Italian Penicillin Soup with Pasta and Chicken

Cozy Italian Penicillin Soup with Pasta and Chicken feels like a warm hug in a bowl—perfect for busy weeknights or when you need a little culinary TLC. This cozy Italian soup with tender chicken, small pasta, and a tomato-herb broth finished with nutty Parmesan and fresh parsley delivers garlicky olive oil sizzling with onion and veggies, releasing earthy sweetness. Simmered chicken and al dente pasta mingle in a herby tomato broth, crowned with Parmesan and parsley for a heart-warming bowl. Ready to dive into this comforting, easy one-pot meal?

Key Ingredients

Before you start cooking, let’s gather the stars of our Italian Penicillin Soup with Pasta and Chicken:

• 2 tablespoons olive oil: Adds richness and helps sauté aromatics until fragrant.
• 1 medium onion, chopped: Provides natural sweetness and depth of flavor.
• 2 cloves garlic, minced: Infuses the broth with savory, garlicky aroma.
• 2 carrots, diced: Contribute earthy sweetness and vibrant color.
• 2 celery stalks, diced: Lend an herbal, slightly bitter undertone.
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces: Offers lean protein and hearty texture.
• 4 cups low sodium chicken broth: Forms a savory, light base that lets herbs shine.
• 1 cup small pasta: Soaks up the tomato-herb broth for a satisfying bite.
• 1 can diced tomatoes: Bring bright acidity and authentic Italian tomato flavor.
• 1 teaspoon dried oregano: Adds herbaceous warmth and classic Mediterranean notes.
• 1 teaspoon dried basil: Contributes sweet, fragrant Italian seasoning.
• 1/2 teaspoon red pepper flakes: Provides a gentle, lingering heat.
• Salt to taste: Balances and enhances all flavors.
• Black pepper to taste: Gives a peppery kick and layers of spice.
• 1/2 cup grated Parmesan cheese: Melts into a creamy, nutty finish.
• 2 tablespoons chopped fresh parsley: Brightens the soup with a fresh, herbal note.

How To Make Italian Penicillin Soup with Pasta and Chicken

Let’s dive into a step-by-step journey that transforms simple pantry staples into a soul-soothing bowl of goodness. You’ll build flavor by sautéing veggies, browning chicken for extra depth, and simmering everything together until the pasta is al dente and the broth is bursting with herbaceous tomato notes. Keep your spatula handy for stirring and tasting as you go—this is comfort cooking at its finest!

1. Heat olive oil in a large pot over medium heat, ensuring the surface glistens before adding aromatics.

2. Add onion, garlic, carrots, and celery and sauté until softened and fragrant, about 5 minutes, stirring occasionally.

3. Add chicken pieces and cook until lightly browned on all sides, about 4–5 minutes, for extra savory depth.

4. Pour in chicken broth and diced tomatoes with their juices, scraping any browned bits off the bottom.

5. Season with oregano, basil, red pepper flakes, salt, and black pepper, then bring the mixture to a rolling boil.

6. Stir in pasta, reduce heat to a gentle simmer, and cook, uncovered, until pasta is al dente and chicken is cooked through, about 10 minutes.

7. Remove from heat and stir in Parmesan cheese and chopped parsley until the cheese melts and the herbs are evenly distributed.

8. Ladle into bowls and serve hot, topping each bowl with extra cheese or parsley if desired.

Serving Suggestions

This Italian Penicillin Soup with Pasta and Chicken is a meal all on its own, but a few thoughtful touches can elevate it even more. Whether you’re hosting a cozy dinner or feeding hungry kids, these serving ideas will make each bowl feel extra special.

• Crusty Bread on the Side: Serve with toasted garlic ciabatta or a warm baguette to soak up every last drop of broth.
• Light Green Salad: Pair with a crisp arugula or mixed greens salad dressed in lemon vinaigrette for a refreshing contrast.
• Extra Cheese Topping: Offer a small dish of freshly grated Parmesan so everyone can add a final cheesy flourish.
• Drizzle of Herb Oil: Whisk olive oil with chopped parsley and a pinch of salt, then drizzle over the soup for a glossy, herby finish.

Tips For Perfect Italian Penicillin Soup with Pasta and Chicken

Creating the ultimate bowl of this hearty soup is all about small tweaks and flavor boosters. These friendly pointers will help you nail every batch, whether you’re stirring a pot for one or feeding a crowd.

• For added immune support include a slice of fresh ginger while sautéing.
• Adjust pasta cooking time based on the type and size used.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• Reheat gently to preserve the pasta’s texture.

