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Delicious Italian Penicillin Soup Recipe

Delicious Italian Penicillin Soup Recipe

The best recipe on the internet for the beloved Italian penicillin soup, if you want to master the how to make the Italian penicillin soup, then this quick Italian penicillin soup recipe is all you need.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 Servings
Course: Soup
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth:
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 medium carrots sliced
  • 2 celery stalks sliced
  • 1 pound bone-in chicken thighs or drumsticks skin removed for lower fat content
  • 6 cups low-sodium chicken broth
  • 1 cup water
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • Salt and pepper to taste
For the Soup:
  • 1 cup cooked small pasta like ditalini or orzo
  • 1 cup chopped kale or spinach
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley chopped
  • Freshly grated Parmesan cheese for garnish (optional)

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Cutting board and knife
  • Ladle
  • Strainer (optional, for separating herbs)
  • Strainer (optional, for separating herbs)

Method
 

Prepare the Base:
  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion, garlic, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
Cook the Chicken:
  1. Add the chicken pieces to the pot and cook for 2–3 minutes on each side.
  2. Pour in the chicken broth and water. Bring to a boil, then reduce to a simmer.
  3. Add the bay leaf, rosemary, and thyme. Cover and simmer for 25–30 minutes, or until the chicken is tender and cooked through.
Shred the Chicken:
  1. Remove the chicken from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
Add Final Ingredients:
  1. Stir in the cooked pasta and chopped kale or spinach. Simmer for another 5–7 minutes until the greens are tender.
  2. Remove the bay leaf and herb sprigs.
Finish with Lemon and Parsley:
  1. Stir in the lemon juice and parsley. Adjust seasoning with salt and pepper.
Serve:
  1. Ladle into bowls and garnish with Parmesan cheese, if desired. Serve warm with crusty bread for dipping.

Nutrition

Calories: 220kcal

Notes

More Tips To Enjoy Your Italian Penicillin Soup

  • For a richer broth, use a mix of chicken thighs and drumsticks or add a Parmesan rind while the soup simmers.
  • To make this gluten-free, substitute the pasta with rice or gluten-free noodles.
  • This soup has a long shelf life if frozen very well. It can last for up to 3 months when frozen.
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