Description
This Italian Penicillin Soup is a comforting, flavorful dish that combines a rich broth with wholesome ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 8 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup rotini pasta
- 2 cups cooked shredded chicken
- 1 cup kale, chopped
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots and celery, cooking for another 5 minutes.
- Pour in chicken broth and diced tomatoes.
- Stir in Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat to simmer.
- Add pasta and cook according to package instructions.
- Stir in shredded chicken and kale during the last few minutes of cooking.
- Serve hot and enjoy!
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables to your liking.
- You can add Parmesan cheese on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg