Italian Penicillin Soup: A Comforting Remedy Recipe

Getting this italian penicillin soup just right is all about a few simple touches that make a world of difference.

Firstly, don’t rush the browning of your chicken thighs. That beautiful golden crust isn’t just for looks; it locks in incredible flavor that will deepen the entire soup. It’s a small step that pays off immensely in richness.

My Secret Trick: I always add a Parmesan rind to my simmering soups. It infuses the broth with an unparalleled depth of savory, umami flavor that makes this italian penicillin soup truly irresistible. Just remember to remove it before serving!

When it comes to the ditalini, keep an eye on it. Pasta can go from perfectly al dente to mushy quite quickly. Add it towards the end of the cooking time and simmer only until it’s tender, as it will continue to cook slightly in the hot broth.

Lastly, the fresh parsley and lemon juice added at the very end are non-negotiable for me. They bring a burst of freshness and brightness that elevates all the savory notes, making this italian penicillin soup sing.

Fun Variations for Italian Penicillin Soup

One of the joys of cooking at home is making a recipe truly your own, and this italian penicillin soup is wonderfully adaptable! My kitchen is a place of endless experimentation, and I love seeing how a few simple swaps can create a whole new experience.

Add a Little Spice

If you, like my cousin, enjoy a gentle kick, consider adding a pinch of red pepper flakes along with the dried herbs. It introduces a lovely warmth that complements the savory broth beautifully without overpowering it.

Veggie Boost

For an extra nutritional punch, or if you simply adore more vegetables, feel free to toss in some chopped zucchini or spinach during the last 10 minutes of simmering. They’ll add color and texture, making the italian penicillin soup even heartier.

A Different Pasta

While ditalini is classic, feel free to experiment with other small pasta shapes like orzo or stelline. My friend Sarah always uses tiny alphabet pasta because it makes her kids giggle – and who can argue with a little extra joy at dinner?

What to Serve With Italian Penicillin Soup

When I’m serving up a bowl of this comforting italian penicillin soup, I love to think about what will complete the meal and make it feel truly special. It’s all about creating that inviting, warm feeling around the table.

For me, there’s nothing quite like a slice of crusty, warm bread, perfect for soaking up every last drop of that savory broth. A good sourdough or a rustic baguette is my top choice – it’s simple, but oh so satisfying. My mom always had a fresh loaf on hand for soup nights.

A light, crisp green salad with a simple vinaigrette also pairs beautifully, offering a refreshing contrast to the richness of the italian penicillin soup. It’s a wonderful way to balance the flavors and add a touch of freshness.

And for those who love a little something extra, a sprinkle of extra grated Parmesan cheese or a dollop of pesto swirled in just before serving can elevate the experience even further. It’s those small, thoughtful additions that make a meal memorable.

Hearty Italian Penicillin Soup

This comforting and nourishing Italian Penicillin Soup is packed with tender chicken, vibrant vegetables, and small pasta, all simmered in a rich, aromatic broth to soothe and restore.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Soup Base

• 2 tbsp olive oil extra virgin
• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 large onion chopped
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 4 cloves garlic minced
• 8 cups chicken broth low sodium
• 1 bay leaf
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 cup dry white wine (optional, for deglazing)
• 1 Parmesan rind (optional, for depth of flavor)
• To taste Salt and freshly ground black pepper

For Finishing

• 1 cup ditalini or other small pasta (like orzo or pastina)
• 2 tbsp fresh parsley chopped, plus more for garnish
• 1 tbsp lemon juice freshly squeezed
• 1/4 cup grated Parmesan cheese plus more for serving

Equipment

• Large Dutch oven or heavy-bottomed pot
• Cutting board
• Sharp knife
• Measuring cups and spoons

Method

 

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the hot pot and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken with a slotted spoon and set aside.
2. Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until vegetables begin to soften. Add the minced garlic, dried oregano, and dried thyme, and cook for another minute until fragrant.
3. If using, pour in the dry white wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 minutes until slightly reduced.
4. Pour in the chicken broth, add the bay leaf, and the Parmesan rind (if using). Return the seared chicken to the pot. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
5. Carefully remove the cooked chicken from the pot and set aside to cool slightly. Remove and discard the bay leaf and Parmesan rind. Increase heat to medium-high and bring the soup back to a rolling boil. Add the ditalini pasta and cook according to package directions, usually 7-9 minutes, stirring occasionally, until al dente.
6. While the pasta cooks, shred the cooled chicken into bite-sized pieces using two forks. Once the pasta is cooked, return the shredded chicken to the pot. Stir in the chopped fresh parsley and fresh lemon juice.
7. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls and garnish generously with grated Parmesan cheese and extra fresh parsley. Serve immediately.

Notes

For an extra immune boost, consider adding a pinch of turmeric to the aromatics when you add the garlic. This soup stores well in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb more liquid over time, so you may need to add a splash of extra broth when reheating. If you prefer a thicker soup, you can mash a small portion of the cooked vegetables against the side of the pot before adding the pasta.

How to Store Italian Penicillin Soup

Keeping your delicious italian penicillin soup fresh so you can enjoy it for days is wonderfully simple, ensuring that comfort is always just a reheat away. I’ve learned over the years that proper storage is key to preserving those lovely flavors.

Fridge Storage

Once your soup has cooled completely, transfer it to airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. This makes it perfect for meal prepping a few lunches or having a quick, comforting dinner ready on a busy weeknight.

Freezer Tips

For longer storage, italian penicillin soup freezes exceptionally well! Ladle the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace. It can be stored in the freezer for up to 2-3 months. To enjoy, simply thaw overnight in the refrigerator and then gently reheat on the stovetop.

My personal tip? If I know I’m freezing a batch, I sometimes cook the pasta separately and add it only when reheating. This prevents the ditalini from becoming too soft after freezing and thawing, keeping the soup’s texture just right.

Nutritional Benefits

This hearty soup, while undeniably comforting, also brings some lovely nutritional benefits to the table. With lean chicken thighs providing a good source of protein, and a colorful array of vegetables like carrots and celery, this italian penicillin soup offers a nourishing blend. It’s a wonderful example of how a simple, homemade treat can be both satisfying and contribute to a balanced meal.

FAQs

Faq 1

Can I make Italian penicillin soup vegetarian?
Absolutely! You can easily make this italian penicillin soup vegetarian by swapping the chicken broth for vegetable broth and omitting the chicken thighs. Consider adding cannellini beans or extra vegetables for a heartier plant-based version.

Faq 2

What kind of dry white wine should I use?
For this italian penicillin soup, choose a dry white wine you enjoy drinking, such as Pinot Grigio or Sauvignon Blanc. Avoid anything sweet. The alcohol cooks off, leaving a beautiful depth of flavor.

Faq 3

Can I use pre-cooked chicken?
Yes, you can! If you’re short on time, using shredded pre-cooked chicken is a great shortcut for this italian penicillin soup. Add it towards the end of the cooking process, just to warm through.

Faq 4

Why is it called “penicillin soup”?
The name “penicillin soup” is a playful nod to its comforting and restorative qualities, much like how one might reach for medicine when feeling under the weather. This italian penicillin soup truly feels like a cure-all!

Conclusion

There you have it, my dear bakers and home cooks – a recipe for italian penicillin soup that I hope brings as much warmth and joy to your kitchen as it does to mine. It’s more than just a meal; it’s a bowl full of memories, a testament to the simple magic of homemade goodness. So, gather your ingredients, infuse them with a little love, and create your own sweet, comforting moments. After all, that’s what baking, and cooking, is truly all about – creating delicious memories, one spoonful at a time.