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Italian Penicillin Soup with Egg and Pasta Recipe

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★★★★★

4.6 from 84 reviews

This comforting Italian Penicillin Soup combines a flavorful vegetable broth with tender pasta and a unique silky egg mixture that adds richness and depth. Made with carrots, celery, onion, garlic, chicken broth, and Parmigiano Reggiano, this hearty soup brings traditional Italian flavors together in a nourishing bowl perfect for any season.

Ingredients

Scale

Vegetables & Broth

  • 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

Dairy

  • 2 Tbsp. unsalted butter, softened, divided
  • 3 Tbsp. finely grated Parmigiano Reggiano, plus more for serving

Egg Mixture

  • 2 large eggs
  • 2 Tbsp. finely chopped fresh parsley, plus more for serving

Pasta

  • 8 oz. acini di pepe (pastina)

Instructions

  1. Prepare the Vegetables: In a large pot, heat 1 tablespoon of the softened unsalted butter over medium heat. Add the carrots, celery, onion, and garlic and sauté for about 5-7 minutes until the vegetables start to soften and the onion becomes translucent.
  2. Add Broth and Simmer: Pour in 6 cups of the low-sodium chicken broth, add 2 1/2 teaspoons kosher salt, and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld and the vegetables to become tender.
  3. Cook the Pasta: Add the acini di pepe pasta to the simmering broth. Cook according to package instructions—typically about 6-8 minutes—until the pasta is al dente.
  4. Prepare the Egg Mixture: While the pasta cooks, whisk together the 2 large eggs, 3 tablespoons finely grated Parmigiano Reggiano, 2 tablespoons chopped fresh parsley, and the remaining 1 tablespoon softened butter in a medium bowl until smooth.
  5. Temper and Incorporate Egg Mixture: Slowly ladle about 1 cup of the hot broth from the pot into the egg mixture, whisking constantly to prevent the eggs from scrambling. Then gradually stir the tempered egg mixture back into the soup pot, stirring continuously to create a silky, creamy texture.
  6. Adjust Seasoning and Serve: Add the remaining 2 cups of chicken broth to reach desired consistency. Taste and adjust seasoning with additional salt and pepper as needed. Serve the soup hot, garnished with extra grated Parmigiano Reggiano and a sprinkle of fresh parsley.

Notes

  • This soup is best enjoyed immediately to preserve the silky texture of the egg mixture.
  • Use low-sodium chicken broth to control the salt level, adding more seasoning at the end if necessary.
  • Acini di pepe pasta can be substituted with other small pasta shapes if unavailable.
  • For a vegetarian version, substitute the chicken broth with vegetable broth and omit the butter or replace with a plant-based alternative.

Keywords: Italian soup, Penicillin soup, pasta soup, chicken broth soup, acini di pepe soup, vegetable broth soup, comforting Italian recipes

Find it online: https://mjrecipe.com/italian-penicillin-soup-with-egg-and-pasta-recipe/