When the weather turns brisk and the days grow shorter, there's nothing quite like a warm bowl of soup to wrap you in comfort. The moment I hear the sizzle of diced onions and garlic mingling in olive oil, I can’t help but feel my spirits lift. This easy Italian Penicillin Soup has been my go-to remedy for those chilly days when fast food just won’t cut it. With fresh vegetables, tender chicken, and the added delight of small pasta, it’s a dish that not only nourishes but also brings family and friends together.
I discovered this recipe during a chilly October evening, desperate for something wholesome yet simple to whip up, and it quickly became a staple in my kitchen. This soup delivers layers of flavor without overwhelming fussiness, making it adaptable for any palate. So, whether you’re looking for a quick weeknight dinner or something to impress on a cozy gathering, you’ve found your answer right here. Ready to savor a bowl of ultimate comfort? Let’s get cooking!
Why You'll Love This Easy Italian Penicillin Soup
- This Easy Italian Penicillin Soup is a breeze to prepare, perfect for those busy weeknights or when you want to impress guests without the stress.
- Bursting with flavor from fresh ingredients and comforting spices, every spoonful feels like a warm hug for your taste buds.
- Its versatility shines through, as you can easily customize ingredients or add your favorite veggies to make it your own.
- Plus, the vibrant colors of this soup make for a visually appealing dish that is sure to impress anyone at your table.
Easy Italian Penicillin Soup Ingredients
For the Soup Base
• Extra virgin olive oil – for sautéing vegetables and adding rich flavor.
• Large onion – diced; it lays the foundation for aromatic goodness.
• Medium carrots – sliced; they bring sweetness and vibrant color.
• Celery stalks – chopped; adding a refreshing crunch and depth to the soup.
• Garlic cloves – minced; a must for that irresistible savory essence.
• Low-sodium chicken broth (or vegetable broth) – enhances the soup's heartiness.
For the Chicken
• Whole chicken breast, bone-in and skin-on – about 1 lb; it makes the broth flavorful and luscious.
• Bay leaves – infuse a subtle depth to the soup as it simmers.
For the Pasta & Seasoning
• Small pasta (ditalini, orzo, or small shells) – choose your favorite for a delightful texture, perfect for this Easy Italian Penicillin Soup.
• Dried oregano – adds that quintessential Italian flavor profile.
• Dried thyme – complements the other herbs with its earthy aroma.
• Red pepper flakes (optional) – for a hint of spice to balance the flavors.
• Salt and black pepper – season to taste for that perfect balance.
For the Finishing Touches
• Fresh lemon juice – brightens the soup with a zesty finish.
• Chopped fresh parsley – a pop of color and fresh flavor.
• Freshly grated Parmigiano-Reggiano cheese – optional garnish for indulgence.
• Extra virgin olive oil – drizzle for added richness before serving.
• Crusty Italian bread – the perfect companion for dipping and savoring every drop.
How to Make Easy Italian Penicillin Soup
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Heat Oil: Warm the extra virgin olive oil in a large pot over medium heat. Once hot, add your diced onion, sliced carrots, and chopped celery. Sauté until softened, about 5–7 minutes, filling your kitchen with a delightful aroma.
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Add Garlic: Stir in the minced garlic, taking care to sauté briefly without letting it brown. This step enhances the soup with an irresistible savory essence.
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Incorporate Broth: Pour in the low-sodium chicken or vegetable broth. Add the whole chicken breast, bay leaves, dried oregano, thyme, and red pepper flakes if you like a little kick.
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Boil and Simmer: Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer partially covered for 25–30 minutes, or until the chicken is tender and fully cooked.
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Shred Chicken: Carefully remove the chicken breast from the pot and let it cool slightly. Discard the skin and bones, shred the meat into bite-sized pieces, and return it to the pot.
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Season It: Season the soup with salt and black pepper to taste, stirring well to ensure even flavor distribution.
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Cook Pasta: Increase the heat to bring the soup back to a boil, then add your chosen small pasta. Cook until the pasta is al dente, usually about 8-10 minutes, stirring occasionally.
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Finish Up: Remove the bay leaves from the pot. Stir in the fresh lemon juice and chopped parsley for brightness and freshness.
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Adjust and Serve: Taste and adjust seasoning if necessary before serving. Drizzle with a bit of extra virgin olive oil and sprinkle with Parmigiano-Reggiano cheese, if desired.
Optional: Serve with crusty Italian bread for the ultimate comfort experience.
Exact quantities are listed in the recipe card below.
Easy Italian Penicillin Soup Variations
Feel free to get creative and tailor this soup to your personal taste preferences and dietary needs!
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Dairy-Free: Substitute olive oil for vegan butter and skip the cheese garnish for a deliciously creamy flavor without the dairy.
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Pasta-Free: For a low-carb option, toss in shredded zucchini or cauliflower rice instead of pasta, offering a wholesome and nourishing alternative.
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Protein Boost: Feel free to add cooked beans like chickpeas or white beans for an extra protein punch, making the soup even heartier and more filling.
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Hearty Veggie Medley: Enhance nutrition by incorporating chopped kale, spinach, or bell peppers into your soup; they add color and vibrant flavor.
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Spicy Kick: Amp up the heat with a dash of hot sauce or add diced jalapeños along with the vegetables for a flavorful punch.
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Citrus Twist: Instead of lemon juice, try adding a splash of lime juice or orange juice for a different yet delightful zesty flavor.
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Herb Variation: Experiment with fresh herbs such as basil or rosemary to give your soup an aromatic twist, brightening the flavor profile beautifully.
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Slow Cooker Delight: Utilize your slow cooker; follow the same ingredients and cooking steps but let it simmer on low for 6-8 hours for a deeper infusion of flavors.
