Description
Italian Penicillin Soup is a hearty and comforting soup that’s perfect for chilly days or when you’re feeling under the weather. This flavorful soup is packed with vegetables, tender chicken, pasta, and a hint of tangy lemon juice.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
- 2 cups shredded cooked chicken (preferably rotisserie)
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1/2 cup small pasta such as ditalini or orzo
- 2 cups chopped fresh spinach
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4–5 minutes.
- Stir in garlic, carrots, and celery and cook for another 5 minutes.
- Add oregano, red pepper flakes (if using), salt, and black pepper, stirring to coat the vegetables.
- Pour in the chicken broth and bring to a boil.
- Stir in the diced tomatoes and pasta, then reduce heat to a simmer and cook until the pasta is al dente, about 8–10 minutes.
- Add the shredded chicken and spinach, and cook for another 3–4 minutes, until the spinach is wilted and the soup is heated through.
- Stir in lemon juice and parsley just before serving.
- Serve hot, topped with grated Parmesan if desired.
Notes
- You can use leftover roasted chicken or turkey for this recipe.
- For a vegetarian version, substitute chickpeas for chicken and use vegetable broth.
- Orzo, ditalini, or even broken spaghetti all work well in this soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
