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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
