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Italian Penicillin Soup Recipe

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4 from 54 reviews

This Italian Penicillin Soup is a comforting and hearty dish featuring tender chicken, vegetables, and ditalini pasta in a flavorful chicken broth enriched with Parmesan and fresh spinach. The soup incorporates a unique step of blending some cooked vegetables and broth to create a velvety texture, balanced with a touch of lemon juice and Italian seasoning, making it perfect for a cozy meal.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 6 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 pound boneless skinless chicken thighs or breasts
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup ditalini pasta (uncooked) or orzo
  • juice of 1 lemon
  • ½ cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach (or chopped kale or escarole)
  • salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley (chopped) or basil, for garnish

Instructions

  1. Sauté the veggies: In a large soup pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until the vegetables begin to soften. Then, add the minced garlic cloves and cook for an additional 30 seconds until fragrant.
  2. Add the chicken and broth: Pour in 8 cups of low-sodium chicken broth. Add the boneless skinless chicken thighs or breasts, Italian seasoning, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the chicken and vegetables are fully tender.
  3. Blend for body: Remove the chicken from the pot and set it aside. Use a slotted spoon to scoop out about half of the cooked vegetables and place them into a blender along with 1 to 2 cups of the hot broth. Blend until smooth to create a velvety, rich broth base. Pour this puréed mixture back into the soup pot.
  4. Shred the chicken: Using two forks, shred the cooked chicken into bite-sized pieces, then return it to the pot with the soup.
  5. Add the pasta: Stir in 1 cup of ditalini pasta and cook for 8 to 10 minutes, until the pasta is al dente.
  6. Finish with flavor: Stir in the juice of 1 lemon, freshly grated Parmesan cheese, and the fresh baby spinach. Season to taste with salt and freshly ground black pepper.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley or basil and an extra dusting of Parmesan cheese if desired. Enjoy warm.

Notes

  • This soup can be made with either chicken thighs or breasts, depending on your preference.
  • For a creamier texture, blending some of the cooked vegetables and broth is key.
  • Spinach can be substituted with kale or escarole for different leafy greens.
  • Adjust red pepper flakes to control the spiciness level or omit completely for a milder soup.
  • If you prefer quicker cooking, orzo pasta may be used instead of ditalini.
  • Use low-sodium chicken broth to better control the salt content.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove.

Find it online: https://justsosavory.com/italian-penicillin-soup-recipe/