Italian Penicillin Soup
This comforting Italian Penicillin Soup is packed with flavor and nourishing ingredients, perfect for a cold day or when you need a pick-me-up.
Equipment
- Large pot or Dutch oven
- Ladle
Ingredients
Main Ingredients
- 2 tbsp Olive Oil
- 1.5 lb Chicken Breast boneless, skinless, diced
- 1 Yellow Onion chopped
- 2 Carrots chopped
- 2 Celery Stalks chopped
- 4 cloves Garlic minced
- 8 cups Chicken Broth
- 1 28 oz can Diced Tomatoes undrained
- 1 cup Dry Pasta such as ditalini or orzo
- 5 oz Fresh Spinach
- 0.5 cup Parmesan Cheese grated, for serving
- 0.25 cup Fresh Parsley chopped, for serving
- Salt to taste
- Black Pepper to taste
Instructions
Cooking Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken breast and cook until browned on all sides.
- Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until vegetables start to soften.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and diced tomatoes (undrained). Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, allowing flavors to meld.
- Add dry pasta to the soup and cook according to package directions, usually 8-10 minutes, until al dente.
- Stir in fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
- Ladle the soup into bowls and serve hot, garnished with grated Parmesan cheese and fresh chopped parsley.
Notes
For extra flavor, you can roast the chicken breast before adding it to the soup. Feel free to add other vegetables like zucchini or bell peppers. This soup freezes well for future meals.