Craving a bowl of nourishing goodness? Look no further than Italian Penicillin Soup! This robust and flavorful soup is packed with wholesome ingredients designed to soothe your soul and boost your immune system. It’s more than just soup; it’s a culinary hug in a bowl.
What is Italian Penicillin Soup?
So, “Italian Penicillin Soup,” huh? Sounds a bit… intense, doesn’t it? Like some kind of culinary cure-all dreamt up by a Nonna with a PhD in holistic healing. But trust me, it’s anything but medicinal in taste! The name is a playful nod to chicken noodle soup, that classic remedy we all reach for when feeling under the weather.
Why “penicillin”? Because just like its namesake, this soup is rumored to possess restorative powers, thanks to its broth base and nutrient-rich ingredients. Some say it’s because Nonna always knew ‘the way to a man’s heart is through his stomach…and maybe also through warding off his sniffles!’ Whatever the reason, it’s a feel-good, taste-good miracle in a bowl! Ready to feel better, one delicious spoonful at a time? Give it a try!
Why You’ll Love This Italian Penicillin Soup
This Italian Penicillin Soup is a guaranteed winner for several reasons. First and foremost, it’s incredibly soothing and comforting, perfect for those days when you’re feeling a bit run down or just need a warm hug from the inside out. Secondly, making it at home is a budget-friendly way to enjoy a delicious and healthy meal, skipping expensive take-out. Finally, the soup is elevated by vibrant toppings like fresh parsley, grated Parmesan cheese, and a drizzle of good quality olive oil, adding layers of flavor and texture.
It’s a far cry more delicious than plain Chicken Noodle Soup, this is the kind of hearty soup you can eat frequently without getting old! Why wait? Cook it today and make your health that much brighter!
Key Ingredients for Italian Penicillin Soup:
- Extra Virgin Olive Oil: 2 tablespoons – for sautéing and adding richness.
- Onion: 1 medium, chopped – the aromatic base of the soup.
- Carrots: 2 medium, chopped – adds sweetness and color.
- Celery: 2 stalks, chopped – quintessential for depth of flavor and aroma.
- Garlic: 4 cloves, minced – for a pungent and robust kick.
- Dried Oregano: 1 teaspoon – a classic Italian herb for flavor.
- Dried Basil: 1 teaspoon – another Italian herb, complementing the oregano.
- Crushed Red Pepper Flakes: 1/4 teaspoon (optional) – for a touch of heat.
- Chicken Broth: 8 cups – the flavorful base of the soup (low sodium is preferable).
- Canned Diced Tomatoes: 1 (14.5 ounce) can, undrained – adds acidity and body.
- Small Pasta (e.g., Ditalini, Orzo): 1 cup – provides substance and comforting texture.
- Cooked Chicken: 2 cups, shredded or diced – the star protein and source of comfort.
- Fresh Spinach: 5 ounces, roughly chopped – adds nutrients and freshness.
- Fresh Parsley: 1/4 cup, chopped – for garnish and added brightness.
- Grated Parmesan Cheese: For serving – adds salty, savory notes.
- Salt and Black Pepper: To taste – essential for seasoning.
How to Make Italian Penicillin Soup:
This Italian Penicillin Soup is surprisingly easy to make, requiring minimal effort for maximum flavor. The total preparation time is approximately 45 minutes, including chopping the vegetables and simmering the soup. Aromatic vegetables are sautéed as the base until a rich chicken broth is infused, followed by hearty pasta and shredded chicken ending with fresh spinach. The soup will be a hit due to how delicious and revitalizing it is.
Step-by-Step Instructions:
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add Garlic and Spices: Add the minced garlic, dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly to prevent burning.
- Pour in Broth and Tomatoes: Pour in the chicken broth and add the can of diced tomatoes (undrained). Stir to combine and bring to a simmer.
- Cook the Pasta: Once simmering, add the pasta to the pot. Cook according to the pasta package directions, usually about 8-10 minutes, or until the pasta is tender.
- Add Chicken and Spinach: Stir in the cooked chicken and chopped spinach. Cook until the spinach wilts and the chicken is heated through, about 2-3 minutes.
- Season and Serve: Season the soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve hot and enjoy!
What to Serve Italian Penicillin Soup With:
To create a complete and satisfying meal, consider serving this Italian Penicillin Soup with:
- Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the delicious broth.
- Garlic Bread: For an extra garlicky touch, serve with homemade or store-bought garlic bread.
- Side Salad: A simple green salad with a light vinaigrette will add freshness and balance.
- Grilled Cheese Sandwich: For a heartier option, enjoy the soup with a warm, gooey grilled cheese sandwich.
Top Tips for Perfecting Italian Penicillin Soup:
- Use Quality Broth: The flavor of the broth is crucial. Opt for a good quality chicken broth or homemade broth for the best flavor. If using store-bought, low sodium is preferable to control the salt level.
- Don’t Overcook the Pasta: Pay close attention to the pasta cooking time. Overcooked pasta can become mushy and detract from the soup’s texture.
- Adjust Seasoning to Taste: Taste the soup throughout the cooking process and adjust the seasoning as needed. Salt and pepper are essential, but don’t be afraid to add more herbs or spices to enhance the flavor.
- Add a Squeeze of Lemon: A squeeze of fresh lemon juice at the end can brighten the flavors and add a touch of acidity.
- Ingredient Substitutions: You can easily adapt this recipe based on your preferences and what you have on hand. Feel free to substitute vegetables like zucchini or bell peppers for the carrots and celery. You can also use different types of pasta or protein if desired.
Storing and Reheating Tips:
- Storing: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl.
- Freezing: For longer storage, you can freeze the soup. Allow it to cool completely before transferring it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Note that the pasta may become slightly softer after freezing and thawing.
Final Thoughts:
This Italian Penicillin Soup is more than just a recipe; it’s a bowl of comfort, healing, and love. Whether you’re feeling under the weather or simply craving a hearty and flavorful meal, this soup is sure to satisfy. With its simple ingredients, easy preparation, and customizable nature, it’s a recipe you’ll want to keep in your repertoire for years to come. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will warm your body and soul. Enjoy!
FAQs:
Q: Can I make this soup vegetarian?
A: Yes! You can easily make this soup vegetarian by substituting vegetable broth for chicken broth and omitting the chicken. Consider adding white beans or chickpeas for added protein.
Q: Can I use different types of pasta?
A: Absolutely! Feel free to use any small pasta shape you like, such as elbow macaroni, shells, or even broken spaghetti.
Q: Can I add other vegetables?
A: Of course! This soup is very versatile. Feel free to add other vegetables like zucchini, bell peppers, or kale.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the aromatics as directed, then transfer them to a slow cooker. Add the remaining ingredients (except for the spinach) and cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach during the last 30 minutes of cooking.
Q: How can I make this soup spicier?
A: Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper for extra heat.
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