Italian Penicillin Soup
A comforting Italian-inspired chicken soup made with vegetables, pasta, and herbs — a healing, flavorful twist on classic chicken soup.
Servings: 6 servings
Calories: 340kcal
Cost: 15
Equipment
- large pot
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 lb boneless skinless chicken thighs
- 1 onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 cup ditalini or small pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 2 cups fresh spinach or escarole
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken thighs and sear on both sides until lightly browned. Remove and set aside.
- Add onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
- Pour in chicken broth, oregano, basil, and red pepper flakes. Return chicken to the pot and bring to a simmer.
- Simmer for 20–25 minutes, until chicken is cooked through. Remove, shred, and return chicken to the soup.
- Add pasta and cook until tender, 8–10 minutes.
- Stir in spinach and Parmesan until spinach wilts and cheese melts. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
Serve hot with crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add extra broth when reheating if needed.