Italian Penicillin Soup

Italian penicillin soup is a chicken and vegetable soup with small pasta, built in one large pot. Onion, garlic, carrots and celery are softened in olive oil, seasoned with oregano and basil, then simmered in chicken broth with diced tomatoes. Small pasta cooks right in the broth, and shredded chicken and fresh spinach go in at the end. Parmesan goes on top at the table. The recipe makes 6 bowls and takes 35 minutes, with 15 minutes of prep and 20 of cooking.

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The tomatoes give the broth a little acidity and sweetness, and the dried herbs give it an Italian flavor. Rotisserie chicken works well for the cooked chicken, which keeps the whole thing quick enough for a weeknight.

What Goes in the Pot

The recipe card has the full list. These are the ingredients that matter most.

• Olive oil (2 tablespoons): the base for sautéing the vegetables.
• Onion (1 medium, diced), garlic (2 cloves, minced), carrots (2 medium, diced) and celery (2 stalks, diced): the flavor base. The onion brings sweetness, the carrots add a touch of natural sweetness and texture, and the celery adds crunch.
• Dried oregano and dried basil (1 teaspoon each): they give the soup its Italian flavor.
• Red pepper flakes (1/2 teaspoon, optional): for a little heat.
• Chicken broth (6 cups): the base of the soup.
• Diced tomatoes (one 14.5-ounce can, undrained): they add acidity and sweetness and brighten the broth.
• Small pasta (1 cup, such as ditalini or orzo): it makes the soup heartier and more filling.
• Cooked shredded chicken (2 cups): rotisserie chicken is convenient.
• Fresh spinach (1 cup, chopped): it adds color.
• Salt and pepper, and grated Parmesan for serving: the Parmesan is a finishing touch that adds depth.

How the Soup Comes Together

Dice the onion, carrots and celery into even pieces so they cook at the same rate, mince the garlic finely, and measure the herbs before you start.

Heat the olive oil in a large pot over medium heat and cook the onion for about 5 minutes, until it is translucent. This builds the flavor base. Add the garlic, carrots and celery and cook for another 5 minutes, until they begin to soften. Stir in the oregano, basil and red pepper flakes, if you are using them, and cook for 1 minute until they smell fragrant.

Pour in the broth and the undrained tomatoes and bring the pot to a boil. Add the pasta and cook it according to the package directions, usually 8 to 10 minutes, until it is al dente. Stir in the shredded chicken and spinach and cook for 2 to 3 minutes more, until the spinach wilts and the chicken is hot. Season with salt and pepper and serve hot with the Parmesan.

Notes for a Better Pot

• Use homemade broth if you have it. Making your own chicken broth can improve the flavor, and you control the ingredients.
• Taste as you go. Add more herbs or spices, or a splash of lemon juice to brighten the flavors.
• Try other herbs. Thyme, rosemary or a little dill can join or replace the oregano and basil.
• Use the right pot. A large pot or Dutch oven works, and a large stockpot is fine too. Make sure it has room for everything to cook evenly. You will also want a cutting board, a sharp knife, measuring cups and spoons, and a ladle for serving, which makes it easy to portion generous bowls without a mess.

Variations

• Vegetarian: use vegetable broth and leave out the chicken. Add beans or lentils for protein. Drained and rinsed cannellini beans or chickpeas work, and lentils give a hearty texture.
• More vegetables: zucchini, bell peppers or kale can go in. Chop them into bite-sized pieces and add them while the soup cooks.
• More flavor: a dash of smoked paprika or a sprinkle of Italian seasoning, or fresh parsley or thyme at the end.

Making Ahead and Storing

The soup works for meal prep. Make it a day or two in advance so the flavors can blend, and reheat it on the stove. Let leftovers cool completely and store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to bring back the right consistency.

To freeze, cool the soup completely and pour it into freezer-safe containers. It keeps for up to 3 months. Thaw it overnight in the refrigerator before reheating.

What to Serve With It

• A side salad: mixed greens, cucumbers and cherry tomatoes with a simple olive oil and vinegar dressing add crunch.
• Cauliflower rice : light and fluffy, and it can be seasoned with herbs and spices.
• Herbal tea or sparkling water: chamomile or peppermint tea, or sparkling water with a slice of lemon.

Time

Prep takes 15 minutes, which covers dicing the vegetables, mincing the garlic and measuring the herbs. Cooking takes 20 minutes. The total is 35 minutes. Having everything prepped before the pot goes on the heat keeps the kitchen tidy and the cooking smooth.

Nutrition per Bowl

One bowl has about 220 calories, 7 grams of fat (1 gram saturated), 25 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 20 grams of protein and 800 milligrams of sodium. These are estimates.

FAQ

Can the soup be made ahead?

Yes. It works for meal prep. Make it a day or two in advance and reheat it on the stove.

How should leftovers be stored?

Let the soup cool completely, then put it in an airtight container in the refrigerator for up to 3 days. Add a splash of broth or water when reheating.

What replaces the chicken for a vegetarian version?

Use vegetable broth and leave out the chicken. Beans or lentils add protein.

Which pasta works best?

Any small pasta, such as ditalini or orzo. The pasta cooks right in the broth, usually in 8 to 10 minutes, and it makes the soup heartier and more filling.

Can the soup be frozen?

Yes. Cool it completely, pour it into freezer-safe containers and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us