Amazing Italian Penicillin Soup: 1 bowl comfort

When you’re feeling under the weather, there’s just something so *right* about a steaming bowl of soup, isn’t there? It feels like a warm hug from the inside out, and that’s exactly what this Italian penicillin soup delivers. It’s not just any chicken soup; it’s packed with those lovely Italian herbs we all adore, plus the perfect little pasta shapes that just soak up all that goodness. Trust me, this is the recipe you’ll want to have tucked away for those less-than-stellar days, or honestly, any day you just need a little extra comfort. It’s all about finding pure joy in simple, soul-satisfying food, which is something I learned firsthand after a long stretch of corporate burnout. I used to think cooking was too much work, but discovering how rewarding it is to create something delicious, like this soup, completely changed my perspective.

We aim to make every recipe here approachable for everyone, and this Italian penicillin soup is a perfect example of Big on Flavor made simple! You can read more about my journey here, and feel free to connect with us on Facebook too!

Why You’ll Love This Italian Penicillin Soup

Honestly, this Italian penicillin soup is a lifesaver! Here’s why it’s become a staple for me:

• So Easy to Make: Seriously, even if you’re feeling under the weather, you can whip this up. It uses simple pantry ingredients and comes together pretty quickly on the stovetop.
• Pure Comfort in a Bowl: It’s the ultimate chicken soup experience. The Italian herbs add this wonderful depth that feels extra special, and the pasta makes it so satisfying.
• Perfect for Sick Days (and Beyond!): When you need a healing soup recipe, THIS is it. But it’s also just fantastic for a cozy weeknight dinner when you want something heartwarming.
• Freezer-Friendly Food: Made a big batch? It freezes beautifully! That means you’ve always got a bowl of delicious comfort ready to go whenever you need it. Talk about smart meal planning!

Ingredients for Your Healing Italian Penicillin Soup

Making this Italian penicillin soup is a breeze because it uses ingredients you probably already have in your kitchen or can easily find. Here’s what you’ll need to get started on this comforting bowl of goodness:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts or thighs
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 cup small pasta, such as pastina or ditalini
• 1/4 cup chopped fresh parsley

How to Prepare This Comforting Italian Penicillin Soup

Making this Italian penicillin soup is really straightforward, even when you’re not feeling your best. I like to think of it as a kitchen therapy session – simple steps, wonderful smells, and a delicious reward at the end. We’ll get everything simmering away on the stovetop, making your kitchen feel like a cozy haven, perfect for exploring more soups and salads!

Stovetop Italian Penicillin Soup Steps

You’re going to love how easily this comes together on the stovetop! First things first, grab a nice big pot or a Dutch oven. Heat up that olive oil over medium heat. Once it’s shimmering, toss in your chicken. You want to get it nicely browned on all sides – this adds so much flavor! Don’t worry about cooking it all the way through, just get a good sear on it, then set it aside on a plate.

Now, into that same pot, add your chopped onion, carrots, and celery. Let them soften up for about 5-7 minutes, stirring occasionally. You’re looking for them to get a little tender. Then, stir in your minced garlic and cook for just another minute until you can smell that amazing garlicky goodness. Be careful not to burn it! Go ahead and return that browned chicken to the pot. Pour in your chicken broth and then all those wonderful dried herbs: oregano, basil, and thyme. Sprinkle in your salt and pepper. Give it a stir, bring it all up to a boil, then reduce the heat so it’s just gently simmering. Let that all bubble away for about 20 minutes, or until the chicken is cooked through.

Once the chicken is cooked, carefully take it out of the pot and shred it using two forks. It should come apart really easily! Pop that lovely shredded chicken back into the soup. Now for the fun part – add your small pasta, like pastina or ditalini. Let it cook according to the package directions, usually about 8-10 minutes, until it’s perfectly al dente. Finally, stir in that fresh parsley for a pop of color and brightness. Give it a taste, add a little more salt or pepper if you think it needs it, and you’ve got yourself a pot of pure goodness!

Slow Cooker Italian Penicillin Soup Option

If you’re looking for an even more hands-off approach, this recipe is a rockstar in the slow cooker too! Just dump everything except the pasta and fresh parsley into your slow cooker – the chicken, veggies, broth, and dried herbs. Set it to cook on low for about 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is super tender. About 30 minutes before you’re ready to serve, remove the chicken, shred it, and return it to the pot. Stir in your pasta and let it finish cooking right in the slow cooker. Then, just stir in that fresh parsley and serve!

Tips for the Best Italian Penicillin Soup

This is such a delicious soup, and I’ve learned a few little things over time that really take it from good to amazing. Here are my top tips to make your Italian penicillin soup absolutely sing, whether you’re whipping it up for a busy weeknight or a cozy sick day. It’s all part of making cooking feel less like a chore and more like a joy, just like we aim for with all our weeknight dinners!

