Name: Italian Penicillin Soup with Egg and Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 carrots, peeled, cut into 1/4″ rounds (about 1 1/2 cups); 3 celery ribs, cut into 1/4″ pieces (about 1 cup); 1 medium yellow onion, chopped (about 1 cup); 8 garlic cloves, coarsely chopped; 8 cups low-sodium chicken broth, divided; 2 1/2 tsp. kosher salt, plus more to taste; Freshly ground black pepper, to taste; 2 Tbsp. unsalted butter, softened, divided; 3 Tbsp. finely grated Parmigiano Reggiano, plus more for serving; 2 large eggs; 2 Tbsp. finely chopped fresh parsley, plus more for serving; 8 oz. acini di pepe (pastina)

Okay, if you’re looking for something uniquely comforting and downright delicious, you have to try this Italian Penicillin Soup with Egg and Pasta Recipe. It’s the kind of soup that wraps you up like a cozy blanket—perfect for chilly evenings, a bit of under-the-weather TLC, or whenever you crave that homemade magic. The combination of rich broth, tender veggies, and that silky egg-pasta combo makes it truly something special.

What’s great about this recipe is how approachable it is, yet each spoonful feels like a warm hug from your Italian grandmother. I’ve made it countless times when I needed a simple, hearty meal that feels fancy without extra fuss. The Italian Penicillin Soup with Egg and Pasta Recipe balances fresh flavors and comforting textures beautifully, so trust me—you’re going to want to keep this one in your repertoire.

Ingredients You’ll Need

This recipe leans on fresh, wholesome ingredients that blend perfectly to build layers of flavor in the soup. When shopping, aim for fresh veggies and quality broth—it really makes a difference. Also, picking authentic Parmigiano Reggiano can elevate the taste in a simple, unforgettable way.

Carrots: Peeled and sliced thinly so they become tender and sweet while simmering.
Celery ribs: Adds a classic aromatic base and a subtle crunch.
Yellow onion: Brings depth and a bit of natural sweetness as it softens.
Garlic cloves: Coarsely chopped to release robust flavor without overpowering.
Low-sodium chicken broth: Using low-sodium lets you control the saltiness as you cook.
Kosher salt: Essential for seasoning during cooking and adjusting at the end.
Freshly ground black pepper: Adds that subtle heat and spice kick.
Unsalted butter: Divided to enrich the soup and gently finish the egg mixture.
Parmigiano Reggiano: Grated finely to melt beautifully into the soup and garnish.
Eggs: Large eggs whisked in to give the soup a silky texture and subtle richness.
Fresh parsley: Finely chopped for flavor and as a fresh garnish.
Acini di pepe (pastina): Tiny pasta pearls that cook quickly and give great body to the soup.

Variations

I love customizing this soup to match whatever mood or pantry staples I have. The beauty is how flexible it is—feel free to adapt it to your taste or dietary needs. This soup is all about making it yours.

Vegetarian Variation: Swap chicken broth for a rich vegetable broth and omit the eggs for a lighter twist—I’ve done this on meatless Mondays and it still feels indulgent.
Protein Boost: Add shredded cooked chicken or beans if you want it heartier—I sometimes toss in leftover roast chicken for a quick dinner.
Herbs Swap: Try fresh basil or thyme instead of parsley for a slightly different flavor profile—I’ve found this adds a nice twist when I’m feeling creative.
Pasta Alternatives: Use orzo or small ditalini if you can’t find acini di pepe—these work well and still create that lovely pasta texture.

How to Make Italian Penicillin Soup with Egg and Pasta Recipe

Step 1: Build Your Flavor Base

Start by sautéing your vegetables—carrots, celery, onion, and garlic—in a bit of butter over medium heat until they’re softened and fragrant. This usually takes about 5-7 minutes. Don’t rush this step because it lays the foundation for that rich, comforting broth we all crave. Keep an eye so the garlic doesn’t brown too much; you want it mellow and sweet, not bitter.

Step 2: Add Broth and Simmer

Pour in about 6 cups of the chicken broth and add salt and pepper. Bring everything to a gentle simmer and let those veggies infuse the broth for 20-30 minutes. This is when the soup starts to develop its signature deep, warm flavors. If you’re short on time, 20 minutes works fine—just let those aromatics do their magic.

