If you’re craving something soothing, full of flavor, and just a little bit nostalgic, this Italian Penicillin Soup Recipe is exactly what you need. I absolutely love how it warms you right up from the inside out, with that velvety broth, tender veggies, and the comforting hit of cheesy eggs and tiny pasta pearls. Stick around, because this isn’t your average soup – it’s a fan-freaking-tastic dish that your family and friends will keep asking for.
Why You’ll Love This Recipe
- Simple, Real Ingredients: You won’t find any complicated or exotic items here—just wholesome veggies, chicken broth, eggs, cheese, and tiny pasta all working together perfectly.
- Creamy Yet Light Texture: Thanks to the whisked eggs stirred in gently, the soup has this beautiful silky thickness without heaviness.
- Comfort Food with Italian Flair: This is the kind of soup that feels like a warm hug, but with a tasty Italian twist that makes it unique and special.
- Crowd-Pleaser: Whether it’s for weeknight dinners or casual gatherings, this Italian Penicillin Soup Recipe always impresses and satisfies appetites.
Ingredients You’ll Need
All the ingredients here come together to create a soup that’s flavorful and nourishing. I like to use fresh vegetables and a quality chicken broth as the base, because that richness really shines. And pasta? It’s all about the tiny acini di pepe for that perfect bite-sized texture.
- Carrots: Peeled and cut thin to soften nicely and add sweetness to the broth.
- Celery ribs: Provide a subtle aromatic depth and slight crunch before cooking down.
- Yellow onion: Adds natural sweetness and body when sautéed.
- Garlic cloves: I love throwing in a good amount for that warm, savory backbone.
- Low-sodium chicken broth: Using low-sodium gives you control over seasoning and keeps it tasty but not salty.
- Kosher salt: Enhances all the other flavors beautifully.
- Unsalted butter: Adds richness; splitting it between stirring and tossing pasta is key!
- Freshly ground black pepper: For that mild, fragrant heat.
- Large eggs: The secret to that silky texture when whisked into the hot broth.
- Parmigiano Reggiano: Finely grated cheese that melts to add a wonderful umami punch.
- Fresh parsley: Chopped finely for brightness and fresh color within and as a garnish.
- Acini di pepe pasta: The tiniest pasta pearls that give this soup its signature texture.
Variations
This Italian Penicillin Soup Recipe is pretty versatile, so I like to suggest some ways to make it your own. If you’re vegetarian, swapping the chicken broth for a rich vegetable broth works beautifully — just add a splash of soy sauce or miso for that umami boost. You can also swap acini di pepe for orzo or tiny pastina shapes if that’s what you have on hand.
- Vegetarian Version: I tried using mushroom broth instead of chicken once, and honestly, the earthiness gave it a whole new comforting vibe.
- Adding Protein: Sometimes I toss in shredded rotisserie chicken or cooked Italian sausage to turn it into a heartier meal.
- Seasonal Veggie Swap: In cooler months, I sneak in some diced butternut squash or sweet potato to add natural sweetness and keep it fresh.
- Spice it Up: For a little kick, sprinkle in red pepper flakes or add a dash of smoked paprika.
How to Make Italian Penicillin Soup Recipe
Step 1: Soften the Vegetables and Build Your Flavor Base
Start by combining those carrots, celery, onion, and garlic in a large pot with 6 cups of chicken broth and 2½ teaspoons of kosher salt. Bring it all to a gentle simmer over medium heat and let the veggies cook until tender — around 25 to 30 minutes. This slow simmering coax out their sweetness and layers of flavor. When I first tried this, I was surprised how much the aroma alone filled the kitchen with cozy vibes.
Step 2: Blend the Broth to Velvety Perfection
Grab your immersion blender and pulse the soup until it turns a lovely light orange with just tiny bits of veggies left — you want it smooth but not completely creamy. Don’t have an immersion blender? No worries! Just carefully transfer to a regular blender in batches and blend, then return it to the pot. This step gave me creamy, luscious broth without needing any cream.
