Feeling under the weather or just craving serious comfort? Italian Penicillin Soup is the cozy, soul-soothing bowl you didn’t know you needed. Packed with rich broth, tender chicken, garlic, herbs, and nourishing veggies, this classic-inspired soup is like a warm hug for your immune system. Whether you’re fighting off a cold or just want a hearty, homemade meal that tastes like it was simmered with love, this recipe delivers comfort, flavor, and feel-better vibes in every spoonful.
Cooking Times
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4-6 servings
Ingredients:
- 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
- 2 Tbsp. unsalted butter, softened, divided
- Freshly ground black pepper
- 2 large eggs
- 3 Tbsp. finely grated Parmigiano Reggiano, plus more for serving
- 2 Tbsp. finely chopped fresh parsley, plus more for serving
- 8 oz. acini di pepe or other pastina
Cooking Instructions
- Step 1: In a large pot over medium heat, combine carrots, celery, onion, garlic, 6 cups broth, and 2 1/2 tsp. salt. Bring to a simmer and cook, stirring occasionally, until vegetables are tender, 25 to 30 minutes.
- Step 2: Using an immersion blender (or transferring to a standard blender), blend until broth is light orange in color but there are still small pieces of vegetables left.
- Step 3: Add remaining 2 cups broth to soup. Stir in 1 Tbsp. butter; season with salt and pepper. Bring to a simmer over medium heat. In a medium bowl, whisk eggs, cheese, and parsley. While stirring, add egg mixture to broth. Cook, stirring occasionally, until small bits and strands of cooked eggs float to the top.
- Step 4: Meanwhile, in a medium pot of boiling salted water, cook acini di pepe, stirring occasionally, until al dente according to package directions. Drain and transfer to a medium bowl. Add remaining 1 Tbsp. butter and toss to combine.
- Step 5: Divide ancini di pepe among bowls. Spoon broth over. Top with more cheese and parsley.
Storage
The soup can be made 5 days ahead. Let cool, then transfer to an airtight container and refrigerate. The broth can be made 2 months ahead; store in a freezer-safe container and freeze.
Nutrition Information
Per Serving (Serves 6)
Calories 298
Fat 9 g
Saturated fat 4 g
Trans fat 0 g
Cholesterol 75 mg
Sodium 995 mg
Carbohydrates 36 g
Fiber 3 g
Sugar 4 g
Protein 16 g
Vitamin D 0 mcg
Calcium 122 mg
Iron 2 mg
Potassium 582 mg
