Description
A comforting bowl of Italian Penicillin Soup, perfect for chilly days or when under the weather.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 4 garlic cloves, minced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup cooked chicken (optional)
- 1 cup pasta (like orzo or ditalini)
- 2 tbsp fresh herbs (like thyme and parsley)
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat the broth over medium heat until it starts to bubble gently.
- Add the minced garlic, chopped onion, diced carrots, and celery; sauté until the vegetables are soft, about 5-7 minutes.
- If using, add the cooked chicken and cook until fully heated through.
- Stir in the pasta and cook according to the package instructions.
- Season with salt, pepper, and fresh herbs to taste.
- Ladle the soup into bowls and serve hot.
Notes
Pairs well with crusty Italian bread and can be garnished with freshly grated Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg