Introduction
When the chilly breeze begins to whisper through the trees, there’s nothing quite like a warm bowl of comforting soup to wrap your senses in cozy delight. This Italian Penicillin Soup is a nourishing embrace in a bowl, filled with vibrant vegetables, tender chicken, and delightful pasta. It’s a recipe that not only warms the heart but also fuels the soul, making it the perfect dish for gatherings or a delightful weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup cooked chicken, shredded
- 8 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup uncooked pasta (such as ditalini or orzo)
- 1 cup fresh spinach
- 1/4 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Directions and Instructions
- In a large pot, heat the olive oil over medium heat. Let its rich aroma fill the kitchen as it warms up.
- Add the diced onion, carrots, and celery, sautéing them for about 5-7 minutes until they turn tender and fragrant.
- Stir in the minced garlic and sliced mushrooms, cooking for an additional 3-4 minutes until the mushrooms release their juices and become tender.
- Incorporate the shredded chicken, chicken broth, diced tomatoes along with their juices, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
- Once boiling, add the uncooked pasta and reduce the heat to a simmer. Cook according to the pasta package instructions, which is typically around 8-10 minutes, until it reaches the perfect al dente texture.
- Fold in the fresh spinach and chopped parsley, allowing them to wilt for about 2 minutes, resulting in a splash of fresh color.
- Taste the soup and adjust the seasoning as needed, letting your taste buds guide you.
- Serve the soup hot, generously topped with grated Parmesan cheese for that irresistible finishing touch.
Notes or Tips
This soup is wonderfully versatile! Feel free to swap in your favorite vegetables or whatever you have in the fridge. Adding a squeeze of lemon just before serving brightens up the flavors beautifully. Also, don’t shy away from trying different pasta shapes—you might just discover a new favorite!
Cooking Techniques
Sautéing the vegetables not only brings out their sweetness but also layers the flavors beautifully in this soup. Be sure to let the garlic and mushrooms cook until they’re just tender for the best results. Simmering the soup allows all the ingredients to meld together, creating a rich and comforting broth that warms the soul.
FAQ
Can I make this soup ahead of time?
Absolutely! This soup stores well in the refrigerator for up to 3 days. Just remember to add fresh spinach when you reheat it for the best taste.
Can I freeze leftover soup?
Yes! This soup freezes nicely. Just make sure to let it cool completely before transferring it to an airtight container. It can be frozen for up to 3 months; just reheat it gently before serving.
Conclusion
Italian Penicillin Soup isn’t just a meal; it’s a warm embrace that invites you to slow down and savor the moment. With its hearty ingredients and depth of flavor, every spoonful is a reminder that comfort is often found in simple, wholesome dishes. So gather your loved ones around the table, ladle out this soul-warming soup, and enjoy the delightful conversations that inevitably follow.