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–+ servings

Italian Penicillin Soup

A comforting and hearty soup infused with Italian flavors, perfect for soothing the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium zucchini diced
Broth and Base
  • 6 cups chicken broth or vegetable broth for a vegetarian option
  • 1 can diced tomatoes 14.5 oz
  • 1 cup pasta small shapes like ditalini or elbow
Herbs and Spices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Protein
  • 1 cup cooked chicken shredded or diced
  • 1 cup cannellini beans drained and rinsed
Garnish
  • 1/4 cup fresh parsley chopped
  • 1/4 cup Parmesan cheese grated

Method
 

Prepare the Vegetables
  1. In a large pot, heat a little oil over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes.
  2. Add the minced garlic and zucchini, and cook for another 2 minutes until fragrant.
Build the Soup
  1. Pour in the chicken broth and add the diced tomatoes, oregano, basil, salt, and pepper. Bring to a boil.
  2. Once boiling, add the pasta and cook according to package instructions, usually about 8-10 minutes.
Add Protein and Serve
  1. Stir in the cooked chicken and cannellini beans. Let simmer for an additional 5 minutes to heat through.
  2. Serve hot, garnished with fresh parsley and grated Parmesan cheese.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gFiber: 6gSugar: 5g

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.

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