Description
A hearty and comforting Italian Penicillin Soup featuring tender chicken, fresh vegetables, and small pasta in a flavorful broth, perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 6 cups chicken broth
- 1 cup small pasta (like ditalini or orzo)
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 cups baby spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add the Chicken: Add the diced chicken breasts or thighs to the pot. Cook for 5-7 minutes, stirring frequently, until the chicken pieces are browned on all sides and cooked through.
- Prepare the Soup Base: Pour in the chicken broth and add the diced tomatoes with their juice, zucchini, and Italian seasoning. Stir well and bring the mixture to a simmer. Let it cook gently for 10-15 minutes to allow the flavors to meld and the vegetables to soften.
- Cook the Pasta: Add the small pasta to the simmering soup. Cook according to the package instructions, usually 7-10 minutes, until the pasta is tender but not mushy.
- Add Spinach and Season: Stir in the baby spinach if using, along with salt and pepper to taste. Continue to simmer for an additional 2-3 minutes, just until the spinach is wilted and fully incorporated.
- Garnish and Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve warm for a nourishing and comforting meal.
Notes
- Use chicken thighs for a juicier, more flavorful soup.
- Substitute the pasta with gluten-free noodles to make it gluten-free.
- The spinach is optional but adds a nice touch of color and nutrients.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adjust seasoning at the end for best taste, as broth brands vary in saltiness.
