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
Scale
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
