Italian Penicillin Soup with Egg and Pasta Recipe
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Italian Penicillin Soup with Egg and Pasta Recipe

ByLily Carter
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If you’re anything like me, you crave comforting meals that feel like a warm hug—especially when the weather cools down or you just need a little culinary TLC. That’s exactly where the Italian Penicillin Soup with Egg and Pasta Recipe shines. This isn’t just any soup; it’s a soothing blend of tender veggies, savory broth, and delicate pasta, all brightened up with a luscious egg mixture that enriches the entire bowl. I first stumbled across this recipe on a chilly evening, and it instantly became my go-to for fighting off the sniffles or just unwinding after a busy day.

What makes this Italian Penicillin Soup with Egg and Pasta Recipe so special is how easily it comes together with pantry staples but tastes like something you’d find in a cozy Italian trattoria. The combination of carrots, celery, and onions simmered with garlic creates a rich base, while the silky egg and pasta mixture adds body and heartiness that stays with you. Trust me, once you make this, you’ll want to have it on rotation — it’s that good for those times when you want something wholesome and satisfying without fuss.

Ingredients You’ll Need

This Italian Penicillin Soup with Egg and Pasta Recipe works beautifully because each ingredient plays a role, whether it’s flavor, texture, or richness. Sourcing fresh veggies and good-quality broth makes a noticeable difference, so I always recommend hitting your local market for the best produce you can find.

  • Carrots: Peeled and sliced thinly for even cooking and natural sweetness that balances the savory broth.
  • Celery ribs: Adds that classic aromatic foundation, giving the soup depth and a subtle crispness.
  • Yellow onion: Chopped finely to melt into the broth and boost umami without overpowering.
  • Garlic cloves: Coarsely chopped to infuse the broth with mellow garlicky warmth.
  • Low-sodium chicken broth: The heart of the soup, controlling salt levels so you can season to taste.
  • Kosher salt & black pepper: Essentials for layering flavor—don’t be shy to season gradually and taste as you go.
  • Unsalted butter: Added at different stages to enrich and create a silky mouthfeel.
  • Parmigiano Reggiano: Freshly grated for that nutty, salty finish; also mixed into the egg for extra creaminess.
  • Large eggs: Whisked with parsley and cheese, they create the signature silky texture when stirred in.
  • Fresh parsley: Brightens the soup visually and flavor-wise, giving a fresh herbal note.
  • Acini di pepe (pastina): Tiny pasta pearls that cook quickly and add just the right touch of chew to this light soup.

Variations

What’s great about this Italian Penicillin Soup with Egg and Pasta Recipe is how easy it is to make it your own. I’ve played around with different veggie combos and pasta shapes to keep things interesting without losing the soul of the dish.

  • Vegetarian twist: Swap chicken broth for a rich vegetable stock and use mushroom-infused broth for deeper flavor — it’s just as comforting!
  • Gluten-free: Try small gluten-free pasta or even tiny rice pearls to keep the texture close to the original.
  • Add greens: I sometimes throw in chopped spinach or kale towards the end for a burst of color and nutrition.
  • Spice it up: If you like a little heat, a pinch of red pepper flakes sprinkled in while the soup simmers can be lovely and unexpected.

How to Make Italian Penicillin Soup with Egg and Pasta Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by melting one tablespoon of butter in a large pot over medium heat. Toss in your carrots, celery, onions, and garlic, stirring occasionally for about 8-10 minutes until the veggies soften and the onions turn translucent. This step is crucial because it wakes up those aromatics and sweetens the base of your soup. Don’t rush it — patience here means more depth in your final broth.

Step 2: Add Broth and Simmer

Pour in 6 cups of your low-sodium chicken broth and season with kosher salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes, allowing all the flavors to marry. Keep an eye on the pot — you’re aiming for a rich, aromatic broth that’s the foundation of your soup.

Step 3: Cook the Pasta and Prepare the Egg Mixture

In a separate saucepan, cook the acini di pepe pasta in the remaining 2 cups of chicken broth until just tender, about 6 minutes. Meanwhile, whisk together eggs, softened butter, finely grated Parmigiano Reggiano, and chopped parsley in a bowl. This egg mixture is the “magic” step that transforms the soup — it makes it creamy and adds a velvety texture that’s so comforting.

Step 4: Combine Pasta and Egg Mixture Into Broth

Slowly pour the egg mixture into the hot soup while stirring constantly — this gradual addition prevents the eggs from scrambling and creates a silky consistency. Then stir in the pasta and butter, adjusting seasoning if needed. Heat everything together for a minute more, but be careful not to boil the soup after adding the eggs.

How to Serve Italian Penicillin Soup with Egg and Pasta Recipe

The image shows several ingredients laid out neatly on a white marbled surface. On the top left, there are light green celery sticks arranged side by side. Below them, four brown eggs rest in a small white square dish. Next to the eggs is a large white bowl filled with finely grated pale yellow cheese. In the center, there is a small white bowl with fresh green chopped herbs. To the right, another small white bowl holds a light yellow liquid with chunks of pale yellow butter floating in it. Above this bowl is a whole white garlic bulb, and next to the garlic is a small white bowl containing crushed black pepper. On the bottom right, a larger white bowl is filled with yellow couscous grains. In the middle, there is a pale yellow cube of solid butter placed directly on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with a generous sprinkle of freshly grated Parmigiano Reggiano and a handful of chopped parsley. It adds brightness and a little salty punch that lifts every spoonful. Sometimes, a tiny drizzle of good olive oil can also make it feel extra indulgent.

