If you’ve ever searched for the ultimate comfort food, look no further than Italian Penicillin Soup. This warm and nourishing dish has been cherished for generations in Italian homes, often compared to the classic chicken noodle soup in American kitchens. With its silky broth, tiny pasta, Parmesan, and fresh herbs, this soup is both healing and heartwarming. Whether you’re under the weather or simply craving a cozy bowl of goodness, Italian Penicillin Soup is the perfect recipe to restore comfort and flavor to your day.
Why You’ll Love This Italian Penicillin Soup Recipe
- Simple ingredients, big flavor – Made with pantry staples you likely already have.
- Quick and easy – Ready in less than 30 minutes.
- Healing and soothing – Light yet nourishing, often enjoyed as a natural remedy.
- Family-friendly – Kids and adults alike will love the creamy, cheesy comfort.
- Versatile – Easy to customize with different add-ins and flavors.
Ingredients Needed for Perfect Italian Penicillin Soup
- Chicken broth – The base of the soup, providing rich flavor and a soothing effect.
- Pastina or acini di pepe – Tiny pasta that makes the soup filling yet delicate.
- Eggs – Whisked into the hot broth to create silky strands for extra richness.
- Parmesan cheese – Adds a savory, cheesy depth that ties the flavors together.
- Fresh parsley – Brightens the dish and balances the richness of the broth.
- Black pepper – A touch of spice to warm up each spoonful.
Step-by-Step Instructions to Make Italian Penicillin Soup
- Heat the broth – Bring chicken broth to a gentle boil in a large pot.
- Cook the pasta – Add pastina or acini di pepe and simmer until tender. Stir occasionally to prevent sticking.
- Whisk the eggs – Beat eggs with grated Parmesan cheese in a separate bowl.
- Temper and add eggs – Slowly drizzle the egg mixture into the hot soup while stirring to form silky ribbons.
- Season and finish – Add black pepper and fresh parsley. Taste and adjust seasonings as needed.
- Serve warm – Ladle into bowls, top with extra Parmesan, and enjoy immediately.
Expert Tip: To avoid clumps, drizzle the egg mixture slowly while stirring continuously.
Recipe Tips & Variations
- Add a squeeze of fresh lemon juice for brightness.
- Stir in shredded chicken for a heartier version.
- Use gluten-free pasta to make it suitable for gluten-sensitive eaters.
- Add a pinch of red pepper flakes for a subtle kick of heat.
How to Store & Reheat
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Best enjoyed fresh, as the pasta may become mushy when frozen.
- Reheating: Warm gently on the stove over low heat, adding a splash of broth or water if it thickens too much.
Similar Recipes You’ll Love
If you enjoyed this cozy Italian Penicillin Soup, you’ll also love exploring a few more comforting soup recipes. Try this creamy and fragrant Crockpot Thai Coconut Chicken Soup for a flavorful twist, or brighten your weeknights with the refreshing Lemon Chicken Orzo Soup. For a hearty, homestyle classic, you can’t go wrong with a bowl of Chicken Pot Pie Soup. Each one brings its own unique comfort to the tabl
Frequently Asked Questions (FAQ)
What is Italian Penicillin Soup?
It’s Italy’s version of chicken soup — a simple, healing broth with tiny pasta, eggs, Parmesan, and herbs.
Can I make Italian Penicillin Soup vegetarian?
Yes! Substitute chicken broth with vegetable broth for a vegetarian-friendly option.
What pasta works best?
Pastina and acini di pepe are traditional, but orzo or small shells also work well.
Can I add chicken?
Absolutely! Adding shredded rotisserie chicken makes it more filling and protein-packed.
Italian Penicillin Soup is a bowl of comfort that proves simple ingredients can create extraordinary results. Perfect for sick days, chilly evenings, or when you just need a little extra warmth, this dish is sure to become a family favorite. Give it a try, share it with loved ones, and let this classic Italian comfort soup bring a smile to your table.
Italian Penicillin Soup
Ingredients
- 6 cups chicken broth
- 1 cup pastina or acini di pepe pasta
- 2 large eggs
- ½ cup grated Parmesan cheese plus extra for garnish
- 2 tbsp fresh parsley chopped
- ½ tsp black pepper
- Salt to taste
Instructions
- In a large pot, bring the chicken broth to a gentle boil.
- Add pastina or acini di pepe and cook until tender, about 8–10 minutes. Stir occasionally.
- In a separate bowl, whisk eggs with Parmesan cheese until smooth.
- Reduce soup to a simmer. Slowly drizzle the egg mixture into the broth while stirring to create silky strands.
- Add black pepper, salt (if needed), and fresh parsley.
- Ladle into bowls, sprinkle with extra Parmesan, and serve hot.