Description
This Italian Penicillin Soup is a comforting and hearty dish featuring tender vegetables blended into a flavorful broth, enriched with eggs, Parmigiano Reggiano, and fresh parsley. The addition of acini di pepe pasta provides a unique texture, making it a perfect warm meal for any occasion.
Ingredients
Vegetables and 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
Enrichments
- 2 tbsp unsalted butter, softened, divided
- 2 large eggs
- 3 tbsp finely grated Parmigiano Reggiano, plus more for serving
- 2 tbsp finely chopped fresh parsley, plus more for serving
Pasta
- 8 oz acini di pepe or other pastina
Instructions
- Simmer Vegetables: In a large pot over medium heat, combine carrots, celery, onion, garlic, 6 cups of chicken broth, and 2 1/2 teaspoons of kosher salt. Bring the mixture to a simmer and cook, stirring occasionally, until the vegetables are tender, about 25 to 30 minutes.
- Blend Soup: Using an immersion blender directly in the pot or by carefully transferring the mixture to a standard blender, blend the soup until the broth turns a light orange color, leaving some small pieces of vegetables for texture.
- Finish Broth and Add Egg Mixture: Add the remaining 2 cups of chicken broth to the soup, stir in 1 tablespoon of butter, and season with additional salt and freshly ground black pepper to taste. Bring the soup back to a simmer over medium heat. In a medium bowl, whisk together the eggs, grated Parmigiano Reggiano, and chopped parsley. While stirring the simmering soup, gradually add the egg mixture. Continue cooking and stirring occasionally until small bits and strands of cooked egg float to the surface, creating a silky texture.
- Cook Pasta: Meanwhile, bring a medium pot of salted water to a boil. Add the acini di pepe pasta and cook according to package directions until al dente, stirring occasionally. Drain the pasta and transfer it to a medium bowl. Toss with the remaining 1 tablespoon of butter to prevent sticking and add richness.
- Serve: Divide the buttered acini di pepe among serving bowls. Ladle the warm broth over the pasta. Garnish each bowl with additional Parmigiano Reggiano and chopped fresh parsley for a pop of flavor and color.
Notes
- If you do not have an immersion blender, carefully transfer the soup in batches to a blender to puree.
- Adjust the amount of salt to taste, especially if using salted broth or different brands.
- Acini di pepe can be substituted with other small pastas like orzo or tiny ditalini.
- Fresh parsley adds a bright note; however, you can substitute it with fresh basil or chives if preferred.
- Use low-sodium chicken broth to control the overall saltiness of the soup.
