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Italian Penicillin Soup

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A cozy, restorative Italian soup that’s quick to make with chicken, small pasta, and hearty greens.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, chopped (yellow or sweet)
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 pound cooked chicken, shredded (rotisserie or poached)
  • 6 cups chicken broth (low-sodium if preferred)
  • 1 cup small pasta (ditalini, orzo, or small shells)
  • 1 cup spinach or kale, roughly chopped (kale stems removed)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook another 30–60 seconds until fragrant.
  2. Add the diced carrots and celery. Cook, stirring occasionally, about 5 minutes to soften but not brown.
  3. Stir in the shredded chicken and pour in 6 cups of chicken broth. Bring the mixture to a gentle boil.
  4. Add 1 cup small pasta and reduce heat to maintain a simmer. Cook until the pasta is al dente, about 8–10 minutes (check package directions).
  5. Stir in 1 cup of spinach or kale. Season with salt and freshly ground black pepper to taste. Simmer for 2–3 minutes until greens are wilted and everything is heated through.
  6. Ladle into bowls and garnish with chopped fresh parsley. Serve hot.

Notes

For a vegetarian option, use vegetable broth and white beans. For gluten-free, swap in gluten-free pasta or use cooked rice.

Find it online: https://www.mealbreeze.com/italian-penicillin-soup/