Name: Italian Penicillin Soup with Egg and Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 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; 2 Tbsp. unsalted butter, softened, divided; 3 Tbsp. finely grated Parmigiano Reggiano, plus more for serving; 2 large eggs; 2 Tbsp. finely chopped fresh parsley, plus more for serving; 8 oz. acini di pepe or other pastina

Jump to Recipe· 4.7 from 66 reviews

If you’re on the hunt for a comforting, soul-soothing soup that feels like a big warm hug in a bowl, look no further. This Italian Penicillin Soup with Egg and Pasta Recipe is my go-to on chilly nights or whenever I need a taste of cozy Italian tradition. It’s got this amazing silky broth with small tender pasta pearls and delicious ribbons of cooked egg that create a texture you didn’t even know you wanted. Trust me, once you try this, it might just become your new favorite weeknight dinner.

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Why You’ll Love This Recipe

Silky Smooth Texture: The eggs stirred through the soup create delicate ribbons, giving it a luscious mouthfeel you won’t forget.
Simple, Pantry-Friendly Ingredients: Most of what you need is probably already in your kitchen, making it easy to whip up anytime.
Comforting & Nutritious: Packed with hearty veggies, savory broth, and protein from eggs, this soup warms you inside and out.
Family Favorite: My loved ones go crazy for this recipe, and yours will too once they get a taste!

The dish is a thick, creamy soup with a mix of soft yellow and orange colors from the broth and vegetables. It has visible small pieces of green herbs scattered throughout, adding texture and color contrast. A wooden spoon is lifting a scoop of the soup, showing its chunky and slightly lumpy consistency with swirls of light cream and bits of vegetables mixed in. The soup is served in a white pot with a dark rim, sitting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Italian Penicillin Soup with Egg and Pasta, comforting Italian soup recipes, easy egg and pasta soup, cozy hearty Italian soup, quick weeknight Italian soup

Ingredients You’ll Need

This Italian Penicillin Soup with Egg and Pasta Recipe comes together with familiar veggies, a rich chicken broth base, and those tiny acini di pepe pasta pearls that soak up flavor perfectly. Make sure to grab fresh parsley and good-quality Parmigiano Reggiano – the cheese really makes a difference here.

Flat lay of peeled carrot rounds, celery ribs cut into small pieces, a medium yellow onion chopped, whole unpeeled garlic cloves, small white ceramic bowl with clear chicken broth, large uncracked brown eggs, small white bowl with softened unsalted butter, small white bowl filled with finely grated Parmigiano Reggiano, small white bowl of finely chopped fresh parsley, small white ceramic bowl holding uncooked acini di pepe pasta, generous pinch of kosher salt crystals beside the bowls, freshly ground black pepper grains sprinkled neatly, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Italian Penicillin Soup with Egg and Pasta, comforting Italian soup recipes, easy egg and pasta soup, cozy hearty Italian soup, quick weeknight Italian soup

Carrots: Peeled and sliced thinly to cook down and sweeten the broth naturally.
Celery ribs: Adds a delicious depth and classic flavor to your soup base.
Yellow onion: The sweet onion notes help build the foundation of flavor.
Garlic cloves: Coarsely chopped so they infuse the broth gently without overpowering.
Low-sodium chicken broth: I prefer low-sodium so I can control the saltiness better.
Kosher salt: Essential for balancing and seasoning the soup just right.
Unsalted butter: Divided for richness and to finish the soup with a silky touch.
Freshly ground black pepper: Adds that necessary hint of spice and brightness.
Large eggs: Whisked in at the end to create those beautiful cooked strands in the soup.
Parmigiano Reggiano: Finely grated for the egg mixture and more for topping—don’t skimp!
Fresh parsley: Adds a fresh herbaceous note that lifts the whole dish.
Acini di pepe pasta: These tiny pearls are perfect for this kind of soup, but you can substitute similar pastina if you like.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

While I adore this soup as is, I’ve played around with it a bit to keep things interesting or adjust for what’s in my fridge. Feel free to make it your own—you’ll find it very forgiving and flexible.

Vegetarian version: Swap chicken broth for vegetable broth and you’ll still have a rich, satisfying soup.
Adding protein: I sometimes add shredded chicken or even small meatballs for a heartier meal.
Herb swaps: If you don’t have parsley, fresh basil or even thyme can bring a different but delicious spin.
Spicy kick: A pinch of crushed red pepper flakes adds heat without overpowering the delicate broth.

How to Make Italian Penicillin Soup with Egg and Pasta Recipe

Step 1: Build Your Flavorful Veggie Broth

Start by heating a large pot over medium heat and tossing in your carrots, celery, onion, garlic, 6 cups of the chicken broth, and kosher salt. Bring everything up to a gentle simmer and let it cook, stirring occasionally, until the veggies are tender—about 25 to 30 minutes. This slow cook really lets the flavors meld together beautifully, which is key for that comforting depth in the soup.

