Description
Italian Penicillin Soup is a light, easy, and comforting soup perfect for when you’re feeling under the weather. This simple broth-based soup is packed with ingredients known for their soothing properties, making it an ideal choice for recovery.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 cups low-sodium chicken or vegetable broth
- 1 cup small pasta (like orzo or ditalini)
- 2 cups shredded cooked chicken (optional)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken or vegetable broth and bring to a boil.
- Add the pasta and cook according to package directions until al dente.
- If using, stir in the shredded chicken and heat through.
- Stir in fresh parsley.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a vegetarian version, use vegetable broth and omit the chicken.
- Add other vegetables like carrots or celery along with the onion for extra nutrients.
- A squeeze of lemon juice before serving can add brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg