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Italian Penicillin Soup Recipe

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3.9 from 10 reviews

This comforting Italian Penicillin Soup is a hearty blend of tender chicken, fresh vegetables, and ditalini pasta, all simmered in a flavorful chicken broth and finished with lemon juice and Parmesan cheese for a bright, savory finish. The soup features a velvety broth base created by blending half of the cooked vegetables with some broth before adding back to the pot, making it both rich and satisfying. Perfect for cozy dinners, this recipe highlights classic Italian seasoning and fresh herbs for an authentic taste.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 6 cloves garlic, minced
  • 2 cups fresh baby spinach (or chopped kale or escarole)
  • 2 tablespoons fresh parsley, chopped (or basil, for garnish)

Proteins and Dairy

  • 1 pound boneless skinless chicken thighs (or breasts)
  • 1 tablespoon butter
  • ½ cup Parmesan cheese, freshly grated

Pantry and Seasonings

  • 1 tablespoon olive oil
  • 8 cups low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup ditalini pasta (uncooked, or orzo)
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Sauté the veggies. In a large soup pot, heat the olive oil and butter over medium heat. Add the chopped onion, sliced carrots, and sliced celery. Cook for 5 to 6 minutes until the vegetables start to soften. Add the minced garlic and cook for an additional 30 seconds, stirring frequently, until fragrant.
  2. Add the chicken and broth. Pour in the chicken broth, then add the chicken thighs or breasts, Italian seasoning, and red pepper flakes if using. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the chicken and vegetables are tender.
  3. Blend for body. Carefully remove the chicken from the pot and set it aside. Using a slotted spoon, scoop out about half of the cooked vegetables and transfer them to a blender along with 1 to 2 cups of the hot broth. Blend until smooth and creamy, then pour this pureed mixture back into the soup pot to create a velvety broth.
  4. Shred the chicken. Using two forks, shred the cooked chicken into bite-sized pieces and return it to the pot, stirring to combine.
  5. Add the pasta. Stir in the ditalini pasta and cook for 8 to 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
  6. Finish with flavor. Stir in the lemon juice, freshly grated Parmesan cheese, and fresh spinach. Season the soup with salt and freshly ground black pepper to taste, allowing the spinach to wilt in the hot broth.
  7. Serve. Ladle the soup into bowls and garnish with chopped fresh parsley or basil. Optionally, add an extra dusting of Parmesan cheese before serving. Enjoy warm.

Notes

  • Use chicken thighs for juicier, more flavorful meat; breasts can be substituted for a leaner option.
  • If you prefer a gluten-free version, substitute the ditalini pasta with gluten-free pasta or omit it altogether.
  • The blending step creates a creamy texture without the need for cream, reducing fat content.
  • Adjust the red pepper flakes according to your spice preference or omit for a milder soup.
  • Fresh herbs like parsley and basil brighten the flavors and add a fresh aroma—feel free to mix and match based on taste.

Find it online: https://cozyplatter.com/italian-penicillin-soup-recipe/