Italian Penicillin Soup

Directions and Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and sauté for about 5 minutes, or until it turns translucent and fragrant.
3. Stir in the minced garlic, chopped carrots, and celery, cooking for an additional 3-4 minutes until the vegetables begin to soften and their aromas fill your kitchen.
4. Pour in the chicken broth and bring the mixture to a gentle boil, letting the flavors mingle beautifully.
5. Add the shredded rotisserie chicken, uncooked pasta, dried thyme, basil, and season with salt and pepper to taste. Stir everything together.
6. Reduce the heat, cover, and let it simmer for 10-12 minutes, or until the pasta reaches that perfect al dente texture.
7. Gently fold in the fresh spinach and lemon juice, cooking for another 2 minutes until the spinach has wilted and adds a vibrant green hue to the soup.
8. Taste your creation and adjust seasoning if necessary, adding a little more salt, pepper, or lemon juice as desired.
9. Serve hot, ladled into bowls and topped with a generous sprinkle of grated Parmesan cheese for that final touch of indulgence.

Notes or Tips

For a soul-soothing twist, consider adding a pinch of crushed red pepper flakes for warmth. This soup is incredibly versatile—feel free to throw in any leftover vegetables or beans you have on hand. If you’re preparing this in advance, you can cook the pasta separately and add it just before serving to prevent it from becoming too soft!

Cooking Techniques

The key to achieving rich flavor lies in the sautéing process. Don’t rush cooking the onions, as this step builds a flavorful base. Simmering allows the chicken and herbs to infuse the broth, while adding fresh spinach towards the end helps maintain its vibrant color and nutrients.