Italian Penicillin Soup: A Healing Bowl of Comfort and Flavor

Ingredients:

2 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

6 cups chicken broth (homemade or low-sodium)

1 cup small pasta (like acini di pepe, orzo, or pastina)

1 cup shredded cooked chicken (optional)

1 tbsp chopped fresh parsley

½ tsp dried oregano

Salt and pepper, to taste

1–2 tbsp grated Parmesan cheese (optional, for serving)

Juice of ½ lemon (optional, for extra brightness)

🍲 Instructions:

1. Sauté the base:
   In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.
2. Add broth:
   Pour in the chicken broth. Bring to a gentle boil.
3. Cook the pasta:
   Add the pasta directly into the simmering broth. Stir occasionally and cook according to package directions until tender.
4. Add chicken (optional):
   Stir in the shredded chicken, parsley, and oregano. Let it simmer for another 3–5 minutes to combine flavors.
5. Season:
   Taste and season with salt and pepper. For extra depth, add a splash of lemon juice.
6. Serve:
   Ladle into bowls, sprinkle with Parmesan cheese, and enjoy warm.

💡 Tips:

Substitute rice or quinoa for pasta if you prefer gluten-free.

Add spinach or kale for extra nutrients.

For a vegetarian version, use vegetable broth and skip the chicken.