Description
This Italian Penicillin Soup recipe offers a comforting and flavorful experience, perfect for chilly days. It features savory sautéed onions, fresh vegetables, and a rich broth, bringing warmth and nostalgia to your table. This soup is easy to make, visually appealing, and customizable.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 cup small pasta (like ditalini or orzo)
- 1/2 cup small cooked chicken or turkey, shredded (optional)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and bring to a boil.
- Stir in the small pasta and cooked chicken or turkey (if using). Reduce heat and simmer for 10-12 minutes, or until pasta is cooked through.
- Stir in fresh parsley.
- Season with salt and freshly ground black pepper to taste.
- Serve hot.
Notes
- Feel free to add other vegetables like zucchini or spinach.
- For a vegetarian option, omit the chicken and use vegetable broth.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg