Growing up in a big Italian family, I have so many fond memories of gathering around the table for a steaming bowl of Italian Penicillin Soup. The aroma of simmering vegetables, herbs, and tender chicken would fill the air, instantly transporting us to a state of pure bliss. It was the ultimate comfort food, both nourishing and soul-soothing.
As I got older and started experimenting in the kitchen, I realized that this soup was more than just a family tradition – it was a culinary masterpiece waiting to be shared with the world. That’s why I’m so excited to share this tried-and-true Italian Penicillin Soup recipe with you today. Trust me, once you’ve tasted it, it’ll become a staple in your household too.
Why This Italian Penicillin Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Italian Penicillin Soup
The key to this Italian Penicillin Soup’s unparalleled flavor lies in the perfect balance of aromatics and seasonings. By sautéing the onions, carrots, celery, and garlic in olive oil, you create a flavor base that’s both savory and fragrant. The addition of dried thyme and oregano lends a depth of flavor that can’t be matched, while the chicken or vegetable broth provides a rich, satisfying backdrop.
But the real star of the show? The small pasta, which soaks up all the delicious broth and transforms the soup into a hearty, comforting meal. Whether you choose ditalini or orzo, the texture and bite of the pasta elevates this soup to new heights.
Essential Ingredients You’ll Need
- 2 tablespoons olive oil: This is the foundation of the soup, providing a rich, flavorful base for the aromatics.
- 1 large onion, diced: Onions add sweetness and depth to the broth, while also softening into the soup.
- 3 carrots, peeled and sliced: Carrots lend a natural sweetness and beautiful color to the Italian Penicillin Soup.
- 3 celery stalks, sliced: Celery provides a savory, earthy note and helps balance the other flavors.
- 4 cloves garlic, minced: Garlic is a must-have in any Italian dish, adding a pungent, aromatic flavor.
- 8 cups chicken or vegetable broth: The broth is the heart of the soup, providing a rich, flavorful base.
- 2 cups shredded cooked chicken (optional): For a heartier, protein-packed soup, shredded chicken is a delicious addition.
- 1 cup small pasta (such as ditalini or orzo): The small pasta soaks up the broth and transforms the soup into a satisfying meal.
- 2 teaspoons dried thyme: Thyme adds an earthy, slightly minty flavor that pairs beautifully with the other herbs.
- 1 teaspoon dried oregano: Oregano brings a warm, slightly peppery note to the soup.
- Salt and pepper to taste: Seasoning is key to bringing out the best in all the flavors.
- Fresh parsley, for garnish: A sprinkle of fresh parsley adds a bright, herbaceous touch to the finished dish.
Step-by-Step Italian Penicillin Soup Instructions
Preparing Your Italian Penicillin Soup
With a total prep and cook time of just 45 minutes, this Italian Penicillin Soup comes together quickly and easily. You’ll need a large pot or Dutch oven to get started, along with a sharp knife, cutting board, and a wooden spoon or spatula.
1- In the large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until it starts to soften and become translucent.
2- Next, add the sliced carrots and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
3- Toss in the minced garlic and cook for 1 minute, until you can smell the aroma filling the kitchen.
4- Pour in the 8 cups of chicken or vegetable broth and bring the mixture to a gentle simmer. If using, add the 2 cups of shredded cooked chicken now.
5- Stir in the 1 cup of small pasta, along with the 2 teaspoons of dried thyme and 1 teaspoon of dried oregano. Season with salt and pepper to taste.
6- Allow the Italian Penicillin Soup to simmer for 15-20 minutes, until the pasta is tender and the flavors have melded together beautifully. Ladle the soup into bowls and garnish with fresh parsley before serving.
Pro Tips for Success
- For an even richer, more flavorful broth, consider using a combination of chicken and vegetable broth.
- Dice the onions, carrots, and celery into similar-sized pieces to ensure even cooking.
- Freshly minced garlic will provide the most vibrant flavor, but you can also use pre-minced garlic in a pinch.
- Adjust the pasta quantity to your desired broth-to-pasta ratio – more pasta will create a heartier, stew-like soup.
- Finish the soup with a squeeze of lemon juice or a drizzle of high-quality olive oil for a bright, balanced flavor.
Serving and Storing Your Italian Penicillin Soup
Perfect Pairings for Italian Penicillin Soup
This Italian Penicillin Soup is a true crowd-pleaser, serving up to 6 people in a single batch. For a complete meal, pair it with a fresh, crisp salad and crusty bread for dipping. A glass of dry white wine or a light, refreshing spritzer would also be a lovely accompaniment.
