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Italian Penicillin Soup Recipe:Comfort Food That Heals Recipe

Comfort Food That Heals Recipe
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★★★★★

5.1 from 18 reviews

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.

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

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

Find it online: https://www.sanacooks.com/comfort-food-that-heals-recipe/