Description
This Italian Penicillin Soup is a comforting, hearty dish featuring a velvety blend of simmered vegetables and chicken broth, thickened with a luscious egg and Parmigiano Reggiano mixture, and served with tender acini di pepe pasta. The soup offers vibrant flavors and warming textures, perfect for a cozy meal.
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 or other pastina
Instructions
- Simmer vegetables: In a large pot over medium heat, combine carrots, celery, onion, garlic, 6 cups of low-sodium chicken broth, and 2 1/2 teaspoons kosher salt. Bring to a gentle simmer and cook, stirring occasionally, until the vegetables are tender, about 25 to 30 minutes.
- Blend the soup base: Using an immersion blender directly in the pot or by carefully transferring the soup to a standard blender, blend until the broth turns a light orange color but still retains small pieces of vegetables, creating a slightly chunky texture.
- Add broth and egg mixture: Stir in the remaining 2 cups of chicken broth along with 1 tablespoon of softened unsalted butter. Season with additional salt and freshly ground black pepper as needed. Bring the mixture to a simmer over medium heat. In a separate medium bowl, whisk together the eggs, finely grated Parmigiano Reggiano, and chopped parsley. Slowly add the egg mixture to the simmering broth while stirring constantly. Cook, stirring occasionally, until small strands and bits of cooked egg float to the surface, thickening the soup.
- Cook pasta: Meanwhile, bring a medium pot of salted water to a boil. Add the acini di pepe pasta and cook according to package directions until al dente. Drain the pasta and transfer it to a medium bowl. Toss with the remaining 1 tablespoon of butter to prevent sticking and add richness.
- Serve: Divide the cooked pasta among serving bowls. Spoon the hot soup over the pasta. Garnish with additional grated Parmigiano Reggiano and fresh parsley to taste. Serve immediately for a comforting and flavorful meal.
Notes
- Use low-sodium chicken broth to control the saltiness and adjust seasoning at the end.
- If you don’t have an immersion blender, a standard blender works well but blend in batches and be careful with hot liquids.
- Acini di pepe can be substituted with other small pastina types like orzo or ditalini if unavailable.
- Keep stirring when adding the egg mixture to avoid scrambling and ensure a smooth texture with delicate cooked egg strands.
- For a vegetarian variation, substitute chicken broth with vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups soup with pasta)
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 110mg
