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Bowl of Italian Penicillin Soup garnished with herbs and spices

Italian Penicillin Soup

A warm and hearty blend of nourishing ingredients designed to soothe the soul and bolster recovery, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil (extra virgin for flavor)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, sliced
  • 6 cups low-sodium chicken or vegetable broth
  • 1 teaspoon dried oregano (fresh if you have it!)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
For the Protein
  • 2 cups shredded rotisserie chicken (or your favorite plant-based protein)
For the Vegetables
  • 1 cup zucchini, diced
  • 1 cup green beans, trimmed and cut into pieces
  • 1 cup frozen peas (easy and quick)
  • 2 cups fresh spinach (or kale for a heartier green)
Optional Garnishes
  • Fresh parsley, chopped
  • Grated Parmesan cheese (for a dairy option)
  • Lemon wedges (adds a bright note)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Make sure to stir occasionally to avoid burning.
  2. Stir in the minced garlic, sliced carrots, and celery. Sauté for 3-4 more minutes until fragrant and slightly softened.
  3. Pour in the chicken or vegetable broth and add the dried oregano, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
  4. Stir in the shredded chicken (or plant-based protein), diced zucchini, and green beans. Allow the soup to simmer for another 5-7 minutes until the veggies are tender but still vibrant.
  5. Add the frozen peas and spinach, letting them cook for an additional 2-3 minutes until they are heated through. Adjust the consistency with a splash more broth if needed.
  6. Taste the soup and adjust the seasoning if necessary. Ladle into bowls and garnish with fresh parsley, grated Parmesan cheese, and a squeeze of lemon if desired.

Notes

This soup keeps well in the fridge for up to 5 days. You can also freeze individual portions for later. For extra flavor, consider adding a splash of white wine. For a vegetarian option, substitute chicken with chickpeas or lentils.