Italian Penicillin Soup: 7 Comforting Benefits Explained

There’s something incredibly comforting about a bowl of soup, and when it comes to Italian Penicillin Soup, it just hits different. The first time I made this soup, I was feeling under the weather, seeking something warm and nourishing. A friend shared her family recipe, calling it their secret weapon against any sniffle or cough. Honestly, I was skeptical at first, but as the aromatic blend of chicken, vegetables, and pasta simmered away on my stove, I could already feel the magic starting to happen.

What I love most about this Italian Penicillin Soup is how humble ingredients can come together to create something truly special. The vibrant colors from the carrots and celery, mixed with the savory essence of fresh herbs, make for a dish that’s not only delicious but also visually appealing. Each spoonful feels like a warm hug, and I can’t help but reminisce about gathering around the table with family, sharing stories, and enjoying comforting meals like this one. Trust me, whether you’re feeling a bit under the weather or just in the mood for something cozy, this soup will become a staple in your kitchen!

Ingredients List

To make your delicious Italian Penicillin Soup, you’ll need the following ingredients. Make sure to prepare everything as described for the best results!

• 8 cups lower-sodium chicken broth
• 2 cups sweet onion, chopped
• 1 1/2 cups carrots, peeled and coarsely chopped
• 2 ribs of celery, coarsely chopped
• 6 garlic cloves, smashed and peeled
• 3/4 teaspoon kosher salt (adjust to taste)
• 4 sprigs of fresh thyme
• 2 fresh bay leaves
• 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus extra grated cheese for garnish
• 4 ounces uncooked pastina pasta
• 2 cups shredded rotisserie chicken
• Fresh flat-leaf parsley leaves for garnish

Make sure you have everything on hand before you start cooking, as it’ll make the process smoother and more enjoyable!

How to Prepare Italian Penicillin Soup

Making Italian Penicillin Soup is a delightful experience, and trust me, it’s easier than you might think! Just follow these steps, and you’ll have a comforting pot of soup simmering away in no time.

Step-by-Step Instructions

Preparing the Broth Base

First things first, gather all your ingredients. Having everything ready to go makes the cooking process so much smoother! In a large saucepan or small Dutch oven, pour in your 8 cups of lower-sodium chicken broth. Turn the heat up to high and bring it to a boil. While waiting, chop your onions, carrots, and celery. Once the broth is boiling, add in the chopped sweet onions, coarsely chopped carrots, chopped celery, smashed garlic cloves, and 3/4 teaspoon of kosher salt. Stir everything together and let it bubble away on medium-low heat for about 10 minutes. This allows the veggies to soften and release their lovely flavors!

Blending the Vegetable Mixture

Now it’s time to blend! Using a slotted spoon, carefully transfer the softened vegetables and about 1 cup of broth into a blender. Remember, the broth is hot, so be cautious! Secure the lid tightly, but take out the center piece to let the steam escape. Cover it with a clean towel to avoid any splatters (trust me, you don’t want that!). Blend the mixture until it’s smooth—about 30 seconds should do the trick. This step is key because it gives the soup a beautiful, creamy texture. Once blended, stir this carrot mixture back into your bubbling soup pot.

Completing the Soup

Next up, add the fresh thyme sprigs, bay leaves, and that delicious Parmigiano-Reggiano cheese rind to the pot. Bring it back to a boil over medium-high heat. Once boiling, toss in the uncooked pastina pasta and reduce the heat to medium-low again. Let the soup simmer, stirring occasionally, until the pasta is tender—this should take about 18 to 20 minutes. Don’t forget to add the shredded rotisserie chicken in the last 3 minutes of cooking to warm it through. When everything’s ready, remove the pot from the heat, and carefully discard the thyme sprigs, bay leaves, and cheese rind. Serve your Italian Penicillin Soup immediately, garnished with fresh parsley and a sprinkle of grated Parmigiano-Reggiano. Enjoy every warm, comforting spoonful!

Nutritional Information

Now, let’s talk about the nutritional values for this hearty Italian Penicillin Soup! Keep in mind that these values can vary based on the specific ingredients and brands you use, so they’re not set in stone. However, here’s a general breakdown per serving:

• Calories: 332
• Fat: 13g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 800mg
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: 3g
• Protein: 28g

This soup is not only comforting but also packed with nutrients, making it a great option for a wholesome meal. Enjoy the flavors and the goodness it brings to your table!

Why You’ll Love This Recipe

• Comforting: There’s nothing like a warm bowl of Italian Penicillin Soup to soothe your soul, especially on a chilly day or when you’re feeling under the weather.
• Healthy: Packed with veggies, lean chicken, and wholesome broth, this soup is a nutritious choice that can help nourish your body.
• Easy to Prepare: With simple steps and easily accessible ingredients, you’ll find that whipping up this delicious soup is a breeze, even on a busy weeknight!
• Packed with Flavor: The combination of fresh herbs, savory chicken, and aromatic vegetables creates a symphony of flavors that’ll keep you coming back for more.
• Gluten-Free: Made with pastina pasta, this soup is friendly for those who are gluten-sensitive, ensuring everyone can enjoy a comforting bowl.

