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Italian Penicillin Soup Final Dish
Dominique

Italian Penicillin Soup

Italian Penicillin Soup is a heartwarming dish brimming with a rich, savory broth, tender pasta, and an abundance of wholesome vegetables, perfect for comforting and nourishing the body.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 8 cups low-sodium chicken broth
  • 1 cup small pasta (ditalini, orzo, or elbow macaroni)
  • 2 cups cooked shredded chicke
  • 5 ounces fresh baby spinach
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh Italian parsley, chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 6-8 minutes.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and bring to a rolling boil.
  4. Add the small pasta and cook according to package directions until al dente, about 7-10 minutes.
  5. Reduce the heat to low, stir in the chicken and spinach, and cook for 2-3 minutes until the spinach wilts.
  6. Remove from heat, stir in the Parmesan cheese and parsley, and season with salt and pepper.
  7. Ladle the soup into bowls and serve immediately, garnished with extra Parmesan and parsley.

Notes

This soup can be adapted for vegetarian diets by using vegetable broth and adding beans instead of chicken. Be mindful not to overcook the pasta to preserve texture.