Italian Penicillin Soup Recipe: A Comforting Classic

There’s nothing quite like a comforting bowl of soup when you’re feeling under the weather—or simply craving a warm, satisfying meal. This Italian Penicillin Soup combines fresh vegetables, savory chicken broth, and acini di pepe pasta in a cozy, flavorful broth that’s sure to nourish both body and soul. Known for its healing qualities, this hearty soup is often made when someone is feeling sick, but it’s so delicious that it’s perfect for any day.

This soup is a great way to get your fill of wholesome ingredients like carrots, celery, onion, and garlic, all simmered in a low-sodium chicken broth with Parmesan and egg to give it a creamy, rich finish. With the added benefit of fresh herbs and a sprinkle of Parmigiano Reggiano, this soup is a true Italian classic that will warm you from the inside out.

For more comforting and easy soup recipes, check out these hearty Italian soups or try this quick chicken noodle soup recipe.

Basic Recipe: Ingredients and Instructions

Italian Penicillin Soup Recipe with Acini di Pepe and Parmesan

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• Author: Jennifer Mitchell
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Italian Penicillin Soup is a comforting and healing dish filled with vibrant vegetables, aromatic garlic, and a rich chicken broth. With tender pasta, eggs, and a sprinkle of Parmesan, this soup is perfect for warming up on a cold day or when you’re in need of a little nourishment. It’s a cozy, flavorful bowl that’s easy to prepare and loaded with goodness.

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Ingredients

Scale 1x2x3x

• 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
• 2 Tbsp. unsalted butter, softened, divided
• Freshly ground black pepper, to taste
• 2 large eggs
• 3 Tbsp. finely grated Parmigiano Reggiano, plus more for serving
• 2 Tbsp. finely chopped fresh parsley, plus more for serving
• 8 oz. acini di pepe or other pastina

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Instructions

1. Prepare the Soup Base:

   • In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chopped carrots, celery, onion, and garlic, and sauté for about 5-7 minutes, until the vegetables begin to soften and the onion turns translucent.

2. Simmer the Vegetables:

   • Add 7 cups of chicken broth to the pot and bring the mixture to a boil. Once boiling, lower the heat to a simmer. Let the soup simmer uncovered for about 15-20 minutes, or until the vegetables are tender.

3. Cook the Pasta:

   • While the soup simmers, cook the acini di pepe (or other pastina) according to the package directions, in a separate pot. Drain and set aside. Note: If you want the pasta to stay firm in the soup, don’t overcook it. You can also cook the pasta directly in the soup later if preferred, but it will absorb some of the broth as it cooks.

4. Prepare the Egg Mixture:

   • In a small bowl, whisk together the two eggs, the remaining tablespoon of softened butter, and 2 tablespoons of grated Parmigiano Reggiano. Season with freshly ground black pepper to taste.

5. Finish the Soup:

   • Once the vegetables are tender, remove the pot from the heat. Slowly add the egg mixture to the hot soup, stirring gently and continuously to avoid curdling the eggs. The eggs should thicken the soup and give it a silky texture.

6. Add the Cooked Pasta:

   • Add the cooked acini di pepe (or other pastina) to the soup, and stir to combine. If the soup is too thick, add the remaining 1 cup of chicken broth to achieve your desired consistency. Season with more salt and pepper, to taste.

7. Serve:

   • Ladle the soup into bowls. Sprinkle each bowl with the remaining grated Parmigiano Reggiano and chopped fresh parsley. Serve hot and enjoy!

Notes

Variations: You can use other small pasta shapes (like orzo or small shells) if you don’t have acini di pepe.

Broth Option: If you prefer a richer flavor, you can substitute some of the chicken broth with homemade or store-bought vegetable broth.

Egg Mixture Tip: For a smoother egg integration, make sure the soup is off the heat when adding the egg mixture to avoid scrambling the eggs. Stir slowly and gently.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup, Comfort Food
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving (about 1 1/2 cups)
• Calories: 250 kcal
• Sugar: 7g
• Sodium: 850mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 195mg

Keywords: Italian Penicillin Soup

Instructions

Prepare the Vegetables

1. Chop the Vegetables: Begin by peeling the carrots and cutting them into 1/4″ rounds. Cut the celery ribs into 1/4″ pieces. Chop the yellow onion and coarsely chop the garlic cloves.
2. Sauté the Veggies: In a large pot, heat 1 tablespoon of unsalted butter over medium heat. Add the onion, carrots, celery, and garlic. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

Build the Broth

1. Add the Broth: Pour in the low-sodium chicken broth, reserving about 2 cups for later. Stir the ingredients together and bring the mixture to a simmer over medium-high heat.
2. Season the Broth: Add 2 1/2 teaspoons of kosher salt and a few cracks of freshly ground black pepper to taste. Let the broth simmer for about 10 minutes, allowing the flavors to meld together.

