Italian Penicillin Soup Recipe:Comfort Food That Heals Recipe

If you’re craving a bowl of warmth that feels like a hug from the inside, this Italian Penicillin Soup is exactly the remedy you need. This recipe is true Italian Penicillin Soup Recipe:Comfort Food That Heals, bringing together simple, fresh ingredients to create a soothing, nourishing broth that comforts the soul. With tender vegetables, rich chicken broth, delicate parmesan, and the subtle texture of acini di pepe pasta, every spoonful feels like a little act of self-care. Whether you’re recovering from a chilly day or just want to treat yourself, this soup promises healing in every slurp.

Comfort Food That Heals Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward pantry staples and fresh veggies, each contributing a special something crucial to the magic of this soup. The blend balances flavors, textures, and colors perfectly, making the dish vibrant and wholesome.

  • Carrots: Peeled and sliced into 1/4 inch rounds for sweetness and color.
  • Celery ribs: Chopped finely to add that classic aromatic base and slight crunch.
  • Yellow onion: Adds depth with its natural sweetness when cooked slow and low.
  • Garlic cloves: Coarsely chopped to give a flavorful punch without overpowering.
  • Low-sodium chicken broth: The heart of the soup, it provides warmth and comfort without being too salty.
  • Kosher salt: Essential for seasoning and bringing all the flavors together.
  • Unsalted butter: Divided use enhances richness and mouthfeel in both the broth and pasta.
  • Freshly ground black pepper: Adds just the right amount of spice and sharpness.
  • Large eggs: Whisked into the broth for a silky texture and protein boost.
  • Parmigiano Reggiano: Finely grated for savory umami, with extra for topping each bowl.
  • Fresh parsley: Chopped finely to add freshness and a bright, herbal note.
  • Acini di pepe pasta: Tiny, pearl-like pasta that adds a delightful body to the soup.

How to Make Italian Penicillin Soup Recipe:Comfort Food That Heals

Step 1: Simmer the Vegetables

Start by combining your carrots, celery, onion, garlic, chicken broth, and salt in a large pot set over medium heat. Let this gently simmer as the vegetables slowly soften and the flavors blend—this usually takes about 25 to 30 minutes. This first step is crucial because it builds the flavor foundation of the soup that feels like classic Italian Penicillin Soup Recipe:Comfort Food That Heals.

Step 2: Blend the Broth

Once the veggies are tender, grab your immersion blender or carefully transfer the soup to a standard blender. Blend until the broth turns a lovely light orange, but don’t overdo it—small vegetable pieces should remain to keep some texture, giving the soup character and a homely charm.

Step 3: Enrich and Season the Soup

Return the blended broth to the pot if you used a separate blender. Stir in the remaining chicken broth and a tablespoon of butter while bringing it back to a gentle simmer. In a bowl, whisk together eggs, Parmigiano Reggiano, and parsley. Stir this egg mixture into the simmering broth slowly and continuously so that delicate strands of cooked egg form in the soup, enriching the texture and flavor beautifully. Don’t forget to taste and adjust salt and pepper to your liking here.

Step 4: Cook the Acini di Pepe

While the broth simmers, boil salted water in a separate pot. Add the acini di pepe pasta and cook it according to the package instructions until al dente, giving it a slight bite. Drain well and transfer to a bowl, tossing with the remaining tablespoon of butter. This simple step coats the pasta and adds richness that complements the broth perfectly.

Step 5: Combine and Serve

Now the magic happens—divide the tender buttered pasta among bowls, ladle the warm broth over, and finish with an extra sprinkle of Parmigiano and fresh parsley. This final touch makes the soup look inviting and boosts the layers of flavor. This step brings the entire experience home, creating the ultimate Italian Penicillin Soup Recipe:Comfort Food That Heals moment.

How to Serve Italian Penicillin Soup Recipe:Comfort Food That Heals

Comfort Food That Heals Recipe - Recipe Image

Garnishes

A sprinkle of freshly grated Parmigiano Reggiano and chopped parsley on top adds a vibrant, cheesy, and fresh finish that enhances flavors and makes your bowl look too pretty to resist. You can even add a drizzle of good olive oil or a dash of cracked pepper for a bit of flair.

Side Dishes

This soup shines on its own but pairs beautifully with crusty Italian bread or garlic toasts for dipping into the rich broth. A light mixed greens salad with a lemon vinaigrette can also add a refreshing, contrasting crunch to your meal.

Creative Ways to Present

For a cozy dinner party or family meal, serve the soup in charming bowls with coordinating spoons and place a small bowl of extra Parmesan and parsley on the side so everyone can customize their own. To make it extra special, you can serve the soup in mini bread bowls for a fun and rustic presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep any leftover soup in an airtight container in the refrigerator for up to three days. The flavors might even deepen overnight, making your second serving taste even better. Just keep the pasta separate if possible to prevent it from getting mushy.

