Italian Penicillin Soup is a warm, comforting bowl of goodness! Packed with tender chicken, rich broth, and tasty vegetables, it’s perfect for when you’re feeling under the weather or just need a hug in a bowl.
I love how easy it is to whip up! Just toss everything in a pot and let it simmer. It’s like a little miracle worker for the soul—plus, who doesn’t love a good soup that feels like a cozy blanket?
Key Ingredients & Substitutions
Chicken Broth: I recommend using homemade broth for the best flavor, but store-bought low sodium works too! If you need a vegetarian option, vegetable broth is a good substitute.
Shredded Chicken: Rotisserie chicken is a great time-saver! If you don’t have any, leftover cooked chicken or even canned chicken can work. For a vegetarian twist, use cooked beans instead.
Tortellini: I love using cheese tortellini, but you can swap it with any pasta like mini shells or ditalini. Gluten-free pasta is also a great alternative for those with dietary restrictions.
Cheese: Parmesan adds a nice depth of flavor, but you can use Pecorino Romano for a sharper taste. Nutritional yeast can be a great cheese substitute for a vegan version!
How Do I Get the Vegetables Just Right?
The key to a delicious soup starts with properly sautéed vegetables. This step builds the flavor base. Make sure to cook the onion, carrot, and celery until they are soft and translucent, which usually takes about 5-7 minutes.
- Use medium heat to prevent burning. Stir occasionally!
- Don’t rush the garlic; only cook it for about 1-2 minutes when the other vegetables are soft.
This technique is crucial for layering flavors in your soup, leading to a heartwarming finish!
How to Make Italian Penicillin Soup
Ingredients You’ll Need:
- For the Soup Base:
- 6 cups chicken broth (preferably homemade or low sodium)
- 2 cups cooked shredded chicken breast
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced finely
- 1 celery stalk, diced finely
- 2 tbsp olive oil
- For the Seasoning:
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- For the Finish:
- 1 cup tortellini (cheese-filled or meat-filled)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil leaves, for garnish
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delightful Italian Penicillin Soup takes roughly 30 minutes to prepare and cook. You’ll spend about 10 minutes chopping and sautéing the vegetables, and another 15-20 minutes simmering everything together. It’s a quick and easy way to create a warm, healthy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, diced carrot, and diced celery. Sauté until the vegetables are soft and translucent, which should take about 5-7 minutes. Stir occasionally to ensure even cooking!
2. Add Garlic:
Once the vegetables are tender, add the minced garlic to the pot. Cook everything together for another 1-2 minutes until the garlic is fragrant, but be careful not to burn it!
3. Pour in the Broth:
Now it’s time for the chicken broth! Pour in the broth and bring it to a gentle boil. The broth adds all that comforting flavor we love about soups!
4. Season the Soup:
Add the dried oregano, dried basil, salt, and pepper to the soup. Once you’ve stirred these in, reduce the heat and let it simmer.
5. Cook the Tortellini and Chicken:
Add the shredded chicken and tortellini to the simmering broth. Cook according to the tortellini package instructions, typically around 6-8 minutes, until they are tender and cooked through. The chicken will heat up nicely in this time too!
6. Stir in the Cheese:
To add that rich, cheesy flavor, stir in the grated Parmesan cheese until it melts and blends into the soup. Don’t forget to taste it and see if it needs more seasoning!
7. Serve and Garnish:
Serving time! Dish up the soup hot in bowls. Don’t forget to garnish with fresh basil leaves, chopped parsley, and a sprinkle of extra Parmesan cheese for that finishing touch. Enjoy!
This Italian Penicillin Soup is the perfect remedy for a chilly day or when you just need a little comfort. It’s simple, nourishing, and packed with flavor—definitely a feel-good dish!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, make sure it’s fully thawed before cooking. For best results, thaw it in the refrigerator overnight or in a sealed plastic bag submerged in cold water. Cook and shred the chicken as specified in the recipe.
Can I Make This Soup Vegetarian?
Yes, you can easily make it vegetarian by swapping the chicken broth for vegetable broth and omitting the shredded chicken. You can add beans or extra vegetables like zucchini for protein and texture!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you want to freeze it, keep it in a freezer-safe container for up to 3 months. Just remember that tortellini can become a bit soft after freezing and reheating, so enjoy it fresh whenever possible!
What Can I Serve This Soup With?
This soup is hearty enough to serve on its own, but you might also enjoy it with a side of crusty bread, garlic bread, or a fresh salad for a complete meal. Enjoy it on a cozy evening for the best experience!
