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Bowl of Italian Penicillin Soup with fresh herbs and vegetables

Italian Penicillin Soup

A heartwarming and nutritious soup perfect for chilly days, combining flavors of garlic, chicken, and vegetables to create a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon olive oil For sautéing
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 cloves minced garlic
For the soup
  • 8 cups chicken broth Use homemade or quality store-bought broth
  • 2 cups shredded cooked chicken Can use frozen chicken, ensure thorough cooking
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt to taste
  • Pepper to taste
  • 1 cup cooked pasta Optional, for a heartier soup
For serving
  • 1 tablespoon fresh parsley Chopped, for garnish
  • 1/4 cup grated Parmesan cheese Optional, for garnish

Method
 

Preparation
  1. Gather all your ingredients.
  2. In a pot, heat olive oil over medium heat. Add the chopped onions, carrots, and celery, and sauté until soft.
  3. Add the minced garlic and cook for another minute until fragrant.
Cooking
  1. Pour in the chicken broth and bring to a boil.
  2. Once boiling, lower the heat and add the shredded cooked chicken and dried herbs. Allow to simmer for about 20 minutes.
  3. Taste the soup and adjust the seasoning with salt and pepper as needed.
  4. If desired, add cooked pasta to make the soup heartier.
Serving
  1. Ladle hot soup into bowls and garnish with fresh parsley and grated Parmesan cheese.
  2. Serve alongside crusty bread or warm rolls for a complete meal.

Notes

For vegetarian version, skip chicken and use vegetable broth. Add beans for protein and consider stirring in cream for a richer flavor.