Freezing

This Italian Penicillin Soup Recipe:Comfort Food That Heals soup doesn’t freeze as well with the cooked pasta and eggs incorporated, as they can change texture. If you want to freeze it, freeze only the broth and vegetable mixture separately and cook fresh pasta when you’re ready to eat.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. If the soup feels too thick after refrigeration, add a splash of broth or water to get it back to your preferred consistency. Avoid overheating to keep the eggs from becoming rubbery and the pasta from breaking down.

FAQs

Can I make this soup vegetarian?

Absolutely! You can substitute the chicken broth with a rich vegetable broth. Make sure it’s flavorful enough to maintain that comforting essence which is key to this Italian Penicillin Soup Recipe:Comfort Food That Heals.

What can I use if I can’t find acini di pepe?

Small pastas like orzo, Israeli couscous, or even small elbow macaroni make great substitutes. They’ll soak up the flavors just as nicely and maintain the delightful texture contrast in the soup.

Is this soup good for cold seasons only?

While it’s perfect for chilly days, this soup’s light and fresh vegetable base makes it equally delightful any time you want nourishing comfort—truly a bowl of Italian Penicillin Soup Recipe:Comfort Food That Heals year-round.

Can I make this soup dairy-free?

You can! Use a dairy-free butter alternative or olive oil instead, and omit or replace the Parmesan with a nutritional yeast for that cheesy hint without dairy.

What’s the best way to thicken the soup if it’s too thin?

If you prefer a thicker broth, increase the amount of cooked vegetables before blending, or add a small amount of cooked, mashed potato during blending. This will keep it natural and still very much the Italian Penicillin Soup Recipe:Comfort Food That Heals you’re aiming for.

Final Thoughts

This Italian Penicillin Soup truly embodies the spirit of Italian Penicillin Soup Recipe:Comfort Food That Heals, combining wholesome ingredients and cozy textures that warm the heart and uplift the spirit. It’s more than just a soup—it’s a little daily ritual of care and deliciousness that I urge you to try. Once you taste it, you’ll understand why it quickly becomes a favorite for all seasons and moods.

Print

Italian Penicillin Soup Recipe:Comfort Food That Heals Recipe

Italian Penicillin Soup is a comforting and healing chicken broth-based soup packed with tender vegetables, finely grated Parmigiano Reggiano, fresh parsley, and delicate acini di pepe pasta, enriched with whisked eggs for a velvety texture. This classic recipe delivers warmth and nourishment, perfect for chilly days or when you need a soothing meal.

  • Author: Sana
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Simmering and blending
  • Cuisine: Italian
  • Diet: Low Fat

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 teaspoons kosher salt, plus more to taste

Dairy & Eggs

  • 2 tablespoons unsalted butter, softened, divided
  • 2 large eggs
  • 3 tablespoons finely grated Parmigiano Reggiano, plus more for serving

Fresh Herbs & Seasonings

  • 2 tablespoons finely chopped fresh parsley, plus more for serving
  • Freshly ground black pepper to taste

Pasta

  • 8 ounces acini di pepe or other small pasta such as pastina

Instructions

  1. Prepare the vegetables and broth: In a large pot over medium heat, combine the carrots, celery, onion, garlic, 6 cups of chicken broth, and 2 1/2 teaspoons kosher salt. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the vegetables become tender, about 25 to 30 minutes.
  2. Blend the soup base: Using an immersion blender, blend the soup until the broth turns a light orange color while keeping small pieces of vegetables intact for texture. If you don’t have an immersion blender, carefully transfer the soup to a standard blender in batches to blend.
  3. Finish the broth: Add the remaining 2 cups of chicken broth to the soup, then stir in 1 tablespoon of unsalted butter. Season with additional salt and freshly ground black pepper to taste. Bring the soup back to a simmer over medium heat.
  4. Add the egg mixture: In a medium bowl, whisk together the eggs, grated Parmigiano Reggiano, and chopped parsley. While continuously stirring the simmering broth, slowly pour in the egg mixture. Continue stirring occasionally until small strands and bits of cooked egg form and float to the top, creating a silky texture.
  5. Cook the 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 the pasta with the remaining 1 tablespoon of butter until evenly coated.
  6. Serve: Divide the buttered pasta among serving bowls. Ladle the hot broth over the pasta. Garnish with additional grated Parmigiano Reggiano and chopped fresh parsley for a bright and flavorful finish.

Notes

  • For a richer flavor, use homemade chicken broth if available.
  • If fresh parsley is unavailable, flat-leaf dried parsley may be substituted, though fresh is preferred.
  • Ensure to slowly add the egg mixture while stirring to prevent scrambling and achieve the desired silky texture.
  • Acini di pepe can be substituted with other small pasta like pastina, or orzo if unavailable.
  • This soup is best served immediately to enjoy the delicate texture of the eggs and pasta.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 180 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 10 g
  • Cholesterol: 110 mg

Keywords: Italian soup, chicken broth soup, penicillin soup, acini di pepe soup, comfort food, healing soup, Parmesan soup, egg drop soup

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