How To Store It

When you’ve savored one bowl and are eyeing the leftovers, proper storage is key to keeping this soup just as comforting tomorrow. Follow these straightforward methods to maintain its texture and flavor.

• Refrigerator Storage: Transfer cooled soup to an airtight container and refrigerate for up to 3 days.
• Freezing: Portion into freezer-safe containers and freeze for up to 2 months; thaw overnight in the fridge before reheating.
• Separate Pasta: If possible, cook extra pasta and store it separately to prevent the noodles from soaking up too much broth over time.
• Gentle Reheating: Warm slowly on the stovetop or microwave at medium power, adding a splash of broth or water to loosen the soup.

Frequently Asked Questions

Here are quick answers to your top questions about this cozy, herby chicken pasta soup:

• Q: How long does it take to prepare and cook this soup?

Total time is about 30 minutes. You’ll spend 5 minutes sautéing the onion, garlic, carrots, and celery, another 5 minutes browning the chicken, about 5 minutes bringing the broth and tomatoes to a boil, then 10 minutes simmering until the pasta is al dente and the chicken is cooked through.

• Q: Can I substitute the type of pasta and how will that affect cooking time?

Yes, you can use small shells, ditalini, or orzo. Just check the package instructions and adjust the simmer time so the pasta reaches al dente. If using a larger shape, you may need to simmer an extra 2–3 minutes, stirring occasionally to prevent sticking.

• Q: How do I prevent the pasta from becoming mushy when storing leftovers?

Undercook the pasta by 1–2 minutes during the initial cooking, then store the soup and pasta together in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of broth or water to loosen the pasta and keep it from overcooking.

• Q: How do I make this soup gluten-free?

Swap in your favorite gluten-free pasta and verify the chicken broth and canned tomatoes are labeled gluten-free. All other ingredients are naturally gluten-free, so the flavor and texture remain very similar.

• Q: Can I use a different protein or make a vegetarian version?

For a different protein, substitute diced turkey breast or cooked Italian sausage. To make it vegetarian, replace chicken with cubed firm tofu or cannellini beans, and use vegetable broth instead of chicken broth.

• Q: How can I adjust the spice level to suit my taste?

To reduce heat, omit or halve the red pepper flakes and use freshly ground black pepper for milder warmth. To increase heat, add a pinch more red pepper flakes or a dash of hot sauce when you season the broth.

• Q: What role does fresh ginger play if I add it while sautéing?

A slice of fresh ginger boosts immune support and adds a bright, slightly spicy aroma. Add it with the onions and remove the slice before adding the broth if you prefer a subtler ginger note.

What Makes This Special

This Italian Penicillin Soup with Pasta and Chicken is special because it balances comfort and flavor in every spoonful—no fuss, just honest, heart-warming cooking. The secret? A one-pot method that builds layers of savory, herby goodness, plus versatile tips to customize spice, protein, or gluten-free swaps. Don’t be shy—print or bookmark this recipe so it’s ready whenever you crave a bowl of cozy soup. Let me know in the comments how it turned out or if you have any questions—I’m here to help make your kitchen adventures delicious!

Print Recipe

Italian Penicillin Soup with Pasta and Chicken

Author: Matthew Roberts Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Calories: 380

Description

Garlicky olive oil sizzles with onion and veggies, releasing earthy sweetness. Simmered chicken and al dente pasta mingle in a herby tomato broth, crowned with Parmesan and parsley for a heart-warming bowl.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 medium onion chopped

• 2 cloves garlic minced

• 2 carrots diced

• 2 celery stalks diced

• 1 pound boneless skinless chicken breast cut into bite sized pieces

• 4 cups low sodium chicken broth

• 1 cup small pasta

• 1 can diced tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ¹⁄₂ teaspoon red pepper flakes

• Salt to taste

• Black pepper to taste

• ¹⁄₂ cup grated Parmesan cheese

• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery and sauté until softened, about 5 minutes.
3. Add chicken pieces and cook until lightly browned on all sides.
4. Pour in chicken broth and diced tomatoes with their juices.
5. Season with oregano, basil, red pepper flakes, salt, and black pepper and bring to a boil.
6. Stir in pasta, reduce heat to a simmer, and cook until pasta is al dente and chicken is cooked through, about 10 minutes.
7. Remove from heat and stir in Parmesan cheese and chopped parsley.
8. Ladle into bowls and serve hot.

Note

• For added immune support include a slice of fresh ginger while sautéing.
• Adjust pasta cooking time based on the type and size used.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• Reheat gently to preserve the pasta’s texture.

Keywords: italian soup, chicken pasta soup, hearty dinner soup, one pot meal, easy chicken soup, homemade soup