Step 3: Enrich the Soup with Eggs, Cheese, and Fresh Parsley
Add the remaining 2 cups of broth and stir in 1 tablespoon of butter. Bring it back up to a simmer and season with more salt and pepper to taste. In a separate bowl, whisk together the eggs, Parmigiano Reggiano, and chopped parsley. Here’s the fun part — slowly add this egg mixture to the simmering broth while stirring constantly. This technique cooks the eggs gently, creating those delicate threads and little egg “ribbons” throughout the soup. It’s a trick I discovered after a few tries that totally elevates this soup’s texture.
Step 4: Prepare the Acini di Pepe (Tiny Pasta Pearls)
While your soup finishes cooking, boil salted water in a medium pot and cook the acini di pepe according to the package directions, usually just a few minutes until al dente. Once drained, toss them with the remaining tablespoon of butter for a light coating that keeps them from sticking and adds a subtle buttery flavor. I love how these little pasta pearls add a fun, comforting texture to the soup.
Step 5: Bring It All Together and Serve
Divide the buttery acini di pepe among your soup bowls, then ladle the warm, velvety broth on top. Finish with a sprinkle of extra Parmigiano Reggiano and chopped parsley for that vibrant pop of flavor and color. Each spoonful gives you a perfect blend of creamy broth, tender eggs, fresh herbs, and small bursts of pasta — it’s just dreamy!
Pro Tips for Making Italian Penicillin Soup Recipe
- Use Fresh, Quality Broth: It’s amazing how much a good-quality chicken broth makes the whole soup taste richer and more authentic.
- Don’t Rush the Simmer: Letting the vegetables gently soften really unlocks natural sweetness—patience pays off!
- Add Egg Mixture Slowly: Pour the egg-cheese-parsley mix slowly while whisking to avoid scrambling and get those silky ribbons.
- Cook Pasta Separately: Cooking your acini di pepe separately prevents the soup from thickening too much or getting gummy.
How to Serve Italian Penicillin Soup Recipe
Garnishes
I always finish this soup with a generous handful of fresh chopped parsley and a dusting of freshly grated Parmigiano Reggiano. Sometimes I add a squeeze of lemon for brightness, especially if I want a little zing. These touches elevate the soup and make every bowl inviting and fresh.
Side Dishes
For a complete meal, I like pairing this Italian Penicillin Soup Recipe with a crusty Italian bread or garlic focaccia. A simple mixed greens salad tossed with olive oil and balsamic vinegar also complements the soup’s richness nicely. When hosting, a light antipasto plate alongside can make it feel extra special.
Creative Ways to Present
For dinner parties, I love serving this soup in rustic ceramic bowls placed on wooden chargers, topped with a sprig of fresh parsley for a beautiful pop of green. You could also drizzle a little high-quality olive oil or a swirl of basil pesto on top for a creative garnish. It looks impressive but requires minimal extra effort!
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. The flavor actually deepens overnight, so it’s perfect for making ahead for busy weeknights. Just keep pasta separate if possible to avoid it getting too soft.
Freezing
Freezing the soup without pasta is your best bet since the noodles tend to turn mushy after thawing. I freeze it in portion-sized containers without the acini di pepe, then cook fresh pasta when ready to serve. This way, you still get that lovely texture when reheated.
Reheating
To reheat, gently warm the soup on the stove over low-medium heat, stirring occasionally. If you stored pasta separately, add it just before serving to keep it from overcooking. I like to sprinkle extra cheese and parsley on top to freshen it up.
FAQs
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Can I make Italian Penicillin Soup Recipe vegan?
Absolutely! Swap the chicken broth for a rich vegetable broth, omit the butter or substitute it with olive oil or vegan butter, and skip the eggs or replace them with a tofu-based thickener or blended cauliflower. Nutritional yeast can stand in for cheese flavor. The texture and flavor will be different but still delicious and comforting!
