Hearty Italian penicillin soup in rustic bowl garnished with parsley and Parmesan cheese

When the temperature drops and you crave something warm and satisfying, this Italian penicillin soup is the perfect comfort food. Packed with rich, hearty flavors and wholesome ingredients, it not only warms you up but also soothes your soul.

Hearty Italian penicillin soup in rustic bowl garnished with parsley and Parmesan cheese this Recipe
Warm Up with Hearty Italian Penicillin Soup Recipe 3 Enjoy a comforting bowl of hearty Italian penicillin soup packed with rich flavors and wholesome ingredients perfect for warming up.

This Italian penicillin soup recipe brings a classic twist to your bowl with tender chicken, fresh herbs, and a creamy texture that makes every spoonful delightful. You’ll find it easy to prepare and perfect for cozy nights at home.

Why You’ll Love This Recipe

  • Hearty and filling, ideal for cold weather comfort.
  • Loaded with wholesome ingredients like chicken, vegetables, and herbs.
  • Rich, creamy texture without being heavy.
  • Simple stovetop preparation for an easy weeknight meal.
  • Can be customized with your favorite vegetables or spices.

Ingredients

Gather these fresh and pantry staples to create this hearty Italian penicillin soup that serves 6 comfortably.

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 6 cups low-sodium chicken broth
  • 1 cup canned diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup small pasta shells or ditalini
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus extra for garnish
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped for garnish

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 6
  • Calories: Approximately 320 per serving

How to Make Warm Up with Hearty Italian Penicillin Soup: A Comforting Classic!

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add chopped onion, carrots, and celery; sauté for about 5 minutes until softened and fragrant.
  3. Stir in minced garlic and cook for an additional 1 minute, careful not to burn.
  4. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
  5. Pour in chicken broth and canned diced tomatoes, then stir in oregano, thyme, and bay leaf.
  6. Bring soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes to develop flavor.
  7. Remove bay leaf, add pasta, and cook until tender, about 8-10 minutes, stirring occasionally.
  8. Stir in heavy cream and grated Parmesan cheese; season with salt and black pepper to taste.
  9. Serve hot, garnished with fresh chopped parsley and a sprinkle of Parmesan cheese.

Tips for the Best Results

  • Use boneless chicken thighs for extra tenderness and flavor rather than breasts.
  • Simmer gently to let flavors meld without overcooking the pasta.
  • Add a pinch of red pepper flakes if you like a slight kick to your soup.
  • Fresh herbs can replace dried if available; add at the end for the brightest flavor.
  • Serve with crusty Italian bread to soak up every delicious drop.

Storage and Reheating

Store leftover Italian penicillin soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making leftovers even better.

For longer storage, freeze the soup in portions for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop over low heat, stirring occasionally to maintain the creamy texture.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast if preferred, but thighs tend to stay juicier and more flavorful in soup due to their higher fat content.

Is there a vegetarian version of Italian penicillin soup?

Absolutely! You can replace chicken with hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of chicken broth for a vegetarian-friendly version.

What type of pasta works best in this soup?

Small pasta shapes like ditalini, small shells, or elbow macaroni work best because they cook quickly and blend well with the soup’s texture.

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors meld. Prepare it in advance and refrigerate, then gently reheat before serving.

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