Italian Penicillin Soup That Heals Fast & Tastes Amazing

There’s nothing quite like a steaming bowl of Italian Penicillin Soup when you’re feeling under the weather. My Nonna swore by this recipe – “Better than any medicine!” she’d say while stirring the pot. I’ve lost count of how many colds and sniffles this simple, soothing soup has helped me through over the years. The magic? It’s light enough not to weigh you down, yet packed with just the right nourishing ingredients to help you bounce back. When my kids come home with scratchy throats, this is the first thing I make – and it works every time.

Why You’ll Love This Italian Penicillin Soup

This soup is my go-to for good reason:

• So easy – Just chop, simmer and serve (30 minutes start to finish!)
• Ultra comforting – That first steamy, garlicky sip just melts away aches
• Packed with goodness – Every spoonful delivers hydration and nutrients
• Totally flexible – Add chicken or keep it veggie, your choice

It’s the kind of recipe you’ll memorize after one try – I certainly did!

Ingredients for Italian Penicillin Soup

Here’s everything you’ll need to make my Nonna’s magic potion (measurements matter – this is where the healing begins!):

• 6 cups chicken or vegetable broth (homemade if you’ve got it)
• 1 cup each diced carrots, celery, and onion (small, even pieces cook faster)
• 2 cloves garlic, minced (trust me, fresh makes all the difference)
• 1 cup small pasta like ditalini or orzo (these tiny shapes are perfect for sipping)
• 1 cup shredded cooked chicken (optional but so comforting)
• 1 tsp each dried oregano and thyme (pack them slightly when measuring)
• Salt and pepper to taste (start with 1/4 tsp salt, adjust later)
• 2 tbsp olive oil (the good stuff for sautéing)
• Fresh parsley for garnish (optional but pretty)

See? Nothing fancy – just honest ingredients that work together like magic.

How to Make Italian Penicillin Soup

Okay, let’s get cooking! This soup comes together so easily – just follow these simple steps:

1. First, heat your olive oil in a big pot over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles right away.
2. Toss in those diced onions, carrots and celery. Stir them around until they start to soften – about 5 minutes. The smell alone will make you feel better!
3. Now add the minced garlic (don’t skip this!) and cook for just 1 minute until fragrant. Careful not to burn it!
4. Pour in all that beautiful broth and bring everything to a gentle boil. I like to scrape up any tasty browned bits from the bottom.
5. Add your pasta and let it cook for 8-10 minutes (check the package time). Give it an occasional stir so nothing sticks.
6. If you’re using chicken, stir it in now along with the herbs. Let everything cozy up together for 2-3 minutes.
7. Finally, season with salt and pepper to taste. Start with a little – you can always add more!

That’s it! Ladle into bowls and sprinkle with fresh parsley if you’re feeling fancy. The steam rising from this soup is practically medicinal.

Tips for the Best Italian Penicillin Soup

• Homemade broth makes all the difference – but store-bought works in a pinch!
• Check pasta 2 minutes early – it keeps cooking in the hot broth.
• Toss in a handful of spinach or kale at the end for extra nutrients.
• Leftovers thicken – just add a splash of broth when reheating.

Variations for Italian Penicillin Soup

The beauty of this soup is how easily it adapts to what you’ve got on hand! Here are my favorite simple swaps:

• Gluten-free? Use your favorite GF pasta (I like quinoa orzo).
• Vegetarian version? Just skip the chicken and use veggie broth.
• Need brightness? A squeeze of lemon at the end works wonders.

Don’t be afraid to make it your own – that’s how the best family recipes are born!

Serving Suggestions for Italian Penicillin Soup

Oh, you’ll want to serve this soup piping hot with crusty bread for dipping – it’s practically mandatory! A simple green salad makes a nice fresh contrast. Don’t forget that parsley sprinkle – it adds a little pop of color and freshness that makes all the difference when you’re feeling blah.

Storing and Reheating Italian Penicillin Soup

This soup keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container once cooled. When reheating, I always use the stovetop on low (microwaves can turn the pasta mushy!). Add a splash of broth or water to loosen it up if needed. Pro tip: If you know you’ll have leftovers, slightly undercook the pasta the first time around – it’ll finish cooking when reheated!

Nutritional Information for Italian Penicillin Soup

Each comforting bowl of this soup packs about 220 calories, with 8g fat (mostly the good kind from olive oil), 25g carbs (hello, energy!), and 12g protein to help you recover. These numbers can vary slightly depending on your broth choice and whether you add chicken – but trust me, every spoonful is pure nourishment!

Frequently Asked Questions About Italian Penicillin Soup

Can I freeze this soup? You can, but I don’t recommend it with the pasta – it gets mushy when thawed. Freeze just the broth and veggie base, then add fresh pasta when reheating.

Can I make it vegan? Absolutely! Use vegetable broth and skip the chicken – it’s just as comforting. I sometimes add white beans for extra protein.

What if I don’t have small pasta? No worries! Break spaghetti into short pieces or use rice instead. The key is keeping everything easy to sip.

How spicy can I make it? When I’m really congested, I add a pinch of red pepper flakes with the garlic – just enough to clear the sinuses!

Now go make a pot – your future self will thank you when that next cold hits! Try this recipe and feel better soon!

You can also find more delicious recipes on our Pinterest page.

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