Italian Penicillin Soup
It feels like everyone is sick right now with any sort of variety of bug. It’s also bone chillingly cold here in Chicago so between those two things soup is the answer to whatever the question is!
This recipe is a very common remedy in Italy when someone has a cold. It’s also my favorite thing in the world to throw together for myself after a super long day at work when I don’t feel like cooking but still want something nourishing. And with a short list of ingredients, I make sure to always have them on hand for an easy and delicious dinner.
The base for this soup is bone broth. I’m sure in Italy they use a homemade broth that is likely a bone broth they just don’t have the same need to label like we do here! When I plan accordingly I spend Sundays making a giant batch of bone broth in my slow cooker, find my recipe here, and then I batch it into 2 c. packages and freeze for the future. When my plan ahead part of my brain isn’t working then I just grab bone broth from the store and I’ve seen bone broth at all stores lately-Aldi, trader joes, costco, whole foods, mariano’s, etc. I LOVE, let me emphasize that again, LOVE using bone broth. It is super nourishing and is the easiest way to add protein to your diet without eating more meat. Each single cup of bone broth has, on average, 10 grams of protein!
The recipe below feels soothing when sick, light when you just need a quick and easy dinner and in every way delicious. Extra add ins could be some sauteed vegetables, shredded chicken, beans or even some diced silken tofu. But start with this base recipe and see where your creativity takes you! And if you’re under the weather, feel better soon!
xo,
Kendra
Italian Penicillin Soup
Gluten Free
Serves: 4
Prep Time: 5 minutes plus 30 minutes cooking
Ingredients
- 4 c. chicken bone broth, preferably homemade (find my recipe here!)
- 3/4 c. gluten free Stelline pasta, or any small shaped pasta
- 2-3 c. finely chopped spinach
- 3/4 c. grated parmigiana
- Optional toppers- chive, chili crisp, olive oil, siracha, lemon
Directions
- Bring the bone broth to a simmer on medium heat.
- Add the stelline pasta and stir to mix in. Simmer for 15-20 minutes until pasta is very tender.
- Remove from heat, add in the spinach and stir until wilted.
- Ladle into 4 bowls, divide the parmigiana between the 4 bowls.
- Finish with optional toppers and enjoy!
