This Italian Penicillin Soup is my go-to recipe when I need something comforting and healing. With its rich blend of garlic, herbs, and tender chicken, it’s perfect for soothing colds or warming up on chilly days. The combination of fresh vegetables, beans, and pasta makes it not only nourishing but also incredibly satisfying. Plus, the added bonus of Parmesan cheese and lemon juice gives it a delightful kick!
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional)
6 cups chicken broth
2 cups shredded cooked chicken (rotisserie works well)
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (ditalini or orzo)
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese
Salt and black pepper to taste
Juice of 1 lemon
Directions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the garlic, carrots, celery, oregano, thyme, and red pepper flakes. Cook for another 3-4 minutes until fragrant.
Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
Add the shredded chicken and cannellini beans. Simmer for 5 more minutes.
Stir in the pasta and cook according to package instructions until al dente.
Remove from heat and stir in fresh parsley, Parmesan cheese, and lemon juice. Season with salt and black pepper to taste.
Serve hot with extra Parmesan and a drizzle of olive oil if desired.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
If I want to make the soup a bit heartier, I might add some chopped spinach or kale towards the end of cooking.
For a vegetarian version, I could swap the chicken for additional beans or roasted vegetables and use vegetable broth instead of chicken broth.
If I prefer a spicier soup, I could increase the amount of red pepper flakes or even add a bit of hot sauce for extra heat.
I sometimes play around with different pasta types. Orzo and ditalini work well, but I’ve also used small shells or elbow macaroni with good results.
Storage/Reheating
I find this soup stores really well in the fridge for up to 3-4 days. The flavors tend to develop even more the next day! To reheat, I simply warm it up over low heat on the stove, adding a splash of broth or water if needed to loosen it up. If I want to freeze it, I make sure to leave out the pasta, as it can get mushy when thawed. After reheating, I add freshly cooked pasta.
FAQs
How can I make this soup in a slow cooker?
I can easily make this soup in a slow cooker by adding all the ingredients (except the pasta, parsley, Parmesan, and lemon juice) and letting it cook on low for 6-7 hours. Once it’s done, I add the pasta and cook on high for 15-20 minutes until the pasta is tender.
Can I use fresh chicken instead of rotisserie chicken?
Yes! I can definitely cook fresh chicken breasts or thighs in the pot before adding the broth. Once they’re cooked through, I can shred them and continue with the recipe as usual.
What if I don’t have cannellini beans?
If I don’t have cannellini beans on hand, I can substitute them with other white beans, like great northern beans or navy beans, or even chickpeas for a different texture.
Can I add more vegetables?
Absolutely! If I want to load up on more veggies, I can add zucchini, green beans, or even spinach or kale. Just make sure to add them at the right point in the recipe to ensure they cook to perfection.
Is this soup gluten-free?
To make this soup gluten-free, I can use gluten-free pasta instead of regular pasta. There are many great gluten-free pasta options available, so I just choose one that suits my preference.
Conclusion
This Italian Penicillin Soup is a perfect choice when I’m looking for something comforting, nutritious, and easy to prepare. The combination of savory chicken, hearty beans, and flavorful herbs is both satisfying and healing. Whether I’m fighting off a cold or just craving a warm bowl of soup on a chilly day, this recipe is my go-to.
Recipe:
Italian Penicillin Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Italian Penicillin Soup is a nourishing and comforting dish, perfect for soothing colds and warming up on chilly days. Packed with garlic, tender chicken, fresh vegetables, and pasta, it's a one-pot meal that combines savory flavors with healing properties. This delicious soup is made even better with Parmesan cheese and a hint of lemon for a delightful kick. Ideal for anyone seeking comfort food with a nutritional boost!
Ingredients
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional)
6 cups chicken broth
2 cups shredded cooked chicken (rotisserie works well)
1 can (15 oz) cannellini beans, drained and rinsed
1 cup small pasta (ditalini or orzo)
¼ cup fresh parsley, chopped
¼ cup grated Parmesan cheese
Salt and black pepper to taste
Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in garlic, carrots, celery, oregano, thyme, and red pepper flakes. Cook for 3-4 minutes until fragrant.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 10 minutes.
- Add shredded chicken and cannellini beans, simmer for 5 more minutes.
- Stir in the pasta and cook according to package instructions until al dente.
- Remove from heat and stir in fresh parsley, Parmesan, and lemon juice. Season with salt and black pepper.
- Serve hot with extra Parmesan and a drizzle of olive oil, if desired.
Notes
For added heartiness, consider adding spinach or kale in the final cooking phase.
To make a vegetarian version, swap chicken for beans or roasted veggies and use vegetable broth.
For a spicier soup, increase red pepper flakes or add hot sauce.
Adjust the pasta type according to preference (e.g., small shells or elbow macaroni).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
