Print

Amazing Italian Penicillin Soup Comforting

Italian Penicillin Soup Comforting
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting Italian chicken pasta soup brimming with vegetables and hearty pasta. This easy recipe is perfect for a cozy meal, offering warmth and flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups chicken broth (low sodium preferred)
  • 1 cup small pasta (ditalini, elbow macaroni, or other small shape)
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Finely chop onion, carrots, and celery into about 1/4 inch pieces. Mince garlic. Roughly chop spinach.
  2. Heat olive oil in a large pot or Dutch oven over medium heat.
  3. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
  4. Add minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute more, stirring constantly, until fragrant.
  5. Pour in crushed tomatoes and chicken broth. Stir to combine.
  6. Bring the mixture to a simmer, then reduce heat to low. Partially cover the pot.
  7. Season with salt and pepper to taste.
  8. Add the small pasta to the simmering soup. Stir gently to prevent sticking.
  9. Cook according to package directions, usually about 8-10 minutes, until the pasta is tender.
  10. Stir in the chopped spinach. Cook for another 2-3 minutes, until the spinach is wilted.
  11. Remove the pot from the heat.
  12. Stir in the grated Parmesan cheese.
  13. Taste the soup and adjust seasoning if needed.
  14. Ladle the Italian Penicillin Soup into bowls. Garnish with fresh basil leaves, if desired. Serve immediately.

Notes

  • For a smoother soup, blend a portion with an immersion blender before adding pasta.
  • Frozen spinach can be substituted; thaw and squeeze out excess water first.
  • Use vegetable broth for a vegetarian version.
  • Add white wine for extra flavor.
  • Add more red pepper flakes or cayenne for a spicier soup.
  • To make this Italian Penicillin Soup ahead, prepare up to adding pasta and spinach. Refrigerate and add before serving.
  • Leftovers store up to 3 days in the refrigerator.

Nutrition

Find it online: https://bakerslider.com/italian-penicillin-soup-comforting/

×