This Italian Penicillin Soup is a warm hug in a bowl! Packed with tender chicken, nourishing veggies, and flavorful herbs, it’s perfect for when you need a little comfort. 🍲
Whenever I make it, the aroma fills the house, and everyone rushes to the table! Plus, it’s super easy to whip up after a busy day. Enjoy it with crusty bread for the best experience!
Key Ingredients & Substitutions
Olive Oil: This is the base for sautéing. If you run out, vegetable oil or canola oil works too, but olive oil adds a lovely flavor.
Onion: I recommend yellow onions for sweetness. If you’re in a pinch, shallots or even green onions can substitute nicely.
Orzo Pasta: Orzo gives a nice texture to the soup. If you don’t have orzo, you can use any small pasta like ditalini or even quinoa for a gluten-free option!
Cannellini Beans: These creamy beans add heartiness. If unavailable, chickpeas or navy beans can be great alternatives.
How Do You Sauté Vegetables Perfectly?
Sautéing at the beginning builds flavor. Start with medium heat, add your olive oil, and then toss in the chopped veggies. You want them softened but not browned. Here’s how:
- Heat the oil for about 1 minute.
- Add onions, carrots, and celery. Stir occasionally for around 5-7 minutes.
- Watch for color—if they start turning golden, lower the heat a bit!
This step lays the groundwork for a delicious soup, so take your time here!
Italian Penicillin Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 6 cups chicken broth (preferably homemade or low sodium)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 cup orzo pasta
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This delightful soup takes about 15 minutes of prep time and around 20-25 minutes of cooking time. With a total of about 40-45 minutes, you’ll have a hearty dish ready to warm your soul!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion, sliced carrots, and celery. Sauté these vegetables until they are softened, which should take about 5-7 minutes. Stir occasionally to prevent sticking!
2. Add Garlic and Herbs:
Next, stir in the minced garlic, dried thyme, and dried sage. Cook everything together for another minute until you can smell those wonderful aromas! This step adds a lot of flavor to your soup.
3. Stir in Chicken Broth:
Now, pour in the chicken broth and increase the heat to bring it all to a boil. This will create a rich base for your soup.
4. Add Beans and Simmer:
Once boiling, reduce the heat to a simmer. Add the drained and rinsed cannellini beans to the pot. They’ll make your soup hearty and filling!
5. Cook the Orzo:
Next, add the orzo pasta. Cook it according to the package instructions—usually about 8-10 minutes. Stir occasionally to prevent it from sticking together.
6. Season and Finish:
Season your soup with salt and freshly ground black pepper to taste. Then, stir in the chopped fresh parsley, saving a bit for garnishing later.
7. Serve and Enjoy:
Ladle the warm soup into bowls. Garnish with additional parsley and a generous sprinkle of freshly grated Parmesan cheese on top. Serve immediately while it’s hot, along with crusty Italian bread for dipping!
This hearty and aromatic Italian Penicillin Soup will not only fill your belly but also warm your spirit! Perfect for chilly days or anytime you crave comfort food. Happy cooking!
Can I Use Vegetable Broth Instead of Chicken Broth?
Absolutely! For a vegetarian option or if you want to make it lighter, vegetable broth can be used instead. It will still provide great flavor with the added herbs and vegetables.
What If I Don’t Have Orzo Pasta?
No worries! You can substitute orzo with any small pasta like ditalini, or even use rice or quinoa if you prefer. Just adjust cooking times as needed for different grains.
Can I Make This Soup in Advance?
Yes! The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just remember that pasta may absorb some broth, so you might want to add a bit more broth when reheating.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Just thaw and reheat on the stove when you’re ready to enjoy it again!