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Steaming bowl of Italian Penicillin Soup, a hearty and comforting dish made with chicken, vegetables, and aromatic herbs.

Ultimate Italian Penicillin Soup

A nourishing and flavorful soup made with a garlic-infused broth, hearty vegetables, and optional chicken. This soup is packed with antimicrobial properties and is sure to soothe the soul.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups of high-quality chicken or vegetable broth
  • 8 cloves of garlic, minced
  • 1 cup of diced onion
  • 1 cup of diced celery
  • 1 cup of diced carrots
  • 2 cups of shredded kale or spinach
  • 1 cup of cooked, diced chicken optional
  • 1/2 cup of small pasta shapes such as ditalini or orzo
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese for serving

Equipment

  • large pot
  • cutting board
  • knife
  • Spoon
  • Ladle

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
  3. Add the diced onion, celery, and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
  4. Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
  5. Stir in the pasta and cook for 8-10 minutes, or until the pasta is al dente.
  6. Add the shredded kale or spinach and the cooked, diced chicken (if using). Cook for an additional 2-3 minutes, until the greens are wilted and the chicken is heated through.
  7. Season with salt and pepper to taste.
  8. Serve the Italian Penicillin Soup hot, garnished with freshly grated Parmesan cheese.

Notes

For a thicker, heartier soup, you can add a can of diced tomatoes or a splash of heavy cream. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.