Storage and Make-Ahead Tips
Italian Penicillin Soup is the ultimate make-ahead meal. Simply store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply transfer the soup to a saucepan and warm it over medium heat, stirring occasionally, until heated through.
For longer-term storage, the soup can also be frozen for up to 3 months. Allow it to cool completely, then transfer it to a freezer-safe container or bag. When ready to enjoy, thaw the soup in the refrigerator overnight and then reheat on the stovetop.
Variations and Dietary Adaptations for Italian Penicillin Soup
Creative Italian Penicillin Soup Variations
While this classic recipe is hard to beat, there are plenty of ways to put your own spin on Italian Penicillin Soup:
- Swap the small pasta for tortellini or ravioli for a heartier, more indulgent version.
- Add a handful of baby spinach or kale for an extra nutrient boost.
- Try using different herbs, like rosemary or basil, to change up the flavor profile.
- For a twist on the classic, stir in a spoonful of pesto or grated Parmesan cheese.
- Make it a meal by topping the soup with grilled or roasted chicken, shrimp, or Italian sausage.
Making Italian Penicillin Soup Diet-Friendly
This Italian Penicillin Soup is already quite healthy, but there are a few simple modifications you can make to accommodate various dietary needs:
- For a gluten-free version, use gluten-free pasta or swap the pasta for cooked quinoa or brown rice.
- To make it vegan, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add extra vegetables or plant-based protein, like chickpeas or lentils.
- For a low-carb adaptation, skip the pasta and serve the soup over cauliflower rice or zucchini noodles.
Frequently Asked Questions
Q: Can I use a different type of pasta in this recipe?
A: Absolutely! This recipe is very flexible when it comes to the type of pasta used. You can swap the ditalini or orzo for any small, short pasta shape, such as elbow macaroni, ditalini, or even mini shells.
Q: How long does it take to make this Italian Penicillin Soup?
A: This recipe has a total time of 45 minutes, with 15 minutes of prep and 30 minutes of cooking. The hands-on time is relatively quick, making it a great option for busy weeknights.
Q: Can I make this soup ahead of time?
A: Yes, Italian Penicillin Soup is the perfect make-ahead meal. You can store leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months. When ready to serve, simply reheat on the stovetop.
Q: How many servings does this recipe make?
A: This Italian Penicillin Soup recipe yields 6 servings, making it a great option for feeding a crowd or having leftovers for the week.
Q: What should I do if the soup seems too thick or too thin?
A: If the soup is too thick, you can thin it out by adding a bit more broth. If it’s too thin, you can let it simmer for a few extra minutes to allow the pasta to absorb more of the liquid. Adjust the seasoning as needed.
Italian Penicillin Soup
- Total Time: 45
- Yield: 6 servings
Description
Discover the ultimate comfort food in this delicious Italian Penicillin Soup. Made with a flavorful broth, tender vegetables, and aromatic herbs, this soup is the perfect way to warm up on a chilly day.
Ingredients
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 carrots, peeled and sliced
– 3 celery stalks, sliced
– 4 cloves garlic, minced
– 8 cups chicken or vegetable broth
– 2 cups shredded cooked chicken (optional)
– 1 cup small pasta (such as ditalini or orzo)
– 2 teaspoons dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, for garnish
Instructions
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the garlic and cook for 1 minute, until fragrant.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Add the chicken (if using) and pasta. Simmer for an additional 10-12 minutes, or until the pasta is tender.
6. Stir in the thyme, oregano, salt, and pepper. Taste and adjust seasonings as needed.
7. Ladle the soup into bowls and garnish with fresh parsley.
Notes
This soup can be made vegetarian by using vegetable broth and omitting the chicken. For a heartier meal, serve with crusty bread or a side salad.
- Prep Time: 15
- Cook Time: 30
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Italian
Conclusion
This Italian Penicillin Soup is a true classic that’s sure to become a new family favorite. With its cozy, comforting flavors and easy-to-follow instructions, it’s the perfect meal to whip up on a chilly day or when you’re craving a taste of Italy. So why not give it a try? I guarantee it’ll have you feeling better in no time – just like the original Penicillin!
Let me know in the comments how your Italian Penicillin Soup turns out, and be sure to share this recipe with your friends and loved ones. Buon appetito!
