Italian Penicillin Soup: 1 Powerful Comforting Bowl
Italian Penicillin Soup is a light and comforting chicken soup with vegetables, small pasta, and herbs, finished with Parmesan and a touch of lemon.
Ingredients
Scale
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 pound bone-in chicken thighs or breasts
6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup small pasta
2 cups fresh spinach or escarole
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
Instructions
- Heat olive oil and cook onion, carrots, and celery until softened.
- Add garlic and cook briefly.
- Add chicken, broth, and seasonings, then simmer for 20–25 minutes.
- Remove chicken, shred it, and return to the pot.
- Add pasta and cook until tender.
- Stir in spinach and cook until wilted.
- Add Parmesan, parsley, and lemon juice.
- Adjust seasoning and serve warm.
Notes
Cook pasta separately if planning to store leftovers to prevent it from absorbing too much broth.