Best and Easy Italian Penicillin Soup

This Italian Penicillin Soup comes together in about 30 minutes and is all made in just one pot! It’s perfect for a busy weeknight dinner that your family will absolutely love! Plus, you can switch up the ingredients to suit your taste or make it a ‘clean out the fridge’ meal to use up those odds and ends lingering in your pantry. Let’s dive into the heart of comforting cuisine!

Ingredient Breakdown

Let’s kick things off by gathering the ingredients. Here’s what you need for this comforting soup that’s packed with flavor and goodness!

• 2 tablespoons extra virgin olive oil
• 1 large onion, diced (about 1 cup)
• 3 medium carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
• 1 whole chicken breast, bone-in and skin-on (about 1 pound)
• 2 bay leaves
• 1 cup small pasta (ditalini, orzo, or small shells)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped

Garnishes & finishing touches

• Freshly grated Parmigiano-Reggiano cheese for topping
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

Substitution notes

• For gluten-free diets, replace pasta with rice or omit it entirely.
• Vegetarians can skip the chicken and use vegetable broth, adding in white beans for a protein boost.
• Those avoiding dairy can skip the cheese garnish or use nutritional yeast instead.

Let’s Get Cooking!

Now that we’ve gone through all the delightful ingredients, it’s time to whip up this Italian Penicillin Soup! Ready? Here’s how to bring this comforting dish to life.

Step 1: Build the Aromatic Base

Heat up the olive oil in a large pot over medium heat. Once hot, add the diced onion, carrots, and celery. You’ll want to cook them for about 5-7 minutes until the veggies start to soften and the onion is nice and translucent. It smells so good already! Add the minced garlic and stir for another minute until fragrant.

Step 2: Add Broth and Chicken

Pour in your chicken broth, and nestle that beautiful whole chicken breast right into the pot. Toss in the bay leaves, oregano, thyme, and those red pepper flakes if you’re feeling spicy. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer.

Step 3: Simmer Until Tender

Now, cover the pot (but not all the way) and let it simmer for 25-30 minutes. You want to make sure the chicken is completely cooked through and can be shredded easily. You might want to check and give it a stir once in a while, don’t go wandering off too far!

Step 4: Shred and Season

Once the chicken is cooked, remove it from the pot and let it cool just a bit. Go ahead, remove the skin and bones, then shred the meat into bite-sized pieces, and toss it back into the pot. Now, season the broth with some salt and pepper to taste, maybe a couple pinches.

Step 5: Cook the Pasta

Bring the soup back to a gentle boil and add in your pasta. Cook according to package directions until al dente. The starch from the pasta will slightly thicken the broth, making it even more hearty!

Step 6: Finish with Fresh Elements

Remember the bay leaves? Time to take those out! Stir in the fresh lemon juice and chopped parsley. Give it one last taste and make any final adjustments with your seasoning. Heaven!

Step 7: Serve and Enjoy

Scoop the soup into bowls and top with your freshly grated Parmigiano-Reggiano and drizzle with a touch of extra virgin olive oil. Serve it up with a warm piece of crusty Italian bread, and you’ve got dinner ready in no time!

Why This Recipe Works

• This recipe is designed to be quick and easy! It comes together in under 30 minutes, perfect for busy weeknights or when you just want something cozy without spending hours in the kitchen.
• What I love most? You make this all in one pot. That means less hassle and minimal cleanup, leaving you with more time to spend with your loved ones around the dinner table!
• This soup is loaded with tons of flavor. The combination of the chicken, veggies, and herbs creates a hearty and satisfying dish that feels just like a warm hug from grandma. And seriously, is there anything better than comfort food to brighten up the week?
• The best part is that this soup is unbelievably customizable. Got some leftover veggies sitting in the fridge? Toss them in! You can tailor this recipe to your family’s taste, making it your own creation every time!
• Oh! And if you love the idea of meal prepping, this soup is perfect for that. You can make a big batch over the weekend and enjoy it throughout the week, a simple yet rewarding task!

Serving Suggestions

To enjoy your Italian Penicillin Soup, I highly recommend serving it with:

• Crusty Italian bread: for those lovely sops into the soup.
• A sprinkle of fresh herbs on top for garnish, totally takes it up a notch!
• A side salad for something light and fresh.

Storage and Reheating

• Leftovers will keep beautifully in the refrigerator for about 3-4 days.
• To reheat, simply heat in a pot on the stove until warmed through, or you can pop it in the microwave for a quick meal.
• This soup is freezer-friendly too! Just make sure it cools completely before placing it in an airtight container; it’ll last up to 3 months in the freezer. You can reheat straight from frozen, just add a splash more broth!

If you loved this Italian Penicillin Soup, be sure to check out my Potsticker Soup, or my Amish Snow Day Soup!

Personal Connection

This Italian Penicillin Soup has instantly become my go-to recipe when I need something heartwarming and delicious. I’m a real sucker for soup, especially this one, it brings back memories of chilly evenings spent with family around the kitchen table, everyone digging in and sharing stories. And the best part is that you can literally use whatever you’ve got on hand, making it a versatile favorite!

Why You’ll Love This Soup

Food is really about bringing people together, and this soup nails that vibe! It’s not just about flavor, but also how it warms the soul. So, next time you find yourself in need of comfort or an easy meal, this soup is your answer!

Trust me, this soup is sure to become a beloved part of your dinner rotation, just like it is in mine!

And remember, friends, cooking should be fun, so put on some music, gather your loved ones, and enjoy this Italian Penicillin Soup together! For more recipes, Follow us on Pinterest

Quick and Easy Italian Penicillin Soup

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• Author: amelia
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A comforting and flavorful Italian soup that comes together in one pot in under 30 minutes, perfect for busy weeknight dinners.

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Ingredients

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• 2 tablespoons extra virgin olive oil
• 1 large onion, diced (about 1 cup)
• 3 medium carrots, sliced into rounds
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
• 1 whole chicken breast, bone-in and skin-on (about 1 pound)
• 2 bay leaves
• 1 cup small pasta (ditalini, orzo, or small shells)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, chopped
• Freshly grated Parmigiano-Reggiano cheese for topping
• Extra virgin olive oil for drizzling
• Crusty Italian bread for serving

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and cook for about 5-7 minutes until softened.
2. Add the minced garlic and stir for another minute until fragrant.
3. Pour in the chicken broth and add the whole chicken breast, bay leaves, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce to a simmer.
4. Cover and let simmer for 25-30 minutes until the chicken is cooked through and can be easily shredded.
5. Remove the chicken, shred the meat, and return it to the pot. Season the broth with salt and pepper to taste.
6. Bring the soup back to a boil and add the pasta, cooking according to package directions until al dente.
7. Stir in the lemon juice and chopped parsley. Remove bay leaves before serving.
8. Serve in bowls topped with grated cheese and a drizzle of olive oil, alongside crusty Italian bread.

Notes

For gluten-free diets, replace pasta with rice or omit it entirely. Vegetarians can skip the chicken and use vegetable broth, adding white beans for protein. Those avoiding dairy can skip the cheese or use nutritional yeast.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 6g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg