Italian Penicillin Soup with Egg and Pasta Recipe
If you’re craving a soup that feels like a warm hug and delivers a punch of comforting flavors, this Italian Penicillin Soup with Egg and Pasta Recipe is exactly what you need. I stumbled upon this recipe on a chilly afternoon, and it quickly became my go-to when I want something that’s both nourishing and satisfying without being heavy. The gentle sweetness of carrots and celery mingles perfectly with the rich broth, while the eggs and tiny pasta create a silky, delicate texture that’s so unique and wonderful.
What makes this Italian Penicillin Soup with Egg and Pasta Recipe special is how it balances hearty ingredients with lightness — it’s perfect for a cozy dinner or even to nurse a sniffly cold. I’ve made this soup countless times, and I love having it ready in the fridge on busy days because it reheats beautifully. Trust me, once you give this recipe a whirl, it’s going to be a staple in your kitchen, just like it is in mine!
Ingredients You’ll Need
The ingredients in this recipe come together beautifully to create a soup that’s hearty but still delicate. Each one plays a specific role — from the fresh vegetables providing natural sweetness to the Parmigiano Reggiano adding that unmistakable Italian depth. Here’s what you’ll want to gather before starting:
- Carrots: Peeled and sliced thinly, carrots bring a mild sweetness and beautiful color to the broth.
- Celery ribs: These add a subtle crunch and earthy flavor that perfectly balances the soup.
- Yellow onion: Chopped finely to provide a savory, aromatic base without overpowering.
- Garlic cloves: Coarsely chopped for bursts of fragrant warmth in every bite.
- Low-sodium chicken broth: Using low sodium lets you control the salt perfectly and keeps the broth clean-tasting.
- Kosher salt and freshly ground black pepper: Essential for seasoning and bringing all the flavors together.
- Unsalted butter: I like to soften it so it melts evenly and gently enriches the soup.
- Parmigiano Reggiano: Finely grated and folded in for a beautifully savory, nutty lift.
- Large eggs: They make the soup silky and comforting when mixed in just right.
- Fresh parsley: Chopped finely to add a bright, fresh note both inside and as a garnish.
- Acini di pepe (pastina): These tiny pasta pearls cook quickly and add a fun, chewy texture that feels homey and special.
Variations
I love the flexibility of this Italian Penicillin Soup with Egg and Pasta Recipe — it’s the kind of dish that welcomes your personal spin. Over time, I’ve tinkered with a few variations myself, and it’s fun to experiment depending on what you have on hand or your mood.
- Vegetarian version: Swap the chicken broth for a rich vegetable broth and add sautéed mushrooms for extra umami — I tried this for a vegetarian friend and was pleasantly surprised how delicious it turned out.
- Herb swaps: Don’t have fresh parsley? Thyme or basil work wonderfully too, offering different layers of aroma and flavor.
- Different pasta shapes: While acini di pepe is traditional, I sometimes use orzo or small ditalini for a slightly different bite — just watch the cooking time!
- Spicy kick: A pinch of red pepper flakes stirred in at the end can warm things up nicely if you like a little heat.
How to Make Italian Penicillin Soup with Egg and Pasta Recipe
Step 1: Sauté your Veggies to Build Flavor
Start by melting one tablespoon of the softened butter in a large pot over medium heat. Toss in the chopped onions, carrots, celery, and garlic, stirring frequently for about 8-10 minutes. You want your vegetables soft but not browned — this gentle sauté helps develop the base flavor without overpowering the delicate broth. If you see the garlic starting to brown too quickly, turn the heat down; you want fragrant warmth, not bitterness.
Step 2: Add Broth and Seasonings, Then Simmer
Pour in 6 cups of your low-sodium chicken broth along with 2 1/2 teaspoons of kosher salt and a few grinds of black pepper. Bring everything to a simmer and let it cook gently for about 20 minutes. This slow simmer infuses all those veggie flavors into the broth, making it rich and comforting. Avoid boiling vigorously — a gentle bubble is what we’re after here.
Step 3: Preparing the Egg and Pasta Mixture
While the broth simmers, whisk together your eggs, finely chopped parsley, and grated Parmigiano Reggiano in a bowl until fully combined. This is a crucial part and a bit of a fun step — it’s the “penicillin” magic that gives the soup its luxurious, silky texture. Set this mixture aside as you get ready for the pasta.
Step 4: Cooking Pasta and Final Assembly
Add the acini di pepe pasta to the pot along with the remaining 2 cups of chicken broth. Cook uncovered, stirring occasionally, until the pasta is al dente (about 6-8 minutes, depending on your pasta). Once the pasta is tender and the broth is flavorful, slowly ladle some hot soup broth into your egg mixture—this tempers the eggs so they don’t scramble. Then, gently stir the egg mixture back into the pot, ensuring it’s well distributed. Remove from heat immediately to keep that silky texture intact.