• Quality Broth is Key: Your chicken broth is the base of this whole soup, so don’t skimp! A good quality store-bought broth makes a huge difference, but if you’ve got homemade, even better. It really impacts the final flavor.
• Don’t Overcook the Pasta: Nobody likes mushy pasta, right? Keep an eye on it and cook it until it’s just al dente. It will continue to soften a little in the hot soup, but you want that slight bite.
• Taste and Adjust! This is SO important. Before you serve, give your soup a good taste. Does it need a pinch more salt? A crack of pepper? Maybe a tiny bit more dried herb? Trust your taste buds!
• Fresh Parsley Power: That fresh parsley stirred in at the end isn’t just for looks. It really brightens up all those savory flavors and adds a lovely fresh finish. Don’t skip it!

Ingredient Notes and Substitutions

I love this Italian penicillin soup because it’s so forgiving and adaptable! If you’re missing something or have a dietary preference, no worries. For the chicken, feel free to swap out the breasts for thighs if you prefer a little more richness, or even use rotisserie chicken for a super-quick shortcut. If you can’t find good chicken broth, vegetable broth works too, though it will change the flavor profile a bit. And when it comes to the pasta, pastina and ditalini are fantastic because they’re so tiny, but honestly, any small pasta shape like orzo or even broken spaghetti will do just fine. You could even use rice if you don’t have pasta on hand!

Make-Ahead, Storage, and Reheating Your Italian Penicillin Soup

One of the best things about this Italian penicillin soup is how perfect it is for making ahead! Seriously, this recipe is a dream for batch cooking and smart meal planning. You can totally make the whole pot of soup one day and then just reheat it whenever you need a comforting bowl.

To store it in the fridge, just let it cool down completely, then pop it into an airtight container. It’ll be good for about 3-4 days. If you want to freeze it, which I highly recommend for those “just in case” moments, let it cool completely and then transfer it into freezer-safe containers or bags. It can hang out in the freezer for up to 3 months! When you’re ready to reheat, either thaw it in the fridge overnight and then warm it gently on the stovetop, or you can reheat it directly from frozen (it’ll just take a bit longer). A gentle simmer on the stove is usually best to get it perfectly hot without overcooking the pasta.

Frequently Asked Questions About Italian Penicillin Soup

Got questions about this comforting Italian penicillin soup? I’ve got you covered! It’s such a versatile recipe, and I love that it’s almost foolproof. Let’s dive into some common things people ask.

Can I make this soup vegetarian?

Absolutely! Just swap out the chicken broth for a good quality vegetable broth and skip the chicken. Since a key part of this is the chicken broth, using a really flavorful veggie broth is important. You could also add some extra veggies like peas or diced zucchini towards the end for more substance. It’ll still be a wonderfully cozy and delicious bowl, perfect for a lighter meal!

What other kinds of pasta work in this healing soup recipe?

Honestly, most small pasta shapes will work beautifully in this Italian penicillin soup. Ditalini, orzo, small shells, alphabet pasta (for a bit of fun!), or even broken spaghetti tossed in are all great choices. As long as they’re small enough to cook quickly and eat easily with a spoon, you’re golden. You can find more ideas for Italian pastina soup on my blog!

How do I make sure my chicken is tender?

The key is not to overcook it! Browning the chicken first adds flavor, but we’re finishing the cooking process by simmering it in the broth. If you’re using chicken breasts, be careful not to simmer them for too long, or they can get a bit dry and tough. Chicken thighs tend to be a bit more forgiving and stay wonderfully tender. For super tender chicken, the slow cooker method is fantastic!

Can I add other vegetables to this comfort food soup?

Of course! This recipe is super flexible. Feel free to add other veggies you have on hand. Diced zucchini, bell peppers (any color!), or even some spinach stirred in right at the end would be delicious. Just make sure any hard vegetables, like extra carrots or potatoes, get added early enough to soften.

Nutritional Information (Estimated)

Just a heads-up, these numbers are approximate and can totally shift depending on the brands you use and exactly how you measure things out. But for a serving of this awesome Italian penicillin soup, you’re looking at roughly:

Serving Size: 1.5 cups

• Calories: 350
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 90mg
• Sodium: 800mg
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 5g
• Protein: 35g

Share Your Italian Penicillin Soup Creations!

I truly hope you love making and eating this Italian penicillin soup as much as I do! It’s one of those recipes that just feels good to have in your back pocket. If you give it a try, please let me know how it turned out! I absolutely LOVE seeing your creations, so snap a pic and tag us on social media, or drop a comment and a rating right here on the blog. Your feedback makes my day!

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