Description
Italian Penicillin Soup is a comforting and nourishing chicken bone broth-based soup featuring tender vegetables, delicate pastina pasta, and enriched with Parmesan cheese and a swirl of whisked egg for a silky texture. Enhanced with turmeric, fresh parsley, and a squeeze of lemon, this soup offers a warm, flavorful meal perfect for soothing the soul and boosting wellness.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons butter
- 1 celery stalk, diced
- 1 carrot, diced
- 1 onion, diced
- 2 garlic cloves, minced
Broth & Seasonings
- 4 cups chicken bone broth
- 1 teaspoon turmeric
- Kosher salt to taste
- Freshly ground black pepper to taste
Pasta & Enrichment
- ½ cup pastina or orzo
- ½ cup Parmesan cheese, grated
- 1 egg, thoroughly whisked
Optional Garnish
- Fresh parsley, chopped
- A squeeze of lemon juice
Instructions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the diced celery, carrot, and onion, and sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute, stirring frequently, until aromatic but not browned.
- Simmer the Broth: Pour in the chicken bone broth, then add the turmeric, salt, and freshly ground black pepper to taste. Bring the mixture to a simmer over medium heat.
- Cook the Pasta: Add the pastina or orzo to the simmering broth and cook according to the package instructions, usually about 7-9 minutes, until the pasta is tender.
- Enrich with Parmesan & Butter: Remove the pot from heat. Stir in the grated Parmesan cheese and the remaining butter, stirring until fully melted and incorporated, creating a rich and silky broth.
- Incorporate the Egg: Slowly drizzle the thoroughly whisked egg into the hot soup while continuously stirring to form delicate egg ribbons and give the soup a luscious texture.
- Finish with Fresh Flavors: Add chopped fresh parsley and a squeeze of lemon juice to brighten and freshen the soup’s flavor just before serving.
- Serve: Ladle the soup into bowls and enjoy warm, perfect for a nourishing meal.
Notes
- Use chicken bone broth for a richer flavor, but regular chicken broth works as well.
- Pastina and orzo cook similarly; choose based on your preference.
- Adding the egg slowly while stirring creates a smooth, silky texture similar to egg drop soup.
- Adjust salt and pepper to taste, especially if your broth is already salted.
- Fresh parsley and lemon juice add bright notes but can be omitted if desired.
- This soup stores well for up to 3 days refrigerated and can be gently reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
