There’s nothing quite like a warm bowl of Italian Penicillin Soup on a chilly day. It’s the kind of comfort food that instantly transports me back to my childhood, sitting at my nonna’s kitchen table in the heart of an Italian neighborhood. The aroma of simmering chicken broth, fragrant herbs, and tender vegetables would fill the air, and I could never resist sneaking a taste before the soup was ready.
My nonna would laugh and say that her Italian Penicillin Soup was the best cure for whatever ailed you. Whether it was a nasty cold, the flu, or just a case of the winter blues, this magical elixir always did the trick. She’d load up the bowl with juicy chicken, perfectly al dente pasta, and a generous sprinkle of freshly chopped parsley. It was the ultimate hug in a bowl, and I’d slurp it down with pure bliss.
As I’ve grown older, I’ve tried to recreate my nonna’s legendary Italian Penicillin Soup, but nothing quite compares to the way she made it. The perfect balance of savory and comforting, with just the right amount of warmth and healing power. That is, until I stumbled upon this recipe that captures the essence of my nonna’s soup with remarkable accuracy. Now, whenever I need a little dose of nostalgic comfort, I can whip up a batch of this Italian Penicillin Soup and be transported right back to my childhood kitchen.
Why This Italian Penicillin Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Italian Penicillin Soup
What makes this Italian Penicillin Soup recipe so special is the perfect harmony of flavors and textures. The key is in the carefully selected ingredients and the precise cooking technique. By simmering the chicken, vegetables, and broth together, the flavors meld together seamlessly, creating a soup that’s both comforting and deeply satisfying.
The secret ingredient that really sets this soup apart is the addition of ditalini pasta. These small, tube-shaped noodles add a wonderful textural contrast to the tender chicken and vegetables, while also soaking up all the delicious broth. And the optional dash of crushed red pepper flakes provides a subtle heat that perfectly complements the other flavors.
Essential Ingredients You’ll Need
The success of this Italian Penicillin Soup recipe lies in the quality of the ingredients. First and foremost, you’ll need 2 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces. The chicken provides the heartiness and protein that makes this soup so satisfying.
Next, you’ll need 1 yellow onion, diced, to add depth and sweetness. The 3 carrots, peeled and sliced, and 3 celery stalks, sliced, provide the classic vegetable trio that forms the foundation of this soup.
Garlic is a must, and this recipe calls for 4 cloves, minced, to infuse the broth with its aromatic, savory essence. The 8 cups of chicken broth serve as the liquid base, while the 2 bay leaves, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano add the essential Italian herbs and spices.
For a touch of heat, you can add 1/2 teaspoon of crushed red pepper flakes (optional), and salt and black pepper to taste. Finally, 2 cups of uncooked ditalini pasta (or another small pasta shape) will bring the perfect textural contrast to the soup.
Step-by-Step Italian Penicillin Soup Instructions
Preparing Your Italian Penicillin Soup
Preparing this Italian Penicillin Soup is a breeze, with a total time of just 45 minutes – 15 minutes for prep and 30 minutes for cooking. You’ll need a large pot or Dutch oven to bring everything together.
1- Begin by cutting the 2 pounds of boneless, skinless chicken breasts into 1-inch pieces, ensuring they’ll cook evenly throughout the soup.
2- In the pot, sauté the diced yellow onion, sliced carrots, and sliced celery stalks over medium heat until they start to soften, about 5 minutes. Add the minced garlic and continue cooking for another minute, until fragrant.
3- Next, pour in the 8 cups of chicken broth, along with the 2 bay leaves, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Bring the mixture to a boil.
4- Once the broth is boiling, reduce the heat to medium-low and add the chicken pieces. Simmer for about 20 minutes, or until the chicken is cooked through and the vegetables are tender.
5- In the final 10 minutes of cooking, stir in the 2 cups of uncooked ditalini pasta and continue simmering until the pasta is al dente.
6- Remove the bay leaves and serve the Italian Penicillin Soup hot, garnished with a sprinkle of chopped fresh parsley. The soup will be steaming, aromatic, and oh-so-comforting.
Pro Tips for Success
To ensure your Italian Penicillin Soup turns out perfectly every time, here are a few pro tips:
- Use high-quality, fresh ingredients for the best flavor. Opt for organic or locally sourced produce when possible.
- Don’t be tempted to skip the sautéing step for the onions, carrots, and celery. This crucial step adds a depth of flavor that can’t be replicated.
- Keep a close eye on the pasta as it cooks, as ditalini can become mushy if overcooked. Aim for al dente perfection.
- Adjust the seasoning to your taste, adding more salt, pepper, or crushed red pepper flakes as desired.
Serving and Storing Your Italian Penicillin Soup
Perfect Pairings for Italian Penicillin Soup
This Italian Penicillin Soup, which serves 6 hearty portions, is the ultimate comfort food that pairs beautifully with a variety of accompaniments. For a complete meal, consider serving it with a fresh, crisp salad and a crusty loaf of Italian bread for dipping in the flavorful broth.
To amp up the Italian flair, pair the soup with a glass of robust red wine, such as a Chianti or Montepulciano. For a lighter option, a refreshing spritz or a crisp white wine would also complement the flavors perfectly.
