Description
Italian Penicillin Soup is a soothing, nourishing soup featuring sautéed vegetables, pasta, and a flavorful chicken bone broth enriched with Parmesan and finished silkily with egg. This comforting dish is perfect for a quick meal and delivers the warmth and richness reminiscent of classic Italian cooking.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons butter
- 1 celery stalk, diced
- 1 carrot, diced
- 1 onion, diced
- 2 garlic cloves, minced
Main Ingredients
- ½ cup pastina or orzo
- 4 cups chicken bone broth
- 1 teaspoon turmeric
- Kosher salt to taste
- Freshly ground black pepper to taste
Finishing Ingredients
- ½ cup Parmesan cheese, grated
- 1 egg, thoroughly whisked
- Optional: fresh parsley and a squeeze of lemon
Instructions
- Sauté Vegetables: Melt 2 tablespoons butter in a large pot over medium heat. Add diced celery, carrot, and onion, and sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Garlic: Stir in minced garlic cloves and cook for about 1 minute until the garlic is fragrant but not browned, enhancing the soup’s flavor profile.
- Simmer the Broth: Pour in the chicken bone broth, then add turmeric, kosher salt, and freshly ground black pepper. Bring the mixture to a simmer, allowing the flavors to meld for about 5 minutes.
- Cook the Pasta: Add the pastina or orzo to the simmering broth and cook according to the package instructions, usually 7-9 minutes, until the pasta is tender.
- Enrich with Parmesan & Butter: Remove the pot from heat. Stir in grated Parmesan cheese and the remaining butter until melted, creating a rich and creamy base.
- Incorporate the Egg: Slowly drizzle the thoroughly whisked egg into the hot soup while stirring continuously. This technique ensures a silky texture and slight thickening without scrambling the egg.
- Finish with Fresh Flavors: Add optional fresh parsley and a squeeze of lemon juice to brighten the flavors and add a fresh note.
- Serve: Ladle the soup into bowls and enjoy warm for a comforting, wholesome meal.
Notes
- Use chicken bone broth for a rich, deep flavor, but homemade or high-quality store-bought broth works well.
- The egg should be added slowly and stirred constantly to avoid curdling.
- Pastina or orzo can be substituted with other small pasta shapes if desired.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the egg or use an egg replacer.
- Adjust seasoning to taste; turmeric adds color and subtle earthiness.