Cook the Pasta

1. Add the Pasta: Once the broth is simmering, stir in the acini di pepe (or another type of small pasta). Let it cook for 8-10 minutes, or until the pasta is al dente.
2. Adjust Broth Consistency: If the soup looks too thick after the pasta has cooked, you can add the reserved chicken broth a little at a time, stirring to adjust the consistency to your preference.

Add the Eggs and Parmesan

1. Prepare the Egg Mixture: In a small bowl, whisk the 2 large eggs together until smooth. Slowly pour in 3 tablespoons of grated Parmigiano Reggiano and whisk to combine.
2. Temper the Eggs: To prevent the eggs from curdling, slowly add a small amount of the hot soup broth into the egg mixture while continuously whisking. This helps to gradually raise the temperature of the eggs without scrambling them.
3. Stir the Eggs into the Soup: Slowly pour the egg mixture back into the pot with the soup, stirring constantly. The eggs will gently thicken the broth, creating a creamy, silky texture.

Finish the Soup

1. Add the Butter: Stir in the remaining 1 tablespoon of unsalted butter and let it melt into the soup, enhancing the richness.
2. Garnish and Serve: Remove the pot from heat. Ladle the soup into bowls and top with the remaining Parmigiano Reggiano and fresh parsley. Serve hot with crusty bread or a side salad.

Advanced Techniques and Variations

Here are some ways to elevate this Italian Penicillin Soup or adapt it to different tastes:

• Herb Variations: While the soup is already enhanced with parsley, you can also add a few sprigs of fresh thyme, oregano, or rosemary during the simmering process for added depth of flavor. Simply remove the sprigs before serving.
• Add Protein: For an extra boost of protein, you can add shredded rotisserie chicken or cooked turkey to the soup towards the end of cooking. This makes the soup even heartier while retaining its soothing qualities.
• Make it Vegan: For a vegan version, replace the chicken broth with vegetable broth, use vegan butter instead of regular butter, and substitute nutritional yeast for the Parmesan cheese. The egg can be replaced with flax eggs or omitted entirely for a lighter broth.
• Add Greens: For an extra nutritional punch, stir in a handful of spinach or kale during the final few minutes of cooking. The greens will wilt and incorporate seamlessly into the soup.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

This Italian Penicillin Soup is perfect for meal prep, and you can store any leftovers for future enjoyment:

• Refrigeration: Once cooled, store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a bit of extra broth or water to adjust the consistency.
• Freezing: You can freeze the soup for up to 3 months. However, it’s best to freeze the soup without the eggs and Parmesan in it. Reheat the frozen soup and add the egg and cheese mixture just before serving for the best texture.
• Reheating: To reheat, simply place the soup in a pot over medium heat, stirring occasionally, until hot. If the soup thickens too much after storage, add more broth or water to achieve the desired consistency.

Dietary Adaptations and Substitutions

The Italian Penicillin Soup is highly adaptable for different dietary needs:

• Gluten-Free: To make the soup gluten-free, substitute the acini di pepe with a gluten-free pasta like rice noodles or gluten-free mini shells.
• Low-Carb/Keto: If you’re following a low-carb or keto diet, replace the acini di pepe with a low-carb pasta alternative or omit it altogether. You can also add extra vegetables, such as zucchini noodles or cauliflower rice.
• Dairy-Free: Replace the Parmigiano Reggiano with a dairy-free Parmesan alternative and use a plant-based butter substitute to make the soup completely dairy-free.

FAQs About the Recipe

Can I use regular pasta instead of acini di pepe?
Yes, you can substitute any small pasta shape, like orzo or mini shells, for the acini di pepe. Adjust the cooking time based on the pasta you choose.

How can I make the soup spicier?
To add a kick of heat, stir in a pinch of red pepper flakes while sautéing the vegetables or drizzle some hot sauce into the soup just before serving.

Can I make the soup without eggs?
Yes, you can skip the eggs if you’d prefer a lighter broth. The eggs add richness and texture, but the soup will still be delicious without them.

Conclusion & Final Thoughts

This Italian Penicillin Soup is a cozy, healing meal that combines comforting vegetables, rich chicken broth, and delicate acini di pepe pasta. With a creamy finish from the Parmigiano Reggiano and eggs, it’s a perfect meal for those who need comfort and nourishment. Whether you’re sick or simply want something soothing, this soup will warm you up from the inside out.

For more easy and comforting Italian-inspired soups, be sure to check out our Italian Soup Collection.