Step 3: Cook the Pasta and Prepare the Egg Mixture

In a separate pot, cook your acini di pepe pasta in the remaining 2 cups of broth until just tender. Meanwhile, whisk the eggs with softened butter, grated Parmigiano, and chopped parsley in a bowl. This mixture will give the soup that silky “penicillin” effect that feels like a little restorative miracle. Make sure your pasta is al dente because it’ll cook a bit more when you combine everything.

Step 4: Combine and Finish

Slowly temper the egg mixture by adding a ladle of hot broth from the pot to the eggs while whisking constantly—this prevents scrambling. Then, stir the warm egg mixture back into the soup pot along with the cooked pasta. Heat everything gently—don’t let it boil—to let the eggs thicken the broth and become silky. Taste and adjust salt and pepper before serving.

How to Serve Italian Penicillin Soup with Egg and Pasta Recipe

The image shows a white marbled surface with several small white bowls and containers arranged neatly. There are four light brown eggs in a small white square container at the bottom left, next to a bowl filled with finely grated pale yellow cheese. Above it to the center left are thick, peeled celery sticks laid side by side. A small pile of dark green chopped parsley sits in a white round bowl at the center. To the right of the parsley bowl is a white bowl filled with golden-yellow couscous grains. Above the couscous is a peeled whole garlic bulb. Next to the garlic to the left is a small light yellow block of butter. Above the butter is a white bowl with melted butter pieces floating in light yellow liquid. To the right of the butter bowl is a small white round bowl filled with black and white cracked pepper. The layout is clean and simple on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a little extra Parmigiano and some fresh chopped parsley over the top. It adds such a lovely, bright finish that cuts through the richness beautifully. Sometimes if I’m feeling fancy, a touch of a good extra-virgin olive oil drizzle works wonders too.

Side Dishes

This soup pairs so well with crusty bread or even a simple green salad tossed in lemon vinaigrette. I like serving it alongside roasted vegetables or a garlic bread for that extra cozy touch, especially when I want a complete meal without much hassle.

Creative Ways to Present

For special occasions, I like serving the Italian Penicillin Soup with Egg and Pasta Recipe in clear, rustic mugs so the layers and textures show through. Adding a small sprinkle of microgreens or edible flowers on top can impress guests with minimal effort. It’s simple but elevates the whole experience.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and try to consume it within 2-3 days for the best flavor and texture. Because of the egg, it’s important not to leave it too long, but I’ve found it reheats nicely without losing that silky consistency.

Freezing

Freezing can be a bit tricky with the egg component—it might alter the texture slightly. If you want to freeze it, I recommend freezing before adding the egg mixture. Then, thaw the base soup and prepare the egg and pasta fresh when reheating for the best results. That way, the soup tastes freshly made every time.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent the eggs from curdling. If it feels too thick, add a splash of broth or water to loosen it up. This careful reheating keeps that smooth, comforting texture I love so much.

FAQs

Can I use other types of pasta in the Italian Penicillin Soup with Egg and Pasta Recipe?

Absolutely! While acini di pepe is traditional and cooks quickly, you can substitute with small pastas like orzo, ditalini, or even tiny elbows. Just adjust cooking times so the pasta is tender but not mushy.
Is the egg cooked in the soup safe to eat?

Yes, the egg is gently tempered and cooked in the hot broth, which thickens it into a silky texture without scrambling. Just be sure to heat the soup gently after adding the eggs and avoid boiling.
Can I make the Italian Penicillin Soup with Egg and Pasta Recipe vegan?

You can make a vegan version by using vegetable broth and skipping the egg and butter. To mimic richness, try adding a splash of coconut milk or a drizzle of olive oil and some nutritional yeast for cheesy flavor.
How can I adjust saltiness in the soup?

Start with low-sodium broth and season gradually. Taste as you go, especially after adding pasta and eggs, since cheese can add saltiness too. This way, you prevent over-salting.
What makes this Italian Penicillin Soup with Egg and Pasta Recipe “penicillin”?

It’s the nourishing, restorative quality people associate with homemade soup and the silky egg addition that soothes the throat and comforts the body—almost like a natural remedy passed down through generations.

Final Thoughts

This Italian Penicillin Soup with Egg and Pasta Recipe really holds a special place in my heart—and my kitchen. It’s the kind of recipe you’ll want to return to when you crave something honest, nurturing, and easy to make yet impressive in taste. Give it a try soon; I promise it will become your favorite go-to comfort soup, especially when you want a little culinary TLC without fuss.