Side Dishes

Pair this soup with crusty artisan bread or a fresh green salad for a full meal. I often serve it alongside garlic bread or even some roasted vegetables for an easy yet nourishing weeknight dinner.

Creative Ways to Present

For special occasions, I like to serve the Italian Penicillin Soup with Egg and Pasta Recipe in rustic bowls with a sprig of parsley perched on top. Adding a little Parmesan crisp on the side not only looks impressive but gives a fun texture contrast. It never fails to make my guests smile.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. I find that the pasta absorbs some broth as it sits, so if the soup thickens too much, just add a splash of broth or water when reheating.

Freezing

Freezing this soup works but with a caveat: the egg mixture can sometimes change texture after thawing. I prefer freezing the broth and veggies without the pasta and egg, then adding fresh pasta and egg mixture when reheating for best results.

Reheating

Reheat gently on the stovetop over low to medium heat while stirring occasionally. Adding a little extra broth helps keep the texture smooth, and be sure not to boil after adding the egg mixture so you don’t end up with scrambled bits.

FAQs

  1. Can I use other types of pasta in the Italian Penicillin Soup with Egg and Pasta Recipe?

    Absolutely! While acini di pepe is traditional and gives a delicate texture, you can use other small pasta like orzo, ditalini, or even tiny shells. Just adjust cooking times accordingly to avoid mushiness.

  2. What’s the secret to preventing the eggs from scrambling in this soup?

    Slowly adding the egg mixture to hot soup while stirring constantly is key. Also, avoid boiling the soup after adding the eggs to keep the texture silky rather than curdled.

  3. Can I make this soup vegetarian?

    Yes! Simply swap the chicken broth for a high-quality vegetable stock. Adding umami-rich ingredients like mushrooms or nutritional yeast can boost flavor if you want an extra depth.

  4. Is this soup suitable for meal prep?

    Definitely. I recommend keeping the pasta separate if you plan to store the soup for several days to avoid sogginess. Add fresh pasta and egg mixture just before serving for best texture.

  5. How do I know when the pasta is perfectly cooked?

    Acini di pepe cooks rapidly—usually 6 minutes will get it al dente. Taste a few pearls for firmness and adjust timing accordingly, as overcooked pasta can turn mushy in the soup.

Final Thoughts

This Italian Penicillin Soup with Egg and Pasta Recipe is one of those gems that feels like a warm, homemade remedy in a bowl. It’s simple enough for a weeknight but special enough to share when friends drop by unexpectedly. I love how it brings together fresh, wholesome ingredients into a creamy, soul-nourishing soup that’s both comforting and elegant. Give it a try next time you want a dish that’s soothing yet full of flavor — I promise it’ll become a favorite for all the right reasons.

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Italian Penicillin Soup with Egg and Pasta Recipe

Italian Penicillin Soup with Egg and Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 92 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
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Description

This Italian Penicillin Soup with Egg and Pasta is a comforting, flavorful dish featuring tender vegetables simmered in a savory chicken broth, enriched with a silky egg and fresh parsley mixture, and hearty acini di pepe pasta. A sprinkle of Parmigiano Reggiano cheese adds depth and creaminess, making it a perfect meal for chilly days or any time you crave a wholesome, satisfying soup.

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 to taste
  • 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 (pastina)

Instructions

  1. Prepare the Vegetables: Peel and cut the carrots into 1/4-inch rounds, chop the celery ribs into small pieces, dice the yellow onion, and coarsely chop the garlic cloves. This will ensure even cooking and perfect texture for the soup.
  2. Sauté the Vegetables: In a large pot, melt 1 tablespoon of the unsalted butter over medium heat. Add the carrots, celery, and onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant.
  3. Add Broth and Simmer: Pour in 6 cups of the low-sodium chicken broth along with 2 1/2 teaspoons kosher salt and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the vegetables are tender, about 20 minutes.
  4. Cook the Pasta: Add the acini di pepe pasta directly into the simmering soup, stirring frequently to prevent sticking. Cook until the pasta is al dente, approximately 6-8 minutes, adding the remaining 2 cups of chicken broth as needed to keep the soup at your desired consistency.
  5. Prepare the Egg Mixture: While the pasta cooks, whisk the eggs with the finely chopped fresh parsley and grated Parmigiano Reggiano in a bowl until well combined.
  6. Temper the Egg Mixture: Slowly ladle a cup of the hot soup broth into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling when added to the soup.
  7. Finish the Soup: Gradually pour the tempered egg mixture back into the pot, stirring constantly to create a creamy texture without scrambling the eggs. Add the remaining tablespoon of butter and stir until melted and incorporated. Adjust seasoning with additional salt and black pepper to taste.
  8. Serve: Ladle the soup into bowls and garnish with extra Parmigiano Reggiano and fresh parsley. Serve hot for a comforting, flavorful meal.

Notes

  • Use low-sodium chicken broth to control salt levels and adjust seasoning accordingly.
  • Tempering the eggs is crucial to avoid scrambled eggs in the soup; add hot broth slowly while whisking.
  • Acini di pepe pasta can be substituted with other small pasta shapes like orzo or ditalini.
  • For a richer flavor, you may add a splash of heavy cream after adding the egg mixture, but this is optional.
  • Leftovers can be refrigerated and gently reheated; consider adding extra broth as the pasta will absorb liquid over time.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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