Description
This Italian Penicillin Soup is a hearty, flavorful chicken and pasta soup infused with aromatic herbs and spices. Perfect for warming your soul on chilly days, it features tender chicken, tender pasta, and a delicious tomato-based broth simmered with oregano, basil, and a touch of heat from red pepper flakes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
Broth & Main Ingredients
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups cooked chicken, shredded
- 1 cup small pasta (like ditalini or elbow macaroni)
Seasoning & Garnish
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots, and cook for about 5 minutes until they soften and become fragrant.
- Add Seasonings: Stir in minced garlic, dried oregano, dried basil, and red pepper flakes. Cook everything together for about 1 minute to release the herbs’ aroma.
- Simmer the Broth: Pour in the chicken broth and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat and simmer gently for 15 minutes to develop the flavors.
- Cook the Pasta: Add the shredded cooked chicken and small pasta to the pot. Continue simmering for 10 to 12 minutes, or until the pasta is fully cooked and tender.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper to your preference. Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
Notes
- Use leftover or rotisserie chicken to save time.
- For a vegetarian version, substitute vegetable broth and omit the chicken.
- You can add other vegetables like celery or zucchini for extra nutrition.
- If you prefer a spicier soup, increase the red pepper flakes.
- This soup stores well in the fridge for up to 3 days and freezes beautifully.
