Italian Penicillin Soup
A delightful and hearty soup combining fresh vegetables, tender chicken, and flavorful herbs, perfect for any occasion.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Italian
Servings 6 servings
Calories 220 kcal
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon red pepper flakes (optional)
- 8 cups chicken broth
- 14.5 ounces can diced tomatoes, undrained
- 1 cup small pasta (like ditalini or elbow)
- 2 cups cooked shredded chicken
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
In a large pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
Stir in minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until softened.
Add dried oregano, dried thyme, and red pepper flakes. Stir and cook for 1 minute.
Pour in chicken broth and add diced tomatoes. Stir well and bring to a boil.
Add small pasta and cook according to package instructions, about 8-10 minutes.
Stir in cooked shredded chicken and chopped spinach. Cook for an additional 2-3 minutes until heated through.
Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Calories: 220kcalProtein: 18gSodium: 800mg
Keyword comfort food, healthy