How to Store and Freeze Easy Italian Penicillin Soup
Fridge: Store your Easy Italian Penicillin Soup in an airtight container for up to 3 days. Allow it to cool completely before sealing to maintain freshness.
Freezer: For longer storage, you can freeze the soup in portions for up to 3 months. Ensure it's cooled and in airtight containers to prevent freezer burn.
Reheating: When ready to enjoy again, thaw overnight in the fridge, then reheat gently on the stove over low heat until warmed through, adding a splash of broth if needed to loosen it.
Leftovers: Add fresh parsley or a squeeze of lemon juice upon reheating to brighten the flavors!
What to Serve with Easy Italian Penicillin Soup?
A steaming bowl of this hearty soup is perfect for brightening any gathering and sharing warmth with your loved ones.
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Crusty Italian Bread: The ideal partner to soak up every delicious spoonful, adding a satisfying crunch to your meal. A slice of freshly toasted bread slathered in butter elevates this comforting dish to new heights.
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Garlic Bread: Infused with buttery goodness and a hint of garlic, this flavorful treat enhances the soup's savory profile, making each bite an indulgent experience.
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Side Salad: A refreshing mix of greens dressed with lemon vinaigrette provides a crisp contrast, balancing the rich flavors of the soup nicely. Think of this as a garden party on your dinner table!
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Parmesan Crisps: These delightful, crunchy bites offer a chewy texture and cheesy richness that perfectly complements the soup’s warmth and depth. They're a great way to add a bit of excitement to your meal.
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Roasted Vegetables: Seasoned and roasted until caramelized, these vibrant vegetables bring extra nourishment and earthy flavors that play beautifully with the soup's herbal notes.
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White Wine: A chilled glass of crisp Pinot Grigio or Sauvignon Blanc offers refreshing acidity, enhancing the flavors of the Italian broth without overshadowing them.
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Tiramisu: To end your meal on a sweet note, why not serve a classic Italian dessert? This creamy coffee-flavored delight provides the perfect balance to the savory soup, leaving everyone satisfied and happy.
Let these suggestions elevate your dining experience, making your homemade Italian Penicillin Soup not just a dish but a delicious feast!
Make Ahead Options
These Easy Italian Penicillin Soup preparations are perfect for busy weeknights when time is of the essence! You can chop your vegetables and store them in an airtight container in the fridge for up to 3 days. Additionally, the chicken breast can be cooked in advance; simply shred it and refrigerate it for up to 24 hours. When it's time to serve, just reheat the soup, add the pasta, and cook until al dente. Make sure to stir in fresh lemon juice and parsley before serving for that vibrant burst of flavor. This way, your soup remains just as delicious with minimal effort!
Chef's Helpful Tips
- When making Easy Italian Penicillin Soup, be sure to sauté the onions, carrots, and celery until they are softened but not browned to develop a deep flavor base.
- Avoid overcrowding the pot, which can lead to uneven cooking; if necessary, sauté in batches.
- For the chicken, using a bone-in and skin-on breast will provide a richer, more flavorful broth, so don't skip this step.
- Remember to check the pasta for doneness a minute or two before the recommended time, as it can go from perfectly al dente to overcooked quickly.
Easy Italian Penicillin Soup Recipe FAQs
What kind of broth should I use for this soup?
I recommend using low-sodium chicken broth for richness, but vegetable broth works beautifully too! It delicately shapes the soup's base, allowing all flavors to shine without overpowering each other.
How long can I store the Easy Italian Penicillin Soup in the fridge?
You can store your soup in an airtight container for up to 3 days in the fridge. Just make sure to let it cool completely before sealing it up to keep everything fresh and tasty!
Can I freeze Easy Italian Penicillin Soup? How do I do it?
Absolutely! To freeze, allow the soup to cool, then portion it into airtight containers or freezer bags. It can last up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge, then reheat on the stove over low heat. You may want to add a splash of broth to get the perfect consistency back!
What should I do if my soup seems too thick after cooking?
If you find your soup is thicker than desired, simply stir in a bit more broth or hot water until it reaches your preferred consistency. It’s always good to adjust based on your taste, so feel free to play around with it!
Is this soup suitable for individuals with dietary restrictions?
This soup can be easily adapted to suit various dietary needs! For gluten-free options, simply use gluten-free pasta. If you have any allergies to the ingredients listed, like garlic or parsley, feel free to omit or substitute them with safe alternatives you enjoy. Your kitchen, your rules!
How can I tell if my chicken is cooked through?
Ensure your chicken is fully cooked by checking that it reaches an internal temperature of 165°F (74°C). If you slice into it, the meat should be opaque and juicy, without any pink remaining. Use a meat thermometer for accuracy—it’s a simple step that guarantees safety!
Easy Italian Penicillin Soup
Ingredients
Equipment
Method
- Heat the extra virgin olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Sauté until softened, about 5–7 minutes.
- Stir in the minced garlic and sauté briefly without letting it brown.
- Pour in the low-sodium chicken or vegetable broth. Add the whole chicken breast, bay leaves, dried oregano, thyme, and red pepper flakes if using.
- Bring to a boil, reduce the heat to medium-low and let it simmer partially covered for 25–30 minutes, or until the chicken is tender and fully cooked.
- Remove the chicken breast from the pot and let it cool slightly. Discard the skin and bones, shred the meat, and return it to the pot.
- Season with salt and black pepper to taste.
- Increase heat and bring back to a boil, then add the small pasta. Cook until al dente, about 8-10 minutes.
- Remove the bay leaves. Stir in fresh lemon juice and chopped parsley.
- Taste and adjust seasoning if needed. Drizzle with olive oil and sprinkle with Parmigiano-Reggiano cheese before serving.
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