Step 2: Blend Until Velvety but Chunky

Grab your immersion blender (or use a regular blender carefully in batches) and blend the soup until it becomes a lovely light orange color. I like to stop when there are still small bits of veggies left for texture—this isn’t supposed to be a totally smooth puree. That little bit of texture gives the soup its rustic charm.

Step 3: Make It Creamy with Eggs and Butter

Pour in the remaining 2 cups of broth and stir in 1 tablespoon of butter. Bring the soup back to a gentle simmer, and season with salt and pepper to your taste. Now, in a separate bowl, whisk together your eggs, finely grated Parmigiano Reggiano, and chopped fresh parsley. Here’s the trick: slowly spoon the egg mixture into the simmering soup while continuously stirring. This creates those delicate cooked egg strands that feel like little clouds floating in your broth—pure magic!

Step 4: Cook the Pasta Perfectly

While the egg mixture cooks through—usually just a few minutes—boil a separate pot of salted water and cook your acini di pepe pasta until al dente according to the package directions. Drain it well, then toss it with your remaining tablespoon of butter to keep the pasta glossy and prevent sticking. You’ll find that this step really elevates the whole bowl.

Step 5: Serve It Up and Enjoy!

Divide those buttery pasta pearls among your bowls, ladle your warm, eggy broth on top, and finish with extra Parmigiano Reggiano and parsley if you like. I love how the pasta soaks up the soup but still keeps a slight bite—it’s endlessly satisfying.

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Pro Tips for Making Italian Penicillin Soup with Egg and Pasta Recipe

Gentle Simmer: I learned the hard way that adding the egg mixture to soup that’s boiling is a no-no—you want a gentle simmer so the eggs cook slowly and form delicate ribbons.
Acini di Pepe Substitute: If you can’t find acini di pepe, tiny pastina or even orzo work great, just adjust cooking times accordingly.
Butter Matters: Using unsalted butter lets you control seasoning and adds richness without over-salting the soup.
Don’t Overblend: Keeping a bit of texture in the soup gives it character, so blend until mostly smooth but leave some veggie bits intact.

How to Serve Italian Penicillin Soup with Egg and Pasta Recipe

Two white bowls filled with golden-yellow soup, showing small round pasta pearls and shredded pieces of chicken, topped with bright green chopped herbs. The soup has a thin broth layer with some frothy spots and small bits floating inside. Next to the bowls are two slices of toasted bread with a light brown crisp surface, a small wooden bowl of tiny white pasta pearls, and a small glass bowl with fresh green herbs. All items are on a surface with white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Italian Penicillin Soup with Egg and Pasta, comforting Italian soup recipes, easy egg and pasta soup, cozy hearty Italian soup, quick weeknight Italian soup

Garnishes

I always sprinkle extra Parmigiano Reggiano and chopped parsley on top for a fresh, bright finish. Sometimes I add a drizzle of high-quality olive oil or a tiny pinch of cracked black pepper to really bring out the flavors.

Side Dishes

This soup pairs beautifully with a crusty Italian bread or garlic breadsticks to soak up every last drop. I also love serving a simple green salad with lemon vinaigrette alongside to lighten the meal.

Creative Ways to Present

For a dinner party, serve this soup in clear glass bowls so guests can see the pretty egg ribbons and floating pasta pearls. Garnish with a sprig of fresh parsley or even edible flowers for a fancy touch. I tried serving it in mini soup bowls as an appetizer once, and it was a big hit!

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. Keep the pasta separate if possible, because it tends to soak up too much broth and get mushy overnight.

Freezing

This soup doesn’t freeze as well because of the egg ribbons and pasta, which can change texture. If you want to freeze, I recommend freezing the broth base alone and cooking fresh pasta and adding eggs when reheating.

Reheating

Gently reheat leftovers on the stovetop over low heat, stirring frequently. If pasta was stored separately, add it just before serving to avoid sogginess. If needed, whisk a fresh egg and stir it in at the end to bring back that silky texture.

FAQs

What type of pasta works best in Italian Penicillin Soup with Egg and Pasta Recipe?

Acini di pepe is traditional and ideal because of its tiny size—it cooks quickly and holds broth beautifully. However, you can use other small pastina shapes like orzo or stelline if you can’t find it.
Can I make this soup vegetarian?

Absolutely! Just swap the chicken broth for a flavorful vegetable broth, and the soup will still be satisfying and rich without meat.
How do I prevent the eggs from scrambling in the soup?

Make sure the soup is at a gentle simmer, not boiling, when you add the egg mixture. Add it slowly while stirring continuously to create those delicate strands instead of scrambled clumps.
Can I prepare parts of this soup in advance?

You can make the broth base a day ahead and refrigerate it. Then, cook the pasta and add the egg mixture just before serving for the best flavor and texture.

Final Thoughts

I absolutely love how this Italian Penicillin Soup with Egg and Pasta Recipe manages to be so simple yet incredibly comforting. It’s the kind of recipe you find yourself craving when you want to feel nurtured and cozy but don’t want to fuss over complicated steps. Every time I make it, my family gathers around with smiles, and I know the effort was totally worth it. I really hope you give it a try—you might just create some new favorite comfort food memories of your own.