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What can I substitute if I don’t have acini di pepe?
No worries! Tiny pastina, orzo, or even Israeli couscous make excellent substitutes. Just keep the cooking time in mind and cook until al dente. The goal is to have small pasta pearls that blend seamlessly into the soup.
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How do I prevent the eggs from scrambling in the soup?
The key is to whisk the eggs with cheese and parsley first, then slowly pour the mixture into the simmering soup while stirring constantly. This gentle method cooks the eggs evenly, creating those beautiful silky ribbons instead of curds.
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Can I prepare this soup in advance and reheat it?
Yes! Make the soup up to 3 days ahead and store it in the refrigerator. Keep the pasta separately if you want to maintain texture. Reheat gently on the stove and add the pasta just before serving for the best results.
Final Thoughts
This Italian Penicillin Soup Recipe has become one of those dishes I reach for whenever I want comfort, warmth, and something genuinely tasty without fuss. Its simple ingredients come together to create a rich, soothing soup that feels homemade and special every single time. I truly hope you give it a try—it’s the kind of recipe you’ll fall back in love with again and again, just like I have.
Print
Italian Penicillin Soup Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 – 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
A comforting and nourishing Italian Penicillin Soup featuring a creamy vegetable broth blended with tender carrots, celery, onion, and garlic, enriched with eggs, Parmigiano Reggiano, and fresh parsley, served with delicate acini di pepe pasta for a hearty, soul-warming meal.
Ingredients
Vegetables and 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
Dairy and Eggs
- 2 Tbsp unsalted butter, softened, divided
- 2 large eggs
- 3 Tbsp finely grated Parmigiano Reggiano, plus more for serving
Fresh Herbs and Pasta
- 2 Tbsp finely chopped fresh parsley, plus more for serving
- 8 oz acini di pepe or other pastina pasta
- Freshly ground black pepper to taste
Instructions
- Cook Vegetables: In a large pot over medium heat, combine the carrots, celery, onion, garlic, 6 cups of chicken broth, and 2 1/2 teaspoons of kosher salt. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, about 25 to 30 minutes.
- Blend Soup Base: Using an immersion blender directly in the pot or transferring the mixture carefully to a standard blender, blend the soup until it turns a light orange color while retaining some small pieces of vegetables for texture.
- Finish Broth and Add Egg Mixture: Pour in the remaining 2 cups of broth and stir in 1 tablespoon of softened butter. Season with additional salt and freshly ground black pepper to taste. Bring the soup to a gentle simmer over medium heat. In a separate medium bowl, whisk together the eggs, grated Parmigiano Reggiano, and chopped parsley. Slowly add the egg mixture to the simmering soup while stirring continuously. Cook, stirring occasionally, until small strands and bits of cooked eggs float to the surface, enriching the broth.
- Cook Pasta: Meanwhile, bring a medium pot of salted water to a boil. Add the acini di pepe pasta and cook according to package instructions until al dente. Drain the pasta and transfer to a medium bowl. Stir in the remaining 1 tablespoon of softened butter and toss to coat evenly.
- Serve: Divide the buttered acini di pepe pasta among bowls. Ladle the warm soup over the pasta and garnish with additional Parmigiano Reggiano and chopped parsley for a vibrant finish.
Notes
- Use low-sodium chicken broth to better control the seasoning and reduce salt content.
- The immersion blender step creates a creamy texture while keeping some vegetable bits for a rustic feel.
- Adding the egg mixture slowly while stirring prevents curdling and creates delicate egg strands in the soup.
- Acini di pepe is a tiny pasta shape ideal for soups, but any small pasta such as orzo can be substituted.
- For a vegetarian version, substitute vegetable broth and omit the eggs or use a vegan egg replacer.
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups soup plus 1/2 cup pasta)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 85 mg
