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
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
- 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