Italian Penicillin Soup

Sauté the base. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 6 to 8 minutes, stirring occasionally, until the onions look translucent and the veggies start to soften.

Add garlic and seasonings. Stir in 5 cloves of the garlic (reserve the last 1 clove for the end), plus the salt, pepper, and oregano (if using). Cook 30 to 60 seconds, just until the garlic smells amazing. Do not let it brown hard.

Simmer with chicken and Parmesan rind. Pour in the chicken broth. Add the chicken thighs and the Parmesan rind (if using). Bring to a gentle boil, then reduce to a simmer. Cover and cook 18 to 22 minutes, until the chicken is cooked through and tender. If using chicken breasts, start checking around 14 to 18 minutes so they do not overcook.

Shred the chicken. Transfer chicken to a bowl and shred with two forks. Discard the Parmesan rind. Return the shredded chicken to the pot.

Cook the pasta. For the best leftovers, cook pasta in a separate pot of salted water until al dente, then drain and add to bowls when serving. If you want one-pot simplicity, add pasta directly to the soup and simmer 8 to 10 minutes, stirring often, until al dente. Pasta will keep soaking up broth, so serve right away and add a splash of broth as needed.

Finish with spinach, lemon, Parmesan, and fresh garlic. If using spinach, stir it in and let it wilt for 1 minute. Reduce heat to low. Stir in lemon zest, then add lemon juice a tablespoon at a time, tasting as you go. Stir in the grated Parmesan. Turn off the heat, then grate or mince the reserved 1 clove of garlic and stir it in (optional, but very good).

Taste and serve. Adjust salt and pepper. Ladle into bowls and top with more Parmesan, parsley, and red pepper flakes if you like a little kick.