Tips for Success

Making the perfect Italian Penicillin Soup is all about attention to detail and a bit of love! Here are some of my favorite pro tips to ensure your soup turns out fantastic every time:

• Choose Quality Broth: Since the broth is the backbone of this soup, using a good-quality lower-sodium chicken broth can make a big difference. If you have homemade broth, even better! It adds a depth of flavor that store-bought simply can’t match.
• Fresh Herbs Matter: Don’t skimp on the fresh thyme and parsley! Fresh herbs elevate the flavor profile beautifully, giving the soup that vibrant taste that dried herbs just can’t replicate. Feel free to experiment with other herbs like rosemary or basil if you’re feeling adventurous!
• Adjust the Seasoning: Taste your soup before serving! Sometimes, a pinch more salt or a squeeze of lemon juice can brighten up the flavors. Remember, everyone’s palate is different, so adjust to your preference.
• Watch the Pasta: Keep an eye on the cooking time for your pastina. If you let it simmer too long, it can become mushy. I love to set a timer for about 15 minutes and check for doneness to keep that perfect al dente texture!
• Make It Ahead: This soup gets even better the next day! If you can, make a big batch and let the flavors meld overnight in the fridge. Just remember to add a splash of broth when reheating, as the pasta can absorb some of the liquid.
• Garnish Generously: Don’t forget that final touch! A sprinkle of freshly grated Parmigiano-Reggiano and a handful of parsley right before serving not only adds flavor but also makes your bowl look extra inviting.

With these tips in your back pocket, you’ll be well on your way to mastering Italian Penicillin Soup. Enjoy the process, and savor every warm, delicious bite!

Variations

One of the things I absolutely love about Italian Penicillin Soup is its versatility! You can easily customize this recipe to suit your taste or whatever you have on hand. Here are some fun ideas to make this comforting soup your own:

• Different Pasta Shapes: While I adore pastina for its tiny, comforting bites, you can switch it up with other pasta shapes like ditalini, orzo, or even small shells. Just keep an eye on the cooking times, as they may vary!
• Veggie Medley: Feel free to add in any vegetables you love or need to use up! Zucchini, spinach, or even kale can make a delicious addition. Toss in some frozen peas or green beans for a pop of color and extra nutrients!
• Beans for Protein: If you’re looking to add even more protein, consider throwing in some canned cannellini or chickpeas. They’ll add heartiness while keeping the soup nice and filling.
• Herb Variations: Experiment with different herbs! While thyme and bay leaves are traditional, fresh basil or oregano can give the soup a different flavor profile. Just remember to add them towards the end of cooking to keep their flavors bright.
• Add a Kick: If you like a little heat, feel free to sprinkle in some red pepper flakes or add a dash of hot sauce to your bowl for a spicy twist!
• Meat Variations: Swap out the rotisserie chicken for other proteins like turkey or even cooked sausage for a different flavor. If you have leftover ham, it can add a wonderful smokiness to the soup!

With these variations, you can make Italian Penicillin Soup your own masterpiece every time! Don’t be afraid to get creative—each version brings its own unique charm and warmth to the table.

Storage & Reheating Instructions

Storing your Italian Penicillin Soup properly ensures that you can enjoy those delicious flavors even days later. Here’s how to do it right!

First off, let the soup cool to room temperature before transferring it to an airtight container. This step is crucial because putting hot soup directly into the fridge can raise the temperature inside and potentially affect other foods. I usually pour it into a large bowl and let it cool for about 30 minutes. Once cooled, you can store the soup in the fridge for up to 3 days.

If you want to keep it longer, consider freezing it! Just make sure to leave a little space at the top of your container, as the soup will expand when frozen. You can use freezer-safe bags or containers, and it should be good for about 2-3 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge before reheating.

Now, when it comes to reheating, I recommend doing it on the stovetop for the best results. Pour the soup into a saucepan and heat it over medium-low heat, stirring occasionally. This gentle warming helps maintain that lovely texture and flavor. If the soup seems a bit thick after refrigeration or freezing, don’t hesitate to add a splash of chicken broth or water to get it back to your desired consistency.

For those times when you’re in a hurry, you can also reheat individual servings in the microwave. Just make sure to use a microwave-safe bowl and cover it loosely to prevent splatter. Heat in short intervals, stirring in between, until it’s heated through.

With these storage and reheating tips, you can savor your Italian Penicillin Soup just as much the next day as you did when it was freshly made. Enjoy every last spoonful!

FAQ Section

Q1. What makes Italian Penicillin Soup a go-to for comfort food?
Italian Penicillin Soup is the ultimate comfort food because it combines the warmth of homemade chicken soup with the heartiness of pasta and fresh vegetables. Its soothing flavors and nourishing ingredients create a cozy bowl that feels like a hug on a chilly day or when you’re feeling under the weather. Trust me, it never fails to lift my spirits!

Q2. Can I make Italian Penicillin Soup ahead of time?
Absolutely! This soup is perfect for meal prep. You can make a big batch ahead of time and store it in the fridge for up to three days. The flavors actually deepen and improve overnight, making it an even more delicious option for your lunch or dinner. Just remember to add a splash of broth when reheating, as the pasta may absorb some liquid.

Q3. Is there a gluten-free version of Italian Penicillin Soup?
Yes, indeed! Just switch out the pastina for a gluten-free pasta option, and you’re all set. There are plenty of delicious gluten-free pastas on the market that work wonderfully in this soup. It’s a great way to make sure everyone can enjoy this comforting dish without worrying about gluten.

Q4. What can I substitute for the rotisserie chicken?
If you don’t have rotisserie chicken on hand, don’t fret! You can use any cooked chicken you have or even shredded turkey. Alternatively, you can make it vegetarian-friendly by omitting the chicken altogether and adding more veggies or some cooked beans for extra protein.

Q5. How can I store leftovers of Italian Penicillin Soup?
To store leftovers, let the soup cool to room temperature before transferring it to an airtight container. It can be kept in the fridge for up to three days or frozen for up to three months. Just remember to leave a little space in the container for expansion when freezing. Reheat it gently on the stovetop for the best flavor and texture!

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