Storage and Make-Ahead Tips
One of the best things about this Italian Penicillin Soup is that it reheats and stores beautifully. For leftovers, simply let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
When you’re ready to enjoy it again, simply reheat the soup on the stove over medium heat, stirring occasionally, until it’s piping hot. You may need to add a splash of broth or water to thin it out, as the pasta will continue to absorb liquid as it sits.
For even longer storage, the soup can be frozen for up to 3 months. Let it thaw in the refrigerator overnight before reheating. This makes it an excellent option for meal prepping or having on hand for those days when you need a quick, comforting meal.
Variations and Dietary Adaptations for Italian Penicillin Soup
Creative Italian Penicillin Soup Variations
While this classic Italian Penicillin Soup recipe is hard to beat, there are plenty of ways to put your own spin on it. For a heartier version, try adding sliced Italian sausage or beef meatballs to the mix. You can also swap out the ditalini pasta for other small shapes, like orzo or acini di pepe.
For a more veggie-forward soup, experiment with adding mushrooms, spinach, kale, or even zucchini. And if you’re looking to brighten up the flavors, a squeeze of lemon juice or a sprinkle of freshly grated Parmesan cheese can do the trick.
Making Italian Penicillin Soup Diet-Friendly
For those following a gluten-free diet, you can easily make this Italian Penicillin Soup recipe gluten-free by substituting the ditalini pasta with a gluten-free alternative, such as quinoa or brown rice pasta.
To make it vegan or vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables, like mushrooms or beans, to boost the protein and make it a more filling meatless meal.
For a low-carb version, skip the pasta altogether and serve the soup over a bed of spiralized zucchini noodles or cauliflower rice. This keeps the comforting flavors while reducing the carb content.
Frequently Asked Questions
Q: Can I use a different type of pasta in this Italian Penicillin Soup recipe?
A: Absolutely! While the recipe calls for ditalini pasta, you can substitute with any small pasta shape, such as orzo, acini di pepe, or even elbow macaroni. Just be sure to adjust the cooking time as needed to ensure the pasta is cooked al dente.
Q: How long does it take to make this Italian Penicillin Soup?
A: This Italian Penicillin Soup recipe has a total time of 45 minutes, with 15 minutes of prep time and 30 minutes of cooking time. The active time is minimal, making it a quick and easy meal to prepare.
Q: Can I freeze leftover Italian Penicillin Soup?
A: Yes, this soup freezes very well. Once the soup has cooled completely, transfer it to an airtight container or freezer-safe bag and store it in the freezer for up to 3 months. When ready to enjoy, thaw the soup in the refrigerator overnight before reheating on the stovetop.
Q: How many servings does this Italian Penicillin Soup recipe make?
A: This recipe for Italian Penicillin Soup yields 6 generous servings. The amounts of chicken, vegetables, and pasta are designed to create a hearty, satisfying soup that can easily feed a family or provide several meals for one person.
Q: What should I do if my Italian Penicillin Soup turns out too thick or too thin?
A: If the soup turns out too thick, simply add a bit more chicken broth to thin it out to your desired consistency. Conversely, if it’s too thin, let it simmer for a few more minutes to allow the pasta to absorb more of the liquid. You can also try adding a slurry of cornstarch and water to thicken it up.
Comforting Italian Penicillin Soup
- Total Time: 45
- Yield: 6 servings
Description
This Italian Penicillin Soup is a comforting, nourishing dish that’s perfect for chilly days. Packed with tender chicken, fresh vegetables, and fragrant herbs, it’s a flavorful and satisfying meal that’s easy to prepare.
Ingredients
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 yellow onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
4 cloves garlic, minced
8 cups chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
2 cups uncooked ditalini pasta (or other small pasta)
Chopped fresh parsley for garnish
Instructions
1. In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat.
2. Add the chicken and cook until lightly browned, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes, until the vegetables are tender.
4. Add the garlic and sauté for an additional minute, until fragrant.
5. Pour in the chicken broth and add the bay leaves, thyme, oregano, and red pepper flakes (if using). Bring the soup to a boil.
6. Reduce the heat to medium-low and add the cooked chicken back to the pot. Simmer for 10 minutes.
7. Add the ditalini pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
8. Season with salt and black pepper to taste.
9. Serve the Italian Penicillin Soup hot, garnished with chopped fresh parsley.
Notes
For a heartier meal, serve the soup with crusty bread or a side salad. You can also adjust the spice level by adding more or less crushed red pepper flakes. This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Conclusion
This Italian Penicillin Soup is the ultimate comfort food that will have you feeling better in no time. With its perfectly balanced flavors, tender chicken, and comforting broth, it’s no wonder this recipe has become a family favorite. The best part is, it’s so easy to make, with just 45 minutes from start to finish.
Whether you’re under the weather or just craving a cozy, soul-warming meal, this Italian Penicillin Soup is sure to hit the spot. So why not give it a try? I guarantee it will become a go-to in your recipe rotation. Don’t forget to share your thoughts and any variations you come up with in the comments below. Buon appetito!
