inspired by traditional Italian recipes, this soup combines the classic flavours of Italy with the comforting essence of homemade chicken soup. Adding parmesan cheese and pasta makes it a complete meal that’s filling and delicious. Whether you’re feeling under the weather or need some cosy comfort, this Italian Penicillin Soup is your go-to solution.

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Easy Italian Penicillin Soup for Cold Days

Recipe by Eric

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 medium carrots, sliced

• 2 celery stalks, sliced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/4 teaspoon red pepper flakes (optional)

• 6 cups chicken broth

• 2 cups cooked chicken, shredded

• 1 can (14.5 ounces) diced tomatoes

• 1 cup small pasta (such as ditalini or orzo)

• 1/2 cup grated Parmesan cheese

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

• Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
• Add the garlic, carrots, and celery to the pot. Cook for another 5 minutes until the vegetables are slightly tender.
• Stir in the dried oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
• Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
• Add the shredded chicken and diced tomatoes (with their juice) to the pot. Simmer for another 10 minutes.
• Stir in the pasta and cook according to the package instructions until al dente.
• Season the soup with salt and pepper to taste. Stir in the grated Parmesan cheese until melted and well combined.
• Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Ideas for Serving

• Serve with a side of crusty Italian bread for dipping.
• Pair with a simple green salad dressed with lemon vinaigrette.
• Top with extra Parmesan cheese and a drizzle of olive oil for added richness.

Nutritional Information (per serving)

• Calories: 300
• Protein: 20g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 3g
• Sugar: 5g

History

“Italian penicillin” is a playful nod to the healing properties often attributed to chicken soup. In Italy, traditional chicken soups have been used for generations as a natural remedy for colds and flu. This recipe combines the timeless comfort of chicken soup with the robust flavours of Italian cuisine, creating a nostalgic and therapeutic dish.

FAQs

Q: Can I use store-bought rotisserie chicken?

A: Storing rotisserie chicken is a great time-saving option and adds flavour to the soup.

Q: Can I make this soup ahead of time?

A: Absolutely! This soup stores well in the refrigerator for up to 3 days. Reheat it on the stove, adding a bit of extra broth if needed.

Q: Can I freeze this soup?

A: Yes, you can freeze this soup. However, it’s best to freeze it without the pasta and add freshly cooked pasta when reheating to prevent it from becoming mushy.

Q: What other vegetables can I add to this soup?

A: Feel free to add vegetables like zucchini, spinach, or kale for extra nutrition and variety.

Q: Is there a vegetarian version of this soup?

A: You can make a vegetarian version by substituting vegetable broth for chicken broth and using chickpeas or white beans instead of chicken.

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