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Bowl of delicious Italian Penicillin Soup with fresh herbs and vegetables

Italian Penicillin Soup

This heartwarming Italian Penicillin Soup is a comforting and flavorful broth-based soup packed with tender pasta, nourishing vegetables, and aromatic Italian herbs, perfect for soothing the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 cups Chicken broth low sodium
  • 1 cup Small pasta e.g., ditalini or orzo
  • 1 lb Boneless, skinless chicken breast cooked and shredded
  • 2 Carrots diced
  • 2 Celery stalks diced
  • 1 small Yellow onion diced
  • 3 Garlic cloves minced
  • 1 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • Salt to taste
  • Black pepper to taste
  • 1/4 cup Fresh parsley chopped, for garnish

Equipment

  • Large pot
  • Cutting board
  • Knife

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and onion, then sauté until softened, about 5-7 minutes.
  2. Stir in minced garlic, dried oregano, and dried basil, cooking for another minute until fragrant.
  3. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  4. Add the small pasta to the simmering broth and cook according to package directions until al dente, typically 7-10 minutes.
  5. Stir in the cooked and shredded chicken breast, heating through for a few minutes. Season with salt and black pepper to taste.
  6. Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.

Notes

Feel free to adjust the amount of vegetables or pasta to your liking. A sprinkle of fresh Parmesan cheese before serving elevates the flavor.