How to Serve Italian Penicillin Soup with Egg and Pasta Recipe
Garnishes
I never skip a sprinkle of extra Parmigiano Reggiano and a bit of fresh parsley on top — it instantly freshens the flavors and looks beautiful. Sometimes, I like to add a tiny drizzle of good olive oil or a twist of black pepper for a final touch that makes the soup feel restaurant-worthy.
Side Dishes
For a meal that really hits the spot, I love pairing this soup with a simple green salad dressed with lemon vinaigrette and some crusty Italian bread. Garlic bread is another favorite — it’s perfect for mopping up every last drop of the broth.
Creative Ways to Present
One fun idea I tried was serving the soup in individual mini bread bowls during a casual dinner party — it adds a rustic charm and keeps things mess-free. Another time, I ladled it into shallow bowls and topped each with a parmesan crisp for some crunch and elegance. Presentation can really turn this humble dish into something special for guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in an airtight container in the fridge for up to 3 days. Before sealing, I like to cool it to room temperature to keep things fresh. When reheating, add a little extra broth or water as the pasta tends to soak up liquid overnight, so your soup stays nice and soupy.
Freezing
This soup freezes okay, but because of the egg and pasta, I recommend freezing it before adding those. Freeze the veggie broth base separately, then when you’re ready to eat, reheat that base and add freshly cooked pasta and the egg mixture — it keeps the texture perfect. I’ve done this successfully when prepping meals in advance.
Reheating
To bring leftovers back to life, warm the soup gently on the stove over low heat. Stir often and add a splash of broth or water as needed. Avoid microwaving directly without stirring because the egg can get rubbery, but reheating slowly preserves the silky texture beautifully.
FAQs
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Can I make Italian Penicillin Soup with Egg and Pasta Recipe dairy-free?
Absolutely! You can swap the butter for olive oil and skip the Parmigiano Reggiano or use a dairy-free cheese alternative. The flavor might be a bit different, but the soup will still be comforting and tasty.
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What if I don’t have acini di pepe pasta?
You can use other small pasta shapes like orzo, pastina, or ditalini. Just keep an eye on the cooking time as they may vary slightly.
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How do I prevent the eggs from scrambling in the soup?
The key is to temper your eggs by slowly whisking in hot broth before adding them back to the pot. Also, remove the soup from heat as soon as you stir the egg mixture in to keep the texture silky rather than scrambled.
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Can I use another broth besides chicken?
Yes! Vegetable broth works well for a vegetarian option and still gives great flavor. Beef broth is less common in this style but could be interesting if you like a robust flavor.
Final Thoughts
This Italian Penicillin Soup with Egg and Pasta Recipe holds a special place in my heart because it feels like a little remedy for busy days, colds, or just when you need something cozy and satisfying. It’s easy enough to whip up on a weeknight but flavorful and comforting enough to impress family and friends. Give it a try—you’ll love how this humble soup warms you from the inside out.
Print
Italian Penicillin Soup with Egg and Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Penicillin Soup with Egg and Pasta is a comforting, nourishing dish that combines tender vegetables, rich chicken broth, and delicate acini di pepe pasta, all brought together with a luscious egg and herb mixture. Perfect as a warm, soothing meal, this soup features fresh homemade flavors and a creamy texture from the eggs and Parmesan cheese.
Ingredients
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
- 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
- Prepare the vegetables: In a large pot, heat 1 tablespoon of unsalted butter over medium heat. Add the peeled and sliced carrots, chopped celery, onion, and coarsely chopped garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add broth and seasonings: Pour in 6 cups of low-sodium chicken broth and add 2 1/2 teaspoons kosher salt and freshly ground black pepper to taste. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become very tender.
- Cook the pasta: In a separate pot, bring the remaining 2 cups of low-sodium chicken broth to a boil. Add the acini di pepe pasta and cook until al dente, about 6-8 minutes. Drain the pasta and set aside.
- Make the egg mixture: In a bowl, whisk together the 2 large eggs, 3 tablespoons of finely grated Parmigiano Reggiano, and 2 tablespoons of finely chopped fresh parsley until smooth.
- Combine soup and pasta: Once the soup broth is ready, slowly temper the egg mixture by ladling a small amount of hot broth into the egg mixture while whisking constantly to prevent curdling. Then, gradually stir the tempered egg mixture back into the soup pot. Add the cooked pasta and the remaining tablespoon of unsalted butter. Stir gently to combine and warm through, but do not boil to avoid scrambling the eggs.
- Final seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with additional finely chopped fresh parsley and extra grated Parmigiano Reggiano on top for added richness.
Notes
- Slowly tempering the eggs is crucial to prevent the eggs from scrambling when added to the hot soup.
- If acini di pepe pasta is unavailable, substitute with another small pasta such as orzo or fine ditalini.
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Fresh parsley adds a bright herbal note, but you can substitute with fresh basil or chives for a different flavor profile.
- This soup is best enjoyed immediately to preserve the creamy texture of the eggs, but leftovers can be reheated gently over low heat.
Keywords: Italian soup, Penicillin soup, chicken broth soup, pasta soup, egg drop soup, comforting soup, acini di pepe, Parmigiano Reggiano
